Happy first day of spring! Microgreens are usually what we grow in our windowsill in the winter to get some fresh green goodness, but they can certainly be grown any time of the year. I wanted to share them with you because they are such a simple way to introduce children to growing food since the sprouts appear in a few days and they can be harvested in 10 days. Typically they are used as a garnish, but I have found them to be a perfect introduction to leafy greens for children. The options are endless. Sprinkle them on vegetables, salads, sandwiches, eggs, or smoothies.
Directions for growing your microgreens
1. Use a large serving platter or container at least a couple of inches deep. I use two platters that are around 15”x15” and use one for a mild seed blend and the other for a spicy seed blend.
2. Fill container with organic soil. Sprinkle the seeds evenly over the soil trying not to layer them and cover lightly with more soil.
3. Water lightly every day and they are ready in about 10-14 days. To harvest simply cut off the tops of the green leaves with a kitchen scissors.
simple! simple! Now sprinkle them on your food to add an extra boost of nutrients.
If you harvest the microgreens around 10-14 days be sure and use a fork and rake out the roots to get the soil ready for the next round of seeds. Using a container with drainage holes is certainly fine too, but I have been planting ours in trays with no drainage holes and they have been fine as long as you remove roots before reseeding.
The seed mixes I use are from Growing Microgreens and I usually get the mild mix which includes Broccoli, Kale, Kohlrabi, Arugula, Red Acre Cabbage & Cauliflower and the spicy mix with the same seeds + mustard seeds for additional spice. They last for many, many rounds of microgreens.
Enjoy! – Julie
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