You may have noticed microgreens finding their way onto dinner tables and restaurant menus more often these days. The good news is they’re not just reserved for commercial growers and expensive restaurants. Microgreens are the perfect thing to grow during winter because microgreens can be grown indoors quickly and easily.
People sometimes confuse microgreens with sprouts, but they’re very different. Sprouts are germinated seeds that grow in water, whereas microgreens are an immature version of greens that grow in soil. Microgreens are harvested at the stage in which the cotyledon has formed and 1-2 layers of true leaves have grown. There are many varieties of greens you can grow – sunflower, beet, arugula, basil, broccoli, sorrel, pea, and many, many more. The taste of each green is similar to its mature counterpart and each offers different health benefits and nutrition. Microgreens generally have higher concentrations of healthful vitamins and carotenoids than their mature counterparts.
Microgreens are easy to grow and are packed with flavor and nutrition. I’ve grown microgreens outdoors as well as indoors and have found they can withstand the rain and wind to some degree, but do even better indoors.
Microgreens will grow about 1-3 inches and be ready to harvest within about 3-4 weeks from planting. Keep a steady growth of greens by starting different kinds in different trays once/week. To harvest, you can either pull the entire plant from the soil and rinse the dirt off or simply take out the scissors and cut what you need. When you cut them, take the stems and the leaves. Microgreens are tasty additions to salads, sandwiches or pasta dishes. Give them a try!
Now that you know how to grow microgreens indoors, give it a try soon!
Featured image from @smagront
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