Little Garden, Microgreens: Part I
We’re in love with microgreens. They make the perfect urban, mini-garden. I think you should fall in love with them too. Oh please, please let me tell you why. Don’t let your eyeballs glaze over… this is good stuff.
Are you wondering what microgreens are? Sprouts? Baby greens? They’re not either. Microgreens are the stage of growth when a plant develops its first leaves, after the seed sprouts. If the microgreen is not harvested, then it grows into the baby green stage. The microgreen is a treasure trove of nutrients. I don’t have a nutritional analysis on this though, only logic. For further reading, there is a fabulous book called Microgreens by Eric Franks & Jasmine Richardson. Microgreens look beautiful, taste like heaven, and have health benefits. They’re full of flavor and I don’t have to chew and crunch like I’m eating a salad. They do actually melt in your mouth.
However, the best part is they are incredibly easy and fast to grow. I love the little garden look on my indoor patio. Our favorite microgreens are fennel (tastes like licorice), basil, alfalfa, wheat berries, peas, amaranth, kohlrabi, celery, onion, beets (they’re red), sunflowers, red clover… but there are many, many more that we haven’t tried yet.
My children love to grow microgreens in the summer because there are no weeds, no insects and no hot sun. It’s not possible for us to grow lettuce (and a lot of other stuff) in our Southwest Florida heat and humidity (during the summer) because the elements are just too extreme. Our microgreen garden, on the patio or in the kitchen, makes up for this. We can have our
cake garden and eat it too.
Have I talked you into growing some? I’m trying really hard. In my next post, I’ll share a really easy and inexpensive way to grow them. We’ve been growing crops in recyclable containers on our lanai and in our kitchen.
Come grow with us!