Remember when sprouts were all the rage? Well here's something just as nutritious and you don't have to change the water every day. Microgreens.
I'd been noticing microgreens getting a lot of attention recently. Microgreens are the tiny shoots of various greens, herbs, edible flowers and leafy vegetables. The Cook's Microgreens Mix pictured here contains beets, broccoli, kohlrabi, Chinese cabbage and radish. You sow them every 5 - 10 days and snip them off when they reach and inch or two high. Seeds available from The Cook's Garden and Burpee.
Thompson & Morgan is offering their microgreens individually. There's Amaranth Red Army, Broccoli, Purple Radish, Arugula Victoria, Red Mustard and Greek Cress. You can start harvesting in about 6-15 days from sowing and you can keep sowing year round. The warmer the weather, the faster they'll grow, so there will be plenty available for summer salads. Seeds available from Thompson & Morgan.
You'll pay a premium for them at a restaurant or in one of those little cellophane packets in the grocery store. Or you can grow them in pots on your patio. Add microgreens to salads or use them as herbs, to finish off and season pretty much any dish.
