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No Garden? No Problem! Grow Microgreens

By on February 21, 2014

Red Amaranth Seedlings

It’s dark and cold outside. You’re either looking across a dormant garden or out at a concrete jungle. You day dream about what you’d grow if you had a bit of earth; healthy, nutritious things. No offense to the spider plant and his cadre of African violets, but you long to grow your own food. If this sounds like you, don’t despair. You can grow a super nutritious green all year round whether you live on the 12th floor or the 12 acre of the family farm. All you need is a sunny window, a shallow container, a bit of potting soil, seeds, and water. Microgreens are all the rage in culinary circles, but good luck finding them in the supermarket. These delicate greens are often only seen in high end restaurants, unless you grow them yourself.

Microgreens are in between sprouted seeds and baby greens. Sprouted seeds are grown in water using a tray or jar. Baby greens are grown in soil and harvested when they are three to four inches tall. Microgreens are also grown in soil, but harvested when they are about two inches tall.  Tricia goes over the nitty-gritty of how to grow them in our video, in this blog we’ll help you figure out what to grow!

One of the attractions of microgreens is the broad range of flavors. There are spicy flavors, mild flavors, and herb flavors. There is a flavor for every dish. A wide variety of plants that make delicious microgreens. Our favorites include French Breakfast Radish for a refreshing, spicy kick in sandwiches and salads, Arugula for a peppery punch, and Amaranth for a pop of color and a delicious nutty flavor. If you’re hungry for more microgreen ideas we’ve listed some of the preferred microgreen species below:

If you hungry for more check out the book “Microgreens—How to Grow Natures Own Superfood. Happy growing!

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