Grow Your Own Nutrient-Packed Greens: The Tiny Space Solution

Microgreens are tiny, delicate greens that can be used as a garnish or ingredient to add color, texture, and flavor to a range of cuisines. They can be found on the menu of an upscale restaurant or in the produce section of a specialist grocery store.

Microgreens are rich in nutrients and flavor, but they can be pricey to buy. However, they may also be cultivated inexpensively at home, in a small area, and with basic materials. You can grow your own microgreens if you have a sunny windowsill, a shallow container, some potting soil, and the right seeds. For urban gardeners who can only use a windowsill, balcony, or fire escape, this is a terrific crop.

How do microgreens work?

Microgreens, also referred to as "vegetable confetti," are occasionally mistaken for sprouts, germination of seeds that are consumed from root to shoot. Microgreens, on the other hand, are a variety of edible young greens that are cut with scissors when the plants are up to 2 inches tall and less than a month after germination. The initial group of genuine leaves, the stem, and the cotyledons (or seed leaves) are all edible parts.

The most effective seeds are?

Although some varieties are more suitable than others, salad greens, leafy vegetables, herbs, and even edible flowers can be cultivated as microgreens. Beginners frequently begin by cultivating a single variety of seed, such as buckwheat, mustard, chia, sunflower, or one of the microgreens that are among the easiest to grow: broccoli, cauliflower, or cabbage. (You can easily grow different seeds in several containers, and mix your microgreens after harvesting.)

Additionally, you may get seeds for salad mixtures and carefully curated microgreen mixtures, which pair greens with comparable rates of development, complementary flavors, and stunning coloration, including reds, purples, and greens. They are a wonderful option for novices as well because they were developed with grower success in mind.

Microgreens can also be cultivated outside in the garden, in shade, if your environment is suited. Like other delicate seedlings, they must be shielded from harsh weather conditions, drying winds, as well as ravenous garden pests.

How do I start?

Start with a small, clean container and a warm, sunny windowsill (direct sunlight from a south-facing window is excellent). Clear fruit or salad boxes, disposable pie plates, and plastic takeout containers are all suitable. If the container you've chosen lacks integrated drainage, drill a few drainage holes in the bottom. Next, get ready to plant:

Steps

Check the seed packet for any further instructions by reading it.

Add a layer of moistened potting soil or mix to the bottom of the container, about an inch thick. Without over-compressing the dirt, flatten and level it with your hand or a tiny piece of cardboard.

Sprinkle seeds over the soil in an equal layer. Using your hand or the cardboard, gently press into the ground.

Add a thin layer of dirt over the seeds. Mist water on the surface to dampen it. You can skip this step if you'd rather, and instead cover the container with a transparent lid or plastic wrap until the seeds sprout.

Use the mister once or twice every day to keep the soil moist but not wet while you wait for sprouts to grow, which usually takes three to seven days.

When seeds have sprouted, take off the cover (if applicable) and keep misting the plants once or twice daily.

For microgreens to flourish, they require four hours every day of direct sunlight. Some people could require even more throughout the winter. Greens that are lanky and pale indicate inadequate sunlight. A grow lamp can also satisfy your lighting needs.

When do I harvest?

Your microgreens will be ready to harvest two to three weeks after planting, depending on the variety of seeds you chose. As a sign of readiness, keep an eye out for the first set of "true leaves." Afterward, take out your scissors and cut the greens slightly above the soil line.

The microgreens should be washed in water and dried with paper towels or a salad spinner before serving. For the freshest flavor, Harvest and serve them; you can also add them to soups, salads, sandwiches, or major courses.  Store remaining cut microgreens in a plastic bag in your refrigerator.