Micro greens have become indispensable for gourmet restaurants in recent years. They are served alongside many dishes and desserts with their various colors and shapes, providing both a sophisticated presentation and surprising aroma.
Micro greens that can be grown from all kinds of plants we eat have all the nutritional, vitamin and mineral properties of the adult plant, as well as a more intense taste and aroma. It is possible to obtain micro greens from seeds with seeds such as wheat, chickpeas, beans, lentils, peas, spicy herbs, parsley, arugula, and cabbage.
Including the stem and leaves of the microgreens, they have a size between 2 and a half to 7 and a half centimeters. The leaves, although very small, are the partially developed true leaves of the adult plant.
You can easily grow micro greens in your home, on your balcony or even on your kitchen counter and consume them raw or cooked.
You can use any plant that is completely edible.
A window that receives sunlight, preferably south-facing, will be enough to grow your micro-greenery. If you think your environment is not getting enough light, you can also use a lighting lamp. Even lamps mounted under kitchen cabinets can do the trick.
As a flower pot, you can use a shallow, wide pot. Put 2 to 5 centimeters high potting soil in your chosen pot or growing container. If possible, choose organic potting soil. Make the soil as smooth and flat as possible after putting it in the pot.
Sprinkle your seeds evenly over the soil . Soaking the seeds overnight will speed up the germination time of the bread. But wet seeds are more difficult to distribute than dry seeds. The choice is yours!
After you have finished placing the seeds, cover them with soil and water them with clean water. Always use a spray watering can for irrigation.
To keep the seeds evenly moist while waiting for them to germinate, water it several times a day and allow them to receive heat and light for at least 4 hours throughout the day.
Microgreens are usually ready to harvest within 2 to 4 weeks, depending on the type of seed used.
When they’re grown enough, cut them above ground level with kitchen scissors and consume as desired. Keeping their roots in the soil will allow them to grow again. This way, your micro greens will always be ready for your meals.