Microgreen seeds-various-EDIBLES-Heart Chakra
Microgreens are the very young shoots of edible plants, including salads, herbs, and vegetables and are a combination of being easy-to-grow and having delicious flavours, due to being harvested soon after sprouting when they're very tender, full of nutrition, and bursting with lots of colour and flavour.
Unlike sprouts which are propagated in water and eaten seeds and all, before any leaves form, microgreens are planted in soil and harvested when the first pair of leaves has sprouted.
They are great for those who want to enjoy healthy, home-grown, organic produce but don’t have a lot of time or space. They're also a great choice for growing between seasons when outdoor gardens are recovering.
They provide edible results within a fortnight or less, take very little equipment or technique to grow, and they're also an economical way of using up any spare seeds when your outdoor garden is full.
The microgreen technique can be used for any plant whose roots, stems, and leaves are all edible. It's best to use high-quality seeds that haven't been chemically treated as any chemicals or other additives have no time to dissolve or dilute before harvest because of microgreens' short growing time. It's also very important to avoid members of the nightshade family like tomatoes, potatoes, and eggplants, as they have poisonous leaves at every stage of growth.
Some seeds that have become popular microgreens include:
- Lettuce, rocket, mizuna, and other salad leaves.
- Peas and beans.
- Radishes of all kinds.
- Brassicas including cabbages, cauliflower, broccoli, kale, mustard, spinach, and watercress.
- Wheat, barley, and other cereal grasses.
- Tender green herbs such as basil, coriander, and parsley.
- Beets, carrots, and other roots, except for parsnips which have toxic foliage.
One of the great things about microgreens is that they're extraordinarily easy to grow, needing some very basic equipment and only up to about 14 days to grow. You will need:
- A shallow container with drainage holes, such as a seed tray or a used fruit punnet.
- Paper towel to use as a liner.
- A growing medium such as seed growing mix, (preferably sterilised to prevent fungus).
- A garden mister with filtered water.
- A sunny location like a windowsill, or you could also use a growing lamp or other wide-spectrum light source.
Soak larger seeds overnight in a little bit of warm water to speed up germination.
Use a few layers of the paper towel to line your container. This will help to retain moisture without blocking drainage.
Fill the container with growing medium up to around three-quarters of the container height, then moisten medium without drenching.
Sprinkle the seeds densely and evenly over the surface without the seeds actually touching.
Cover the seeds with a very thin layer of soil, pushing larger seeds gently into the medium first if needed. Mist lightly, then cover the container with a clear lid or plastic wrap. Leave gaps for the air to circulate.
Place the container in a sunny spot or close to a suitable light source. If light levels are poor, the sprouts will quickly grow 'leggy' and spindly. This is particularly bad news for microgreens as your final crop will be weak, pale, and relatively tasteless. However, it’s also important that the sprouts don't get scorched by extremely strong direct light as they are very tender.
Mist the surface at least once a day to stop the seeds drying out but be careful not to waterlog the soil as the seeds will rot.
Once sprouts appear, you can remove the container cover. Continue misting at least daily until the sprouts are ready to harvest.
Most sprouts are usually ready to harvest when they are between 2cm-6cm high, once the first 'true leaves' have developed and gained a healthy colour. The taste and nutrient levels are at their highest now although you can leave them to develop further. The longer you leave them, the tougher they get, the less flavour they have, and they are much more likely to bolt to seed because they’ve been sown so densely.
To harvest, cut each stem with scissors just above soil level, or pull the entire seedling out roots and all.
Rinse gently in filtered water and pat dry.
Harvest as soon as possible before eating, as microgreens will quickly wilt and lose their flavour once cut. Any cuttings you don't use can be stored in a sealed plastic bag in the refrigerator for up to 24 hours.
Microgreens add colour, texture, and flavour to any dish. They can be used as a garnish, added to salads, soups, sandwiches and stir fry dishes.
Please note: This item is seeds only, NOT live plants! Quarantine restrictions prohibit us selling or shipping this item to WA, Norfolk Island, Tasmania, or Internationally.