Microgreens are baby plants of the leafy greens varieties. Lettuce, spinach, kale, mustard & more can all be cultivated in this way. In other posts (here) I have detailed how I grow them. Today, however, I wish to discuss how I use my microgreeen harvest.
I have been growing microgreens for years. In ceramic pots and even in recyled water jugs.
These days, while on an extended visit to my homelands, I have all my microgreens lined up just outside the kitchen door.
People are usually impressed with my abundant, albeit mini, garden. They also tend to ask: "What do you do with all those greens?"
The answer is simple ~ I sprinkle them on everything!
Mini mustard greens are among my favorites to grow. Seeds can be found cheaply and in bulk under the condiment section of stores and they tend to germinate very quickly.
Microgreens are sown very close together. I would estimate that each plant has about 100 seeds sprinkled in with a thin layer of compost patted ontop. After only 10 or so days I cut the greens at the stem to store jn the fridge or use right away.
Microgreens are most nutritious when eaten raw or ever so slightly steamed. While camping I desired a quick snack so, I simply added mustard microgreens to some whole weat crackers with cream goat cheese.
Do you use microgreens in your meals? Let me know how in the comments.
