Microgreens, often confused with sprouts, are packed full of good flavor, variety, and nutrients. Due to the variety of the types of microgreens you can grow they are often referred to a “vegetable confetti”. The variety comes from the ability to use many different kinds of plants such as salad greens, leafy greens and edible flowers.
The process of growing them is fairly simple but defiantly takes time and effort. It takes roughly 2-3 weeks to grow them and in some varieties it may take just under a month. You have to start with a good spot in direct sunlight and also a small container filled with soil, old takeout boxes and pie tins are often used. You press the seeds into the damp soil and then put a thin layer of soil on top. You must be sure to water your greens with a delicate mister twice a day while never getting the soil too wet. Making sure to give them at least 4 hours of direct sunlight per day. Doing all of this will make sure for a healthy harvest.
You will know it’s time to harvest when the first “true leaves” show up. This is not the same as sprouting. You’ll notice that between the seeds original sprout (cotyledon) that a leaf will grow. This is the first true leaf. Once it is there you’ll know that you are ready to harvest your microgreens. You’ll need to grab your scissors and snip them just above the soil line.
But why do this instead of grow sprouts? Well, sprouts are often grown completely in water in a warm environment. This is the ideal place for bacteria and E.coli to grow. So even though it may only take 7 days to grow and eat sprouts the risk of getting foodborne illness is extremely high making eating sprouts raw a very risky decision. Since microgreens are raised in an open area that lacks humidity, you will not have a Bactria problem. So even though the processes takes much longer you may be thankful in the long run.
We hope to soon make use of microgreens in our garden as a healthy, much tastier alternative to sprouts.