Microgreens have a scientific ring to them; in fact they are simply seedlings, halfway between sprouts and baby salad leaves, foolproof to grow and delicious to eat. Harvest time is also quick, just two or three weeks from sowing, making them great for people with limited patience (eg. kids in the school holidays).
- Seed: You can use up old seed sitting round in packets, saved seed, or buy fresh.
- Try different combinations of colours and flavours: cabbage, broccoli, radish, silver beet, beetroot, celery, chives, cress, chervil, lettuce, kale, mizuna, mustard, parsley, pea, rocket…
- Containers: use a wooden or plastic tray of any size, with drainage holes.
- Fill it with potting or seed mix, smooth the surface.
- Sprinkle seed evenly but generously, cover with a light sifting of potting mix.
- Water gently. Keep damp but not soggy - a spray bottle of water kept next to the tray works well.
- Cover with newspaper for the first 24 hours until seeds start to germinate. Then put on a sunny windowsill.
- Cut or pick just above the soil line as the first true leaves appear.
Sow a tray each week and you’ll always have some freshness on hand.