Growing Microgreens

Indoor gardening with microgreens can provide you and your family with easy, nutritious food year-round.


| September/October 2014



Harvesting Microgreens for Eating

Microgreens are delicious and versatile.

Photo by iStockphoto.com/antares71

One of the most popular culinary trends today also happens to be one of the easiest plants to grow. Microgreens take the farm-to-table movement a step further — that is, you can actually create a “tabletop farm” by growing these nutrient-dense greens, start to finish, on your kitchen table.

These tiny edible sprouted greens are incredibly nutritious and easy to grow. Using either vegetable or herb seed, microgreens are harvested just a few weeks after planting and just after the first leaves appear. They are used as a delicate garnish, sprinkled atop a delectable dish, or fluffed into a pile of tender salad greens that cause others to pale in comparison.

Why microgreens are great

For starters, microgreens are packed with nutrition.

Second of all, they require very little space. All you need is a small area by a window, or outdoors on a patio or deck. Any shallow container or seed flat is capable of providing handfuls of lush microgreens.

And given how little space and infrastructure microgreens need, you can grow them indoors year-round. Dedicate a seed-starting shelf to maintaining your microgreens, and you can sow flats regularly, harvesting them almost constantly. They’re the simplest way to grow fresh greens — even in the dead of winter.

Third, they grow quickly, which means you can produce more. These little greens are ready to harvest in as little as 10 days to two weeks after sowing, so you don’t have to commit your whole summer to tending a vegetable garden. And they’re a great project for young and new gardeners who can reap the rewards with just a little effort and patience.





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