Got the winter can’t plant
outside blues? Grow micro-greens inside – they take ten minutes to plant, ten
days to grow and way less than ten minutes to harvest and eat. The
antioxidants are off the charts if you’re into juicing for improved health or
just want some tasty little greens for salads, soup toppings or sandwiches for
improved yum. The flavors are wonderfully intense and so, so fresh. They are a
miniature essence of spring but with more crispness, pronouncement and kick. No
kidding, growing micro-greens just may become your new best, favorite habit.
You won’t give up your daily Jeopardy viewing, but you’ll find time to make
sure your seed trays are watered and to see if it’s harvest time (ten days or
less). I used to tell myself that the hardest part to exercising was
putting your shoes on, well…open a packet of seeds and you’re off sprinting to
micro-green health fitness!
Micro-greens are the first seedlings of plants that are normally seeded
outside and harvested when fully grown like lettuce, broccoli, basil,
sunflowers, peas or custom seeds of mustards, cress and chard (and more). You can purchase specific micro-green seeds
from garden centers or mail order or use left over seeds from your cache. One caution, parsnip seeds used for
micro-greens are poisonous so use those seeds for planting outside to grow parsnips.
'Savory Mix' on the left of 'Peas for Shoots' A rinsed out lettuce container placed near a sunny window |
Ready to Harvest |
Micro-Greens add crunch and color to any soup or stew |
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