Indoor winter harvest is a healthy harvest to keep gardeners busy

For gardeners, January and February can be long months where there is little opportunity for hands-on gardening activities if we exclude tasks such as ordering seeds and supplies or planning for the upcoming gardening season.

One of the options for indoor activity in winter is the cultivation of micro-greens, the tiny, delicate greens that add color, texture and flavor to a variety of foods. If you recently ordered a salad, sandwich, or even some soup at one of the “white tablecloths” restaurants, you’ve probably encountered a number of micro-greens on top of your food as an ingredient or garnish.

Micro-greens are sometimes confused with germs, which are germinated seeds that are consumed as a whole plant – seeds, roots and leaves. However, micro-greens are edible, immature greens that are harvested soon after germination when the plants are only 1-2 inches tall.

Reuse, recycling:How to reduce, reuse and recycle Christmas decorations

Like ripe vegetables, micro-greens are nutrient-rich and full of unique flavors and textures. Micro-greens are available at local grocery stores and can be relatively expensive, but are easy to grow at home if you may already have them on hand.

Ready-to-harvest pea micro-greens

Which seeds are best for growing micro-greens indoors?

A wide variety of lettuce greens, leafy vegetables, herbs, edible flowers and even some grains can be grown as micro-green.

The easiest plants to grow as micro-green for beginners include cabbages such as broccoli, cabbage and cauliflower, as well as mustard, chia, sunflower and buckwheat. Legumes such as peas, beans, alfalfa, lentils and chickpeas are also excellent micro-greens. One of my favorite seeds to grow as a micro green is beets because of their unique color, taste and texture.

Leave a Comment

Your email address will not be published.