Microgreens

Microgreens are sprouts that are allowed to grow leaves, and can be eaten raw in salads or stir-fried. Because they are not meant to grow for long before they are eaten, microgreens can be grown indoors and with little light under two weeks.

How can I grow microgreens?

The steps for sprouting microgreens are:

1. Cover the bottom of an old food container or plastic box with potting mix, a kitchen towel or a wet cloth. The material should be 2-5cm thick.

2. Scatter the seeds evenly on the surface of the planting medium.

3. Mist the seeds and planting medium till damp with a fine spray. Do not spray till the seeds are swimming in water.

4. Weigh the seeds down with another similarly sized container to make sure the seeds are fully in contact with the planting medium.

5. Place the seeds in a dark area like a cupboard for a few days till they sprout. They should sprout within a week.

6. Mist the seeds daily till damp, but not soaked.

7. Remove the weight once the seeds begin sprouting and move the microgreens to a brighter area. Continue to mist the seedlings once a day.

8. Microgreens can be eaten from the moment they have leaves. They can also be kept for another week to grow a bit bigger before harvest.

9. Harvest the microgreens with a clean pair of secateurs.

What can I grow as microgreens?

A wide range of edible plants can be grown as microgreens. Some common ones are:

• Bayam (Amaranthus tricolor)

• Cai xin (Brassica rapa Caisin Group)

• Kai lan (Brassica oleracea Alboglabra Group)

• Kang kong (Ipomoea aquatica)

• Radish (Raphanus raphanistrum subsp. sativus cultivar)

• Sunflower (Helianthus annuus)

• Thai basil (Ocimum basilicum)