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:
- 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.
- Scatter the seeds evenly on the surface of the planting medium.
- Mist the seeds and planting medium till damp with a fine spray. Do not spray till the seeds are swimming in water.
- Weigh the seeds down with another similarly sized container to make sure the seeds are fully in contact with the planting medium.
- Place the seeds in a dark area like a cupboard for a few days till they sprout. They should sprout within a week.
- Mist the seeds daily till damp, but not soaked.
- Remove the weight once the seeds begin sprouting and move the microgreens to a brighter area. Continue to mist the seedlings once a day.
- 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.
- 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)