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Growing Microgreens

Posted December 31, 2021

Microgreens are a fantastic way of enjoying delicious fresh salad leaves throughout the year. There are many types to try and if you have a bright spot or windowsill, they couldn't be easier to grow.  

  1. Sow the seeds thickly into trays or pots filled with 1 inch of moist soil mix.  We use Fox Farm Salamander Potting Mix. Lightly cover seeds with potting mix. Tip: Use organic microgreen seed packages. They contain more seeds and are money saving. Never use treated seeds! 
  2. Place clean paper towels (bleach-free) over the entire surface and mist with water. We also use a dome to help keep moisture in and help control even temperature. Keep in a warm place. A sunny windowsill will be beneficial when seeds have sprouted. Keep the towels moist by misting when they begin to dry out, being careful to not allow the soil to become too wet or soggy.  Use a spray bottle for best results. Check daily and remove the paper towels when seedlings start to appear. Tip: You can use a heat mat to speed germination. Warmer soil means faster germination and the sooner microgreens will be ready to harvest. 
  3. Seedlings grow quickly and most types will develop their first proper pairs of leaves just days after germinating. Keep them moist at all times. There is no need to feed them.
  4. Microgreens are ready to harvest once they have grown two or three pairs of leaves, or are large enough to handle easily. Don't allow them to grow any larger. Young leaves taste the best!
  5. To harvest microgreens simply cut them off at the base just above the soil and discard the roots and soil to the compost.
  6. Eat right away or store microgreens in a container of your choice (plastic bag, glass storage) for up to a week in the refrigerator. Tip: If you rinse before storing, be sure to remove all moisture or microgreens will not keep.
There are many choices of microgreens to grow. Brassica crops are the easiest for beginners. Mellow Blend and Jazzy Blend super fast and simple to start out with.  Basil takes the longest to grow, but well worth the time. Beets add a great flavor and color. Sunflowers have a delicious nutty flavor and add a crunch to salads and sandwiches.

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