Growing Microgreens Indoors
If you are like over half the people in East Tennessee, you have resolved to eat healthier this year. You may have also decided to grow some of your own healthy food. Want to start now in the dead of Winter, while you’re still fired up? Here is an easy guide to growing Microgreens indoors!
Microgreens are the edible shoots & young leaves of a wide range of vegetable crops. Some of the most common are Broccoli, Arugula, Kale, Cabbage, Beets, Swiss Chard & Bok Choy. Some herbs such as Basil & Cilantro are also great picks for growing, but may take a few more days to reach harvestable size. Added to salads & many dishes, these “Baby” greens add a visual, sensory & healthy spark to your diet.
Growing Microgreens indoors requires a well-lit location where you can put a couple of flat 12″X 24″ growing trays. Since you may be watering them on a daily basis, you might want to consider some form of tray to set them in. You can purchase inexpensive aluminum cooking trays to use as saucers under the growing trays. Fill the shallow trays with a good quantity of sterilized potting soil. To sow, just sprinkle the tiny seeds on top of the soil by hand. Try to keep the seeds from touching. Water them in gently & keep them lightly moist.
You should have edible shoots in one to three weeks. Harvest time depends on the growth rate of the different varieties of veggies you choose to grow. In most cases, you can harvest once the shoots are 1″-2″ tall. Use scissors to harvest the greens. Gently wash & eat fresh or store for a few days in the frig!
Winter can be long and everyone enjoys watching seeds sprout. A daily check on the new growth of plants is a simple pleasure that reminds of the “miracles” of nature. Growing Microgreens indoors is a great family activity, and can be a great teaching opportunity for the kids. Who knows, the may even learn to eat veggies!