Garden Answers (UK) - - Gourmet Grower -

Microgreens are an ex­cel­lent source of restau­rant-wor­thy flavour­ings. Smaller than cut-and-come-again sal­ads, these leaves can be har­vested in a few weeks at the seedling stage, when their tiny leaves are full of flavour. For a steady sup­ply, sow a few trays in ro­ta­tion on the green­house bench or in a shel­tered gar­den spot (out of slugs’ reach). You can shift trays to win­dowsills for the cooler months when growth is slower but just as tasty. Look out for spe­cial­ity mi­cro­green pack­ets con­tain­ing a larger num­ber of seeds. Some of the tasti­est ones in­clude beet­root, basil, broc­coli, radish, sun­flower, rocket, chard and co­rian­der.

How to grow them

1 Sow in seed com­post. You can grow microgreens on sheets of moist kitchen towel or felt mat­ting but a seed tray filled with seed com­post is eas­ier to keep moist. In ad­di­tion, if you ne­glect to har­vest them for a few days, they’ll hap­pily keep grow­ing on un­til you get round to them.

2 Tamp down the com­post. Wa­ter lightly be­fore sow­ing fairly thickly across the sur­face. Avoid sow­ing too thickly be­cause you might en­counter prob­lems with dis­ease, and too sparsely be­cause you’re wast­ing space that could have pro­duced ad­di­tional de­li­cious crops. 3 Mist the seeds. Check daily and wa­ter with a spray mis­ter, cov­er­ing with another tray to keep out light un­til the seedlings have ger­mi­nated. Then, space out the trays to al­low them plenty of light. Snip off at soil level with scis­sors once the plants’ first two ‘true’ leaves emerge.

For an un­usual take on egg and cress, sow in an empty eggshell!

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