HOW TO GROW MICROGREENS

Microgreens provide a bountiful harvest in as little as a week from sowing. Plus, they are considered a superfood as they generally contain a higher density of vitamins than the same weight of mature vegetables, so are a great way to add a nutritious punch to your meals.

You will need:

Containers without drainage holes Coconut coir

Shallow tray

Mister or spray bottle

Plants (see list, right)

1 Coconut coir is usually sold in dehydrated compressed blocks. Place the block in a deep dish or bowl and gradually add water until the coir is hydrated and expanded.

2 Fill your container two-thirds full of expanded coir and gently press it down.

3 Sprinkle your selected seed evenly across the surface of the coir – don’t be shy, get plenty of seed in there. If you are growing a large seed species, such as peas, squash or sunflowers, cover with an additional thin layer of coir, just enough to cover the seeds.

4 Place your microgreens in a warm, light place. Close to a window is the perfect position. I grow my greens in self-adhesive shelves stuck on to the window; I get them from windowgarden.us.

5 Give your containers a misting every day to keep the moisture levels constant and before long that rich brown coir will turn into a lush forest of tasty, vitamin-packed plant babies.

6 Harvest your greens when they are around 5cm tall, or 10cm tall for pea, sunflower or squash shoots. Use a pair of scissors to snip the greens at about 1cm above the roots. Add them directly to cooking and dishes for instant gratification. Once you have snipped all your greens you will need to sow a new crop of seeds, except for pea seeds, which can be harvested twice before re-sowing.