Post by markcalloway on May 21, 2019 3:51:30 GMT -5
I have not enough experience with the micorgreens yet but I want to what are best microgreens to grow at home. I have read and gain information about microgreens. But in practical I want some information.
Sunflowers are a pretty good one, for microgreens. Just plant loads of seeds, cover them with a little potting soil, in a container, water them, let them grow a little, and harvest. If they get older, you may have to remove any true leaves, and just eat the cotyledons and stems. Don't pull up the roots—harvest with scissors.
I haven't tried it, yet (I've been meaning to), but my dad does it a lot at his house. He prefers them after they're just old enough to pull out some of the true leaves growing out, but you can harvest them before that.
Also, I love arugula microgreens grown under lights indoors. They reminded me of a Thai peanut sauce. The mature plants taste different. I wasn't trying to grow microgreens, though. I just decided to try one to a few plants while they were young, and they were delicious. I don't think they tasted the same grown outside.
I haven't tasted a lot of microgreens, yet, however.
I prefer microgreens with larger seeds and milder flavor. My two favorites are sunflowers and peas. I dont like spicy taste. Another one a lot of people grow is radish - germinates fast, produces larger seedlings, and seed is inexpensive and easy to find. I've also tried broccoli and arugula - also easy, but I dont like the strong flavor.
Peas, if you harvest them above the bottom leaves, you can get more than one harvest. Not so with those you cut beneath the cotyledons. And with peas, after harvest, you can plant the 'root ball' outside, later get vines and pods. Not primo, but something.
For home use, I use various smaller containers with at least an inch deep, and drainage. Purchased berry clam shells are great - the long, low ones. The micros are not in them long so an extensive root system is not necessary.
I've found that if you put the soil flush with the top of the container, layer the soaked seeds on top of that, water/spray, then cover with a tile instead of soil, you get a cleaner product with fewer steps. The weight of the tile encourages emerging roots to grow downwards and once germinated enough (when the seedlings begin to force the tile upwards, you remove the tile and let them grow a little more - not yet in full light. You want them leggy for easier harvesting later. Then put them in light to green up. I use strong window lighting, usually. Timing is something that comes with experience and your preferences.
I want to grow more heading into fall/winter this year. They are so easy and so good, and grown at home, inexpensive and super fresh. If no disease, you can reuse the planting mix, though with sunflowers, I do scrape off as much of the seed coats/shells as possible since they can have an inhibitory affect in some circumstances. I dont care if there are still roots in the soil - they are just more clean organic matter. Some people give the harvested 'root balls' to their chickens. But I dont have chickens, ...and I do like reusing the soil.
You can use sunflower bird seed, but the seed isnt as clean, and you don't get as good germination. I might try it again however, and purchased from a store with higher turnover so the seed will be more likely to be fresh. One of the things I'm planting in the outside garden is black oil sunflowers to grow my own seed.
I've just finished setting up a new germination station in a room more central so I'll be more likely to keep an eye on them, and keep succession planting on track. Just planted yesterday soaked sunflower seeds and peas.
Coastal Southern California, zone 10, avocado belt, still in a drought.
Anyone tried milk thistle (Silybum marianum) microgreens? I tried them as regular sprouts once, and they sprouted easily, but they were very fibrously chewy, thanks to the seed coats (although not as bad as the unsprouted seeds), but with microgreens, you wouldn't have to worry about that. The adult leaves taste like lettuce. Youngish leaves do, too.
A lot of other thistles are edible, too, but I've never tried them.