Microgreens are Easy to Grow the Back to the Roots Organic Kit
Photography by Marie Viljoen. Growing microgreens indoors soothes a late-winter longing. They are ready to harvest in a week and even a small handful satisfies that desire to nurture new green things, and to create something delicious with them, even if it is gone in a few, peppery bites. Microgreens on harvest day, eight days after sowing. I prefer reusable trays so that I can germinate my little greens year-round, and I also want to avoid buying the plastic cover that many purveyors include. The Back to Roots Grow Kit with Ceramic Planter makes a very sweet gift; $12.99 on Amazon. A pack of 3 is $49.99 on the Back to Roots website. A compact coir puck is the growing medium. I found a fork helpful for floofing any compact puck remnants. Coir evenly distributed and moist, seeds added. The cover stays on for two days. On Day 3, germination has begun. Day 4 sees fuzzy white feeder roots developing beneath embryonic leaves. On Day 5 the seedlings take on some color. I transferred my trays to a windowsill on Day 6 and they leaned towards the light. The one instruction I did not follow, and should have, was to sow an entire packet of seeds in each tray. My microgreens came up more sparsely than intended. Freshly-snipped microgreens atop a feta and yogurt dip. The peppery flavor of tiny brassicas complements citrus and bold onion. A terra cotta saucer becomes a A DIY microgreen tray. My second batch was sown in a clean terra cotta saucer. Arugula and radish seeds, two coir pucks, and water. I purchased a bag of 40mm pucks online and used two in an eight-inch saucer, rehydrating them with a half cup of water. Seeds are sown, and I covered them with a cardboard circle for 48 hours. On Day 4 the arugula was green and the radishes just germinating. Brassicas, in the so-called cruciferous family (named for their cross-shaped flowers), have the pleasing peppery flavor I like in these tidbits, and they have the most nutrition, bite for bite. Wild garlic mustard microgreens on a forest floor. Invasive mustards like garlic mustard (Alliaria petiolata) in the Eastern states and black mustard (Brassica nigra) on the West Coast are environmental scourges, producing thousands of seeds per plant at the end of their flowering season. A sprinkle of microgreens delivers outsize satisfaction. This creamy, satisfying dip is excellent with crisp, raw vegetables, but it is versatile (see below). Feta that is packaged in brine has a better consistency than the crumbled versions. Pulse until the mixture is smooth, scraping the sides down a few times to dislodge any whole lumps of feta. Feta and Yogurt Dip with Microgreens