I am constantly spending small fortunes at my local farmers market buying microgreens for my salads, so lately I decided to grow my own. In my teeny tiny apartment it might be the only thing I can grow.
I lined vintage tea tins with plastic bags, weighted down the bottoms with rocks, which also help with drainage, and then filled them up with soil. I took seeds out of my pantry, mustard seeds, romano beans, mung beans and sunflower seeds and let them sit on a damp towel for a couple days until they started to sprout. Then I laid them on top of the soil watered them every day and within a week I had gorgeous micro greens to put in sandwiches, garnish canapes, or simply toss into salads for an extra bit of spice.
It cost only a few dollars and took a week, but saves me trips to the market and serious cash once I'm there.
→ Visit Claire's blog: Livia Sweets
Do you grow microgreens at home? Any favorite varieties?
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(Image: Claire via The Kitchn's submission form)