Do you love microgreens? These baby sprouts — just a few days old — of plants like basil, arugula, and chard have immense flavor packed into their tiny forms. Microgreens command a great deal of money at the store, and they are beloved by chefs, who use their intense flavor and delicate appearance to enhance expensive restaurant plates. But you can grow microgreens at home with nearly no effort whatsoever, and the payoff is terrific. Here's how, courtesy of reader Claire, are instructions for quickly growing microgreens.
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.
Such a great little project! Thank you, Claire!
→ 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)