How I Cultivated My Own Micro Greens Garden: A Gardener's Step-by-Step Journey Through Springtime Growth
- Lisa Miller
- Mar 26
- 4 min read
What are Micro Greens?
Micro greens are young seedlings of edible vegetables and herbs, harvested just after their first true leaves appear. They are rich in vitamins, including vitamin C and vitamin K, and contain up to 40 times more nutrients than their mature counterparts. They add vibrant colors and distinct flavors to dishes, making them a perfect addition to salads, smoothies, and sandwiches.
What I found most appealing about micro greens is their versatility. They can be grown indoors or outdoors in small containers and thrive in various conditions all year round. I chose to start my garden in spring, when natural sunlight was plentiful, creating ideal growing conditions. However unlike most gardeners I do mine just a little different.
Choosing the Right Seeds
To kick off my micro greens garden, I dedicated time to researching which seeds to grow. My final selection included:
Basil: A fragrant herb that enhances flavors in pasta and pesto.
Radish: Known for its spicy bite and crunchy texture—perfect for adding to tacos or stir-fries.
Sunflower: Nutritious, with a mildly nutty flavor, excellent for salads.
Pea Shoots: Sweet and tender, they make an ideal topping for rice dishes or salads.
I opted for organic seeds to ensure quality from the beginning. I discovered that heirloom seed varieties often have richer flavors, adding even more depth to my culinary creations.
Perfecting the Growing Medium
Creating an ideal environment for my micro greens was crucial. I chose a seed-starting mix known for excellent drainage and aeration, which I found was key to healthy growth. Here’s my process for preparing the growing medium:
Mix: I blended the seed-starting mix with compost, improving nutrition for the tiny plants.
Moisten: I moistened the mixture before planting, ensuring the seeds had adequate moisture to germinate effectively.
Fill Trays: I filled shallow trays with the mixture, leaving about half an inch of space at the top. This ensures that the plants have enough room to sprout.
Sowing the Seeds
With the mixture ready, I proceeded to plant the seeds. Here’s the detailed process I followed:
Sprinkle Seeds: I scattered the seeds evenly across the tray surface, avoiding overcrowding to let each seed breathe.
Press Down: Gently pressing the seeds into the soil helped ensure good contact for optimal germination.
Cover Lightly: I added a thin layer of soil mix over the seeds to allow some light in while providing protection.
Water: I misted the surface after planting, ensuring it remained damp but not washing the seeds away.
Creating the Perfect Environment
The right conditions were essential for sprouting. I placed my trays in a bright spot with indirect sunlight and covered them with a humidity dome to retain moisture. I realized that a warm and humid environment significantly sped up the germination process.
Once the seeds sprouted, I removed the dome to prevent mold growth. This balance of moisture found a sweet spot in the germination process.
Monitoring Growth
As my seeds began to sprout, I found it hard to resist checking on them daily. I carefully misted them to maintain moisture levels, ensuring the soil was not too wet or too dry.
The growth stage filled me with excitement. Within seven days, I could see vibrant green shoots rising. Some were tall, while others lagged behind. Watching this transformation was both rewarding and fulfilling.
Harvesting Time
Around two to three weeks after planting, my micro greens were ready to be harvested. The thrill I felt was hard to contain as I prepared to taste the fruits of my labor. Here’s how I harvested them:
Snipping: Using clean scissors, I cut the greens just above soil level, leaving enough roots behind for potential regrowth.
Cleaning: After harvesting, I rinsed the greens under cool water to remove any soil particles.
Storing: I placed them in a clean container lined with a paper towel to absorb excess moisture, ensuring freshness.
Enjoying the Fruits of My Labor
With my micro greens freshly harvested, I could not wait to incorporate them into meals. They were delightful in salads, sandwiches, and even on top of my morning omelet.
The rich flavors and crunchy textures elevated my dishes and made them more enjoyable and nutritious. This journey showed me just how rewarding it is to grow food, no matter how small.
An Easy Recipe Using Micro greens
Red Cabbage Micro Green Wrap
Ingredients:
4 whole red cabbage leaves, washed and trimmed
1 cup of hummus of your choosing
3 carrots, peeled and sliced into thin strips
2 small cucumbers, sliced into thin strips
1-2 red bell peppers, sliced into thin strips
1 cup of cabbage, thinly sliced
1 cup of micro-greens
¼ cup of fresh herbs – basil, parsley, or cilantro, will do, but feel free to experiment!
First, you want to blanch the cabbage leaves. Simply start by boiling a pot of water. Once boiled, turn the heat on low. Place the cabbage leaves into the water for 1 minute.
Next, remove them from the water and place on a towel or in a colander to dry. Be careful as the towel may get stained from the cabbage. Set aside while we make the filling.
Second, assemble your veggies. Cut your veggies into long, thin strips so they lay nicely in your wrap but still give you a crunch factor. Slice up your carrots, cucumbers, peppers, cabbage, and any other veggies you might be using. Set aside.
Third, assemble your wrap! Lay your blanched cabbage leaves on a flat surface. Cut out the stem from the bottom of the leaf. Then spread your hummus onto the wrap. Next, add your veggies! Use the bigger veggies first, and layer the smaller toppings on as you go. Add your carrots, peppers, cucumbers, cabbage, microgreens, and top with your fresh herbs.
Wrap up your cabbage wrap, and you are done!
You can store these in the fridge or serve immediately.
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