Let’s preface this with the fact that I’ve never been a natural gardner, and in the past I’ve had the uncanny ability to kill most house-plants no matter how hardy the variety. So today I enter this new venture with some trepidation. My new pet-project: Growing Micro-greens for Ruxbin.
So what are Micro-greens? Micro-greens are kind-of like the in-between of sprouts (ie alfalfa sprouts, bean sprouts) and the baby lettuces that most people are familiar with.
Generally speaking, sprouts have just grown their first set of leaves while microgreens are older and have grown four or more leaves. Also sprouts don’t need sunlight while most microgreens do. The next step for some kinds of microgreens would be the baby greens we find in the popular mesclun salad mixes (http://www.rawfoodunderground.com/glossary.html)
These guys pack a lot of flavor in a little package, and are quite beautiful visually. In restaurants they’re often used as garnishes, and among the health-food heads they’re coveted for the amount of nutrients that they carry.
There’s a few reasons why I’ve chosen to grow micro-greens:
- They can be grown in-doors, at any time, (don’t have to worry about the unpredictable Chicago weather)
- They don’t take too much room
- They grow really quickly, estimated harvest time of 14-25 days
From everything that I’ve read Micro-greens are pretty easy to grow so I’ve included a few pics of my set-up, so that anyone interested can follow along. If you guys have any questions please ask, and if you have any suggestions I’m all ears.
I’ll post updates on whether or not this works, and if they sprout I’ll be documenting the next steps!