How to Grow a MicroGreens Vegetable Garden Year Round Inside Your Home
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A microgreen is a tiny vegetable green that is used both as a visual and flavor component or ingredient primarily in fine dining restaurants. Fine dining chefs use microgreens to enhance the beauty, taste and freshness of their dishes with their delicate textures and distinctive flavors. Smaller than “baby greens,” and harvested later than “sprouts,” microgreens can provide a variety of leaf flavors, such as sweet and spicy. They are also known for their various colors and textures. Among upscale markets, they are now considered a specialty genre of greens that are good for garnishing salads, soups, plates, and sandwiches.
Edible young greens and grains are produced from various kinds of vegetables, herbs or other plants. They range in size from 1” to 3” including the stem and leaves. A microgreen has a single central stem which has been cut just above the soil line during harvesting. It has fully developed cotyledon leaves and usually has one pair of very small, partially developed true leaves. The average crop-time for most microgreens is 10–14 days from seeding to harvest.
Keep the soil consistently moist. Prevent soggy soil by pouring off any excess water that collects in the drip tray after watering. To harvest, snip the microgreens right above the soil line when their first true leaves unfurl (about 7 to 14 days after germination, depending on the green). The microgreens are nutrient-dense and make a healthy addition to salads and sandwiches.
Learn more about growing Salad Greens.
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