I grew mustard and cress on a windowsill as a child on a couple of sheets of kitchen towel. No self-respecting egg sandwich could do without the addition of a few spicy sprigs. Now ‘microgreens’ have become an essential garnish to meals at the best restaurants. Between sprouts and salad greens in size, you snip them off when they’re little more than seedlings. I served some with my breakfast salad.
Radish, pak choi and mustard are some of the quickest. Any seeds you use for sprouting or salads can be used for microgreens. I like my salad bitter so chicory and endive are high on my list. A thin layer of potting mix as a growing medium will be enough to sustain them a few days beyond the sprout stage. Grow them in a bright place, on a windowsill or outside. Snip off carefully above the surface of the soil so they stay clean. Experiment with radish, broccoli, cabbage, onion, wheat, clover, mustard, cress, pak choi, endive, spinach, chicory, beetroot, kale, rocket, basil or parsley. They all taste and look slightly different. Grow them separately and mix them when they’re grown as they’ll grow at different rates.
If sprouts are too small and salad greens are too big, Microgreens might be ‘just right’ as Goldilocks would have said.