Can I grow Microgreens, from seed to harvest, indoors? Absolutely.
Microgreens scored an “A” on our “indoor-garden feasibility” scale. Microgreens were, overall, extremely low maintenance to grow in the indoor garden and took up relatively little space. Here is the Tub to Table guide to growing Microgreens, from seed to harvest, indoors.
Microgreens are a fun little quick-turnover crop that is a delight. In Vail, the demand for these little guys is pretty high since every fancy “farm to table” restaurant needs them to adorn their soup dishes, or requires a sprig to add sophistication to their lunch sandwich menus. Their uses are truly endless. They are pretty much just an early harvest after the first set of true leaves pops up. And they pack a wallop of flavor into their little delightful shapes!!
- Rocket Arugula
- Golden Frills mix – Johhny’s
Or… any of your “leftover” seeds that do not have toxic leaves such as the night shades like tomato and eggplant.
Microgreens are harvested just after the cotyledon leaves have developed, and then usually after one set of “true leaves” have developed to give it some unique flavor. Microgreens are harvested later than sprouts (like mung beans) but before baby greens (such as baby spinach).
Trouble shooting: Spread the seeds much thicker than you would normally for seedings. Dust with vermiculite over the top. Water.
Harvesting: About 2 weeks after seeding, just take your scissors and mow ‘em down. It’s that simple. Basically give them a haircut. Or another fun option is you could pick them roots and all.
Above. Microgreens 16 days after planting. Ready for their “haircut”.
Verdict – A. Microgreens are quick and easy and very successful in the indoor garden.
Mixed Mini-romaine and Iceberg Salad with Microgreens and Hard Boiled Eggs
Simple salad with mustard vinaigrette that celebrates the greens.
For the Salad
- 4 cups mixed garden greens, loosely chopped
- 2 cups mixed microgreens
- 3 hard boiled eggs
- 3 fresh radish
- salt and pepper to taste
For the vinaigrette
- 1 tbsp white distilled vinegar
- 1 tbsp spicy mustard
- 3 tbsp vegetable oil
- 1 tsp salt
- 1 tsp fresh ground black pepper
- Wash, dry, and toss greens and vegetables together.
- Slice eggs and place on top of salad.
- Add vinegar and mustard in a medium bowl and whisk to an emulsion.
- Add vegetable oil, salt, and pepper. Whisk vigorously. Drizzle on top of salad.
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