Growing microgreens is a metaefficient way to have attractive, flavorful greens available for salads and garnishes. Top class restaurants use freshly cut microgreens to liven up their dishes. Microgreens are tiny plants, no more than 8 to 14 days old.
They usually only have their “cotyledon” (first) leaves developed. This also a time when the plants have an optimum flavor and nutrient content. The stem and baby leaves are all that are consumed — unlike sprouts where the roots are also eaten. Usually, the plants are trimmed to inch above root level and allowed to regrow.
Microgreens are usually grown without soil on a water absorbent material like a felt padding or vermiculite. You can also find microgreen growing kits like the Microgreen Growing Kit or the Edible Miniature Garden. A larger scale growing is offered by CropKing.
Some the plants you can grow as microgreens are: Arugula, Mâche, Radicchio, Cress, Bull’s Blood Beets, Mizuna (a Japanese salad green), Basil, Sorrel, Chicory, Chevil, Escarole, Chards, Mustards, Spinach, Kales, Tatsoi and Rapini.
A full list can be found on the SproutPeople web site.