Next time you are thinning your beets, radishes, kale, bok choy, swiss chard and lettuces, don’t just throw those tasty little green sprouts in the compost pile—these microgreens are what fancy schmancy greens chefs live for. In addition to being nutritional dynamos, these tiny greens can dress up the simplest dishes, and can be grown anywhere.
Basically, any green will work, but my favorite are radishes, lettuces, mustard greens, swiss chard, kale, and beets, which sprout in groups and always need thinning. Or, grow your own herb microgreens, like baby basil and dill to add to salads. You can even start a little microgreen indoor garden, and overplant your seeds in window planter or recycled salad container, then harvest cuttings in as little as three weeks. But one of the easiest ways is to turn your garden thinnings into microgreens—which is a tasty win-win.
To harvest your greens, pull a group out like a little flower bouquet, holding them at the stem. Cut above the root with a scissors. (Option 2: You can also cut them right above the dirt without pulling if you want, just be careful when you’re cutting so you don’t cut too many.)
Put sprout tops into a strainer and rinse. Eat them right away, or you can store them in a plastic bag and put them in the fridge for up to 5 days.
Then, just start throwing them on soups, sandwiches, salads, you name it. Each microgreen will give you a specific flavor, or you can just mix them all up and create a micro salad. Radish sprouts and mustards are spicier, beets and lettuces are more mellow, and swiss chard and kale add a nice texture. Arugula microgreens are especially delicious on pasta or pizza, and are a fantastic way to dress up the simplest dinner.
What’s your favorite way to enjoy microgreens?
This article originally appeared on GrowIndie.com. It is re-posted her with permission from the author.
Photo Credit: Stone Barns Center
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