I am ready to grow things in my garden. My seeds are calling me to action.
So the warm weather in our part of the California foothills, has reached springtime warms, but we still know that a cold front can drop temperatures down to the 20’s even though this week it’s mid sixties. The answer, for frustrated gardeners is growing micro-greens. Since I was looking it up for me, I thought I’d share it with you too!
The most common and delicious food sprouts include the seeds from the following seed groups*:
- Cabbage family (Brassica); broccoli, cabbage, watercress, mustard, mizuna, radish, and daikon (kaiware sprouts), rocket (arugula), tatsoi, turnip.
- Cereals: wheat, maize (corn), rice, barley, and rye (oats are usually fermented or heat treated and have a really tough hull so skip oats
- Legumes: pea family: alfalfa, clover, fenugreek, lentil, pea, chickpea, mung bean and soybeans
- Oilseeds: sesame, sunflower, linseed, peanut.
- onions (Allium) – cannot really distinguish between microgreens.onion, leek, green onion (me-negi in Japanese cuisine)
- Other vegetables and herbs: spinach, lettuce, milk thistle, lemon grass
- Parsley family (Umbelliferous) vegetables – these may be used more as micro greens than sprouts. carrot, celery, fennel, parsley.
- Pseudocereals: amaranth and buckwheat
For sprouting especially, but also for growing micro- greens I suggest buying food grade seeds from the grocery store, food co-op, or specialty organic food store.
*sourced from wikipedia
What method do you use to sprout seeds or grow micro-greens?
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