Browsing through a pile of new seed catalogues has had me wishing the next few weeks away to the time when I can start to sowing for the next season. I was getting a bit wistful about this when I came across a page seeds for micro greens. Harvested a couple of weeks after germination, these are essentially seedlings that taste of the fully grown plant, used in the same way as cress or a fresh herb might be, the selling point being their intense flavour, and pretty appearance. The other big advantage is that they can be sown all year round giving a bit of a boost to the plate in winter.
I ordered several varieties, the seed trays and the matting on which they grow. I wouldn’t have normally gone this route but this is something I’m doing at home and so want to keep it simple. You can use kitchen towel as the growing medium and any seeds you already have, with the exception of parsnips which are poisonous, salad greens and herbs work well.
The seeds can be mixed but for this first attempt I’m keeping them separate to see which have the best flavour. Here are the varieties:
Basil Dark Opal
Amaranth Red Army
And this is how it goes.
Wet the matting or a double thickness of kitchen towel, place in the seed tray and sprinkle the seeds thickly on top.
Cover the trays and place on a window sill or greenhouse to germinate.
Water regularly by misting.
They should be ready between seven and twenty one days, when the first proper leaves have appeared.