I’ve been sharing about our edible gardening for a few years now. There’s always more to learn and great rewards for growing what you can at home. I’m about to start some Indoor Edible Gardening starting with sprouts and then moving right along to microgreens…
The great thing about indoor kitchen, or edible, gardening is that a yard is not required to enjoy its benefits. A little space and a window or place in my home where there’s good natural light may be an optimal location to sprout or grow microgreens.
Sprouts are young shoots that can be eaten whole and are ready to eat from start to finish of “sprouting” from 3 to 5 days! They are concentrated, highly nutritious and full of antioxidants and nutrients. They are not generally carried or easily found in markets.
I’ve read articles of a very long time method that home gardeners use by sprouting seeds at home in mason jars. I’ve been wanting to try this for years and never got around to it. I’m finally doing it now.
Instead of mason jars, however, I’m using kitchen seed sprouter trays. This early in my learning and experiment phase with indoor gardening methods, I’m not advocating the use of sprouting trays or mason jars over the other. It’s a personal preference for me, at this time, to use the trays and when I learn more and maybe even try both methods, I’ll update it on TC.
I’m using organic seeds that are untreated/no GMO’s and I’m still researching if I need to or how to, disinfect the seeds from possible foodborne pathogens. There’s much information about research regarding sprout saftey.
For my first trials, I’ll start with one or two of the following:
- Sandwich Mix sprouts – Alfalfa and red clover mixed with Daikon radish sprouts
- Bean Mix sprouts – Adzuki and Mung beans with lentils
- Broccoli sprouts
- Garbanzo sprouts
Interested in reading more on Sprout Safety?
- Sprouting Seeds at Home: Disinfecting, Growing, and Harvesting Tips
- Publication 8151: Growing Sprouts at Home by the University of California, Division of Agriculture and Natural Resources
- Food Safety Research on Sprouts and Bacteria
Not the same as sprouts, micorgreens are young, leafy vegetables and/or herbs that are harvested and eaten when the small plantlings are only 1-2 inches tall. They are the first pair of leaves from the plant and ready to enjoy anywhere from 7 to 14 days from successful germination/planting.
Studies are showing the nutritional value of microgreens can be more than their mature siblings! They can be subtle, but tasty. They can also be rather expensive for a small clam shell, purchased in markets.
The images of these pretty, colorful and tasty micorgreens are a radish mix. They came with a price tag that would prevent me from enjoying them more often and at this point is a once-in-awhile compliment to our meals – that is until or unless I can successfully grow them from home!
- Microgreens and Sprouts: What is the Difference?
- Sprout People: Growing Sprouts
- Sprout People: Sprout Nutrition and Politics
Just wanted to also quickly mention that I’ve just joined Yummly and have added the YUM button to each posts! Save recipes and features to your Yummly recipe box!