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If you don’t have space for a vegetable garden, these miniature salad leaves are the answer. You can grow microgreens from the seeds of any salad greens, lettuces or herbs – the trick is to just harvest them when they are very young. They grow well in a pot or a mini-greenhouse, so they’re perfect for growing indoors or in limited garden space. You can grow individual varieties or you can mix the seed up when planting, which will give you a fantastic mix-and-matched salad leaf with great colour, flavour and texture.
In the garden
Growing microgreens takes minimal effort – they’re quick to grow in warm weather and need just a little encouragement in winter. After sowing, water the soil gently each day – don’t let it dry out. It should be moist, not soaking. Be sure to remove any weeds so that they don’t have to compete for water and nutrients. The great thing about microgreens is that they grow for such a short period of time that they’re not often bothered by pests and diseases. Don’t worry about removing the old roots when you replant – they are good sources of organic matter for the new seedlings.
In the kitchen
Sow seeds in a pot, planter or mini greenhouse, set them on a sunny windowsill and keep the soil moist. Harvest the leaves when they’re 2–3cm tall by trimming them with a pair of scissors. Try to leave one set of leaves on each stalk and they will sprout again for a second picking in another couple of weeks. Use them in sandwiches and salads or as a pretty garnish on meals.
These are some of my favourite recipes for microgreens:
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