I am so very excited to introduce you to the wonderful world of microgreens! Come with me and discover a nutritional powerhouse that you can easily access in your kitchen.

Growing up, I was familiar with sprouts. The most popular sprouts were mung beans (I have some delicious sprouted mung recipes on my website). Mom used to soak beans in water overnight. The next morning, she drained the water, wrapped up the moist beans in a muslin cloth and set it on the countertop. Every 12 hours, she’d sprinkle a little water on them. In less than 48 hours (remember I grew up in the tropics), Mother Nature worked her magic and we’d have germination! This wonder of nature has never ceased to marvel me. From seemingly dead and dry seeds springs Life, when nurtured with just a bit of water!

Microgreens

Microgreens on my Salad

I got an introduction to microgreens at a Herb Guild meetup. This is a group of gardening enthusiasts that meet once a month to discuss growing something edible. One of the presenters showed us how easy it is to grow microgreens at home. Microgreens can be grown in something that’s as basic as take-out tupperware. Poke holes in the bottom of the tupperware, fill the bowl with some good quality potting soil, sow the seeds and lightly cover them with some more soil. Keep moist and allow Mother Nature to do her job. In a few days, tiny saplings poke their heads through the dirt. At that time, move the container to an area that receives direct sunlight indoors. Harvesting these delicate beauties happens when the microgreens are about 3 inches tall. Snip them off just above the line of dirt, rinse and refrigerate.

There’s yet another (easier in my mind) way of growing microgreens. And that is – in a sprouting jar! I use my sprouting jar for sprouting just about any legume: mung, horse gram, black chana, garbanzos etc. Instead of getting your hands muddy (of course, there’s nothing wrong in that!), while growing microgreens in trays, you just sprout them in jars. This is a lot less messier for sure. Plus, the added benefit is that you get to consume the roots as well. There is no mess of dirt and rinsing involved.

Types of Microgreens

Microgreens – Alfalfa, radish, Broccoli and Clover

The variety of microgreen seeds that you can grow is mind boggling. I estimate that there may be more than 60-70 varieties of microgreens! Check your local nurseries or online retailers for sprouting seeds. There are mild green varieties like cabbage, kale, mustard tatsoi, cabbage, bok choy, mizuna, amaranth and a host others. If you want them a bit spicy, several choices are purple mustard, red kale, purple kohlrabi etc. Alfalfa, radish, broccoli and clover make a good combination. Definitely choose organic seeds.

All said and done, feel free to pick microgreen seeds of your choice – as I’ve already said, there are tons to choose from. Some of my favorites are broccoli, arugula, radish, pea, kale, mustard, clover, amaranth and alfalfa. Another suggestion is to pick seeds that have a similar germination schedule. Otherwise, you will have some that have sprouted, while the others are severely lagging behind. Growing a single variety of microgreen eliminates this risk, but you miss out on the different tastes that these shoots afford. Another idea is to have 2-3 small sprouting jars, and grow different varieties in each jar. Combine while consuming. 

Growing microgreens is the best gardening activity that involves nothing more than a bottle with a lid that has holes. Don’t tell me you don’t have a green thumb. 🙂

Nutritious Sprouts Recipes

We have several sprouts recipes that you can browse through and make your favorites your meal staples.

• Sprouted Black Chana Sundal | Kadale Kaalu Usli
• Spicy, Tangy Sprouts & Carrot Salad
• Zesty Carrot Garbanzo Usli
• Carrot-Cucumber Kosumbari
• Sprouted Moong-Cucumber Kosumbari Salad
• Wholesome, Spicy Sprouts Dosa
• Easy Mung Sprouts Masala
• Stir Fry Sprouts & Veggies
• Sautéed Sprouts and Vegetables
• Green Mung Sprouts Curry

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5 from 1 vote

The Magic of Microgreens

In just a short time, you can grow your own powerhouse of nutrition in these tiny little microgreens. Add it to your soups, salads, raitas, or toast.

Course Salad, Side Dish, Snack

Cuisine International

Keyword greens, leafy greens, microgreens, powerhouse

Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Raw, Vegan, Vegetarian

Germination Time 5 days

Total Time 5 days

Servings 4 People

Calories

Equipment

• 1 Sprouting Jar

Ingredients

• 1 Teaspoon Microgreen Seeds - Some of my favorites are broccoli, arugula, radish, kale, mustard, clover, and alfalfa.

Instructions

• Pick microgreen seeds of your choice - there are tons to choose from. Some of my favorites are broccoli, arugula, radish, kale, mustard, clover, and alfalfa.
  
• Add a teaspoon of seeds into your sprouting jar and fill with cool water to fully cover the seeds. Allow seeds to soak for 6-10 hours (or follow instructions on the seed packet).
  
• Drain the water thoroughly (do not soak again) and allow the sprouting jar to lay on its side in a dark-ish area of your pantry for 24 hours. Keep rinsing and draining with cool water every 3-6 hours.
  
• On day 2 or 3, when you see the seeds slowly releasing their sprouts, move the sprouting jar to a well-lit location (no direct sun!).
  
• Continue to rinse and drain every 3-6 hours. I know, you are getting impatient, but trust me, it is totally worth waiting for the magic to happen!
  
• Harvest on day 5-10 when the leaves are open and green. The number of days to harvest depends on the variety of seeds you've used. Refrigerate for upto 4-5 days.
  
• Use microgreen sprouts on soups, toast or add to salads or omelette. You can even add it to your curries or smoothies! Allow your creative juices to flow.
  

Notes

*Use organic ingredients wherever possible