Houseplants You Can Eat

Micro greens are probably the easiest plants on earth to grow. These tiny wonders are actually the seedlings of common vegetables and herbs such as mustard, radishes, clover cabbage, carrots, broccoli, basil and more. Unlike sprouts, which are grown entirely in water, using mesh covered jars, micro greens are usually grown in potting soil, usually in shallow, flat trays. Seeds can also be sprinkled on clean, unused sponges or even fabric with a fine, even texture. While sprouts are eaten roots and all, micro greens are harvested just above the soil line. Since the combination of dark and moist conditions needed to grow sprouts can sometimes result in bacterial growth, micro greens are a much safer alternative. Time to harvest ranges from 8 days up to a month, and the reward is dense nutrition and intense flavor. Micro greens should be harvested before they develop their second set of leaves as they tend to become bitter after that.

Growing

To grow there are specialized growing kits and fabric mats available or one can simply sow seeds in a tray or pot of soil and mist when needed. Any kind of tray or pot with good drainage will do. Use standard potting soil or seed starting mix and fill the chosen container with about an inch or so of it, then moisten only until damp, not saturated. Plant seeds in an even layer and fairly close together, then mist lightly and place in a sunny location. Seeds can also be sown on a clean, unused sponge that is kept moist.

Harvesting and Use

Once the greens have their first set of adult leaves, use a sharp pair of scissors to harvest just above the soil line. They can be kept in the refrigerator for a few days as long as they are kept dry, but for the best flavor and nutrition they should be eaten when as fresh as possible. They can be added to soups, salads, sandwiches, dips, stews and more, and also make beautiful garnishes.

Here are a few of the most popular micro greens available and their flavors. They really add zing to cooking-don’t be afraid to give them a try!

Cabbage: These micro greens are sweet and crunchy.

Carrot: Micro carrot greens are crunchy and taste just like fresh carrots!

Basil: The baby greens have a surprisingly lemony flavor.

Radish: These greens are tender and spicy.

Sunflower: Like the seeds, the micro greens have a mild, nutty flavor.

Arugula: This plant’s micro greens have a nutty yet spicy zip.

Celery: These have a more intense celery flavor than the adult plant.

Chives: Just like the grown up plant, micro green chives have a mild onion or garlic flavor, depending on the variety grown.

Specialized seed mixes can be purchased but regular herb and vegetable seeds do just fine. Use caution however-not all vegetables are suitable for micro greens. Two examples are parsnips and tomatoes, which have poisonous leaves. It’s important to research carefully, however most salad greens, herbs, and green vegetables are perfectly safe and tasty!