Microgreens

University of Tennessee Assistant Professor of Residential and Consumer Horticulture Natalie Bumgarner talks about how to grow microgreens. Microgreens are young edible plants that can be used as garnishes for other dishes or used as an entire salad. The plants have developed their first true set of leaves before they are harvested, usually about two weeks after they are planted. Anything that has an edible leaf and stem can be grown as a microgreen. Some of the commonly grown plants include: Cabbage, Broccoli, herbs, lettuce and amaranth. Natalie uses a soil-less germination mix that already has fertilizer in it. Because the harvest time is so short you usually don’t need to add more fertilizer. They need to be grown in high light locations but not in direct sun because they will dry out and die. Under porches or even in a bright window will work. Because the plants are so close together it is important to keep the stems dry to prevent disease. Watering from the bottom of the tray keeps them dry. Microgreens are best harvested by a pair of scissors. They do not store well so harvest them as you need them.

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Microgreens
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