Who’s growing microgreens this time of year? You may remember that I am a big fan of microgreens, partly as a result of my excitement for the amazing nutritional benefits provided by these tender mini plants (you can find my uses of them here, here, here, here, here, here and here), and partly as a result of my past partnership with True Leaf Market, which you can read about here and here.
Microgreens “are seeds grown like grass in trays on your countertop and harvested en masse at the seedling stage (…) All kinds of seeds can be grown as microgreens. Of course, there are popular plant families widely grown as microgreens, such as brassicas (cabbage, mustard, broccoli), but there are a vast number of diverse plant families and species suitable for microgreening. These can include cantaloupe melon seeds, nasturtium flower seeds, Chinese mahogany tree seeds, and more.”
Unlike sprouts, microgreens require a growing medium, such as soil or a hydroponic system. As emphasized on the True Leaf Market website, “soil is the best medium for beginners, but using hydroponic mediums isn’t a complicated process and can be a great clean way of growing microgreens. Growing mediums are made from several types of fiber, such as jute, coco coir, bamboo, and wood. Each type of mat may be better suited than the other, depending on what type of seeds you plan to grow.”
We have been growing microgreens in soil and hydroponics, and we have been successful with the latter for both microgreens and non-microgreens (such as fully developed Swiss chard, lettuce or herbs) alike.
With fall settling in for good and the garden producing less and less, we have recently started growing microgreens indoors again.
Here is a very straightforward salad featuring homegrown sunflower and radish microgreens, cherry tomatoes, peppers, dill, and store-bought raspberries, in a simple lemon vinaigrette, with a sprinkle of everything bagel seasoning. 
Uncomplicated, down to earth, beautiful, and packed with nutrients 😀
Anyone else growing microgreens at the moment? Let me know in the comments 🙂
Vegan microgreen salad
Ingredients
- 3 cups microgreens of choice, washed, and dried with a paper towel
- 1 cup cherry tomatoes
- 1 cup diced bell pepper
- 1 cup raspberries
- 2 tbsp finely chopped dill
- 1/2 cup extra virgin olive oil
- 3 tbsp freshly squeezed lemon juice
- 2 tsp honey
- 1 tbsp Everything but the Bagel seasoning
- Salt and pepper to taste
Instructions
- In a small Pyrex cup or bowl, make the vinaigrette by mixing extra virgin olive oil, lemon juice, honey, and salt and pepper to taste.
- Place all of the ingredients in a large mixing bowl. Pour the vinaigrette on top, and mix until well combined. Taste and add salt and/or pepper, if necessary. Chill the salad in the fridge until serving time. Serve at room temperature as an appetizer or a main meal, with fresh bread.
- Enjoy!
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