Microgreens are the perfect crop to bring nature into your home – and with tasty results. Microgreens are very young vegetable and herb plants, usually an inch or two high and with one or two sets of leaves. You usually have to wait only a week or two from the time the seed first starts to grow until the time your crop is ready to eat.
You can raise these nutritious, pretty young plants to garnish almost any food. For example, sprinkle some on soups, salads, cooked grains, sandwiches, wraps, and beans. Microgreens add elegance and color as well as nutrition, texture, and flavor to even simple dishes. Many restaurants deploy microgreens to great advantage, but you can have more fun growing and using them yourself.
As a city dweller with zero outdoor space for a garden, I was longing to grow some of my own food when Vegetarian Voice published a how-to article by Mark Mathew Braunstein. The author outlines a method to produce microgreens with simple, inexpensive supplies and minimal effort. (He also has his method online in plenty of detail to duplicate it yourself. Just follow the link.)
Basically, you need the plastic clamshell containers that small fruits and veggies (such as strawberries, blueberries, and cherry tomatoes) come packaged in. These are free, assuming you are going to buy the food anyway. You also need potting soil, a spray bottle, seeds, and probably a trowel. Twenty dollars will get you started and keep you going a long time.
I was thrilled when my first batch of seeds pushed tiny plants out of the soil after only a couple days of watering.