Experimenting flavors: A guide to cultivating micro greens with intense flavors
Growing Flavorful Microgreens at Home: A Guide by Mark Diacono
Microgreens, small edible plants grown from seeds, have gained popularity in recent years due to their vibrant flavors and nutrient-dense properties. Award-winning farmer and writer, Mark Diacono, who grew edibles, usual and unusual, at his home in Devon, shares his expertise on how to grow these delightful greens in a home kitchen.
Choosing the Right Seeds and Growing Medium
To grow microgreens, start by selecting seeds with intense flavors such as broccoli, radish, or mustard. You can use a shallow tray filled with 3-4 inches of soil or a soil-less grow mat designed for microgreens growth.
Planting and Germination
Spread the seeds evenly on the surface of the soil or seedmat, then cover lightly with a thin soil layer if using soil. For soil-less mats, just sprinkle seeds as per instructions. Moisten the soil or seedmat by spraying or saturating with water. Cover with a lid or plastic wrap to keep humidity during the initial germination phase (2 days), then remove the cover to allow airflow.
Light and Growth Conditions
Place the tray in a warm, sunny spot—ideally on a windowsill with 3-8 hours of light daily. Use grow lights if natural sunlight is limited. Keep the growing medium moist by watering 1-2 times daily without flooding.
Harvesting
Microgreens are typically ready to harvest after 10-14 days when they reach 2-3 inches tall and true leaves begin to appear. Stop watering about 12 hours before harvest, then cut microgreens just above soil level with a clean knife. Harvest freshly or store in an airtight container in the refrigerator.
Easy-to-Grow Microgreens
One of the longest-to-germinate plants, coriander, is considered the best of the bunch by Mark Diacono. Sowing is often divided into quarters of rocket, radish, coriander, and either basil or mustard frills. Growing coriander as micro leaves allows for quick flavor and prevents loss of clarity.
Flavorful Addition to Meals
Half a dozen coriander micro leaves are enough to replace a small handful of coriander leaves in a dish. Micro leaves have a fresher, more intense flavor compared to fully grown leaves. They are widely used as garnishes in restaurants and cafes, adding a fresh taste and visual appeal to meals.
Growing a Variety of Plants
Mark Diacono is known for growing a wide variety of plants, from Szechuan pepper to pecans to Asian pears. His refreshing approach to growing and eating has inspired a new generation to grow some of what they eat.
References:
- Growing Microgreens: A Beginner's Guide
- How to Grow Microgreens
- How to Grow Microgreens
- Microgreens: How to Grow Them
- How to Harvest Microgreens
