A little space at home, or a small balcony, is enough for a tiny kitchen garden, and October is a good time to start one. Microgreens, the young leaves of seedlings, can be grown on a balcony, a windowsill or a kitchen counter and cut within days with little care, says a report in Kolkata's Ei Samay, which names six to try.
Radish is the easiest for beginners. It is usually ready in 7 to 10 days, and its peppery taste lifts salads, sandwiches and wraps; scatter the seed on damp soil and give it enough light and air. Young mustard leaves are pungent too; sow the seed thinly, keep the soil moist, and they can be cut in 7 to 12 days.
Fenugreek gives slightly bitter leaves; sow in clean soil and water a little regularly, and they are ready in 8 to 14 days. Pea shoots are sweet and fresh, good in salads or stir-fries; they need good air flow and take 10 to 14 days or more.
Broccoli microgreens have a mild taste. Spread the seed in a clean tray, give plenty of light and do not let water stand; they are ready in 8 to 14 days. Some amaranth varieties have red-purple young leaves that look striking on a plate; scatter the tiny seed thinly, keep it moist, and allow 10 to 15 days or a little longer.
The report's advice is simple: a clean tray, good seed, enough light and air, and careful watering are all it takes to grow these greens at home.
Written for Ei Samay by Prosmita Dey.
Photo: Microgreens growing in a tray, Stacy Spensley / Wikimedia Commons (CC BY 2.0)
Source: Ei Samay
Comments
(0)