I started growing microgreens over the winter since I could no longer grow fresh greens outside and wanted something fresh and readily available when I couldn't get to the store. Fast-forward to now, I still don't have fresh greens growing outside as I have yet to plant my garden. 2019 has been busy! That's why I'm so grateful to have these delicious, nutrient-packed greens growing right on my windowsill. Microgreens are ready to eat in 7-14 days.
Microgreens are super easy to add to your current diet. I like to add raw microgreens just before eating meals to retain as many nutrients as possible. I usually toss them on top of scrambled eggs at breakfast, tacos, soups and salads.
There are so many things to love about microgreens besides convenience. Depending on the greens you choose they can have a mild or spicy flavor. Microgreens are loaded with antioxidants. If fact, a recent animal study found that red cabbage microgreens may help lower cholesterol and reduce inflammation, which is promising for supporting cardiovascular health.
There are so many types of microgreens to choose from, where should you start? As with all foods, getting a variety is best, but if you were to choose just one type of green to grow for now, try one from the brassicaceae family. This would include broccoli, cabbage, kale, kohlrabi and more. So far the brassicaceae family has been shown to contain the highest amount of antioxidants. Look for seeds that are organic and non-GMO. I typically grow 3 types of microgreens in a single tray at a time. Don't be afraid to mix it up!
There are a couple ways to grow microgreens on your windowsill which include using coir fiber, which is what I use or potting soil. I started growing using this kit from Window Garden and found it very user friendly.
This post is not meant as an advertisement. I was not compensated for this post. All materials were purchased with my own funds.