There are many ways you can go about choosing the best microgreens to grow and eat. You can either purchase them from a store or plant them in your garden. But what if you don’t have the space, money, or inclination to purchase these? Are there other options? Yes, of course! You can create your own fresh micro greens at home by growing your own herbs.
There are several ways to go about this, and they all have their own benefits. One option is to buy ready-made kits. These contain everything you need to get growing and producing herbs. Another option is to grow your own herbs. This is by far the cheapest way and also offers great flexibility. If you live in an apartment, this is also very convenient.
Microgreen growing instructions vary depending on the plants you are growing. Some require more watering than others, and some require special attention when it comes to the soil. For example, mint requires a lot of moisture and should be watered often while other herbs do not. The best way to go about this is to follow the instructions closely. This will ensure that you get the most out of your plants.
When buying your microgreens, look for packages with “No Irrigation” and “No Fertilization” tags. This simply means that the plant has never been exposed to any fertilizer before you begin growing. The best types of herbs to use for growing are those that have a natural light source. Some examples include basil, chives, oregano, Rosemary, tarragon, thyme, and more. The best microgreens to grow and eat are those that are in containers. They can be placed inside the home on windowsills, in planters, on patios, or wherever else you choose.
You should begin to harvest your plants about a month before you start growing them. Your harvesting should be done as soon as you notice that the leaves are turning yellow. You can cut these leaves just above the surface. Do not save any leaves until the following day, when you can place them in your refrigerator for up to three weeks. Once the plants are mature, be sure to sterilize your cutting blade with water.
Once your herb plants are growing, there are many things that you can cook with them. The best herb for cooking is sage, since it keeps its flavor even after harvesting. You can boil it, make sausage, use it in pickles, and even use it as a sauce for fish.
The best microgreens to grow and eat will provide you with lots of leaves. You can also store a few of them in a plastic bag in the freezer for use later on. If you are growing your microgreens indoors, it is best to prune them frequently, but keep in mind that they will go through a lot of trimming over time. Try to leave at least two-thirds of an inch of space between each leaf.
As a general rule, the best microgreens to grow and eat will be those that are young. They are smaller than other types of greens and have more leaf structure, so they are healthier. Choose varieties that are easy to harvest, and make sure they are well cared for. Prune them regularly, removing any dead growths. When you want them, remove them from the plant and store them in a clean glass container.
Make sure that you only plant six to ten inches deep. This should be true for all varieties, not just the dwarf variety. Keep in mind that some varieties will grow to be much larger than ten inches, and may need to be divided, or else you’ll wind up wasting your seeds. Your indoor plants will need lots of sun, and plenty of water, so be sure they get plenty of morning light.
Make sure that when you bring your newly sprouted plants home, you bring them immediately into a warm, sunny place, away from draughts and other elements that could damage them. They should start appearing in the evening, about a week after they were transplanted. If your climate is somewhat unpredictable, and you live in a somewhat cold climate, these plants may require being brought in the night, in order to help them cope with the cold temperatures.
In the wild, these are perennial plants. However, they can be stored well and replanted each year. The best microgreens to grow and eat are those which have a hardiness similar to mustard. This hardiness helps to ensure that the greens won’t wilt once they’re eaten, and makes them a healthy and delicious addition to your kitchen pantry.