Why grow microgreens in your
organic backyard
http://thealternative.in/environment/why-grow-microgreens-in-your-organic-backyard/
Microgreens with primary leaves of different sizes, shapes, colors, and textures: micro-greens of sunflower (left),
horsegram (centre), and mustard (right).
A microgreen is a fresh tiny green plant that is used, both, as a visual and flavour component or ingredient in fine
dining. They are smaller than “baby greens” and different from “sprouts”. Depending on the grains used for growing
micro-greens, they have primary leaves of different sizes, shapes, colours (shades of green), and textures, with
varying flavours like mildly sweet (sunflower), pungent (mustard) or bland (horse-gram) (Figure 1). They are
considered as unique type of greens that are used to enhance the beauty, taste and freshness of various dishes by
chefs in high-end restaurants.
In Indian dining, microgreens, like green coriander leaves or mint leaves, can be used to garnish various dishes, or as
components of vegetable or fruit salads. As they are delicate and very tender, they should not be steamed or cooked
before consumption.
What is a microgreen?
A microgreen is 3 to 6 cm long and has a single delicate stem, a single or a pair of fully open cotyledon leaves, and
another pair of very young true leaves (Figure 2). When they grow beyond the two-true-leaf-stage, they are no
longer microgreens, but can be considered as “baby greens.” Both microgreens and baby greens lack any legal
definition. Microgreens are not sprouts (sprouted grains with shoots and roots) that are legally defined.
Microgreens of sunflower with two open cotyledon leaves (left), and horsegram (center) and mustard (right) with
two open cotyledon leaves and two true leaves (8 days after seeding).
Nutritional value of microgreens
Research indicates that microgreens are higher in nutritional value than mature vegetables. The contents of
chlorophyll, vitamin A, C, E and K, carotenoids, and enzymes are highly variable depending on what microgreen
you grow, where you grow it, when you harvest, and what type of growing medium you use. Intensely coloured
microgreens are considered more nutritious than lighter ones. Further research is needed to establish the nutritional
potential of different microgreens.
Shelf life of microgreens
Generally, microgreens have very short shelf-life. They must preferably be consumed immediately after harvest.
Researchers are trying to optimize packages that provide the optimal atmospheric composition required to extend the
shelf life of micro-greens up to 14 days after harvest. Commercial micro-greens are most often stored in plastic
clamshell containers, which do not provide the right balance of oxygen and carbon dioxide for live greens to
“breathe.”
Who can grow microgreens?
Growing microgreens is relatively easy. Mostly, small “backyard growers” produce microgreens for niche markets
(mainly 5-star hotels and restaurants) near big cities. Others can grow microgreens for their own consumption even
in urban environments. By growing and consuming microgreens, we have some control over what we are eating, and
we also escape the risk of ingesting toxic pesticide residues that come with vegetables and fruits bought from
markets. We can try different microgreens and choose the ones that we like the most. Growing microgreens can be
an excellent project for school children because they can learn about, appreciate, and practice growing real foods,
healthy eating, human nutrition, and team work like gardening.
How do you grow microgreens?
Any grain or seed can be used to produce microgreens. Different grains used for producing microgreens include
monocotyledons like wheat, rice, maize, millet, sorghum, etc. and di-cotyledons like beans, peas, pulses, sunflower,
mustard, cabbage, cauliflower, carrot, radish, beetroot, etc. They require high light levels, preferably natural sunlight
with low humidity and good air circulation. Such conditions ideal for microgreens do not encourage the growth of
dangerous pathogens.
Microgreens are grown in small mud or plastic pots or shallow trays with drainage holes (Figure 3). The growing
medium consists of soil, pot mix (soil, compost or animal manure, coir pith, tank silt, and fertilizer micronutrients)
or peat moss. They are planted at very low seed density. Seeds are soaked in water for 12 hours and then drained and
pre-germinated for in a moist cloth for 24 to 36 hours. Pre-germinated seeds are sown thinly on soil surface in pots
or trays and covered with a thin layer of soil (twice the thickness of seed). The soil is kept moist or wet by spraying
water 2-3 times a day. Microgreens are allowed to grow for 7 to 14 days in tropical climate and slightly longer (14 to
28 days) in cold weather or temperate regions. They are ready for harvest when the two true leaves are fully
expanded. If left for longer, they will begin to rapidly elongate and lose color, flavor and probably nutritional value.
When ready, the tender young plants are cut just above the soil surface (and leaving the roots in the soil), washed in
clean water to remove any soil particles, and collected into small bundles for consumption or marketing. Precautions
must be taken to avoid any microbial contamination during and after harvesting the microgreens. If possible,
growers can follow the FDA guidelines developed for sprouts: “Reducing Microbial Food Safety Hazards for
Sprouted Seeds” (FDA 1999).
Microgreens grown in small mud or plastic pots (8 days after seeding)
So what are you waiting for? Go ahead and start growing your own microgreens. Teach your children how to grow
and eat microgreens. While having fun with the entire family, you will add to your health and happiness.
With inputs by S.P. Periaswamy
Author: V. Balasubramanian V. Balasubramanian is an agricultural consultant and trainer based out of Coimbatore.
Information sources and for further reading:
1. http://en.wikipedia.org/wiki/Microgreen
2. Vanderlinden, Colleen. "Grow Your Own Microgreens". About.com.
3.
"MicroGreen Facts". Fresh Origins.
4. Treadwell, Danielle D. "Microgreens: A New Specialty Crop". Univ. of Florida IFAS Extension.
5. Galloway, Will. "Growing Microgreens Indoors". Organic Gardening.
6. Xiao, Z.; Lester, G. E.; Luo, Y.; Wang, Q. (2012). "Assessment of Vitamin and Carotenoid
Concentrations of Emerging Food Products: Edible Microgreens". Journal of Agricultural and Food
Chemistry60 (31): 7644–7651. doi:10.1021/jf300459b. PMID 22812633.
7. Warner, Jennifer. "Tiny Microgreens Packed With Nutrients". Web MD.
8. http://www.foodsafetynews.com/2012/10/kroger-to-stop-selling-sprouts/#.UeMqT23qfIU
9. http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ProducePl
antProducts/ucm120244.htm