There are many reasons to eat and grow your microgreens, from easy and cheap, to healthy. Since it doesn’t need much room to grow, there’s no reason we don’t have land. Microgreens are quite popular in the culinary world in recent times. Usually, microgreens are used as a garnish or mixture for some dishes, such as steak or salad. These tiny, leafy shoots may be quite expensive, but they can be grown at home easily and cheaply. Growing microgreens will benefit us greatly. The first reason, because it can be harvested quickly, in just a week or two. Harvesting when the vegetables are young also means there is no need for large tracts of land to make room for microgreens to grow. A space as small as a plastic cup can be used for growing microgreens. Nearly all leafy vegetables can be grown as microgreens. On the market, we can buy seeds of spinach, kale, cabbage, broccoli, celery, lettuce, or cilantro. If possible, choose organic seeds. Sow the on top of the soil and sprinkle a thin layer of soil over them. If using a planting medium other than soil, press the seeds about half a cm on the surface of the planting medium. If the seeds are quite large, you can first soak them in warm water for 3-5 hours to help activate the seeds. After the seeds are sown in the soil, spray the surface with water to moisten them my site.
Microgreens are shoots from various vegetable plants that are harvested at the age of approximately 7-14 days after sowing. It should be noted that the harvest age of the plant is divided into three phases, namely the age of sprouts (3–7 days), microgreen age (14–21 days), and mature plant age (40–60 days). Microgreens are usually 5–10 centimeters in size when harvested. Also, microgreens are rich in nutrients. In fact, according to several studies, nutrition is 30 percent higher than regular vegetables. Microgreens are high in vitamins C, E, K, B1, and carotenoids. Of course, it tastes fresh with a crunchy texture. This makes them easy to match with a wide variety of foods.