Introduction
In the spring of 2020, it became apparent that the coronavirus posed a potential threat to public safety. The severity of the threat was unclear, so my wife and I, being reasonably well-prepared, decided that our family would ‘batten down the hatches’ until we could better assess the situation. Like many people, we learned a lot. We learned how prepared we were, and we learned how prepared we were not. We had never made a trial assessment of our ability to adapt to a situation like this, so it was an eye-opening opportunity to learn and improve. One of the biggest challenges for us was no longer regularly bringing home fresh produce. That lack prompted me to take the steps to learn how to grow microgreens, the immature seedlings of herbs and vegetables, and I’m writing this to share with you what I’ve learned.
If you frequent this web site, you will likely already have mentally played through a variety of scenarios wherein you might be unable or unwilling to leave your home. Or you might be unable to get anything from grocery stores or restaurants. Or you might have to wait months before you can start a garden, and then months more while you wait until harvest. But if you learn the techniques I describe below, you would be able to keep putting fresh produce on your table under such circumstances. Mere minutes after harvest, you can have some of the freshest, most visually appealing and nutritious produce you’ve ever had. The flavors of radish, mustard, sunflower, arugula, basil, all these and more may be easily had with only a little preparation and practice.
From seed to table in as little as a week, and all possible without setting foot outside your home. Learning to grow microgreens indoors may be one of the simplest and most enjoyable of the many things you do to provide for yourself and your family. The abundance of information about microgreens online was daunting but, once I had it pared down to the essentials, I was floored by how simple it was. My first crop was a hands-down success, and little has gone awry in the many times since that I have repeated the process. And the sheer quantity of produce we harvest for so little effort and expense is striking, particularly given the fact that microgreens originated in the realm of high-end restaurant cuisine. Continue reading“The Secret Salad Garden – Part 1, by D.G.”