This growing season, Ive incorporated a new addition to the apothecary.
A friend of mine in Palo Alto fondly spoke about her greens and avidly sends me her recipes and just fresh outta the kitchen photos of her brunches and dinners utilizing a fast and flavorful array of micro greens.
Upon further research, the term implies a small sprout. So basically, take any seeds you have and grow the yummy edibles from 1-3 inches, harvest and enjoy before the second set of leaves develop, but if it does, enjoy your new baby plant you’ve just germinated from seed! 🤩
In this current mix I have:
- a mix of basis
- umami asian blend: mustards, cabbages, bakchoi, pakchoi,
- a wild mix: bulls blood beet, cabbages, kohlrabi, swiss chards
It takes just a few short days starting from seed to sprout, but once you get it going, a very useful and unique harvest to add to your self sustaining round of spices and herbs.
Enjoy your new edible garden, AJ