Starting in the back, left to right: pea shoots, chia, fenugreek, more chia, sunflower greens, amaranth and flax.
I have a passion for growing and eating the most nutritious foods possible. Without going into a long spiel about compost and minerals and organic cultivation, I can easily share my new love of microgreens. Buy appropriate seeds, plant in shallow trays of good, loose soil, keep moist and out of sunlight to start with, let them grow a bit and green up outside or in a sunny window, then cut and eat. No weeding or cultivating required. Microgreens are bigger than sprouts and contain nutrient levels up to 40 times higher than mature plants. This is because all the enzymes, minerals, vitamins and anti-oxidants are concentrated in the tiny leaves. Plus when you buy mature greens in the store, they've been sitting around losing more and more nutrients each day.
Microgreens are incredibly tasty. Flavors run the whole gamut from hot and spicy to nutty to mild and buttery. You can google microgreens and find oodles of articles about growing them, their nutritional profiles and how to use them. Not all seeds are suitable but there are dozens and dozens that can be used this way including herbs like dill, basil and lemon balm.
Pea shoots taste just like crunchy, sweet peas!
Growing them is easiest if you have a greenhouse, but they can be easily grown outside on a table in warm weather and in a sunny window during winter. Give them a try and treat yourself to some of the healthiest foods you can eat.
Amaranth is very mild tasting and practically melts in your mouth
Sunflower greens have a delicious, nutty taste and a wonderful crunch
Flax greens have an indescribable taste that my body craves
