Description
A simple guide to sprouting microgreens like broccoli, radish, kale, and more.
Ingredients
Scale
- 2 tablespoons sprouting seeds (broccoli seeds, radish, kale, chard, arugula, cilantro, chia, buckwheat, etc.)
- 1 5″ x 7″ inch container with lid (or use plastic wrap or beeswax wrap)
- 1 5″ x 7″ inch growing mat
- Water
- 1 window
Instructions
- Soak seeds according to directions on the package (6-8 hours). This will hasten sprouting time. Drain. Alternatively, if you choose, you can skip soaking and spray the seeds with water using a spray bottle, once they are on the mat. This is what I typically do.
- Soak the growing mat (you want this quite wet) and place it in the container.
- Spread out the seeds as evenly as possible; sometimes giving the container a little shake will help.
- Cover tightly and place near a window. If you don’t have a lid, use plastic wrap or bees wrap to keep the moisture in. If it is freezing outside, place it a foot away or so. Inspect daily.
- When most of the seeds have sprouted (this may take up to 5 days), remove the lid. (You may notice some white webbing; this is OK). Keep by the window and water daily. As the sprouts get rooted in the mat, you could drench the pad with water, then pour off the extra water.
- Let the sprouts grow into tall microgreens, with little leaves, for 7-10 more days, watering daily.
- To use, cut off what you need at the base with scissors, leaving the rest to grow. Sprouts keep best if they are growing! If you absolutely must store them, place them in a sealed zip lock bag with damp paper towels in the fridge. They will keep 5-7 days.
Notes
- Sprouting seeds can vary in flavor and nutrition; experiment with different types!
- Ensure consistent moisture for optimal growth.
- Prep Time: 10 minutes
- Category: Gardening
- Method: No cooking required
Nutrition
- Serving Size: 1 handful