• Brett Muratori

Microgreens Part 2

We have received a lot of questions about what to do with microgreens. And the answer varies by variety purchased and personal preference. However, here are some ideas and considerations.

Mild mix close up

We deliver microgreens live, still growing in organic certified soil. So, now what? If you want to keep them alive until you use them, put them in a sunny window or area of your house that is bright and water as needed. Since we deliver microgreens prior to them forming their first true leaf, they should last another week before it may be required to harvest and store them. You don't want to keep them growing long after the first true leaf emerges as it may turn the flavor to become bitter.

Cotyledons - the first two baby leaves

If you don't have an area like described above then you can harvest the microgreens with a sharp knife or pair of scissors. We HIGHLY recommend the sharp knife method as it will help the microgreens last much longer. No matter how sharp your scissors are they will still have a tendency to crush the stem where you cut which will then become the first area to wilt.

Early purple kohlrabi

Once you are done harvesting your greens you can reuse the soil if you like. It is OMRI certified organic soil. If you compost, these are great additions to your bin. And as for the plastic container it is recyclable. And we are sorry to say, we cannot take them back and reuse them.

We have successfully kept microgreens in tupperware containers or zip close bags in the fridge for over a week. We much prefer the tupperware containers as the greens can stay looser and are protected from damage. We make sure to harvest our greens when the leaves are dry. This helps them keep longer in the fridge. Arugula is typically the first to go; it is much like its full grown plant in that it is tender and spoils quicker than other greens.

Peas - about days after seeding

Microgreens are just that, micro versions of the parent crop. They pack the same flavor, relatively, as their parent crop. The arugula, greens mixes, peas, and radishes carry very similar flavor as their parent. And we have noticed that the Rambo radishes are milder than the green Triton or China Rose versions. We have noticed that the purple kohlrabi is similar in flavor but also carries a bit of spice. The last we need to evaluate is the broccoli, but it is a new crop for us so we don’t have a lot of experience with its flavor quite yet.

Our newest crop, broccoli

Microgreens sprout much quicker than their parent crop too. The type of microgreens we grow have sprouted in just two or three days where as the parent crop can take over a week to sprout. These are considered quick crops, ready in 10-12 days. There are slower growing microgreens as well which can take 20-30 days to be ready. We are not working with those yet, mostly due to space limitations. We may experiment with slower growing microgreens next year when we have a little more space and time to tend them.

The seed husk falls off during watering

Our varieties currently include arugula, broccoli, mixed greens (mild and spicy varieties) purple kohlrabi, peas, and two types of radishes. We will be reverting back to one type of radish once we use up all of our current seed. We aren't sure if we will stick with a green version or carry on with the purple to provide some level of color variation.

Broccoli growing next to peas

Finally, here is how we like to use ours. We use them in our daily salads. In Microgreens Part 1 we explain how flavorless the store bought salad greens are so we use microgreens to add flavor and freshness. We have used them to top tacos, pulled pork sandwiches, fried and scrambled eggs, soups, and have a recipe in the works for the peas on pasta carbonara as we think the sweet flavor of the pea with the salty bacon and rich egg in the pasta will be quite the mix! Brett is guilty of eating them straight out of the tupperware too.

Pulled pork sliders with pickles and arugula

We hope you will give them a try if you have not already. They are a great way to add flavor and freshness to your winter dishes. And because they can be as fresh as harvested moments before eating they are packed with vitamins and minerals that you just can't get from store bought greens these days. Unless, of course, they are sourced from a local grower.

Let us know what you think! Which are your favorites and why? How are you using them? Have a great recipe? Share it with us and our community.


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