On November 12 , our monthly speaker was Dana Smith who gave a talk on growing salad greens in the form of sprouts and microgreens. Sprouts and microgreens can be grown year round as a fresh and nutrition packed addition to sandwiches, salads, soups, stir frys and smoothies.
Starting with organic soil and organic seeds, sprouts and microgreens can be grown in a variety of containers. Radish, cress and arugula can be grown in stack-able trays and bags made from hemp or flax can be hung to grow mung beans ( bean sprouts). Other seeds used for sprouts and microgreens include sunflower, alfalfa, pea, and chia to name just a few. Be certain to purchase seeds specifically intended for sprouts to avoid e coli, salmonella, or listeria and store your seeds at 15.6 degrees or below.
Microgreens are high in fibre, water, contain good carbohydrates, no cholesterol, and are low in sodium.They are also high in vitamins and minerals. Pea shoots alone contain niacin, calcium, iron, magnesium, phosphorus, potassium, zinc, chlorophyll, amino acids and vitamins A, B1, B6, C and E.
Dana also taught us how to best sprout and grow each type of seed and how to harvest the crop. Seeds must be washed, soaked and rinsed until the water is clear. The ideal growing temperature for microgreens is between 18 and 24 degrees. We tasted radish, pea, and sunflower microgreens, If interested one can grow a chia pet and eat it too.
Further information: www.facebook.com/turtlebackhollow