These radish sprouts remind me a bit of a clover patch, a fitting approach to the day we celebrate shamrocks. Happy St. Patrick’s Day! Their connection and our nod to National Nutrition Month suggested a gathering of information on the topic of micro-greens — eating and growing them — a world that has recently attracted my attention.
You may have noticed micro-sprouts artfully placed in the appetizer you’ve ordered on your visit to a fine restaurant. The establishment may have upped the price you paid a wee bit, too. The bright variety of colors and texture make them popular with culinary artists. Their nutritional value is something we might all seriously consider.
Studies have been done showing 4-40 times the concentrations of vitamins and minerals in these little sprouts over the more mature variety of leaves of their older brothers and sisters. WebMD has listed several varieties and the nutrient punch they pack. The list ranges from cilantro to red cabbage to radishes and way beyond. Visit them here.
What’s even more exciting is these are easy to grow at home. They take 7-14 days to be ready for harvest. While I’ve looked at some fancy systems for sprouting, I believe you could do this in a little chunk of space in your backyard or a patio container as well. Personally, I would like to know I had done my best to provide good organic nutrient dense soil to give them a great start.
For those who wish to learn more and find a variety of sprouting seeds and supplies, The Sprout People have a great website. Visit them here.
Last week I started a super-mini-indoor-greenhouse, expecting happy and healthy organic plants ready to meet their garden spot next month. How exciting! They have already sprouted. I’m wondering if micro-sprouts will be my next adventure. I believe I’m up for it!
