The Sunshine Gardening podcast episode, hosted by Kristin Hildabrand, features Ray Tackett, an expert in horticulture and the extension agent in Bourbon County, Kentucky. This 28th episode is dedicated to growing microgreens at home and provides an in-depth guide for novice and experienced gardeners.
Ray begins the episode by expressing his enthusiasm for microgreens. He notes their potent flavors and versatility in various dishes, such as sandwiches and smoothies. He emphasizes their substantial nutrient content despite their small size.
Kristin introduces Ray, speaks of his expertise, and sets the stage for the discussion about microgreens—their selection, cultivation, and harvesting. Ray clarifies the difference between sprouts, microgreens, and baby greens, explaining that they are harvested at different stages and have distinct growing processes.
In the detailed discussion, Ray offers practical advice for growing microgreens, starting with seed selection. He recommends beginners opt for easy-to-grow varieties like arugula, kale, radish, broccoli, and mustard. He advises against starting with more challenging varieties, such as amaranth or peas, with specific requirements like pre-soaking.
Ray then covers the materials and equipment needed for growing microgreens at home. He stresses the importance of a shallow container with drainage holes, high-quality, unfertilized potting soil, and a light source (ideally natural sunlight, but grow lights can also be used). He suggests a dark cycle for sprouting the seeds to ensure better germination and then providing them with four to six hours of light per day.
Watering from the bottom is recommended to prevent diseases and contamination. Ray mentions that microgreens typically do not require additional nutrients aside from what is already in the seed. He also shares a tip about adjusting the pH level of the water for better results, using lemon juice to bring it down to around pH 6.
Moving on to the harvest, Ray says that microgreens are ready when they develop their first set of true leaves, typically in about two weeks. He instructs how to cut the microgreens cleanly and stresses the importance of sanitation—always starting with fresh potting mix after each harvest.
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Harvesting Microgreens with Kitchen Scissors
Regarding storage, Ray indicates that microgreens should not be washed before refrigerating and can be kept in the fridge for five to seven days. He stresses that they should only be washed before use to prevent rapid degradation.
Lastly, the episode touches on the culinary uses of microgreens. Ray enthusiastically talks about adding microgreens to sandwiches, smoothies, wraps, and salads and refers to them as "vegetable confetti" due to their vibrant colors.
Meat Pizza with Microgreens
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