Jamie At Home Matt James' microgreens

Date Published:

18/10/2007

Small in size but big on flavour, microgreens are the latest must-have addition for kitchens everywhere.

Loved by top chefs to flavour or garnish steaks, soups, salads and sandwiches, microgreens are quite simply the shoots of regular salad plants (like celery, beetroot and radish) harvested just after they have developed their first tiny leaves.

Not only is the taste more intense than when the leaves reach maturity, but you can also raise a nutritious crop in only seven to 10 days... and all you need is a windowsill!

Growing microgreens is easy. Remember germinating cress on cotton wool in the science lab? It's almost as easy!

1. Find a clean shallow container. You don't need anything special, a recycled punnet or plastic tray will do.

2. Add two centimetres of compost into the container, then gently pat it level to create an even surface. Or line the bottom with a thick layer of felt or cotton wool.

3. Spray with tepid water to wet and weigh down your growing medium.

4. Sow your seeds evenly across the container. A couple of millimetres between each seed is fine. If you spill too many in one spot, use the point of a knife to spread them out a bit.

5. I like to sieve a thin layer of compost over the top, as the seeds usually germinate quicker, but it's not absolutely necessary.

6. Put the tray on a warm windowsill, but not one which gets direct sunlight all day.

7. As the seeds germinate (visible signs after three days or so depending on the temperature) keep them moist. A 'mister' is best, but you can use a clean, recycled detergent sprayer if you haven't got one.

8. When the shoots are over an inch or so, cut them at the base using sharp scissors and use immediately. In the fridge they'll keep for two to three days.

9. Sow different varieties, one per container. With staggered sowings you can have microgreen salads all year round!