Thinning Rows = Tasty Microgreens

radish microgreen and feta sandwich

Next time you are thinning your beets, radishes, kale, bok choy, swiss chard and lettuces, don’t just throw those tasty little green sprouts in the compost pile—these are the fancy schmancy greens that chefs live for. They really dress up just about anything and are nutritional dynamos. Just look at the sandwich above—-that’s just cheese on a cracker, but add a few microgreens and it looks downright gourmet.

Here’s how to do it:

Start with a row of beets, radishes, lettuces, mustard greens, swiss chard, kale, etc. Below are bunches of Detroit Dark Red beets, that sprout in groups and always need thinning (this is a good thing though, just wait).

Then, pull a group out like a little flower bouquet, holding them at the stem.

Cut above the root with a scissors. (Option 2: You can also cut them right above the dirt without pulling if you want, just be careful when you’re cutting so you don’t cut too many.)

Put sprout tops into a strainer and rinse. Eat them right away, or you can store them in a plastic bag and put them in the fridge for up to 5 days.

Then, just start throwing them on soups, sandwiches, salads, you name it. Each microgreen will give you a specific flavor, or you can just mix them all up and create a micro salad. Radish sprouts and mustards are spicier, beets and lettuces are more mellow, and swiss chard and kale add a nice texture. These simple greens are one of the first harvests of the garden, and one of my personal favorites. I may have to have a dinner party just to celebrate microgreen time!

detroit dark red beet microgreens on Fleur-de-Lys heirloom egg sandwich

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