In my college days, sprouts were all the rage. Every sandwich in every bistro and deli included fluffy mounds of little green and white sprouts of alfalfa escaping their sandwich-bread bounds.
Our kitchen counter sported sprouts of mung beans, radish, fenugreek and sunflower from seeds we scooped from big jars on health-food store shelves. We would bring our treasures home in little labeled bags, dole them by the tablespoon into clean glass jars and soak them overnight in cool water. The next day, we would drain them through wire mesh or stretched pieces of old nylon, then wait for them to sprout on our kitchen counters and back porches.
Twice a day, someone in the household would rinse the seeds until the water ran clear, then drain them and tuck the jars back into a dark corner. Soon the seeds would show a speck of white as germination began, and little pale, curling tails would begin to push.
Then we would move the jars to a sunnier spot and let the magic of photosynthesis begin. Watching seeds sprout into beautiful greens that signal vital, nutritious seedlings is very satisfying, especially for beginning gardeners. Within a few days, we had crunchy sprouts to fill our sandwiches, taco shells and pita pockets and garnish our salads. On a college-student budget, homemade sprouts were the best green bargain in town.
Sprouts are simply germinated seeds that we eat whole: seed, stem and root still attached.
Sprouts continue to be popular, sold in grocery stores and farmers markets. Garden shops and online gardening-supply sites have extensive products to help you sprout seeds at home, from the simplest quart jar with a screened lid to multi-tiered and misted sprout hotels.
Sprouts are lauded for their high nutrient value and their ability to provide a “vegetable” year round. Always rinse and drain them thoroughly to avoid ending up with a slimy mess. Because sprouts are grown in water, they are hospitable to bacteria. Some food-borne illnesses have been linked to sprouts, especially alfalfa sprouts. The FDA has now issued guidelines for commercial sprout growers.
In the meantime, sprouts have grown up. Meet microgreens.
Microgreens are not grown in water. They can be grown in potting soil, on sterile fiber mats or on clean cut burlap. They are a safer food option than sprouts because of lower seed density, increased air circulation and different harvesting techniques. For microgreens, unlike for sprouts, greens are harvested without the roots.
Microgreens pack a lot of punch. They can add color, variety and nutrition to your family's diet. Intensely flavored micro-radish and micro-mizuna add a spicy, peppery zing, while red, purple, white and green cabbages, colored chards, brightly hued amaranths, blue kales and sour sorrels bring interest, color and abundant phytonutrients to everyday meals.
Growing microgreens is not difficult. With a few supplies, you can be harvesting your own microgreens or micro-mixes in just a couple of weeks. For soil-less growing, check www.suretogrow.com. and related video links. YouTube also has some basic instructions.
Recycle clean plastic 10- by 20-inch trays from a local nursery, or use plastic produce containers with holes for drainage. Fill two-thirds full with potting soil. If you plan on letting your greens grow a little taller, fill the containers all the way to the top. Lightly compact the soil so seeds don't sink too deep and sprinkle seeds generously around the tray. Press lightly into the soil and water gently. To keep seeds moist until germination, lay a clean paper towel over the seeds and water again gently.
Follow instructions for your seeds. Some prefer to sproutin a cool, dark location. Others want warmth and light. When seedlings begin to push up the paper towel, remove it, but do not let your seeds dry out. Ever. Water twice a day if necessary, but do not let seeds sit in water. If you are growing sprouts on mats in trays, simply drain off excess water after the mat is fully absorbed. If white fuzzy stuff appears, don't worry. It is not mold and will soon disappear. Once all seeds have sprouted, move them into the sunlight. They need at least 12 hours of light a day.
On gray days, put the trays under fluorescent lights. Begin snipping your harvest when true leaves appear. Rinse, dry and enjoy.
Microgreens can be habit forming. Consider buying seeds in bulk for beets, arugula, parsley, cilantro, cabbage, kale, peas and wheatgrass. One-quarter pound will not cost much more than a small amount. In most cases, with one-quarter pound of seed you can sow three to four large nursery trays of soil or mats. You'll realize how much you are saving when you spot microgreens in the market for more than $15 a pound.
Workshop: Napa County Master Gardeners will conduct a workshop on “Warm-Season Veggies” on Saturday, March 15, from 9:30 am to 11:30 am, at the University of California Cooperative Extension, 1710 Soscol Avenue, Napa. Prepare now for your most successful vegetable garden ever. Learn what to plant from seed, how to choose transplants, and when to plant for a bountiful harvest from spring into fall. Online registration (credit card only)
Mail in registration (cash or check only)
Napa County Master Gardeners welcome the public to visit their demonstration garden at Connolly Ranch on Thursdays, from 10:00 a.m. until noon, except the last Thursday of the month. Connolly Ranch is at 3141 Browns Valley Road at Thompson Avenue in Napa. Enter on Thompson Avenue.
Master Gardeners are volunteers who help the University of California reach the gardening public with home gardening information. Napa County Master Gardeners ( http://ucanr.org/ucmgnapa/) are available to answer gardening questions in person or by phone, Monday, Wednesday and Friday, 9 a.m. to Noon, at the U. C. Cooperative Extension office, 1710 Soscol Avenue, Suite 4, Napa, 707-253-4143, or from outside City of Napa toll-free at 877-279-3065. Or e-mail your garden questions by following the guidelines on our web site. Click on Napa, then on Have Garden Questions? Find us on Facebook under UC Master Gardeners of Napa County.