Sprouts and microgreens are a fast, easy way to get some fresh homegrown greens on your plate while most of the garden is still just getting started. They can add a nutrient-rich punch of flavor and crunchy texture to sandwiches, soups, pizza, omelets, and all manner of salads.
Technically, the difference between sprouts and microgreens is the size of the root and time to reach harvest. Sprouts are grown without soil, and harvested younger than microgreens, before the secondary leaves emerge (1 to 2 weeks). Microgreens are grown in some type of medium or pad, and harvested when they begin to display secondary or adult-shaped leaves (30 days).
Our first attempt gave us something between the two. The seeds we chose needed to be soaked overnight. They were then scattered in small containers, just on the surface of dampened growing medium. Finally, a couple pieces of soaked blotter paper were placed on top. After 5 days in the dark the seeds had germinated and were ready to be placed in sunlight. Within a week we were ready to begin harvesting. This simple procedure required far less maintenance than the common method of rinsing the sprouts daily. Above, from left to right: radish, sunflower, peas, and buckwheat sprouts.
More detailed growing instructions may be found at You Grow Girl or Cultivating Life.