Article by Louise Jensen
Microgreens are plants grown in soil (or a soil substitute) and harvested at a young seedling stage. They have a stronger flavor than sprouts (partially germinated seeds produced in water), can be eaten raw, and are full of nutrients.
It is super easy to grow salad greens at home. Try using buckwheat and sunflower seeds as an inexpensive, nutritionally superior, clean alternative to lettuce. The greens can also be added to juices to produce a chlorophyll-rich drink. Alternatively, use in sandwiches or add to soups or a stir fry.
The sunflower part of this mix will provide amino acids, essential fatty acids, vitamins B and E, potassium, magnesium, calcium, iron, phosphorus, and chlorophyll (one of the benefits of chlorophyll is that it assists the body in maintaining normal blood pressure). The the buckwheat portion, meanwhile, contributes vitamins A, vitamin C, and rutin (used in naturopathic medicine to treat high blood pressure, chilblains, and can help prevent strokes).
To begin growing the greens, place one cup of organic unhulled buckwheat and sunflower seeds in a sprouting jar and soak for 12 hours. Rinse, drain well and leave for 24 hours to sprout. Place the sprouts evenly in a soil tray containing approximately a 2 cm depth of damp soil, and cover with a thin layer of soil. Ensure you water daily to keep the soil damp, but not too wet. Leave at room temperature.
The greens should be ready to harvest in approximately seven days. Use scissors to cut just above the soil surface, wash well and consume as soon as possible for maximum nutritional intake.