This winter there will be a lot of focus on my indoor gardens mostly because my outdoor winter garden is a bit of a bust this year. The collards and spinach I planted were just beginning to grow when an unseasonable cold-snap halted them in their tracks. I tried resowing but still don’t have much of anything green going on outside. I haven’t given up completely on the 3 inch tall collards that I still hope will be served on New Years, but accept that I may be buying most of my good luck meal this year instead of growing it.
Right now my indoor garden consists of two trays of basil microgreens (already harvesting from the tray on the left) and 8 pots of basil that will be allowed to grow into full plants of about 8″ tall and pruned a bit daily as needed for meals.
I will be starting another 3 trays of cilantro microgreens this weekend and will do various other types of microgreens (arugula, mustard and red cabbage) off and on all winter to add some homegrown flavor and crunch to winter meals.
If you are considering indoor growing, microgreens have a lot going for them. They have a very quick turn around, usually only 2-4 weeks from beginning to end which is basically instant gratification in the gardening world. And due to their fast germination to harvest cycle, they aren’t usually around long enough for pests and diseases to become an issue.
These little plants really do have some powerful flavor, often even more than their adult versions and growing research from reputable sources is showing that some of them are packed with up to 5x the vitamins and carotenoids found in the adult versions of the same plants.
So whether or not my outdoor garden takes off with this wonderfully sunny and warm week we are having, I will be posting (and eating) fresh all winter long.