UK Style – Growing Micro-Salad Greens

Grin … I like it, I will use it often I’m sure. Swedish Language Council unveil it’s list of new Swedish words. Among them was a term Swedes began using in 2012. “ogooglebar” or “ungoogleable.

Source Lia Leendertz and Mark Diacono How to grow flavoursome{British Spell Oddly} micro greens micro greens

Growing micro-greens might be better suited for a Fall and Winter project. However micro-greens will be a welcome addition to your salad anytime of the year. Here are a few hints to get the most from your micro-greens.

Micro greens are just tiny seedlings of plants we usually harvest when they are fully grown. They are sown into compost and grown in light like any normal seedling, but harvested just a week or so after germination when they’ve produced their first pair of true leaves.
The plants that work best as micro greens are those with intense flavour and/or colour. Coriander, basil, fennel, radish and the oriental leaves are all great to try. {Any strong bitter green works well as a flavor accent to your salad.} Almost all herbs work equally well.

Micro-greens are delicate, not an ingredient for long, slow cooking, but more for adding at the last moment or add a little sprinkle as garnish of that special taste.

Micro-greens can be grown in your garden soil, raised beds and in larger size containers. Don’t allow your soil to become dry. Seedlings like and need a slightly moist warm soil for best germination rate. Not Wet or Cool Soil!

There’s nothing subtle about coriander, a pungent, leafy herb which is the garnish of choice for bold and full flavoured Indian and Asian cuisines. Grown as micro greens, it delivers that punchy, aromatic, savoury flavour in even stronger bursts. It has everything we love about coriander.
Hint Use to provide a punchy garnish and flash of bright green to finish Indian and Asian dishes, or mix it into guacamole.

Savoury, aniseed fennel, high in vitamin C, potassium and folic acid. If you grow it as a row of tiny, feathery leaves, cut before their prime, you will obviously not get the succulent bulb that forms over a summer of growth, but you will have that aniseed flavour, fast and hassle free. Fennel particularly loves white fish, so sprinkle it onto pan fried or baked fish to finish it. It’s also great sprinkled over a fruit salad or with cheese.

Fish Recipe, Coriander micro greens on baked mackerel{or the fish of the day that you and your family likes}

The fresh, strong taste of coriander micro greens works beautifully with this oily fish.
2 whole mackerel, gutted and cleaned
2 bay leaves
Dash of olive oil
Handful of coriander micro greens
Preheat the oven to 190C/375F/Gas 5.
* Lay a bay leaf along the inside of each fish and rub a little olive oil over the skin. Place on a greased baking tray and bake in the oven for 25 minutes until the skin is browned and the flesh is cooked. Sprinkle generously with the coriander micros and eat immediately with a garden fresh green salad.

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9 responses to “UK Style – Growing Micro-Salad Greens

  1. oh i love this micro salad greens post and recipe. have a Happy Easter Po and family.


  2. Thank you this your blog is very interesting and informative. I have a tray of coriander and basil just peeping their little heads up at the moment so I will try them as micro herbs and see how I go. I have sprouted beans in a glass jar with fabric on top and a rubber band, rinsed them out with fresh water once a day for about 7-10 days and ate the sprouts in a stir fry they were yummy.


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  4. Great fish recipe. Based in South Africa, Eastern Cape. Organic gardening guerilla.


    • Re Ramblers Rest – Thank you for your kind comment and taking time to visit my tiny blog. I think many people miss out on fine dining, homemade meals simply because they don’t take that extra 2 or 5 minutes to prepare and serve common foods using fresh herbs and fresh tender young greens making common into something special.
      I don’t think you see a big change in seasons, but, Happy Fall gardening.


  5. Just curious: what’s the difference between micro green and sprouting, other than the dirt? And how do you get the dirt out?


    • Re teri gray- Thanks for your comment and visiting my humble blog.
      I think in the world that consumes freshly sprouted seeds, the difference in micro green’s and sprouting is sprouts are eaten long before seedlings have developed their first pair of ‘true’ leafs, are much smaller and in my opinion not as tasteful as micro greens.
      As for the dirt, I don’t like the looks or texture of the small roots, I cut the roots off. With or without roots, wash well in cold running water, dry on a paper towel before adding them to salads.
      Happy gardening


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