I recently attended a workshop on growing micro-greens at a local organic garden shop. Micro-greens are a step past a sprout, but before a baby green. Texas Urban Farmer, Anthony Mansour, led the session. He grows his tasty micro-greens, known to be packed with flavor, to many local chefs in the Dallas area.
He explained the process of micro-green growing, from seed to sprout to micro-green.
You start by over-seeding a flat. Covering it with paper towel and then watering them really well. Then you let them sit and keep them well watered. Do not remove the paper towel until the plants start to push it up.
Depending on the crop that you plant, micro-greens are ready in 5-10 days. The benefit of indoor micro-green growing is that you can control many of the growing variables.
I decided to investigate micro-greens a little further and headed off to a local East Dallas Micro-green grower, Tom Spicer. He grows his micro-greens outside in a cool urban area.
Tom was busy harvesting for local chefs when I stopped in, but he invited me back to find out more another time. You can stop in and visit with him as well. His storefront is called F-M 1410 located at 1410 Fitzhugh in Dallas, Texas. (Behind Jimmy's Food Store at Fitzhugh and Peak)