Our Farmer’s Market opened mid-April and we were delighted to see a lot of new vendors this year. Among them was a lady selling microgreens. These delicious little plants are apparently a very popular item at markets across the US, but this was our first time to encounter them here. Along with the traditional microgreens (typically made up of broccoli, kale, kohlrabi, and such), she had an interesting addition – sunflower greens.
We bought a tray for the “introductory price” of only $2. The greens of a sunflower plant taste a lot like a sunflower seed (because, well, that’s what they are). We thought they were delicious, so we ate almost all of them. I say almost because Angie had the bright idea to try to plant some of them to see what type of sunflower they would grow into.
They grew into this –
Since opening day, the price of microgreens and sunflowers has increased quite a bit. A tray of either one now costs $5. Not that they aren’t worth it, it’s just that we’re on an “I don’t want to work so much” budget and $5 is a good little chunk for something that we use to top salads and veggie wraps. So, Angie’s next bright idea – we’d grow our own.
We picked up a couple of packs of microgreen seeds at Tractor Supply. We even got them for 25% off.
So far, we’ve produced 3 cuttings of microgreens (one rogue seed somehow got mixed in with our marigolds and grew into a good-sized broccoli before we noticed and transplanted it).
And all those sunflowers – they have made a ton of black oil sunflower seeds, the kind that you grow sunflower microgreens from.
We’ve read up on sprouting these seeds to plant and are pretty excited to give it a try when we get back from our mini-vacation (aka trout fishing adventure) next week. We’ll let you know how it goes.
Have you grown microgreens or sunflower greens? What tips do you have for growing them successfully?