It’s all the rage apparantly… not that I go to restaurants with stars or celebratory chefs – but I saw it on Gardener’s World once, so it must be true… (!)
Micro salad, or micro greens are seedlings. Think cress on a posher scale. Bit of nonsense if you ask me.. waste of seeds.. then again.. I find myself eating them.
When I sow brassicas, the method I prefer is to sow a small tray or punnet in the greenhouse, when they germinate, prick out the number you need, plus a few spare, into modules and raise until sturdy enough to go outside, and then when big enough, plant out in the bed. I do this as we have a slug and snail problem and direct sowing just doesn’t work out.
After I prick the seedlings out, I wait a day or two in case any of them keel over with the shock of having space to grow, as I can replace any failures, and then I am left with a load of spare seedlings to dispose of. Voila! the micro salad. Nope, we don’t have meals with ‘garnish’ – the micro salad goes in my sarnie.. and it’s a nice early treat.
Ideal candidates: cauliflower, red cabbage, cabbage, PSB, calabrese, mustard (for a little heat) coriander, basil, lettuce thinnings and celeriac. I think the key is to remember whether the green bits are eaten when its a grown up plant.. and avoid those that are not – so I would not try any of the squash family and some seedlings are to be avoided. (parsnips are a no no apparently). It’s also an idea to use up old seed packets that you don’t want to hang onto for next year.
There you go, colour it green goes all posh…