Why Grow a Delicious, Nutritious, and Inexpensive Garden in Your Own Kitchen?
I love to garden. There is something that fills my soul when I watch the miracle of a seed coming into its full potential. It never ceases to amaze me how something as small as an acorn holds the power to manifest a mighty oak tree. I ponder how much information is held in each individual seed and how powerful the energy of that information must be.
For the past three years I have been growing vegetables in both a soil and hydroponic garden. Living in Florida I have the opportunity to grow almost year round. About 3 months ago I turned my kitchen into a garden as well when I began growing sprouts and micro-greens.
The beauty of my kitchen garden is I harvest my bounty within 4 to 14 days. Very little space or energy is required from me. There is little worry of needing to share my tasty morsels with insects or disease pathogens, and there is no weeding or fertilization required. Seeds are inexpensive – 2 tablespoons of broccoli seed yields an entire mason jar of sprouts. And, my kitchen garden will flourish no matter how blazing hot it is outside and will not be affected by any threat of frost as my kitchen provides a stable environment year round.
Perhaps the greatest benefit of my kitchen garden is my sprouts and micro-greens pack a powerful nutritional punch. For instance, broccoli sprouts contain 10 to 100 times more of the anti-cancer compound sulforaphane than a mature head of broccoli! Who needs expensive supplements when the real thing can be eaten for pennies with every little effort? Not me! Plus I know my sprouts were grown from certified organic seed and were not treated with anything but love. This is a great project for the whole family! And who knows, it may help your kids learn how to love eating green stuff. 😀
All that’s needed to grow your own kitchen garden are high quality seeds, some inexpensive growing containers like mason jars and baking tins, a bit of counter space and a sunny window. If you’re just interested in sprouts, a mason jar with a permeable lid is all you need.
The difference between sprouts and micro-greens is time and what you choose to eat. Sprouts are simply seeds that have germinated. They need no soil just a moist, temperature-controlled environment. Micro-greens on the other hand are seeds that are planted just after germination begins. They are ready for harvests once the second set of leaves just started to emerge. At that point a sharp pair of kitchen scissors are needed to cut the seedlings a bit above the soil line and they are ready to enjoy.
Sprouts and greens can be eaten in a variety of ways. I love sunflower micro-greens coupled with a 85% cocoa bar. Speaking of a double anti-oxidant whammy! They can be added to most any smoothie recipe, used as a garnish for soup, sprinkled in a roll-up, and are wonderful additions to salads or sandwiches. I have even slightly sautéed micro-greens in butter, garlic and lemon juice as a stand-alone veggie dish. So yummy!
So why not use your own culinary imagination and have a fun enjoying your fresh-from-the-garden sprouts and greens? If you’re already a kitchen gardener, or you have any questions about how to get started, I’d love to hear your comments below.