Microgreens are used as a garnish to soups, salads, sandwiches and dinner plates. Raymond Blanc adds a little baby basil to his Tomato Soup and Jamie Oliver has a dish using baby chives with Salmon. Microgreens have an intense flavour - some are peppery like radish and certain varieties like Swiss Chard 'Bright Lights' or Beetroot have different coloured stems that brighten up a dinner plate. It's great to experiment and sow a small number of a few different types some may think them a 'faff' but egg & cress sandwiches taste 'brill'.

Microgreens are not available in the supermarkets - they lose their flavour and freshness too quickly and so are at their best when be picked and used straight away from your own kitchen. They are best sown & grown indoors (greenhouse in summer is ok) and are great for sowing in winter when there is a dearth of veg available.

They are easy to grow, nearly as easy as germinating cress and the methods used are virtually the same. Good hygiene is required and a clean shallow container (an old punnet with holes in is ideal). Sow different varieties in their own small container. Place a flat layer of cotton wool or a 2cm layer of vermiculite in the container. Water carefully and lightly sprinkle on seed either leave uncovered or sprinkle a thin layer of vermiculite. (Compost can be used but is not as clean/hygienic). Place on a warm windowsill (but not one that is in direct sunlight all day) and keep seeds moist with a water spray can. The seeds will grow at different rates some will start to germinate after 3 days but harvest shoots when about 2.5cm-5cm by cutting at the base with sharp scissors and use immediately. Sowing can take place all year round.

Try sowing a few of our following selection:-