Healthy recipe ideas for using fresh produce in your meals

Easy Guide to Growing Microgreens

Second only to sprouts, microgreens are the quickest food crop we urban gardeners can grow!  If you have limited time, space or gardening skills let me introduce you to growing microgreens. Tasty, nutrient-dense ‘fast food’ in just a few easy steps.

 

Rainbow salad with buckwheat microgreens | The Micro Gardener

I loved all the flavours in this rainbow salad with buckwheat microgreens & sesame oil, tamari (organic soy), vinegar, olive oil + maple syrup dressing.

 

What are Microgreens?

With sprouts, you eat the fully germinated seed. I think of sprouts as the ‘babies’ of the plant world. During seed germination, the cotyledon(s) or seed leave(s) emerge from the soil first. [A cotyledon is part of the embryo within the seed of the plant.]  Through photosynthesis, the cotyledon(s) provide initial food to give the plants a burst of energy for the true leaves to develop.

Microgreens are the next stage in a plant’s development, kind of like the ‘toddlers’ of the plant world. Microgreens can be harvested when the germinated seeds have developed tiny roots and at least their first true leaves. They have similar health benefits to sprouts, but greater nutritional value.

Whereas sprouts are seeds that germinate by being soaked and rinsed in water, microgreens are grown in soil. So you can add minerals to boost the nutrient value and flavour. These young seedlings are harvested smaller than baby salad leaves. (more…)

Amazing Uses for Garlic in Your Home & Garden

I’m an unashamed ‘Garlicoholic’ and if you love garlic as much as I do, you may be surprised at some of the incredibly useful ways you can use this ancient herb:

In the kitchen, garden & for health

3 Brilliant Ways You Can Benefit from Garlic

  • In your kitchen – for its culinary uses;
  • For health – and its medicinal benefits; plus
  • In your garden – to help with pest & disease management!

 

So first up:

1.  In Your Kitchen …

My Favourite Garlic Tips

  • If you want to avoid ‘garlic breath’ eat a few leaves of any chlorophyll rich herb like fresh mint, parsley or basil afterwards.
  • When using garlic in recipes, 1 clove = 1 teaspoon chopped fresh garlic or ½ teaspoon minced fresh garlic.

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