From the windowsill straight to bread: You can take care of fresh greenery yourself in winter thanks to cress and other young vegetables. As they are also called, these microgreens taste great on bread, in soups or salads, for example. Microgreens are called the seedlings, sprouts and young plants of edible vegetables. They grow from seeds within a very short time. They are usually ready for harvest after just a few days. Whether peas, radishes or radishes: Not only the vegetables themselves are edible, but also the sprouts and young plants with the first leaves.
These microgreens have been popular for several years as they stand for self-sufficiency and health-conscious nutrition. What are the characteristics of seedlings, sprouts and green cabbage? When seeds germinate, and the burst seeds develop tender roots, we speak of seedlings. A scion is not yet available. Then, when the cotyledons unfold, the seedlings become sprouts. Only when green leaves with the leaf pigment chlorophyll have formed, it is a green herb. The young vegetable plants can be grown, harvested and eaten raw on your windowsill fresh.
If I choose the appropriate seed, it can be ensured that the food is free from harmful substances. The young plants are rich in minerals, vitamins, trace elements and enzymes. They are also easy to digest.
Which plants are suitable for consumption as seedlings, sprouts or green cabbage?
It is important to only use seeds for cultivation at home that are suitable for eating in sprouts, sprouts, or green cabbage. There are different seeds to buy in stores, which differ in cultivation depending on their colour and taste. The seeds are often offered in organic quality. Popular and tasty sprouts include:
✓ Mung bean
✓ Red clover
What parts can I eat?
Seedlings and sprouts can usually be eaten whole. In the case of green cabbage, it is advisable to only consume the upper part without the roots.
Which seeds are used for cultivation?
There is now a larger selection of special seeds for growing seedlings, sprouts and green cabbage. Since they are intended for consumption, such seeds can be easily accessed. With these, hygiene should be guaranteed. The origin of controlled organic cultivation offers further security. In the case of sprout seeds, it is also ensured that the seeds sprout. If the seeds are directly classified as suitable for consumption, it may be that they are only intended for further processing – and therefore do not germinate.
How does the cultivation work?
Once I have decided on a seed, I can let it soak for a while. This is particularly recommended for cress. Then I put the seeds in a container for cultivation. Various vessels can be used for this. Gradually, the seeds will finally germinate. It is crucial that the seeds are kept moist. Ideally, the seeds should be carefully washed out under running water in the morning and evening to keep them germ-free. No water residues should remain; otherwise, there is a risk of rot. As a rule, the seeds can be left to their own devices and moisture. If growing on a plate or something similar, a layer of kitchen paper can be placed underneath. In this way, the moisture is evenly distributed even in containers that have a slight incline towards the centre.