Does anyone else here grow or eat microgreens? This pic was taken back in 2020, when we launched our lil microgreen farm. We have since moved to a different city and need to find a space to do it here.
#foodstr #growers #microgreens #entreprenuer
Discussion
I've grown on a very small scale in the past, mostly do sprouts now.
hi @Maria2000! how do you grow your sprouts? i bought a growing set and tried in the jars with the mesh lid....i soaked the seeds overnight, rinsed 2 times a day and left upside down to drain in between rinsing. every single time i tried it, i ended up getting mold before they were ready to eat. i know sprouts are more prone to mold, that's why I've loved growing microgreens. mightve been the type i was trying too...i tried Brocolli, red cabbage and radish before i gave up. what have you been successful with?
Stupid question, but were you sure it was mold and not just tiny root hairs? https://freshsprouts.net/mouldy-sprouts-and-fungus-on-microgreens/
I’ve grown quite some batches of broccoli and never had any problems (that I’m aware of). Though I do keep my jar in a dark cupboard instead of the sink. I just let it drain in a bowl. The jar should be tilted, but not completely upside down
not a stupid quotation at all. thank you for your response! it was definitely mold. the root hairs are common in microgreens too, so i know about that. The smell and sometimes even the color was definitely rotten. i kept mine in blackout just until the seeds started germinating... so a day or 2 depending on the seed. then i would introduce light, but maybe keeping in the cupboard the entire time is a better idea. Probably less chance of bacteria. i would just probably forget about them. i even forgot to rinse them on the counter sometimes. do you rinse 2x a day? i also wondered if maybe my seeds were too old causing low germination rate. they were leftover from a few years before. also, this was last winter so it was kind of cold in my kitchen, I'm sure a contributing factor as well. so many variables to consider. we had built an enclosed trailer to grow our microgreens, so it was completely climate controlled and lower chance of bacteria getting introduced.
I keep the broccoli seeds in the dark for about 4 days and only put them out in the light for the last day. I rinse them twice a day and make sure I don’t crowd the jar with too many seeds (2-3 tablespoons). Although the age of the seeds might be a factor, I don’t have experience with that
Hi Allison, i dont remember having issues with mold on my sprouts, and i used basically the same method you used as far as rinse/drain. Occasionally i would forget to rinse, but no mold. My fav was a mixture of garlic, cress, and red clover. I think it was labeled as an italian mix? Anyway, you reminded me to get some started again.
My goodness what does your setup look like?
check out this sunflower sprout harvest from my friend nostr:npub1agznch8y727nkq5yezxxmjj09y08l2m35uac7ev2yzg3jmegh4aqdnfwmx‘s farm 
Hey i grow mg's for farmers markets. I am more rural and have settled on just growing a mix of sunflower pea annd radish. Rural customers are less enthusiatic about micros
That's a great idea to simplify! We tried so many different kinds and they were pretty much all popular, but I can definitely see the beauty of only selling 1 type, especially in a rural area. We lived in a small town of 900 people at the time, so it was tough. We wanted to branch out to neighboring towns, but we started our business March of 2020. So yeah, that was a tough time for all businesses. I continued to grow for just our family until we moved a year ago. I'm missing them so much! Have you ever tried freeze dried mgs?
Yeah i grow a mix of other veg and its nice to have mgs every week. My mix is 80% sunflower, 10% pea and 10% red radish. There is another mg grower at the market selling amaranth, arugula, broccoli etc. Ive seen their diversity of product decline over the years. A natural progression. I have never used a freeze dryer
I eat them sometimes; sunflower is hands down my favorite.
We do! About 36-48 trays a week for local restaurants.