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These two incredibly simple methods for growing microgreens without soil will astonish you because they save time, space, and still yield tremendous results.
Microgreens are a type of clean produce, typically grown from common seeds such as radishes, kale, spinach, mustard greens, arugula, and onions. Due to their young age, microgreens boast significantly higher nutrient levels, approximately 5 times that of mature greens. They also offer a more fragrant and delicious taste compared to regular greens. Incorporating a small amount of microgreens into your daily diet provides an abundance of nutrients, making it an excellent addition to diversify your palate.
American scientists have also discovered that microgreens are highly suitable for healthy diets, as they contain antioxidant properties that help slow down the aging process and reduce the risk of cancer.
1. Growing Sprouts Using Paper Towels
Preparing the Ingredients:
- Paper towels: Simply use ordinary paper towels.
- Tray: You can utilize plastic trays, or stainless steel pots and pans.
Step 1: Soak the sprout seeds
– Soak the seeds in water at a ratio of 2 boiling to 3 cold. However, some types of seeds do not require soaking, so you can sow them directly. If you're not meticulous, you can simply feel the water to be warm. Then, remove the small, rotten, or damaged seeds, as they won't germinate well or may die prematurely even if they do sprout.
– After soaking, rinse the seeds with water. Depending on the size of the seeds, the soaking time varies. For larger seeds like radishes or beets, soak for 5-6 hours. For smaller seeds like watercress, soak for 10-12 hours.
Step 2: Sow the seeds
– Then, spread a layer of paper towel on the tray and thoroughly moisten it with water. Next, sprinkle the seeds on top and water them again.
Step 3: Water daily
– It's advisable to water 1-2 times per day. You'll notice the sprouts gradually emerging, and they'll require more water as they grow. However, avoid overwatering, as it can lead to rot. Keep the seed tray in darkness for 1 to 3 days, depending on the type of greens. Don't worry if the greens turn yellow; they'll turn green as soon as they're exposed to light.
Step 4: Harvest
– Once exposed to light, the greens will turn green. After 7 days, you can harvest. Rest assured, there's no soil involved, and washing is quick and easy.
2. Growing Sprouts Without a Tray
Step 1: Prepare the seeds
Any type of seed can be grown using this method. Absolutely avoid buying conventional or uncertified seeds, as they often contain preservatives.
– Seed Treatment: Soak the seeds traditionally, using water at a ratio of 2 boiling to 3 cold (temperature from 50 – 540C). Let the sprout seeds soak for 15 – 30 minutes, then remove any small, rotten, or damaged seeds. For beans and brassica seeds, soak for about 6 – 7 hours, while watercress seeds should soak for 12 hours.
Step 2: Water Treatment
If you want to grow sprouts without a tray, you need to treat the water source properly first. If necessary, you can use lime at a ratio of 2/1,000 and then treat it with acetic acid afterward. Alternatively, you can treat it with lime water (2-3%): Dissolve 200-300g of lime or 400 – 500g of fresh lime in 10 liters of clean water. Let it settle for 15-20 minutes, then filter to obtain 6-7 liters of clear lime water. This method of growing sprouts without soil ensures a truly clean water source, free from bacterial contamination.
Growing in water can be done by using about half a finger-sized piece of acetic acid (about 1g): dissolve the acid in a bowl of water, then pour the dissolved water into a container holding about 20 – 25 liters of water and stir well. After about 30 minutes, when the sediment has settled to the bottom, carefully collect the clear water.
Step 3: Equipment
You can utilize various household items such as pots, pans, plastic containers, trays, jars... The requirement for these items is that they have a tight lid and a diameter of at least 20 cm, with a height of 15 cm or more. Additionally, avoid direct sunlight.
You can use all household items such as pots, pans, plastic containers, trays, jars... as substitutes for trays.
Step 4: Soak the seeds
Proceed to soak the seeds as in method 1
Step 5: Sow the seeds
Once you see the seeds sprouting roots, evenly spread them in the chosen container with a dense density, stacking 2 seeds on top of each other. Then, pour water to cover the seed surface and continue soaking for about 15 minutes before quickly draining the water. Note to prevent the seeds from mixing, use a tool with a smaller diameter to block them. Finally, tightly cover the lid and water the seeds 3-4 times daily. The darker the environment, the better the sprouts grow. It's best to germinate the seeds at a temperature of 25 – 30°C.
After about 3 days, you can harvest.
Step 6: Harvest
If it's sprouts from beans, you can harvest after about 3 days. For watercress, it takes 5 – 6 days. With this trayless sprout-growing method, the yield is higher and much more convenient for households as it utilizes many household items.
Notes on sprout growing:
– Depending on the type of seeds, soaking and sprouting times vary.
Chinese cabbage, spinach, lettuce: soak for about 3 – 5 hours, sprout for about 8 – 12 hours.
Water spinach, morning glory: soak for about 3 – 5 hours, sprout for about 12 – 36 hours.
Basil, perilla: soak for about 3 – 8 hours, sprout for about 12 – 14 hours.
Coriander, chives, onions, cilantro: soak for about 8 – 12 hours, sprout for about 12 – 24 hours.
Gourd, squash, pumpkin, eggplant, tomato, cucumber: soak for about 5 – 8 hours, sprout for about 12 – 14 hours.
Corn: soak for about 8 – 12 hours, sprout for about 12 – 14 hours.
Mung bean, bitter melon: soak for about 12 – 14 hours, sprout for about 24 – 48 hours.
A list of some sprouts not to eat
Some types of greens and tubers when sprouted may produce harmful toxins to human health, causing cancer or even poisoning. Therefore, for some types of sprouts below, you should absolutely avoid growing, especially potato sprouts, which are among the sprouts with toxic properties that should not be consumed.
In addition, there are some other tubers you should note: Cassava, Sword bean, Cat's claw bean, Winged bean, Old taro, Winter melon, Sweet potato, Bamboo shoots.
(Compilation)
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