Greens are young, tender greens
harvested when they have their first set of true leaves. They are seeded at a
high density and then clipped at the soil line with scissors when they’re about
2” tall. They are favored by chefs as garnishes and in salads, and are an easy,
quick-growing crop for home or commercial use.
Growing Micro Greens
Greens can be grown in a variety of
ways, but the most straightforward is to use plastic flats and potting soil.
Choose flats with drainage holes in the bottom (1020 plastic flats work well).
Fill flats with about one inch of moistened potting soil. Broadcast seeds over
the soil surface so they are ¼ - 1/2” apart and lightly cover with vermiculite,
very fine potting soil, or a second tray to hold in moisture until the seeds
soil temperature should be about 75°F until germination, then reduced to 60°F.
Remove dome or cover tray once seedlings emerge to prevent rot. Discourage
fungal growth in dense plantings by watering from below after germination. Do NOT allow trays to dry out.
Greens grow best outdoors or in
greenhouses with natural light, but can also be produced under grow lights, or
in a sunny, south-facing window.
stems at the soil line with sharp scissors when the greens have developed their
first true leaves, one to two weeks after planting (depending on the variety).
Wash greens and dry on towels, in a salad spinner, or in mesh bags in a washing
machine for 5-15 minutes. Store refrigerated in plastic bags. Micro Greens can also be sold as flats for customers to
clip just before using. Micro Greens should be washed and cooled as quickly as
possible after harvesting.
Greens are highly perishable and have a
refrigerated shelf life of 5-7 days. They are usually packed in bags up to 1lb,
which must be handled very gently to prevent damage.