Want to keep growing through winter? Try microgreens, indoor miracles bursting with flavour

The whole plant is edible and they don’t need much light – so they’re an easy, tasty treatJanuary can hardly be considered an abundant time of year. All but the evergreens are barren and bare. Yet there is an approach to year-round growing that, in the depths of winter, feels all the more miraculous. Microgreens are not a “type” of plant, but a method of growing leafy crops which doesn’t require much space or effort – and, importantly for now, can be done indoors – in order to achieve an unseasonably fresh burst of flavour on your dinner plate.Any plant that is edible from top-to-toe can be grown as a microgreen. From salad leaves like lettuce and sorrel to herbs such as basil, dill, coriander and fennel, plus all the brassicas from the very delicious mustard greens and rocket to the far less spicy broccoli and kale. Also on the fuller side of the flavour profile are nasturtiums and sunflowers, which produce juicy shoots with a nutty flavour. Peas also produce a substantial shoot with pretty leaves and tendrils. Amaranth, carrot and perilla are other edible plants I am eager to try. Continue reading...