Eric Franks,Jasmine Richardson

Microgreens

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Perk up your garden, your cooking, and your health with this “comprehensive look at microgreens”—from arugula to Tokyo Bekana—includes recipes (City Bitty Farm).
Dubbed a culinary buzzword by National Public Radio, microgreens—vegetables harvested soon after sprouting—have become one of the hottest food trends. With simple instruction, Microgreens teaches how to plant, grow, and harvest microgreens from one’s own garden. The small amount of space needed to grow microgreens—a porch, patio, deck, or balcony will do—allows anyone to easily incorporate them into their daily meals, and the greens’ nutritional potency make them a must-eat in a healthy diet. Includes the microgreens: amaranth, arugula, basil, beet, broccoli, celery, chard, cilantro, cress, endive, mustard, pac choi, pea, purple cabbage, radish, and Tokyo Bekana.
This book is currently unavailable
194 printed pages
Original publication
2009
Publication year
2009
Publisher
Gibbs Smith
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