Radish MicroGreens for Breakfast, Lunch, and Dinner
My radishes are growing so well under the umbrella greenhouses that I started thinning them this morning. Not one to throw away fresh greens, I topped my breakfast with the culled radishlings. Radish microgreens are quite the lookers, with frilly green leaves above a bright red root that will eventually be the round, crisp root vegetable we know so well. They are spicy and colorful, adding a lot of punch to your lunch!
If you have a a heavily seeded crop of greens that need thinning, save the seedlings for your meals. Harvest radishes or other vegetable plants as microgreens by snipping the whole seedling as close to the soil as possible. You can cut with a clean pair of scissors or pinch with a sharp thumbnail. Avoid pulling the plants out by the tops, as this may lift the roots of the other plants you are hoping to keep in place.
For more on starting seeds for your garden, check out The Ultimate Seed Starting Guide for a crash course on all things seeds such as soil, light, water, outdoor seed starting, indoor grow lights, and more.