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Shirley Bovshow creates an indoor garden you can easily grow and eat.

SPROUTED SEEDS:

· In a mason jar, soak lentils or other seeds overnight, wrapping a cheese cloth with rubber bands over the top of the jar. They will double or triple in size by soaking.

· 12 hours later, drain off water and rinse the seeds well. Don't soak in water again.

· Turn mason jar over and stand at an angle.

· Rinse the lentils 3 times a day for the next 3 days.

· Start to finish, your sprouted seeds should be ready in 3 to 4 days.

· You will see the root tail emerge, ready to eat. Store in the refrigerator for up to 5 days.

MICROGREENS:

· You can grow microgreens like arugula, kale, or mixed greens! Seeds available at garden centers.

· Use a shallow planter and fill with 3" inches of seed starting mix/coconut coir.

· Sprinkle seeds densely over moist soil.

· Cover with paper towels to keep the light out.

· Water gently. Cover with plastic. Place on top of a seed heating mat for better seed germination (70-75 degrees) or place on top of warm kitchen appliances.

· Check every day for consistent soil moisture.

· When seeds have sprouted, remove the towel and place in bright room or under grow lights for 10 hours per day.

· Bright lights cause microgreens to grow and turn green!

· Harvest when at least 2 sets of leaves on each stem by snipping with scissors.

BABY GREENS:

· Baby greens are simply plants allowed to grow beyond the sprout and microgreen stages.

· Plant just a few seeds in larger containers and place the pots in bright light or use grow lights.

· These will be ready to harvest in about 4 to 6 weeks.

· As often as you snip off some leaves for your winter salad, it will encourage more leaves to grow!

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