If you’ve been taking part in the 52-week salad challenge so far, you’ll already know that microgreens are a lynchpin of your salad dishes at present. They are quick to grow, do not require as much light or space as cut-and-come again salads, and have a wonderful kick of a taste.
Some microgreens are well-known, others less so. To help you get a fat crop of tiny leaves that is as varied and flavoursome as possible, here is a near-comprehensive list of salads that you can grow as microgreens:
Amaranth Basil Beetroot Bok Choy Broccoli Cabbage Carrot Celery leaf Celtuce Chard Chervil Chia (Salvia hispanica) Chicory Chinese mustard Chinese water pepper Chives Coriander Cress Dandelion Dill Endive Fennel Fenugreek Garlic chives Hong vit Hon tsai tai Italian dandelion ‘Red rib’ Kale Kohl Rabi Komatsuna Lamb’s lettuce Leek Lemon balm Lettuce Minutina Mitsuba Mizuna Mustard Orache Par cel Peas Perilla Perpetual spinach Purslane Radicchio Radish Rocket Sage Savory Shungiku Sorrel Spinach Spring onion Tatsoi Thyme Turnip Watercress Yukina
Warning: While you can grow most salads and herbs as microgreens, you cannot use the leaves of parsnips, as they are poisonous at all stages.
Don’t forget to follow others taking part in the salad challenge on twitter using the hashtag#saladchat. And if you don’t have your own blog but want to write a post about your own experience of the challenge, then use our Your Blogs section.