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Learn About ‘Micro Greens’ Rocket Salad My Rocket Salad growing in a small container on my patio.
Rocket Apollo is a fast growing salad rocket with large, rounded, tender leaves, and an excellent peppery taste. Rocket Salad is best harvested as young leaves or as “cut and come again” salads. The interesting flavor of this Arugula will add spunk to any boring salad. It is spicy, so I add it to milder salad mixes. Roquette Arugula is most often eaten raw in salads but can also be steamed or added raw to many other dishes, and is even good on pizza with goat cheese! Arugula, when mature, grow to 2 to 3 feet tall, but the leaves are tastiest and less bitter when harvested 2 to 6 inches long. The flowers are white and are also edible. Plant in early spring, 3 to 4 weeks before the last average frost date and plant successive plantings therafter every 3 weeks until first fall frost approaches. Rocket Salad Arugula prefers light, fertile, moist, and well drained soil. In warmer climates, delay planting during the heat of the summer, or keeping containers in a partly shady area during hot summer days has worked for me. My favorite summer salad combo: 2 tbls olive oil Whisk together the olive oil, mustard and balsamic vinegar in a large bowl. Toss salad ingredients to lightly coat. Season to taste with salt and pepper before serving. When available I also add roasted red peppers, spicy sliced Calamata olives, or sliced radish.  Greens  Mustard greens My greens have also been growing quickly. I have used all of my micro-greens so I need to purchase new seeds! Mustard greens have a spicy kick and can be mixed with other salad greens.
Mustard Greens for salad or cooking:  Mustad Greens
My mustard greens have grown full size in about a month. I forgot to water my mustard greens for a couple of days, and they wilted. Since they are growing in containers, they dry out quickly. After giving them a good watering, they perked up by the end of the day. Mustard greens can be cooked or eaten raw. I like to add mustard greens to salad mix to spice it up! I just found out about micro greens recently at a local farmer’s market. They were expensive (an small) so I figured I could grow them myself. Yep…they are pretty easy, with a quick reward! Micro Greens can be used as a garnish, in salads, sandwiches, on crackers. They are pretty cute too. Micro Greens is a term used for both individual varieties of “greens” and for mixes of vegetable varieties grown to a height of 1″ to 2″. Use Micro Greens anywhere you might use greens or sprouts. Micro Greens can be a tasty and nutritious addition to your recession garden. They take little space, and I have some tips an maximizing your crop. Micro Greens can be grown any time of the year, even inside in the winter. Sow seeds and harvest them when the pants are 1″ to 2″ high. I recently bought a spicy mix for .99 that contains: Sawtooth mustard, peppergrass cress, cabbage red acre, mustard red giant, and Radish. Plant outside in the spring, summer or fall. Micro Greens take about 5-10 days to emerge. Restaurants grow Micro Greens in flats for continual supply year round. Micro Greens have been so successful and popular at my house that I am going to plant new seeds about every two weeks.  Micro Greens ten days after planting. Ready for harvest! My first crop grew quickly in flower boxes on my balcony. I am in Zone 10, so the weather ranges from 50-80F in April. I am using even less space for my next crop. I am growing my Micro Greens in recycled clear strawberry containers that make excellent “green houses”.  Micro Greens before germination. a href=”http://click.linksynergy.com/fs-bin/click?id=Xvsqr21kPek&offerid=174675.10000320&type=4&subid=0″> |
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