Growing your own Micro-Greens can be as easy as spreading seeds on a wet, folded paper towel. I soaked a mixture of lettuce seeds overnight and poured them over a napkin. Add in cilantro and basil seeds that have bee soaked overnight for a spectacular taste in a salad. Within 7 to 10 days, beautiful little greens are ready to harvest. to harvest, the micro-greens are cut 1/4-inch above the roots with kitchen scissors. Full of flavor and lots of nutrients, they are great for serving as a garnish, salad or main dish as in the following recipe for Lentils With Mango which was served at BlogHers Conference today in Miami.
Lentils With Mango and Micro-Greens
1 cup lentils
2 cups chicken or vegetable broth
2 cloves garlic, minced
¼ teaspoon salt
1 cup chopped chives
1 ½ cups ripe mango, peeled and diced
¼ cup olive oil
2 tablespoons red wine vinegar
½ teaspoon freshly ground cumin
¼ teaspoon pepper
½ cup fresh mixed cilantro, basil and lettuce micro-greens
Microwave on high, lentils, broth, garlic, bay leaf and salt in a 2 quart microwave dish 10 to 15 minutes or until lentils are tender. Drain excess moisture and discard bay leaf. Stir in remaining ingredients and serve with micro-greens on top or at the side.