If you’re on this page, it means you’ve received my special gift I sent as thanks for your patronage. I originally planned to produce a video about how to grow and use your own microgreens, but these two resources are robust enough to get you there. As a bonus, I pasted my original video script from the planning stage. Thank you again for your support 🙂

Complete Try-Hard Guide
Quick Lazy Guide

Microgreens Video Script

If you’re watching this video you just got a packet of microgreen seeds, which is already kind of a misleading label. Microgreens are a name for any edible green that’s allowed to sprout and is harvested before it fully develops, and this packet is a mix chosen for the spicy flavor that you get from young arugula and mustard greens. You might choose a different mix that tastes more mild or provides more crunch. You might choose the variety just based on color. When I came up with the idea to make a custom packet of seeds, I had to choose between herbs and flowers, and there there are several benefits to having chosen microgreens. First, the nutrition of microgreens is pretty dense. Think of it like a nutritionally concentrated version of the full plant that you can eat in just one bite. Also, you don’t need much space to grow these. They won’t grow big enough to develop mature roots, so you can really cram a ton of them into a tight space. And since their nutritional needs are virtually non-existent, you can plant them in soil or rockwool or coconut coir.  Here’s a really basic guide on how to grow some. Get some seed-starting soil, which has a fine texture and holds onto water well. Lay down an inch of soil onto  a dinner plate or a plastic container, and sprinkle all the seeds on top. You want a nice even distribution, and don’t even worry about overcrowding them. This little packet is enough for this container in its entirety. Sprinkle soil all over the top of the seeds, again trying to be even. You only need maybe a half an inch here. Just enough to cover up all the seeds. Now, soak everything well. You don’t want dirt floating around like a soupy swamp, but you do wanna make some wet wet mud. Stick this in a sunny place indoors or outdoors. If you don’t get much sun, you can use grow lights. These days you can buy an LED grow bulb that fits into any ordinary desk lamp, and they’ll use very little energy. To water, some people like to use a spray bottle. It’s not a requirement, since most seed starting soil is gonna be pretty good at evenly distributing any moisture. You just don’t wanna flood this thing. Check in every day and just make sure the soil stays dark black and as moist as a wet sponge. You might not need to water it every day, but it’s good to put this in a conspicuous place where you don’t forget about it. In about two weeks, you should have microgreens. Take some scissors to the soil line and cut down as much as you need. I’ll start harvesting during this really tender stage, leave some to keep growing, and by the time I’ve used them up, the last bit have grown into slightly more mature greens. In terms of culinary uses, You can treat these like greens, or like a garnish. Use spicy microgreens in a veggie sandwich instead of shredded lettuce, and the flavor will be strong enough to stand out among the other sandwich fillings. Use them in your juices or smoothies. If you’ve got a boring salad, microgreens can add extra nutrition, variability in texture, and strong flavor. The packet has a watercolor of microgreens atop a tomato avocado toast, and that’s what I mean by using it as a garnish. If you make a tuna tartare, a microgreen garnish adds greenery and flavor. Same goes for garnishing a fancy taco or a soup or anything you want to look a little more expensive. Consider these a less colorful version of edible flowers and use them to decorate a bowl of homemade buttermilk dip. Whenever you see side hustlers making six figures growing hydroponic crops, it’s almost a guarantee that they’re selling microgreens. These cost so much time, money, and effort to grow, ship, and sell all in a short time and a temperature-controlled environment. But now you can make at least one batch at home, and see how it goes. You might catch the bug and buy a pound of seeds to try it again. You might find that consistent watering is something you’re never gonna be able to achieve. You might decide that prioritizing a good aesthetic will inspire you to place your little garden in a more conspicuous place that affords it more attention. You might fail miserably and learn a new respect for those who make it possible for us to eat their crops. Good luck. Let me know how it goes.