Wouldn’t something green and freshly picked be delicious about now? The herb plants I brought indoors for the winter have long since faded. I never did find the right balance of light and warmth for them this fall.
You could start some new herb seeds, like basil, chives or mint, to keep on the windowsill, but I think you’ll get more bang from growing some microgreens; vegetables grown for their young, tender leaves. These grow quickly and you harvest the whole plant, such as it is, so there isn’t a lot of upkeep involved. However for a steady supply, you will want to replant every week or two.
Microgreens are tiny and tangy-sweet, perfect for tossing in salads or dressing soups and vegetable dishes. Great candidates for microgreens include:arugula, beets, Asian greens such as tatsoi or mizuna, endive, kale, mustard, radish and spinach.
They couldn’t be easier to grow. Use any seed starting container. I prefer shallow, wide containers. Plastic take out containers are perfect, if you can still get them.
Fill The container with damp, not wet, soil and sprinkle your seeds. Place the container in a warm, sunny spot and keep the soil moist. When the seeds sprout, be sure to rotate the container so the seedlings get even sunlight. Start harvesting when the seedlings reach 1 – 2 inches tall. The whole process will take only a couple of weeks.
To minimize washing, snip the microgreens off at the soil line, rather than pulling them out. The plants won’t have enough energy to re-grow, but you can certainly re-use the containers. If you’re tired of waiting for spring, this is the next best thing to being in the garden.