Blog — microgreen growing

In the world of professional microgreen cultivation, water is more than just a nutrient - it is a management tool. Because microgreens are grown at high densities, the way moisture is introduced to the crop significantly impacts everything from germination rates to the final shelf life of the harvest.  For growers, selecting a hydration strategy is about balancing the delicate needs of the plant with the physical constraints of the growing environment. Here is a look at the primary methods used to keep these high-value crops thriving. Sub-Irrigation (Bottom Watering) Often considered the gold standard for high-density trays, sub-irrigation relies...

Lemon Balm is a unique crop in the microgreen world. Lemon Balm is a slower growing herb that requires a little more patience. However, with the right care, it produces a stunning, fragrant leaf that is popular in markets and elevates home cooking. Here is everything you need to know to grow lush, healthy Lemon Balm microgreens at home. What You’ll Need: Seeds: High-quality Lemon Balm seeds (available at Ausallium). Medium: A fine, well-draining mix is best. We recommend a seed-raising mix or fine coconut coir. Tray: A shallow tray with drainage holes. Light: A sunny windowsill or grow lights...

One of my favourite ways to use these vibrant, nutrient-packed microgreens, apart from raw in a salad, is by turning them into a salsa for a fresh, vibrant, acidic condiment.  Ingredients 4 large ripe tomatoes, diced  3 cloves of garlic, finely chopped  2 tablespoons olive oil 2 small limes, zested and juiced ½ teaspoon salt  ¼ teaspoon of freshly ground black pepper 1 jalapeno pepper, chopped finely  ¼ cup of coriander  1 large white onion, diced  ¼ cup of purple radish microgreens, coarsely chopped Method Gather all ingredients and prepare (chop, juice and dice all ingredients necessary)  Combine all ingredients...

The small, crisp, purple radish microgreen on your salad carries a rich and surprisingly ancient history. These tiny greens are more than just a peppery accent - they’re the result of thousands of years of cultivation and culinary evolution. From the Wilds of China to Your Plate The story begins in China, the birthplace of the radish, where it can still be seen growing in the wild. The word “radish” comes from the Latin radix, meaning “root.” Its scientific name, Raphanus, is derived from the Greek raphanos, meaning “easily reared” - a nod to how easy and quick it is...