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Microgreens are the seedlings of leafy herbs, sown into compost and placed in the light. They can be grown all year round, and even on a windowsill indoors. You can use seed trays or improvise with an old yoghurt pot. Growing your own means no packaging and zero carbon emissions from transportation.
Join Lawrence and Baithul at Six Senses Laamu to tour our organic leaf garden, mushroom hut and seedling hut. They demonstrate just how fast and easy it is to grow radish, mustard, dill and red cabbage by harvesting and re-sowing the seeds grown in the last crop.
Other microgreens include cilantro, which can be sprinkled onto curries and soups, spinach, which is delicious in a risotto or omelet, rocket, which adds a peppery kick to salads, and fennel, which adds a signature twist to pasta or fish dishes.
Most varieties are rich in potassium, iron, zinc and magnesium (great for boosting sleep quality) and they are also a great source of antioxidants so they can also help to prevent a range of diseases.
If you sow seeds each week, new leaves should be ready to harvest just as the last batch is ending. Most are ready to pick within a week and pack more flavor than fully-grown plants to add a flavorsome health kick to your favorite dishes!
Click on the video above for a step-by-step guide on how to grow these micro-wonders!
Check out this video where Chef Walter from Six Senses Yao Noi introduces us to the health and environmental benefits – and pure joy – of cooking in a plastic-free kitchen. It’s a (non cling film) wrap!