With crisis comes opportunity, and the current Covid-19 crisis is no different. We can keep dwelling on it or occupy ourselves doing things that are constructive, innovative and also may be experimental. Yoga and wellness are lifestyle choices, both for the physical body as well as your mental wellbeing, and the food we consume goes hand in hand to ensure the wellbeing of the individual.
So during this time, I experimented with Microgreens. The thought started with sustainability and how can we grow our own food by planting a small vegetable garden in the back yard. We all know how we can come up with various constraints as to how we cannot do something, like lack of space, or proper soil, or the hot weather, or large expense etc… Well, here you go: we can grow microgreens without soil and in your home with everyday household items without stepping out to buy anything or spending any money.
Try your hand at this, you won’t be sorry.
Microgreens are the seedlings of vegetables and herbs, and are considered a superfood as they are packed with nutrients. They can be grown at home using everyday household items, either with or without soil, and act as an inexpensive way to produce fresh food throughout the year.
Microgreens grow from sprouts and develop leaves. When the cotyledon leaves – the first 2 leaves have fully developed the plant becomes a microgreen and can be harvested.
Microgreens can be grown from any herb or vegetable. Eg; Moong dal, Fenugreek (Methi) seeds, Coriander seeds etc
The leaves can be eaten raw, used in salad, or sprinkled on top of your food, so very easy to fit into your diet.
They can be harvested anytime from 1-3 weeks during growth depending on the Microgreen.
We chose Green Moong to try:
Raw with salads, added to fruit – Mango (pic), or for those traditional food enthusiasts, have it with Idly (pic)