Miss Ashley, your posts are always spot on! This post on growing sprouts is the most detailed I have ever found. Growing/eating/preserving food comes with risks and I know I can trust the info you share. Just wanted to say thank you.
Sandor Katz has great information too, and a lot of the theory on why all these probiotics are beneficial. His books are the first I read on all things fermentation, and they're great.
Kirsten Shockey is my favorite when it comes to fermenting from a technical side of things, rather than the political side of raw/probiotic food or health benefits. I got her book on vinegar just because she wrote it, thinking I'd get a few tips here and there since I already make a lot of vinegar...but I learned SO MUCH. I was so surprised. (You
Microgreens will not regrow, so they're done at that point. They put all the energy from the seed into making that shoot and they can't do it twice, not when they're that young.
Hi Ashley....absolutely brilliant! Thanks for sharing! I do use micro greens and love them....thanks for the reminder! Have a wonderful week...thanks again, hugs, Barbara from Sydney in Oz xoxoxo
Hmm...good question. I don't have much trouble snipping them, but I think that may be for two reasons...
I tend to use very long scissors that can really reach in there from the side of the container, and I get them really flat to the container side so it's a nice flat cut.
That, and I generally fill the soil up quite a bit (or use very shallow containers) so that the soil line is right up to the rim of the container. That means I can reach in from the side and shave them down with long scissors held horizontally and get them cut really close (so there's not waste).
Have you read Kirsten Shockey's book, "Fermented Vegetables"? She has a lot of stuff like that in there, and I've been meaning to try out her recipe for fermented burdock leaves. All kinds of wild ideas, and she's been really inspirational for my ferments.
Lemon balm and oregano are a few things growing nicely in the yard now. I decided to make tea from them and am happy I did. I tried out the lemon balm first. It was very tasty and refreshing with a couple dabs of local honey that was gifted to me. I followed up with the oregano and honey. This was a little earthier but also very tasty and refreshing. I figure this is a good way to keep the lemon balm in check. I will experiment by combining them and throwing in some curly mint as well. Cheers.
Nice! Lemon balm tea is really delicious. Oregano tea is as you say, earthier, but good for oral infections and throat issues since it's so anti-microbial.
If you liked the oregano tea, try out thyme tea. It's similar and earthy, and good in it's own way...but it's by far the best remedy for stuffed up sinuses that I've found anywhere. Brew it good and hot and then hold the cup under your nose and breath it in as it cools, then drink it down. You'll be clear as a bell, and it's tasty too.
I love it! We are on the same page. We grow wheat grass which we consume as a blender drink every morning. Easy to grow, excellent for your health. The spent grass we give to the chickens and they LOVE it!
Miss Ashley, your posts are always spot on! This post on growing sprouts is the most detailed I have ever found. Growing/eating/preserving food comes with risks and I know I can trust the info you share. Just wanted to say thank you.
You are quite welcome Carol, so glad I could help!
I have not—sounds like a good book to add to my library.
I do have Sandor Katz’s book wild fermentation.
Just moved back to the family home with 5 acres. Still learning about the land.
Sandor Katz has great information too, and a lot of the theory on why all these probiotics are beneficial. His books are the first I read on all things fermentation, and they're great.
Kirsten Shockey is my favorite when it comes to fermenting from a technical side of things, rather than the political side of raw/probiotic food or health benefits. I got her book on vinegar just because she wrote it, thinking I'd get a few tips here and there since I already make a lot of vinegar...but I learned SO MUCH. I was so surprised. (You
When you grow micro greens and harvest the top half of the plants - will they regrow, or are they gone?
Microgreens will not regrow, so they're done at that point. They put all the energy from the seed into making that shoot and they can't do it twice, not when they're that young.
Hi Ashley....absolutely brilliant! Thanks for sharing! I do use micro greens and love them....thanks for the reminder! Have a wonderful week...thanks again, hugs, Barbara from Sydney in Oz xoxoxo
Thanks so much Barbara!
This sounds so exciting. I have a patch of turnips going to seed. Do they make good sprouts and micro greens? Thanks for all your info. Carol S
Yup, those should be delicious. Enjoy!
Hi Ashly,
Where did you get those cool sprouting lids? Do they work well, and can you use a quart mason jar?
Janice Parker Dallas Oregon
The specific lids used there are linked to in the article, but if you search "seed sprouting lids for mason jars" you'll get dozens of options too.
Thanks for the info on micro greens. I find harvesting them is not so easy. Do you have any tips to make it easier to snip them?
Hmm...good question. I don't have much trouble snipping them, but I think that may be for two reasons...
I tend to use very long scissors that can really reach in there from the side of the container, and I get them really flat to the container side so it's a nice flat cut.
That, and I generally fill the soil up quite a bit (or use very shallow containers) so that the soil line is right up to the rim of the container. That means I can reach in from the side and shave them down with long scissors held horizontally and get them cut really close (so there's not waste).
Does that help?
I’m going to harvest some of my garlic mustard and ferment it. I figure it should do well as it’s a member of the cabbage family.
That sounds like a spectacular idea!
Have you read Kirsten Shockey's book, "Fermented Vegetables"? She has a lot of stuff like that in there, and I've been meaning to try out her recipe for fermented burdock leaves. All kinds of wild ideas, and she's been really inspirational for my ferments.
Lemon balm and oregano are a few things growing nicely in the yard now. I decided to make tea from them and am happy I did. I tried out the lemon balm first. It was very tasty and refreshing with a couple dabs of local honey that was gifted to me. I followed up with the oregano and honey. This was a little earthier but also very tasty and refreshing. I figure this is a good way to keep the lemon balm in check. I will experiment by combining them and throwing in some curly mint as well. Cheers.
Nice! Lemon balm tea is really delicious. Oregano tea is as you say, earthier, but good for oral infections and throat issues since it's so anti-microbial.
If you liked the oregano tea, try out thyme tea. It's similar and earthy, and good in it's own way...but it's by far the best remedy for stuffed up sinuses that I've found anywhere. Brew it good and hot and then hold the cup under your nose and breath it in as it cools, then drink it down. You'll be clear as a bell, and it's tasty too.
I love it! We are on the same page. We grow wheat grass which we consume as a blender drink every morning. Easy to grow, excellent for your health. The spent grass we give to the chickens and they LOVE it!
Nice!