Big flavours in small packages

Microgreen gardening

It’s quite common to find small herbs garnishing your dishes in restaurants. These small wonders help enhance the flavours of the dish even as one gets to taste the particular ingredient as a whole.

The flavour-filled herbs, called microgreens, are smaller than what one would called ‘baby greens’ and are harvested later than sprouts. They provide a variety of flavours, both sweet and spicy, and are also known for the colours and textures it provides.

While it’s common to see these herbs being served in restaurants, many Bengalureans are showing enthusiasm in creating their own garden at home. Along with their small kitchen garden, they are making space to add sections for their microgreens as well.
Monika Manchanda, a food consultant, is one such enthusiast who has her own microgreen garden in her kitchen.

She says, “I’m someone who likes to experiment with my dishes, especially with my salads. Since I would always have to go to the restaurant to have a good salad, especially the ones served with microgreens, I decided to try my hand at growing them.” She explains how the initial task of taking care of it was tedious —  from the number of times to water it to the amount of sun it requires. “However, I must say that we Bengalureans are blessed with good weather almost all the time, so most of the plants and herbs have no problem growing here. With immense research and information from the internet, I learnt how to take care of the herbs.”

There are varieties of microgreens that one can grow. The most popular ones are mustard, radish, spinach, basil, coriander, fennel, arugula, beet greens and kale. However, it’s usually seeds like mustard, radish, spinach, coriander and beet greens that are mostly available here.

Those who have their own gardens acquire the seeds from abroad, buy them online or hunt for them in certain flea markets that happen in the City.

Nithin Sagi, the co-founder of ‘Growing Greens’, has a microgreen garden which he supplies to those who need it. Talking about his journey in planting these herbs, he says, “It was a trial-and-error method when we  started because there wasn’t anyone particular to guide us through this. We learnt everything we had to through the internet, from people who grow them at home or for business.”

When one grows the microgreens, they need to follow a certain routine to take care of them. These herbs are delicate, so the care and attention it requires is slightly higher than growing other plants. Nithin explains that some of the herbs need to be monitored multiple times a day, while some need to be done only once. And once it’s cut, the durability of the microgreen reduces.

Xerxes Bodhanwala, the Head Chef of Red Fork, also has a microgreen garden from which he regularly takes herbs for his dishes. He says, “We use the microgreens depending on the dishes, but we mainly use them for the flavours that it gives out. Since most of them have a strong flavour, we have to work in such a way that the taste balances it.”

He says he has to get different sets of plants three times a week. But till they are devoured to be a tasty dish, he explains that microgreens like spinach and coriander need more attention as they are quite delicate, whereas greens like pea shoots and radish need to be watered only once a day.

Having said that, microgreens are not just good-looking herbs that garnish your dishes, they also hold great health benefits. Scientific research shows that the seeds harvested are that of a real superfood which is packed with antioxidants, Vitamin C, E and K.

With increasing knowledge about growing microgreens in one’s home, many in the City are trying their hand at it. So enjoy a great salad without having to step out of the house.