Microgreens Club

Family & Friends Microgreens Club

One of our ways to get fresh flavours throughout the winter months is growing microgreens. With 4 to 5 times more nutrition than their mature counterparts, it doesn’t take a lot to pack in the vitamins, minerals, protein and more, along with great taste. We eat these pretty well everyday in everything from soups and salads, to smoothies and sandwiches. My favourite is a simple mixed-microgreens salad with olive oil and a little black pepper. Can’t beat the freshness!

We have started a small club with family and friends to share the cost of microgreen seeds, soil, trays, electricity, etc. In our club, everyone pays a small amount and gets the equivalent of a full 1020 tray every 2 weeks, usually with 3 or 4 varieties in their bag / container (supplied by member). We only use certified organic seeds and soil, which may cost a bit more, but much healthier and safer. Buying in bulk helps keep prices in line. Might be worth looking into for your own family and friends!

We will share some of our successes and failures as this project moves along. Below are some of the microgreens we have tried so far, along with what we will be growing next season, which goes from about mid September to mid July.

The Sunshine Salad Mix is from one of our favourite local farms. We bought this one for our own garden, but thought we might as well test it as a microgreen. In their own words it’s a Spicy collection of greens, including: cresses, mustards, arugula, lettuces and peppergrass.
Large vigorous microgreens with an unusual flavour. Fenugreek is a traditional herb for colds and flu. Arthritis has a low incidence rate in India where a lot of fenugreek is consumed. Drinking 1 cup of fenugreek tea per day, made from the leaves, is said to relieve the discomfort of arthritis*. Fenugreek seeds are used as a medicinal in Traditional Chinese Medicine under the name Hu Lu Ba, where they are considered to warm and tonify kidneys, disperse cold and alleviate pain. Fenugreek acts in the stomach by reducing the amount of sugar that our bodies are able to absorb from food. This is extremely important for sufferers of Diabetes, who must regulate their blood sugar at all times**. Nutrients Vitamins B6 and C, calcium, iron, magnesium, phosphorus, potassium, and zinc.
Peas are a favourite with many microgreen lovers. We like to use them for salads as they give a nice crunchy texture. Also good in sandwiches. I often just grab a small bunch and munch on them by themselves. Don’t forget smoothies. Great way to add calcium and amino acids to the mix. Nutrients Vitamins A, B, C and E, Calcium, Chlorophyll, Iron, Magnesium, Niacin, Phosphorus, Potassium and Amino Acids
Sunnies (Sunflowers) are a great way to add some fresh goodness to your snack or meal. Packed full of summer flavour, these tasty treats will bring a smile to the dullest winter day! Very good in mixed microgreen salads and amazing on a sandwich with your favourite filling. Nutrients Great source of protein and an excellent source of vitamins B6, and E, calcium, iron, magnesium, niacin, phosphorus, potassium, and dietary fiber.
With a mix of Arugula, Mustard, Broccoli and Radish, this is a tasty addition to wraps, sandwiches, salads or wherever you want a little extra zip!. We named this mixture after Brassica (brás-si-ca), the genus of plants in the mustard family to which the seeds in this mix belong. This microgreen mix has high levels of sulforaphane, a cellular detoxifier that may prevent cancer and rejuvenate the immune system*. Nutrients Brassica vegetables are rich in indole-3-carbionl, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. They are also a good source of carotenoids, with broccoli having especially high levels. Researchers at the University of California at Berkeley have recently discovered that 3,3′-diindolylmethane in Brassica vegetables is a potent modulator of the innate immune response system with potent antiviral, antibacterial and anticancer activity*. Arugula – Very high in protein, vitamin B6, amino acids, iron and calcium Broccoli – Rich in vitamins K, C, B6, and E, folate, dietary fiber phosphorus, potassium, and magnesium Mustard – A powerhouse of protein and a great source of vitamins A, B6, and C, calcium, iron, magnesium, phosphorus, potassium, and amino acids Radish – Great protein source and chocked full of vitamins A, B6, C, calcium, iron, magnesium, phosphorus, potassium, and zinc


Rather hot out to be growing the microgreens right now, but we received our new seed order and are anxious to taste the new varieties that we will grow this year. The real growing starts in mid-September and ends at middle of next July, but we need to give them a taste to see what mixes might work well, by seeing which ones have similair growing times and which flavours would work well together.

They don’t all go into mixes of course. Two of the favourites last year were Pea shoots and Sunnies (sunflowers), which will keep on going, along with a few others.

Here are the new varieties just starting out (only 4 days old).

Red Cabbage – These will give a pop of colour to your salad or sandwich! One of the most nutritious.
Wasabi Mustard – Hot, but a nice addition to sandwiches or salads.
Kaiware Radish – A beautiful fast-growing radish with a bright white stem and large leaves.
Bok Choy – a spicy tasting sprout from the cruciferous (cabbage) family.
Sandwich Booster is a sprout mix of clover, alfalfa, radish, and mustard.
Ruby Beets – Challenging to grow, but we’ll give it our best shot… Beautiful addition to salad.