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Salad days on a sill

Saturday, September 12, 2009

There's a vegetable plot you can set up which is not only productive year-round but is small enough to nestle on a windowsill. The latest trend in gourmet dining is for micro-greens - salad crops which are harvested just a few weeks after they have germinated. For decades, keen health nuts and vegetarians have claimed that catching plants at this tender age ensures they have the greatest nutrient activity of all raw foods. This is because seedlings are actually still in the process of growing - at the peak of their life force - and the body can more easily digest such goodies than it can in cooked or more mature vegetables and salads. And because actively growing cells are high in RNA and DNA, they are said to have a powerful regenerating effect on the body. And chefs love them for their delicacy and versatility. Traditional sprouted seeds and lentils, such as bean sprouts, are grown in the dark in jars and require a strict regime of flushing and soaking. They are harvested while pale and before they develop true leaves. But micro-greens are grown for longer in the light so that they develop first their proper leaves, rich in nutritious chlorophyll and other pigments...

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