Introduction · Web viewSprouts are germinated seeds that are eaten root, seed and shoot. Whereas...
Transcript of Introduction · Web viewSprouts are germinated seeds that are eaten root, seed and shoot. Whereas...
Microgreens Educational Kit
IntroductionMicrogreens are young vegetables that are used both as an ingredient and a
visual/flavor component in fresh salads and fine dining. Microgreens are a growing
trend and it is easy to see why. They are easy and fast to grow, have significant
nutritional value, and are tasty. Arugula
Microgreens contain 48.5 mg of vitamin
C whereas their grown counterparts
contain only 15 mg, radish Microgreens
are said to be spicier and red cabbage
microgreens are reported to be sweeter
(Marcello, 2018). According to a 2012
research study in the Journal of
Agricultural and Food Chemistry, “In general, microgreens contain considerably
higher concentrations of vitamins and carotenoids than their mature plant
counterparts, although large variations were found among the 25 species tested. In
comparison with nutritional concentrations
in mature leaves, the microgreen cotyledon
leaves possessed higher nutritional
densities” (Gibson, 2016). Microgreens can
be grown almost anywhere, even during
winter. Because microgreens take so little
space, it is practical, and profitable, to grow
them indoors and in urban areas (Wallin, 2018). Because of their popularity they
Figure 1 Example of Microgreens
Figure 2 Example of Sprouts
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are a great product to market and sell year-round in both the home and the
classroom.
A common mistake made with growing these specialty crops is confusing
microgreens with sprouts. Sprouts are germinated seeds that are eaten root, seed
and shoot. Whereas sprouts are seeds that germinate by being soaked and rinsed in
water, microgreens are grown in soil, peat moss and like mediums (Gibson, 2016).
See Figure 1 and 2 for examples of each.
The purpose of this kit is to provide a fun and engaging way to involve
students in horticulture curriculum. Growing microgreens is an easy way for the
whole class to produce a product that can be sold to the community. Vegetable
production can be accomplished on both a large and small scale in urban areas
using raised beds, the classroom window sill, or greenhouses for year round
production. This kit will provide instruction, suggestions, and tips that will help
educators make an engaging project and a potential fundraiser.
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Table of Contents
Introduction............................................................................................................................1
Growers Guide........................................................................................................................4
Material Costs..................................................................................................................................4
Seed Selection..................................................................................................................................4
Sowing the Seeds.............................................................................................................................5
Watering your Microgreens.............................................................................................................6
Caring for your Microgreens...........................................................................................................7
Harvesting Guide....................................................................................................................8
How and When to Harvest...............................................................................................................8
Packaging, Handing and Shelf Life.................................................................................................9
Marketing Microgreens.........................................................................................................10
Safety Concerns....................................................................................................................11
Packaging Requirements...............................................................................................................11
Recommended Storage Conditions.................................................................................................12
Best Practices to Prevent Contamination and Disease....................................................................13
Recipes..................................................................................................................................13
References.............................................................................................................................16
Appendixes- Exposed URLs...................................................................................................18
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Growers Guide
Material Costs
The startup costs for microgreens are very low, all you will need is trays,
soil, seeds, water, sunlight (or sun lamp) and packaging if you plan to market and
sell the finished product. Table 1 shows estimated costs. Espiritu (2016) values the
cost of production to be $2-4 per tray. The highest cost being seed selection.
Seed Selection
There is no specific “microgreen seed” because the end product never
reaches maturity. Even melon seeds can be microgreen seeds. The seeds you use
should be untreated. Many markets that buy microgreens prefer organic because
they view microgreens as a premium product (Wallin, 2018). Seed selection is
based on taste and popularity. Popular and tasty seed selections include radishes,
arugula, red beets, sunflower, red radishes, cilantro, basil, green peas, popcorn,
red cabbage or mustard green seeds (Marcello, 2018). The same with any
Table 1 Retrieved from https://university.upstartfarmers.com/blog/how-to-grow-microgreens-beginners-guide
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garden project, some seeds are easier to grow than others. The best way to
determine what seeds are best for your classroom is to experiment by testing
them out both in ease of production and marketability. Checking the menus of
fine dining restaurants and seeing what is offered at farmer’s markets in the
local area can give you a good idea of what to try out first. An easy place to
start is with basil, arugula, radish, and sunflower. Another great idea is to find
seeds for salad mixes and specially selected microgreen mixes that combine
greens with similar growth rates, compatible flavors and beautiful coloring
including reds, purples and greens. Recipes for salads will be included later in
this guide. While Purdue University neither endorses nor discredits Johnny’s
Selected Seeds , they offer a variety of seeds and seed mixes that are great for
beginners. If you are reading this guide in a non-electronic format the exposed
URLs are included in the appendixes section. For a full detailed seed
comparison chart check out this resource from Johnny’s Selected Seeds .
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Sowing the Seeds
Unlike sprouts, microgreens will need some kind of medium to grow. To
sow your seeds, you will need a growing medium such as soilless mix or any high
quality potting soil, trays, and domed
lids. Microgreens are often sown into
standard 10x20” flats or 20-row seed
flats filled with a light, sterile, soilless
mix to a depth of 1½–2" (Johnny's
Selected Seeds, 2018). When sowing
your seeds, you will want to spread
them generously, thick enough to
cover the flat but not thick enough to
inhibit air flow to the seeds. Once sprinkled onto the soil gently tap in, do not
cover with soil, see Figure 3. As a rule of thumb, there should be 10-12 small seeds
per square inch and 6-8 large seeds per square inch (Johnny's Selected Seeds,
2018). The next step is to create a humid, warm environment that will spur
germination. You can do this by taking moistened paper towels and cover the seeds
and then place a clear plastic cover to trap heat inside. At the first sign of growth
(usually 3 to 4 days) remove the plastic cover and discard the paper towels
(Marcello, 2018).
Watering your Microgreens
Microgreens are somewhat delicate plants and because of this you must take
care in watering your plants. One strategy to keep your soil moist without harming
or drowning the seeds is to use a
spray bottle with a misting
nozzle. Penn State Extension
Figure 3 Retrieved from http://www.seattleurbanfarmco.com/blog/2016/11/7/encyclopedia-botanica-podcast-episode-21-microgreens
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recommends using “bottom watering” to keep your plants happy, see Figure 4.
Take a tray with no drainage holes and fill with an inch of water. Then place the
tray with drainage holes and your microgreens into the first tray and let the water
seep from the bottom of the soil up to the seeds (Marcello, 2018). Change or refill
your water tray every 2-3 days. This method also keeps plants cleaner as there is
no “splash back” on the plants that occurs from traditional watering techniques.
Utah State University Extension published a video tutorial that summarizes and
demonstrates both sowing seeds and watering techniques. Access that video
tutorial here.
Caring for your Microgreens
Whether you are growing in a greenhouse, a window sill or a pot you should
take into account soil temperature, humidity, lighting and succession planting. The
optimal soil temperature is 65-75 degrees Fahrenheit (Braunstein, 2018).
Temperatures higher than that can promote disease and fungi growth. Humidity
can be stimulated by using a cover over your trays during germination. Once the
seeds have sprouted, remove the cover and see that the air is circulated to reduce
the chance of disease. Air circulation is needed to keep plants healthy. Household
fans and normal greenhouse ventilation will be sufficient enough. While plants can
germinate without direct access to light they will need light to turn green. If you
are growing in the winter or indoors you will have to supplement natural light with
artificial light. Grow lights or lighting especially designed for plant growth will be
a good investment if you plan to grow on a large scale. If not, fluorescent bulbs put
out more light and less heat than regular lighting and are a more cost effective
option (Braunstein, 2018). Succession planting will be necessary if you plan to
grow on a large scale or for a restaurant. The time in which you plant will be based
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upon your seed variety and how much you wish to produce. We will discuss this
topic further in the harvesting section.
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Harvesting GuideHarvesting microgreens is relatively quick and easy. Most 10x20” trays
yield 8-12 oz. of product (Espiritu, 2016). Table 2 depicts estimated revenues is
included below. Recalling the information compiled in Table 1 you can see how
profitable growing this product can be if it is marketed correctly. As you learn your
market and what seeds sell the best you will be able to produce and sell more
plants.
How and When to Harvest
Microgreens should be harvested at
the first-true-leaf stage of growth, with
the cotyledons still attached, at heights
varying 1–2" (Johnny's Selected Seeds,
2018). Plants typically reach this stage
two to three weeks after planting but
varies depending on the variety of seeds
that were planted (Diehl, 2018). The
cotyledons are the first leaves to emerge
when a seed germinates because they are
Table 2 Retrieved from https://university.upstartfarmers.com/blog/how-to-grow-microgreens-beginners-guide
Figure 5 Retrieved from http://www.veggiegardener.com/what-are-a-vegetable-plants-true-leaves/
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a part of the plants embryo. They provide nutrients to the plant until the first true
leaves emerge. The first true leaves form above the cotyledons and will look more
like the mature plant, often different from the cotyledons. In Figure 5 you can see
the difference between the two types of leaves. Once your microgreens have
reached the optimal stage for harvesting simply cut the stems near the root and
place to the side, see Figure 6. Use very sharp, commercial grade shears (scissors)
to prevent bruising or tearing of the leaves. It is optional to next wash the cutting
by gently dipping into cool water and pat dry with paper towels. Investing in a
salad spinner to dry the greens is a smart idea if implementing this method. Try to
work speedily without crushing greens so the greens do not go unrefrigerated for
long if you plan to store for an extended amount of time.
Packaging, Handing and Shelf Life
You can sell microgreens as a rooted living product or cut and packaged in
plastic containers. Generic clam shell containers are cheap to obtain and prevent
the greens from being crushed. Handle your greens with care and sell immediately
for the best taste. If you cannot sell
immediately refrigerate your
microgreens. The shelf life of most
microgreens does not exceed 2-3
weeks refrigerated (Mir, Shah, &
Mir, 2016). Some growers find that
not washing the greens after
harvest and waiting till right before
use adds to the shelf life of this
highly perishable good. Planning
when to harvest and how much to
Figure 6 Retrieved from https://themicrogardener.com/wp-content/uploads/2013/03/Microgreens-snipping-with-scissors_wm.jpg
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harvest is very important to prevent waste. Remember to use safe handling and
clean hands when washing, storing and selling your product. Because of
microgreens relative novelty it is beneficial to package microgreens to where they
are easy to eat, even in premade salads or mixes. We will discuss this more in the
marketing section. Commercially, growers can produce 20-25 crops of
microgreens a year because of their short turn around (Wallin, 2018). Make sure to
develop a customer base before producing on that scale to avoid loss of money and
product.
Marketing MicrogreensFor all their benefits, Microgreens are still a highly perishable product. Most
growers recommend not harvesting more than you can sell in a given week. If you
are unable to sell out come harvest, there is always the option to let them keep
growing and sell them as baby greens in the next few weeks. Baby greens are just
older greens (45-60 days) that do not boast the superior nutrition benefits of
Microgreens but are still a bite sized, novelty product that should be relatively easy
to sell through the venues. Johnny’s Selected Seeds (2018) offers these guidelines
to help guide you when beginning to market your products.
Before you ramp up production explore your market opportunities and be
sure you have a customer base. Contact potential microgreens customers in
your projected distribution area — restaurants are the most common
channels, but specialty food stores and some farmers' markets may also have
demand.
Plan to produce a few preliminary mixes, or set up an assortment of
individual microgreens samples to offer free of charge, to develop your
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customer base. This approach can also be effective when introducing a new
variety or line of produce to established customers.
Give your brand pizzazz with a one-of-kind mix. First, choose a set of
candidates with an interesting complement of colors, flavors, and textures. If
you select 5–6 varieties with similar growth rates and cultural requirements,
you can combine equal or varying ratios of seed before sowing to produce
the mix. If you select varieties with different growth rates and/or cultural
requirements, you can seed them on separate days, grow them individually,
and have them ready for harvest at the same time, blending them together
after harvesting. In either case, be sure to keep detailed records of varieties,
seeding dates, and the percentages of each component used, so you can
easily duplicate a promising custom mix.
Finally, if you're not already routinely surveying your buyers and chefs for
input and feedback, add that to your checklist, too, so you can modify and
improve your product line over time. Customers stay more engaged when
offered novel varieties and combinations, especially when confident of the
freshness and quality of your product.
Safety Concerns Since Microgreens are so easy to grow indoors, pest control is not a major
concern unless you are producing on a large scale in a commercial greenhouse.
Keeping your product clean and at the right humidity is the best way to keep your
product safe. The bottom watering technique discussed earlier is a great way to
keep the greens clean. Watering the greens traditionally splashes soil onto the
leaves that will have to be cleaned off at harvest. Keeping your seeds covered is a
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beneficial practice to encourage sprouting but once sprouting has occurred,
covering plants increases the risk of mold.
Packaging Requirements
Purdue Extension recommends the following practices in labeling your
products:
Any packaged food sold at a farmers’ market that includes more than two
ingredients, including both ready to-eat and processed food, should have a label.
The label must provide the following.
The common name for the food product.
A list of ingredients if there are more than two, given in descending order of
predominance by weight.
Quantity specifications, given in weight, volume, or pieces.
The name and complete address of the business.
Claims such as “heart healthy,” “light or low fat,” or “sugar free” must be
substantiated by the nutritional facts on the label. It is acceptable, however, to
claim added or left out ingredients, such as including “no sugar added” on the
label.
For more information read Food Safety for Farmers Markets- Purdue Extension .
Recommended Storage Conditions
For small scale production, normal refrigeration is satisfactory. The best
storage temperature is below 40°F and above freezing. Freezing must be avoided.
Cool greens immediately after harvest. For temporary storage, a temperature of 34°
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to 36°F and a relative humidity of 90 to 95 percent is recommended. For the best
quality product store for a week or less covered with a damp towel. Long-term
storage is not recommended (Kasmire & Cantwell, 2017).
Best Practices to Prevent Contamination and Disease
For more safety information consult the Commodity Specific Food Safety
Guidelines for the Lettuce and Leafy Greens Supply Chain- FDA. This document
contains the recommended and voluntary practices for industry. Washing your
greens at harvest, using clean and secure packing materials, cooling immediately
after harvest, using clean water, planting with new potting soil, and reducing
humidity after sprouting are all best practices to keep greens safe.
Recipes
If you are selling microgreens at a farmer’s market or like venue it is
important to make your product easy to use and easy to understand. Instead of
selling a bag of greens, sell a “just add dressing” salad mixture in an attractive
packaging. Make it easy for yourself and plant green mixtures that taste great
together in the same container. Popular seed mixtures were discussed previously in
the “selecting seeds” section. Included below are some recipe ideas for producers
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to make ahead of time or handout paper copies with the raw product to give your
customers ideas on how to use your unique, nutritious product.
Figure 6: Retrieved from the Micro Gardener
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Figure 6: Retrieved from EverydayDishes.com
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ReferencesBraunstein, M. (2018). Warmth and germination. Retrieved from Mircrogreen
Garden: http://www.microgreengarden.com/warmth
Diehl, A. (2018). How to grow microgreens. Retrieved from Gardener's Supply
Company:
https://www.gardeners.com/how-to/how-to-grow-microgreens/7987.html
Espiritu, K. (2016, August 25). How to grow microgreens: The beginner’s guide.
Retrieved from Upstart University:
https://university.upstartfarmers.com/blog/how-to-grow-microgreens-
beginners-guide
Gibson, A. (2016). The micro gardener. Retrieved from Easy Guide to Growing
Microgreens : https://themicrogardener.com/easy-guide-to-growing-
microgreens/
Johnny's Selected Seeds. (2018). Guide to year-round microgreens production.
Retrieved from Johnny's Selected Seeds:
http://www.johnnyseeds.com/growers-library/vegetables/year-round-micro-
greens-production.html
Kasmire, R. E., & Cantwell, M. (2017). Postharvest handling systems: Flower,
leafy and stem vegetables. Retrieved from Vegetable Research &
Infromation Center- University of California Cooperative Extension :
http://vric.ucdavis.edu/postharvest/leaf.htm
Marcello, B. (2018, February 22). Growing microgreens. Retrieved from
PennState Extension: https://extension.psu.edu/growing-microgreens
Mir, S. A., Shah, M. A., & Mir, M. M. (2016, February). Microgreens: production,
shelf life, and bioactive components. Critical Reviews in Food Science and
Nutrition , 57(12), 2720-2736.
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Wallin, C. (2018). Top 10 questions about growing microgreens for profit.
Retrieved from Profitable Plants Digest:
https://www.profitableplantsdigest.com/top-10-questions-about-growing-
microgreens-for-profit/
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Appendixes- Exposed URLs
Johnny’s Selected Seeds
o http://www.johnnyseeds.com/vegetables/microgreens/microgreen-
mixes/
Microgreen Seed Comparison Chart
o http://www.johnnyseeds.com/growers-library/vegetables/micro-
greens-comparison-chart.html
Resource for Purchasing Soilless Mixes
o http://www.johnnyseeds.com/tools-supplies/seed-starting-supplies/
soilless-growing-mixes/
Utah State Extension Video Tutorial
o https://www.youtube.com/watch?v=deI1VyB-GsI
Food Safety for Farmers Markets- Purdue Extension
o https://www.extension.purdue.edu/extmedia/EC/EC-740.pdf
Commodity Specific Food Safety Guidelines for the Lettuce and Leafy
Greens Supply Chain- FDA
o https://www.fda.gov/downloads/food/guidanceregulation/
ucm169008.pdf
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