Grower Guide to Tiny Greens.pdf

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Grower’s Guide to

Tiny Greens By Dr. Lynette Morgan

34 THE GROWING EDGE November/Decembe r 2008 WWW.GROWINGEDGE.COM



cally or their distinctive flavor which is ofenmore subtle and delicate than the matureplant. Other ̀ spicy or pungent’ greens may beused in combination with the lesser flavoredtypes in salad mixes or used on their own asan important constituent o a dish.

Arugula Arugula is one o the most popular micro-greens due to its distinctive tangy, nuttyalmost astringent flavor which is well devel-oped in even tiny seedlings.

Basil Both green varieties o basil such as Genoveseand red types such as Dark Opal are anotherwidely grown microherb. Some lesser knowntypes o basil such as lemon, Tai and cin-namon basil are also grown as microgreensor specialized markets. Basil microgreensare also highly attractive and have a subtleflavor and aroma which is not overpowering

in salad mixes. Basil germinates and growsrapidly in microgreen systems; however ithas a higher heat requirement than many othe traditional greens and heating is usuallyrequired or winter production.

Radish Radish microgreens have a surprising flavorand some varieties are as hot and pungent asa ully mature radish root. Tere is a lot odiversity amongst the radish varieties usedor microgreen production: colors includegreen pinkish red and vivid purple and thisis one o the easiest greens to grow. Radish

is used as a color spiker or garnish and thedarker colored types are high in vitamins,minerals and antioxidants.

Flavorful Greens

Some o the flavorul microgreens may comeas a surprise to both hydroponic producersand customers. Many commonly availablevegetables now have a mini microgreen versionwhich has the same flavor but can be used inmore diverse ways.

Carrot

Carrot microgreens are light and eatherywith a mild carrot flavor and aroma. Car-rot seed is much slower to germinate thanmost other microgreens with a much longerproduction time and the harvested productis lightweight.

CeleryCelery microgreens have very become popu-lar and are used almost like a herb or addingmild flavor in dishes, salad mixes and as agarnish. It’s flavor can be moderately strongin even young seedlings.

the specifications o their market, allowingches to decide how many leaves they wanton their microgreen product at harvest. Manyspecies are simply grown to a predeterminedheight – ofen 2 to 3 inches beore harvesting.Microgeen seed is grown at a high density sothat the developing seedlings grow tall andstraight with a tender almost blanched stemand bright, well-developed leaves.

Health-giving Properties of Micro-greensSome microgreen species are grown specifi-cally or their healthy compounds and prop-erties and these have ound a niche marketwithin the health ood industry. Te mostwell known o these is wheatgrass, which hasbeen grown or many years as a resh or rozenhealth supplement afer juicing. Wheatgrassis considered a highly nutritious and cleans-ing ood source rich in vitamins, minerals,amino acids, antioxidants and enzymes.

Other species such as flax, chia, broccoliand varieties o red brassica also have healthcompounds. Te darkly colored purple/red varieties o radish microgreen which produceintensely-colored young leaves contain highlevels o antioxidants linked to having anti-cancer properties.

Common Microgreens

Shoots and tendrilsPea shoots have been in use as a gourmetsalad item or garnish longer than mostother microgreens, however their popularity

continues to grow and other ̀ shoots’ such assunflowers are now also making an appear-ance. Pea shoots have a tender flavor similarto young snow pea pods and a long, white,succulent yet crunchy stem which adds bothtexture and flavor to many dishes. In thepast the snow pea has been grown or shootproduction, however there are new varietieshave been developed or the production o peatendrils. Pea tendrils are the part that the plantuses to attach onto supports; they are long,thin, eathery and decorative which makesthem popular as a garnish. Varieties o peaswhich produce less lea and more attractive

tendrils have been bred and yield a higherweight o harvested product and will evenregrow i not cut too low at harvest. Cornshoots are another microgreen harvestedat the 2 – 3 inch stage these taste like mildresh sweet corn.

Spicy GreensSome greens are grown or their attractiveappearance, texture or color, while others arehighly sort afer or their flavor and aroma.Many o the microherbs are grown specifi-

Microgreens: larger than a sprout, smallerthan a baby salad leaf — they’re the latest trendto hit the gourmet food world and a diversecrop hydroponic growers are beginning toembrace.

Microgreens have actually been in produc-tion or a ew years now, although variety inthe past was limited to largely resh wheatgrass or juicing, snow pea shoots and a ewother garnishes. Microgreens originated inCaliornia where innovative ches startedusing them to incorporate color, flavor andtexture into their dishes — a trend which rap-idly spread across the U.S. Now microgreensare being produced commercially in manycountries and the diversity o productionmethods and species grown is ever increas-ing. Microgreens have many o the healthbenefits o sprouts, most pack a powerulpunch o flavor or their tiny size, and thesedelicate mini plants are springing up ontrendy restaurant menus at an explosive rate.

Microgreens appear as toppings, garnishesand flavorings in salads and eature in manyup-market dishes as well as being sold inproduce stores and supermarkets.

What makes microgreens so unique isperhaps the diversity o crop species beingproduced and the act that they are incrediblywell-suited to hydroponic production. Unlikebaby salad greens or mesclun mixes whichare commercially grown and mechanicallyharvested on a large scale outdoors in soil,microgreens need careul attention to detailand prevention o contamination with gritparticles. Greenhouse or indoor production

are well-suited or microgreen productionbecause plants grow in soilless media withhigh cleanliness and hygiene requirements. Microgreens are also good or smallerhydroponic growers with limited space look-ing or a profitable, ast turn-around crop withdirect sales to customers and restaurants.Tey are also the perect bench top crop orgrowing at home in order to have resh, minisalad greens year round. With some basichydroponic technology and a fluorescentgrow lamp, sufficient microgreens can begrown on a kitchen bench to supply salads, gar-nishes and sandwiches or the whole amily.

Defining MicrogreensIt can be rather hard to define at exactly whatstage o growth a particular crop specieswould be called a microgreen. Generally,microgreens are larger than a sprout andhave produced at least two true leaves aferexpansion o the seedling leaves or cotyle-dons. However some growers harvest themat the seedling lea stage while others let theirmicrogreens develop and produce up to ourtrue leaves. Many even grow their crop to

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ChivesBaby chive leaves are highly decorative andofen used to replace mature chopped chiveleaves. Chives are slower to germinate than

many other microgreens and productiontimes are longer. Tey can be sown at a very high density and the clumps harvestedby cutting at the base when they reach therequired height.

BroccoliBroccoli microgreens are rich in the com-pound suloraphane, considered to havemany health benefits due to its anti-cancerand anti-bacterial agents.

Cabbage Red cabbage is used or its mild cabbage flavorand attractive color. Cabbage seed germinates

rapidly in microgreen systems and is relativelyeasy to produce. Tere can be problems withcaterpillars in greenhouses at certain times othe year and screens are required to prevententry o egg laying butterflies. Mustard and CressMustard and cress are perhaps the oldesttypes o microgreens grown. Both have beenproduced as seedlings or use in sandwichesand salads or many years. Mustard and cresshave a sharp, peppery flavor and are easy togrow as a microgreen crop.

Watercress Watercress is a less common microgreenpossibly because o its slow rate o growthrom seed. Watercress has a peppery flavor

and makes an attractive, bright green garnish.It also has proven health properties and con-tains good amounts o vitamin A, C, calciumion and olate as well as isothiocyanates whichare cancer-fighting compounds. Watercressgrows extremely well in NF and solutionculture hydroponic systems and has consider-able potential as a microgreen crop.

Parsley Flat leaved parsley is one o the most popularmicroherbs and can be grown at a high densityand harvested at the one or two true lea stagedepending on customer requirements. Itsflavor is mild but distinctive and it containsnone o the fibrous stems that older matureparsley can develop.

Fennel With a mild aniseed flavor and attractivegreen eathery lea, ennel microgreens havebecome popular with ches. Fennel seedgerminates readily, although this crop canbe prone to aphid attack in spring.

Chrysanthemums

(Chinese Edible Chrysanthemum)Also called Shungiku, this is a herb used inoriental cooking and has become a popularmicrogreen due to its interesting flavor,which tastes similar to how chrysanthemums

smell.

Cilantro Cilantro microgreens are one o the mostpopular miniherbs and can develop a rea-sonably strong flavor under warm growingconditions. Cilantro is a warm season cropand needs at least 22 to 26 degrees C orgermination — conditions similar to what’srequired by basil minigreens, making themideal to be cropped together where heatingis required.

French SorrelSorrell has a very distinctive, sharp, acidicand slightly-bitter flavor and can be used asa salad spiker. Ofen mature sorrel becomestoo intense or acidic, however the microgreen version is milder and less bitter, although canbe slow growing and preers cooler growingconditions.

Mint Mint is a lesser grown miniherb, possiblybecause mint seed is tiny and slow to developinto a small plant. Te flavor is mild, yet




distinctive and the micro plants are highly attractive. Mint preers coolgrowing conditions and perorms well in NF and other hydroponicsystems where plenty o moisture is provided. Mint microgreens need togrown under shade in summer with the nutrient solution temperaturemonitored and chilled to prevent it rom becoming too warm or goodmint germination and production.

Dill

Dill microgreens have become popular in fish dishes, ofen replacingmature chopped dill. Te flavor is very mild, but the oliage is simi-lar to ennel in appearance — eathery and attractive, although verylightweight.

ShishoRed/purple and green shisho (perilla) — sometimes reerred to as theSushi herb used in Japanese cuisine — has become more popular as asalad green. Perilla is an attractive and well-flavored microgreen withleaves resembling an ornamental coleus. It’s a challenging microgreen togrow because the seed needs to be relatively resh to germinate well andalso benefits rom stratification at 5 degrees C under moist conditionsbeore sowing. Perilla seed also needs light to germinate and shouldbe lightly sown into the top o the growing media or mats.

Tender Greens

While lettuce varieties ofen make up the bulk o mesclun or baby leasalad mixes, the tender or succulent species used or microgreen produc-tion are quite diverse and includes a range o lea sizes, shapes, colorsand textures.

SpinachEnglish spinach has a dark green lea and very mild flavor. Spinachseed can have a low germination rate, particularly i conditions becomeoverly warm. Optimum temperatures or germination are 16 to 22degrees C. Under high temperatures, a large proportion o the seed

may ail to germinate and this can then rot in the microgreen systemand cause disease. Spinach is a cool season crop which benefits romsummer shading and nutrient solution chilling.

BeetBeet types such as Bulls Blood is primarily grown or its intense redcolor on even very young seedlings.

Tatsoi atsoi has a rounded lea and thick white petioles with a crisp textureand has a rapid germination and growth rate. Tis is a highly productivemicrogreen or hydroponic systems and has ew problems.



MitzunaMizuna has an attractive light green serratedlea and is one o the astest and most pro-ductive microgreens to grow. Germinationis rapid and the crop usually has ew diseaseproblems. Mitzuna has a very mild mustardflavor and a wide range o uses.

AmaranthRed amaranth is grown primarily or its deepcolor and attractive leaves, although greentypes with pink stems also exist.

Chard

Chard is available in a range o colors includ-ing yellow, pink, red and green and it has amild spinach taste. Seed germinates readilyalthough Chard is more o a cooler seasoncrop with a slower growth rate than lettuce.

KaleMicrogreen kale produces succulent andtender leaves which are finely cut and almostblue-green in color. Another cooler seasongreen, its color becomes paler under warmgrowing conditions.

Mache Also called corn salad or lamb’s lettuce, macheproduces rounded leaves with a lettuce-likegrowth. It’s a common ingredient in baby leamixes and its microgreen version has manyuses and can be harvested rom the two toour lea stage.

Lettuce Lettuce microgreens are relatively easy to pro-duce in most systems, however germination

problems can occur once temperatures reach26 degrees C or higher with seed going intosecondary dormancy. Shading and chillingmay be necessary in hot summer climatesor high quality microgreen production olettuce.

Tis is just a selection o microgreen typesbeing grown commercially using hydroponicmethods, there are many other varieties o

greens and the list continues to grow.

Production of Microgreens Seed Wherever possible, use seed that has been

packaged and produced specifically or sproutor microgreen production. his usuallymeans the seed has a very low percentageo `oreign matter’ or contamination romother species and is clean and high quality.Organically-produced seed is available orsome common microgreen species, althoughthe cost o this can be a little higher than nonorganic seed sources. Seed treated with manyungicide compounds should be avoidedbecause this poses a contamination risk.Peas and spinach are crops which ofen haveungicide-treated seed, so growers should

check this beore purchasing. Microgreenseed is usually purchased by the pound orkilogram and can be kept stored in airtightcontainers until use. Some microgreen varieties have seed whichis ̀ mucilaginous’ meaning that once wettedup, the seed orms a thick, gelatin-like layerwhich holds moisture. Cress is one exampleo mucilaginous seed and these seed typesshould not be presoaked beore sowing. Larger seeds such as wheatgrass, cornand peas may be presoaked in warm water

or 24 hours beore sowing, although not allgrowers carry out this additional step. Somestudies report that matric priming advancesthe germination o certain microgreen speciessuch as beet, chard, amaranth, radish and kale,with advancement in seedling emergence insome greens. When sowing into long tray systems, evendistribution o seed is important and ofenseed shakers are used to assist with thisprocess. A given weight o seed should besown into each tray or area to give the correctdensity and this varies or each species beinggrown. Many commercial seed suppliers giverecommendations or sowing density or di -erent varieties o microgreens, although thismay need to be adjusted i the crop is goingto be harvested a little larger or smaller thanusual. Afer sowing into the predampened mediaor mats, the seed may be misted intermit-tently in some systems. Others rely on

regular flood and drain cycles or irrigationsupplied through NF-type channels untilgermination has occurred and the seedlingshave anchored themselves with a young rootsystem.

Equipment and Systems Tere are a huge range o systems andequipment used or the production o micro-greens. Many growers aced with a rapidlyestablishing new niche market, simply modi-fied their production techniques o lea lettuceand mesclun greens or herbs to incorporatethe smaller mini greens. Commercial growers

setting up these days now have equipmentspecifically-designed or this crop such asmodified-wide NF type trays, tiered systemsand various flood and drain tables. Smallergrowers ofen use shallow nursery trays linedwith mats or media into which the micro-green seed is sown with overhead irrigationor flood and drain methods or watering.Te microgreen seed requires some ormo support to hold and wick moisture whileat the same time preventing water-loggedconditions that prevent oxygen reaching thegerminating seed. Microgreen growers haveutilized materials as diverse as paper towels,

burlap sheets, perlite, vermiculite, rockwooland specialized microgreen mats or thispurpose, although loose media can createproblems with grit particles contaminatingthe harvested product. Te majority o microgreen producers useclimate-controlled greenhouses or year-round production. However, in humid tropi-cal areas, production o these can be limitedby temperature, and since microgreens canbe grown in a relatively small area, reriger-ated shipping containers and chiller rooms



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with artificial lighting are being usedor production. Lettuce and sproutgrowers in tropical regions ofen use

chilled rooms to germinate seed whichwould otherwise be difficult to sproutoutdoors in a greenhouse situation dueto extreme temperatures.

Microgreens can be grown throughto harvest in these temperature-con-trolled rooms, usually in a tiered orshel system with fluorescent tubesused as grow lamps. In this type osystem, the reshly-sown trays areinitially germinated on the lower tierso shelves as light is not necessary dur-ing this stage. Once germination hasoccurred, the trays are then shifedup onto the shelves with lighting orthe young leaves to develop ull color-ation. Te temperature and humidityis controlled to optimal levels or thetype o microgreens or sprouts beingproduced. With this system, micro-greens can be produced on-site andharvested immediately beore use. Useo rerigerated shipping containers orresh microgreens on-site in ofen remotetropical areas or resorts, restaurants and localsupply mean resh greens can be readily avail-able in a short-time span in an environment

where outdoor grown vegetables are scarceor very expensive. Because microgreens are highly productiveor the amount o space they take up, theycould also be viable or indoor growers or withmodification o warehouse space, garages andother areas. Lighting is required or thesegreens. However, since they are technicallynot grown past the seedling stage, lower lightlevels are required than i a mature or ruitingcrop was being produced. Fluorescent growtubes and 5 lighting system incorporated

into shelved growing racks, along with somegood air flow and ventilation over the traysto help remove humidity, can give a highly-productive indoor growing system or smallhydroponic growers.

Watering and Nutrition Microgreens are different rom sprouts intheir nutritional requirements and requirea dilute nutrient solution to be applied tomaintain oliage quality and growth rates.Sprouts are typically soaked and mistedwith only water because the seed containssufficient reserves or the short period otime these are grown. Microgreens howeverare grown to the point o developing theirfirst true leaves or sometimes even longer,

and thereore need some dilution nutrientsolution to support this process. Initially,microgreen seed needs to be germinatedin water — any salts applied at this stagecan cause germination problems. Once the

cotyledons (seedling leaves) are visible andstarting to develop chlorophyll, the seedlingwill have exhausted the reserves containedin the seed. At this stage, the young plantis starting to photosynthesize and produceits own assimilate, and nutrient ions will beabsorbed by the root system.

A general purpose vegetative or seedlingnutrient ormulation is usually sufficient ormicrogreen production, however commercialgrowers should carry out an initial water sup-ply analysis to check or naturally-occurring


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minerals and have their ormulation adjustedor the presence o these. EC levels are typi-cally run at seedling strength or microgreens,although they may be adjusted or seasonin a similar way to lettuce and herb crops.Tere is some scope to manipulate growtho microgreens with use o EC. Higher ECcan be used to boost color development inred types during low winter light i necessary.Control o EC will also affect shel lie o cutmicrogreens. Seedlings grown on very dilutesolutions can develop `sofer’ tissue and ahigher rate o water loss post harvest versesthose plants receiving a higher EC. pH levelsor microgreens are the same as those usedor production o the mature plant – around5.8 or most species.

Hygiene Considerations Just as with sprout production, there areood saely requirements or microgreenproduction. Various ungal pathogens can

develop and grow on sprouting seed, particu-larly under the humid conditions and highdensities microgreens are grown at and thesecan pose a contamination risk. Generally,high-quality viable seed sown into a cleansystem at the correct temperature or germi-nation and the correct moisture levels, willgerminate rapidly with ew problems. Diseaseoutbreaks are more common where old seedmay be used or where temperatures are eithertoo hot or cold or rapid germination. Overwatering also posses a risk as seed may beginto rot beore germination can occur.

Te water supply needs to be o high

quality — water can carry human and plantpathogens which may contaminate a crop,although a municipal water supply is treatedto prevent this risk. Other health and saetyconcerns are similar or all hydroponic opera-tions: birds and rodents can carry disease intothe cropping area and workers should washtheir hands thoroughly or wear gloves whenharvesting and packaging the product.

Food baths at doors o greenhouse andpacking areas also help keep these areas cleanand disease-ree. Tere are also concernsand more regulations these days relating toood saely with resh produce. Hydroponic

growers should be aware o the proceduresand guidelines they need to ollow.

Pests and Disease While microgreens are grown rapidlyand harvested young, they can still becomeinected with disease and inested with pests.Luckily i a severe pest or disease outbreakdoes occur, the crop can be removed and thearea cleaned and replaced with a new cropready or harvest in just a ew weeks. How-ever, persistent pest and disease problems

have been known to occur in commercialmicrogreen crops just as they can in anyhydroponic operation. Aphids in particular

seem to savor tender microgreens, but aremostly a problem at certain times o the yearwhen winged adults are flying and maketheir way into the production area. In mostmicrogreen operations there are usually cropsat different development stages present at anyone time so it is possible or a pest inestationto carry over rom more mature greens torecently germinated ones, although the rapidcrop turn-around does present widespreadbreeding with many insect pests.

Diseases can become an issue wheregrowing conditions are particularly warm

and humid. Because o the density micro-greens are grown, at outbreak o dampingoff pathogens such as pythium can be par-ticularly serious and spread at a rapid rate.With this sort o problem, diseased plantsare best removed and the outbreak isolatedas control with ungicides can be difficultwith such a tender crop. Prevention o un-gal and bacterial outbreak is important andusing sterilized growing media/mats, cleanwater, good hygiene and cleaning o growingsuraces afer each crop — combined withhumidity control and good air flow — allassist with prevention o disease attack.

Harvesting Microgreens are harvested and packagedinto clamshells or other bulk packs and aretypically cut right at the base o plant stem, just above the surace o the growing mediaor mat. Cutting height is important as highquality microgreens need a good, clean por-tion o stem below the leaves, but should notbe cut so low as to risk contamination withthe growing media or material the seedswere sown into. Tis becomes particularly

important i a loose, granular media has beenused or production as particles can easily bepicked up during the harvesting process and

contaminate the product.During warm growing weather, micro-

greens, just as with herbs and lettuce, are bestharvested early in the day when the oliageis coolest and most turgid. Tis will prolongthe shel lie o the packaged product. Cuttingshould be carried out with a sharp knie orscissors to prevent excessive tissue bruisingand crushing o the stems which also reduceproduct shel lie. Because microgreens are sotender at this stage, harvesters need to takeparticular care not to crush the delicate stemsor oliage during this process. Some species

are more difficult to harvest than others dueto sof, light or eathering oliage, dill, enneland cress are some o the sofer varieties thatneed careul handling.

For microgreens being shipped while stillgrowing in trays or cells, the handling issomewhat easier. Tese can be stored underrerigeration or most species, which will slowgrowth and respiration by the oliage so thatthe plants become almost dormant, whilestill being able to take up sufficient moisturerom the root zone to prevent wilting anddesiccation.

Marketing and Packaging Most microgreens are sold either cut andpackaged into various sized clamshells — two,our or eight ounce sizes — or as a livingproduct in cell packs or trays which can becut just beore serving. Shipment while stillgrowing in trays or packs ensures maximumshel lie and the customer can decide at whatsize they want to harvest and use the differ-ent microgreen species. Many microgreenproducers supply their markets with bothindividual species packs and mixtures o



greens, ready to use. Examples o variousmicrogreen mix products include `spicyAsian’ mixes and ̀ Mediterranean mixes’, alsorainbow colored and herb mixes are avail-able with some growers creating customizedmicro green mixes or customers. Microgreens are young and tender and

thereore have a high rate o respiration andpotentially a short shel lie i not stored andhandled correctly. Clamshell packaging helpsretain moisture around the oliage and pro-tect the delicate young tissue rom bruisingand damage. I stored under rerigeration,microgreens should have a shel lie o atleast one week. However, basil microgreensneed careul handling because basil is proneto chilling damage at temperatures below40 degrees C with oliage discoloring andblackening resulting rom cool storage. Basilmicrogreens need the same storage condi-tions as mature cut basil herb productions,

at temperatures above 40 degrees F.

Where to Next?While microgreens are still considered a

niche market, there is growing demand or

sales through standard produce outlets such

as supermarkets, organic outlets and produce

stores which will see demand increase rapidly.

Microgreens are likely to take a portion o

the existing sprout market as well as pick up

new customers looking

or a high-end gourmet

item. Tere also exists

potential within the cer-

tiied organic market

with hydroponic organic

growers already in exis-

tence.

Hydroponic micro-greens are a crop

well-suited to small

hydroponic growers

supplying local mar-

kets. Although there is

a degree o skill required in growing these

seedlings at high densities and maintaining

post harvest quality, the wide range o spe-

cies, diversity o uses and growing popularity

makes them a great proposition or hydroponic

growers.

Resources:

Further inormation and sources o microgreen

supplies

Commercial multipurpose tray — American

Hydroponics, www.amhydro.com

Microgreen grow mats — Sure o Grow, www.

suretogrow.com

Microgreen seed — Johnny Seeds, www.john-

nyseeds.com

Microgreen growers Web sites:

Green Cuisine Gourmet Microgreens, http://che-

sgreens.com

OH produce & organically certified hydroponic

microgreen production http://ohproduce.net/

index.htm

References:

Advancing greenhouse establishment o radish, kale

and amaranth microgreens through seed treatments.

J S Lee, W G Pill, 2005. Journal o the Korean

Society For Horticultural Science. Volume 46 (6),

p 363-368

Seed treatments to advance greenhouse establishmento beet and chard microgreens. J S Lee, W G Pill, BB

Cob, M Olszewski, 2004. Journal o Horticultural

Science and Biotechnology Volume 70 no 4 page

565 – 570.

http://www.viamagazine.com/top_stories/articles/

microgreens02.asp

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Grower Guide to Tiny Greens.pdf