Hours: Tuesday through Friday 9 a.m. to 6 p.m. * Saturday 8 a.m. to 6 p.m. * Sunday 10 a.m. to 5 p.m.* Closed on Mondays

1515 N. Dixie Highway in Lake Worth, FL--just south of West Palm Beach. (Click for Map) * info@ameliascapes.com * 561-540-6296

Microgreens and Sprouts for Health & Taste


MICROGREENS  
are leafy vegetables or herbs that are grown in a shallow container by a sunny windowsill or in a well-lit area protected from rain. They are harvested just above the soil line when plants are small and immature. Microgreens include the first pair of leaves called cotyledons and one set of just developed "true" leaves. In this tender young stage, nutrients are concentrated, textures are delicate, and you can enjoy the essence of each flavor as an accent to your favorite dish. Recent research shows that the nutritional value of microgreens can be higher than the nutritional value of the same plant when mature. Some of the most tasty an
d vigorous varieties include:

Microgreens Peas for Shoots Organic Heirloom Seeds
Microgreens Red Winter Kale Heirloom Seeds
Microgreens Savory Mix Seeds
Microgreens Sunflower Organic Heirloom Seeds
Microgreens Upland Cress Heirloom Seeds
Microgreens Mild Mix
Microgreens Spicy Mix

Start by selecting a shallow container (+/- 3 inches deep) with holes, and filling it with a good seed-starting mix to one half-inch from the rim. Make sure the soil stays moist, but not soggy. Watering can be done by soaking the tray from below, which prevents soil from splashing onto the seeds, or by frequently misting with a spray bottle. Most varieties are ready in 7-14 days when seedlings are 1-2 inches tall.
 
Growing microgreens isn't just practical and healthy, it's also easy. "Pass the microgreens, please."

 

SPROUTS are young shoots from seeds, beans, legumes, and grasses that are not grown in media - they are sprouted in a jar. After the seeds are soaked overnight in a dark environment (i.e., inside a cabinet), they are  rinsed twice daily and drained at an angle on a tray on a window sill or table in the kitchen. Rinsing and proper air circulation in the jar are the key to sprouting success. Sprouts are ready to eat in about 3-5 days. The entire sprout is edible - seed, roots, and stem. Some of the most common sprouts are:

Alfalfa 
Mung Bean
Radish, Garbanzo
Buckwheat
Fenugreek 
Sandwich Mix & Bean Mix offer several seed varieties in the same pack  

They all are nutritional powerhouses that contain a high concentration of antioxidants and nutrients.
 


 

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