On Sunday morning, J made us a scramble and I topped mine with cress microgreens, which made for a spicy and delicious breakfast. It’s not easy to find a ton of ways to integrate greens into breakfast, but microgreens have given me tiny harvest dopamine and lots of ways to spice up every meal.
Now that I’m regularly growing my own microgreens, I have started using them on sandwiches and wraps frequently. I also like to top salads with these strong-tasting greens.
I can’t believe how easy microgreens have turned out to be. It took a modest investment in supplies and seeds, but they’re so easy to grow with my lights, and when I’m impatient for a harvest, the 8-14 day wait time is much more tolerable. They all taste a bit different, too, and it’s wild to get all that flavor in such a small package.
With so many around, I think I’m going to try to start adding microgreens to smoothies, using them to top grilled fish and meat, and tossing them on top as a flavorful garnish next time I make a hummus platter!
