Microgreens are tasty mini crops - the sort you’d expect to see at a fancy Michelin restaurant. Essentially they’re crops that are harvested as seedlings.

Microgreens include:

Basil - When sown earlier these have a sweeter taste

Beetroot - The colourful leaves of this root vegetable are edible, and make a great addition of salads.

Kale - Kale seedlings are indeed edible too - and when they are young they are more tender and tend to be a little sweeter.

Coriander - Pack a punch with their flavour.

Amaranth - These little leaves add some colour to dishes, and have a mild flavour.

Pak Choi - Leave these, and these make a great addition to stir fries. Harvest these whilst they’re young and these are delicious too.

Chives - Slightly sweeter than fully grown chives. But full of flavour.

Pea Shoots - Add to a salad or to a stir fry for a nutrient dense addition.

Sow in tray, with good access to sunshine and cover. Harvest whilst young and have developed their first true leaves.

Also microgreens can be a good way to use up seeds that you didn’t get a chance to sow in the Spring/Summer.