Short on space? Consider microgardening. Although the term might conjure thoughts of minuscule garden gnomes and fairies, the reality is quite the opposite. You can get a surprisingly high yield from a small space, even a windowsill or balcony, if you plant it right.One way to maximize your harvest is to grow plants that mature quickly, harvest them and then plant more.
Small greens on repeatMicrogreens — 2- to 3-inch seedlings of certain edible plants — are perfect candidates for such succession. They sprout quickly indoors in as little as a week, and are easy to grow. Just scatter seeds over light, sterile potting mix in a shallow, domed pan, then set it in a warm, sunny spot and keep the soil slightly moist.Arugula, broccoli, cabbage, kale, mustards, mizuna and radish are among the fastest sprouters, but beets, chards and nasturtiums work, too, typically germinating in 10-14 days.When the sprouts produce their second pair of leaves (which are their true leaves; the first pair are called cotyledons), use sharp scissors to clip them at the soil line and enjoy them in smoothies, salads, sandwiches or stir-fries. Then plant more and start over, or, better yet, sow more seeds every few days to ensure a steady supply.
