Rediscovering the taste of your favorite plants in miniature format and discovering others whose interest you would never have suspected is courtesy of germinations and shoots. To be grown at home at a low price – without fuss and without gadgets – to keep the taste of greens and herbs at your fingertips in the kitchen.
Always with the same “econological” approach, the agronomist Lili Michaud returns to us with a seventh reference work in horticulture, devoted this time to germinations and shoots.
Passionate about edible plants, the author began to cultivate these miniature plants 40 years ago, learning about the germination of alfalfa, which was then experiencing its hours of glory with a “granola” clientele, remembers- she. Gradually, she widened the range of her crops by adding new varieties. She presents 51 of them in her pages, including some seeds that lend themselves to germination, others to shoots, if not both.
PHOTO PROVIDED BY EDITIONS MULTIMONDES
Sprouts and microgreens are rich in nutrients and enzymes.
“There really is a choice. You can diversify throughout the winter and almost change your crops every week, ”she argues, continuing on the virtues of these foods. Growing your sprouts and microgreens is a way to have access to a much more economical and diversified product than what you find in the grocery store. From a health perspective, they are rich in nutrients and enzymes that aid digestion, among other things, she points out.
But let’s talk about pleasure, especially that of being able to multiply the textures, flavors and colors of a dish, and that, with a simple handful of greens placed on the plate.
No wonder they delight chefs… Those who are sorry not to have fine herbs on hand in winter will also find the flavors of certain herbs that are difficult to keep inside, such as coriander, dill, parsley, chives or basil, which can be used in the form of shoots.
Finally, a not insignificant consideration, seeing a small shoot emerge in a very short time – four days on average for germinations and five to eight days for small shoots – is most rewarding. The culture will usually be ready to eat about a week later. Enough to wait until the return of outdoor gardening in the spring!
Shoots and germinations to discover
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PHOTO PROVIDED BY LILI MICHAUD
In germination or in microshoots, the leek retains its delicate flavor and can, if grown in soil, produce a second harvest.
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PHOTO PROVIDED BY LILI MICHAUD
Legumes become more digestible once sprouted and retain a tender, crunchy taste that requires little or no cooking. Here, some adzuki bean sprouts.
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PHOTO PROVIDED BY LILI MICHAUD
Spelled can be eaten sprouting or as a large sprout whose sweet taste goes well with juices and smoothies.
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PHOTO PROVIDED BY LILI MICHAUD
The refreshing taste of fennel is concentrated in small sprigs of greenery that you will want to integrate into your sandwiches or associate with fish and desserts.
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As easy as that!
The degree of difficulty, for those who have already had a vegetable garden or sown their seedlings, is level 101. However, for those who are new to growing plants, Lili Michaud advises starting with the most docile germinations, for example alfalfa and endive, then move on to mucilaginous seeds such as basil or chia. To increase the challenge a notch, we then move on to microshoots, then larger shoots, such as those of sunflower or wheat.
PHOTO PROVIDED BY LILI MICHAUD
Winter squash sprouts have a nutty flavor and are crunchy.
One can easily imagine a counter full of sprouts at the plant enthusiast. Here is a more realistic outline of its organization: “Often, I germinate in a little more shaded corner of the counter and I reserve the edge of the windows for the shoots. I grow one or two seeds at a time and try to do some rotation about every week or two. »
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PHOTO PROVIDED BY LILI MICHAUD
The quality of the beans is a guarantee of success.
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PHOTO PROVIDED BY LILI MICHAUD
Different types of containers can be used to make sprouts, even eggshells!
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Unlike other indoor crops, this type of technique generally does not require any artificial lighting, especially if our window faces south or west. As for cultivation equipment, Lili Michaud offers several types of containers, highlighting her weakness for Mason-type jars and mushroom trays. However, it emphasizes one point: the quality of the seeds. If you do not harvest them yourself from the garden, it is better to turn to organic seeds.
What then of all these devices sold with the aim of doing this type of culture? “You don’t have to buy all those gadgets that are expensive, not environmentally friendly and often end up in the back of a closet. I rather encourage the fact of using what we have at home”, she answers. It is, indeed, very “econological”!
Where to get grain?
Collecting seeds from your vegetable garden is a way to ensure the quality of the product. Otherwise, garden centers and health food stores offer a small range. You will find more choices at different seed companies. Some addresses:
Well-being and good taste greenhouses: the shop specializes in microgreens and offers around fifty varieties.
Mano verde: driven by a fan of gardening and zero waste, the shop presents its collection of seeds for germination and microgreens as well as products and gifts handmade in Montreal.
Terre à soi: since 2009, the general store has been offering ecological alternatives to various everyday consumer products, in addition to accessories and seeds for growing microgreens and sprouts.
Sprouts and sprouts — grow fresh all year round!
Lili Michaud
MultiWorld Editions
200 pages