CULTURE: Sow in a quality seeding medium using shallow trays. We use 1 1/5" of soilless medium. Broadcast seed thickly ¼" apart and then cover lightly the depth of the seed. Vermiculite works best, but any seeding medium will work. Keep soil at or above room temperature during germination – cooling down to 60-65F/15-18C once the seedlings immerge. We supplement light for a 10 hr day, turning lights off at night. This allows the seedlings to stretch.
HARVEST: We usually start cutting the micro- greens when the first true leaves develop. With Radishes we tend to harvest before the first true leaves for best colour. Cut with a very sharp knife or scissors to reduce stem tearing which can result in browning and decreased shelf life. Cut greens can last 5-10 days when refrigerated. Wash before eating.