I saw a show on a lady somewhere in the LA, CAlif area growing micro greens. A very big production, in fact. She sold them to the local high end restaurants - the chefs love her. I plan on doing this on a smaller scale just for myself. What would 'you' use for micro greens. Here are some of my thoughts...radishes, cilantro, watercress... please add - I am trying to make a list for myself and can't think of what else to use.
Another question is when you are growing these micro greens, say for example the radishes, once you have cut off the top, do they keep on growing? I tend to think that for vegetables they quit growing more micro green tops. I think with young herbs they would quit growing, too, as I thought herbs had to get more established prior to cutting. So, it's a one time cut and that's it?
