Growing cress in an eggshell was a right of passage when I was at school and I remember thinking how magical it was that life could grow in something so small. Today I grow grow micro greens pretty much all year round because they’re indoors. I use them to scatter on grilled meats and fish or to finish off a salad but me and the kids also get so much joy from simply watching them grow. There are lots of different micro herbs and greens you can buy, they’re all ready in about 2 weeks and growing them is child’s play. My latest batch is growing in a plastic box from the supermarket that contained strawberries and it’s thriving in a sunny window where the kids will water and watch them.
Use any container that is wide and shallow, about 5-10cm deep. Make sure there are some holes in the bottom so that excess water can get out. Put a tray underneath to catch any moisture.
Put some potting compost in the container, don’t pack it in too tightly just firmed down gently with your hands. Scatter some seeds over the soil then sprinkle over with a thin layer of compost and water with a gentle spray to give the seeds a kick start.
Don’t worry if some of the seeds poke through the top of the soil, they will still be able to germinate. Use a fine spray mist to water the plants every other day.
After a couple of weeks you’ll have tender micro greens. Cut them about a centimeter from the base to harvest. Sprinkle over a few more seeds and you’ll get new shoots popping up to replace the ones you’ve already harvested.