With the cooler weather of fall upon us, it is time to
conder moving our gardening efforts indoors, which make growing microgreens an
But what to grow as microgreens?
Considering most garden vegetables and herbs can be grown as
Microgreens, the options are many. So, which microgreens to grow for your
family depends on what your family eats regularly, and Your family’s taste preferences.
Most Common Types oF Microgreens
The broad type of microgreens (listed below in family
groups) Should provide the basics of what
kind of taste the microgreens will have, and the growing conditions the type of
The Amaranthaceae family includes amaranth,
beets, chard, quinoa, and spinach.
Amaryllidaceae family includes chives, garlic,
leeks, and onions.
The Apiaceae family includes carrot, celery,
dill, cilantro, and fennel.
The Asteraceae family includes chicory, endive,
lettuce, and radicchio.
The Brassicaceae family includes arugula,
broccoli, cabbage, cauliflower, radish, and watercress.
The Cucurbitaceae family includes
cucumbers, melons, pumpkins, and squashes.
The Lamiaceae family includes the most common
herbs like mint, basil, rosemary, sage, and oregano.
The Poaceae family includes grasses and cereals
like barley, corn, rice, oats, and wheatgrass.
The Poaceae family also includes in legumes,
including beans, chickpeas, and lentils.
Perennial herbs are an
excellent choice for your garden. Perennial herbs continue to grow and provide
fresh herbs for your kitchen for many years if given a little care.
You can prepare a mouthwatering recipe by using Perennial herbs. Perennial herbs are good for your health, and you can also use them to make salads, stews, and soups.
Perennial herbs can be
grown at ease, and the best part is that you can harvest them at any time of
the year. Some of the most commonly used perennial culinary herbs are:
Mint is recognized to be
one of the well renowned perennial culinary herbs which are used for cooking on
an extensive scale. Though it is lemony or bit-peppery in its raw form, mint leaves
a cool after taste.
Mints have slightly dented, pointy, oval, and bright green leaves along with the sturdy stem. Mint is used for cooking on an extensively in Middle-Eastern and North African recipes.
This herb emanates a
refreshing smell. The intense flavor of this herb makes it the best option to
cook fish sauces, peas, lamb, vegetables, and chocolate. You can also use mint
to prepare tea and other beverages. The most popular varieties of mint which
are used for cooking include spearmint, good old peppermint, and apple mint.
It is another popular
favorable herb that can be used for cooking vegetables, meat, and poultry. In
addition to this, you can also use it with apricots, garlic, roasted potatoes,
and roasted chicken. You are going to love this plant for its delightful scent.
They are used on an
extensive scale in different types of floral arrangements. The intense flavor
of this herb contributes to being one of the prominent reasons why this herb is
used for cooking across the globe. It has needle leaves along with hard woody stems.
This is another worth
mentioning name in the list of perennial culinary herbs, which is used for the
preparation of Balkan and Italian dishes. You can fry it with light batter for
preparing pork, sausages, and bacon.
You can also make the best
use of this herb for preparing fresh stuffed pasta, butter, rabbits, eggs, to
name a few. Furthermore, you can use this aromatic herb for making sauces,
seasoning meats, and vegetables. Sage in its dried form emits strong flavor.
This herb has earned a
high reputation for its fresh aroma and amazing delicate flavor. The leaves of
this plant are soft and light. It is used for the preparation of Eastern and
Northern cuisines. Dill is an ideal choice for cucumbers, green soups, salmon,
beetroot, cream, pickles, and other recipes. Dill can also be used to season peas,
potatoes, lamb, and fish.
This perennial herb is primarily grown in the warm climate of Mediterranean and Eurasia. Also referred to as the wild aroma, it is used to flavor a plethora of American and Italian dishes. Oregano is commonly used in the preparation of Turkish, Grek, and Mediterranean dishes. Oregano, also, goes well with olive oil, tomatoes, lamb, pizza, yogurt, and kebabs.
Spring is the ideal
season for growing this herb. This delicious herb comes with a lovely smell,
and you can use it for different purposes in your kitchen.
It is recognized to be
the perfect herb for the preparation of cold and warm dishes. You can use winter
savory to make tasty teas. winter savory is useful in adding an aromatic flavor
to a plethora of recipes.
Besides this, it boasts
of a bunch of anti-fungal and anti-bacterial properties. The intense flavor of
this spicy herb makes it an ideal choice for the preparation of poultry, beans,
and fish. You can also use it for garnishing the salad and flavoring the
This perennial herb
comprises of medicinal properties, and it is regarded as an ideal option for
the kitchen. You can use lemon balm to garnish meals. It can also be used for
the preparation of teas and other beverages.
This perennial herb
produces a variety of purple flowers which add to the beauty of the garden. It
is used for the preparation of dressings and salad. It offers a bit of sweet
flavor to a plethora of dishes.
The dried lavender buds
and lavender syrup make it the ideal choice for the preparation of Lavender
marshmallows and scones. This herb also consists of different health benefits,
which make it the prime choice for cooking.
The perennial herb tyme
can found in most kitchens. Tyme is known to have a pungent, earthy, and lemony
smell. tyme is used widely in Middle Eastern and Mediterranean countries recipes.
Tyme can be used in barbecue
meats, eggplants, mushrooms, chicken, roasted vegetables such as tomatoes, bell
peppers, zucchini, and goat cheese. You can also add this herb for preparing
stews and soups.
herbs are regarded as the best option for the preparation of different
cuisines. They are used primarily after drying, and their flavor and aroma
enhance the taste.
The best thing about
these perennial herbs is that perennial herbs can easily be grown in pots, in
your yard or in your garden. All you need is an adequate amount of water, right
exposure to light, and care and you are good to go.
Seed tapes are products designed
with seeds perfectly attached between narrow strips of biodegradable tissue
layers, which are ready for planting in both the garden and house. They are
ideal for sowing in containers, large empty garden plots, as well as fill-ins
in tighter areas.
The seeds are applied at the correct
distance along the tapes to reduce overcrowding of newly germinated seedlings.
The tapes can consist of a single variety, custom mixtures, and multiple
species of seeds. You can find products with flower, vegetable, and herb seeds
embedded into them.
What are the
Advantages of Seed Tapes?
Provide an easy and efficient way to
plant tiny seeds quickly.
Seeds are planted at the same depth
allowing for a more uniform germination rate.
Seed tapes enable you to space
plants evenly and eliminate seed wastage. This helps avoid overcrowding that
may call for thinning of young seedlings, which is a tedious and time-consuming
Less thinning also means less
disturbance to the root of plants left in your garden. Otherwise, you risk
delaying or inhibiting the growth and even performance of the plants.
Prevents birds from eating the fresh
seeds that you sow.
Makes the sowed seeds less
susceptible to wash away in a downpour and ruining the evenly spaced rows.
Almost all the seed tape products
are biodegradable and considered to be environmental-friendly.
Very convenient for senior
gardeners, particularly those suffering from arthritis, carpal tunnel syndrome,
or other mobility complications.
What are the types
of Seed tapes?
Seed tapes are one of the most
common types, which are ideal for growing most vegetable seed varieties,
salads, as well as flower seeds. They are usually available in different
lengths, especially between one to six meters. However, it is possible to have
the garden vegetable seed tapes produced in specific lengths to suit your
unique gardening needs. Also, the seed tapes can come as a single track
containing one variety of seeds or multiple tracks with different seed
Seed discs are designed in different
sizes. You’ll find smaller and larger seed discs. With smaller seed discs, the
diameter often ranges from 8cm to 12 cm, a size that easily fits most typical
flowerpots. They are perfectly suited for sowing herbs indoor, such as in the
kitchen or windowsills.
The larger discs, on the other hand,
range from 14cm to 46cm in diameter. You can use them for sowing seeds in
outdoor pots, as well as hanging containers or baskets.
If you want to sow seeds in big
planters, garden borders or window boxes, then seeds mats are a great option.
With seed mats, you can easily produce a great color display of stunning
bedding plants. Well, good examples of such plants include marigolds and pansies.
The size of seed mats vary. Often
than not, you’ll find mats available in the size of a small business card and
up to 100cm in length.
Seeds carpets are suitable for
planting salads, mixed vegetables, and wildflower fusions in large borders or
other large garden areas. They are simply ready-made “mini-gardens” or
“allotments,” which are usually one meter or larger in length.
How to Use Seed
It’s an incredibly easy process.
First off, you’ll need to prepare the soil for planting, just like you would
with any new seedbed. Once you have a weed-free garden bed, it’s often
recommended to follow the guidelines on the package of the seed tapes, discs,
carpets, or mats.
In most cases though, you’ll be
required to place the seed tapes in a straight line on the soil using the
proper rowing space. After that, gently cover it with the top layer soil and
then water the area. However, you should avoid prolonged watering after sowing.
If the soil has not been moistened
by Mother Nature, consider watering it several hours before sowing. But don’t
make the garden bed sopping wet.
Where to buy Seed
You can find the different types of
seed tapes we’ve discussed above at most local garden centers or nurseries, DIY
stores, and grocery stores. Alternatively, you can just buy from reputable online
Distinctive, blue-green circular leaves are held up on fleshy stems. These annuals come in a variety of types ranging from compact bushes to long-spreading vines. They make an eye-catching addition to any garden. In addition, they have large attractive blooms that range in color from palest yellows, pinks, and apricots to deep, rich yellows, oranges, and burgundy. The vining types are great in hanging planters, window boxes, or for use on trellises and fences.
Ease of care:
How to grow:
Plant in full sun to partial shade in average to poor, moist soil.
By seed in late spring. They’re large and can be planted individually where the plants are going to grow
Aphids love nasturtiums, so be on the lookout for them.
Fresh leaves and flowers-salads
Fresh flowers-floral arrangements
Unripe seeds and flower buds-pickled for salads
Pickle unripe seeds in vinegar and use them in salads.
Making yogurt with unpasteurized raw
milk is pretty much the same as making it from pasteurized milk you might bite
the store. However, there are a couple of very important points that need to be
made in the interest of your own health and safety:
first, you need to be sure that you get your
fresh raw milk from a reputable source that you trust.
Second, you need to be sure the milk comes from
healthy animals that are not taking antibiotics are being treated for some form
of disease or illness.
Lastly, unpasteurized raw milk must be brought
to the boiling point and pasteurize before making yogurt from it otherwise any
number of on healthy bacteria can be in that milk, including such nasty
critters as E. coli.
I grew up on
a home farm where my mother always kept small stable milk cows, and we always
drink our milk raw. It certainly didn’t do anything to us except keep us
healthy, but my mother and all of us were exceptionally careful about the
milking process, collection, and the immediate refrigeration are fraught raw
milk. If we were ever in doubt about the safety or quality of the milk or the
and health of the animal came from that milk would have been thrown out without
question. My mother had a big emphasis on “when in doubt throw it out” the rule
which is still rule I live by today regarding all food.
So, here is a quick
outline of the process for making yogurt from unpasteurized raw milk.
What You Need:
Milk – You can make yogurt from whole milk or skimmed (cream removed) milk fresh raw milk.
Starter culture – The options available for your starter culture include powdered starter culture, store-bought yogurt, or homemade yogurt from a previous batch.
Yogurt Incubator – The incubator is important for maintaining your milk and culture mix at about 110 F to 115 F for close to five to eight hours. Therefore, options available to you include a yogurt maker, thermos, or heat keeper jugs. You maintain the needed temperatures for the required amount of time, and you ensure equal distribution of heat throughout the incubator to prevent the occurrence of some hot and cool spots.
Other requirements – include heavy, large pots, candy thermometer (preferably one with a clip for attachment), large spoon or whisk, storage containers, cheesecloth, colander, ladle, both large and small bowls.
How to make yogurt
from unpasteurized milk
1. Clean all your tools
Did you know that you
actually need a bacterium known as Lactobacillus bulgaricus to make good
yogurt? Keeping in mind all the microorganisms, including other bacteria,
present all around us, it is always advisable to wash and even sterilize all
your yogurt making equipment and surfaces to avoid introducing other unwanted
bacteria. Some clean their tools with boiling water, but thorough handwashing
is also enough.
2. Heat the milk
— Important —
Unpasteurized (raw) milk must be heated to near the to the boiling point, not boiled, to kill the bacteria.
the milk for some extra minutes helps in concentrating it so that your yogurt
can be thicker.
3. Cool the milk back
After heating your milk
to the boiling point, cool it back down to 110 F-115 F. Make use of your thermometer to track the temperatures. Also,
keep stirring to ensure even cooling.
4. Add your starter culture
When using a powdered
starter, it is okay to whisk it in according to the amount specified on the
packaging. However, when using yogurt as a starter culture, it is advisable to
first isolate a small amount of the milk and keep adding it to the starter
culture and stir until all of it has been mixed. This is because adding cold
yogurt directly to the milk will slow down the incubation by suddenly dropping
the temperatures too much.
Use your ladle to
transfer the milk and culture mix to your incubator of choice. The main
importance of incubation is to maintain your milk and culture mix at the stated
temperature for 5 to 10 hours undisturbed. However, keep in mind that
shorter incubation periods under cooler temperatures will produce sweeter,
thinner yogurt while longer and hotter incubation periods will produce tarter
and thicker yogurt.
6. Check if it is done
After the first 5 hours,
it is okay to start checking hourly if your yogurt is done. When ready, your
yogurt should start looking firm. Moreover, it will get more acidic with each
7. Store your yogurt
Once your yogurt is done, it is okay to put it in the fridge. It will remain safe and usable for about two weeks. As always, the “when in doubt throw it out,” the rule applies.
If you’ve been wondering
how to make Greek yogurt at home, this article is for you. In it, we dive into
the steps to take to make rich, creamy, and delicious Greek yogurt for less
than the price commercial alternatives. So, without further ado, let’s get
right to it!!
Ingredients you’ll need for two
4 cups of milk
1/4 plain yogurt with active culture or yogurt starter
culture (according to package directions)
Active Preparation Time:
How to make Greek Yogurt in 3 Easy
#1 – Heat the milk
Heat your milk in a non-stick pot over medium or
Stir frequently, until the milk starts steaming,
but before it starts bubbling.
Use a candy or instant-read thermometer to
determine when it registers 180F.
Don’t leave the milk unattended as it is likely
to boil over quickly, stick, or burn.
If working with pasteurized milk, this step is
not strictly required but may impact the texture of your yogurt. At a minimum, your yogurt should be brought
to room temperature before starting the process.
Step #2 – Make yogurt
Get a clean 5-8-cup container that is heat-safe
and pour the milk into it.
Leave it to stand for a while, stirring it
Once it has cooled to about 110 F – 115 F, it’s
time to combine the yogurt with 1/2 cup milk in a small bowl or yogurt starter
Then stir the mixture into the rest of the warm
milk and cover the container.
Place in an incubator and leave to stand until mixture is thickened
and tangy (8-12 hours).
Step #3 – Refrigerate and Filter
Line a strainer or funnel with either a coffee
filter or two layers of cheesecloth. I use a clean square of an old white tee-shirt
for this, and it works just fine. This
is what will allow the liquid to drain out of the yogurt while leaving the milk
Fill the funnel or strainer with the yogurt.
Cover the top of the strainer with cellophane
wrap. Make sure that you get a tight seal.
strainer over a large bowl with space between the bottom of your strainer and
the bottom of the bowl to capture the liquid that is going to drip out.
Put the strainer with the bowl under it into
Let yogurt set in the strainer for eight hours
or more, longer if you want your Greek yogurt thicker. I usually check the catch
bowl and empty a few times to keep too much liquid from accumulating. The
longer your yogurt sits in your refrigerator, the thicker your Greek yogurt will
be. But don’t leave your yogurt too long or you will have yogurt cheese with a
text similar to cream cheese.
That’s it; now you can remove your Greek yogurt and
store your Greek yogurt in a sealed container in the refrigerator.
These are the concise steps to follow to make Greek yogurt easily at home.