faq

Soil-sprouted greens pack an incredible punch of nutrition! Generally, these benefits include anti-inflammatory and antioxidant properties. As each plant provides unique benefits, we have listed these benefits in each plants’ description. Don’t miss this!

Our family has found that the sky is the limit in terms of how to use soil-sprouted greens. Some ideas include:

• sandwiches

• salads

• soups

• pasta

• scrambles

• omelets

• pizzas

• burgers

• burritos

• tacos

• smoothies

• juices

• stir-fries

• sautés

• frittatas

• garnishes

• grain bowls

• veggie plates

• avocado toast

• wraps

• dips

• pestos

• snacks

“Sprouts,” “shoots,” and “microgreens” are all different, but the terms are often used interchangeably without understanding the nuances. Immature greens can be grown in a number of ways. The differences between them lies in how they are grown and at what stage they are harvested.

Microgreens are grown in soil until they reach the stage where they produce the first true leaves of the plant (instead of just the stem and seed leaves). The first true leaves can take up to a couple of weeks to develop.

Soil-sprouted greens are also grown in soil, but they are grown for the stem and seed leaf, which takes only about 7 days. During those first 7 days of growth, the shoot holds the highest concentration of just about everything a plant has to offer nutritionally, and in one of its most digestible forms. 
Starch and protein in the seeds become simple sugars, enzymes, amino acids, and chlorophyll. Soil-sprouted greens are essentially synonymous with the term “shoots.”

Traditional sprouts grown in jars, especially those grown commercially, can have e-coli issues and are not as nutritious as those grown in soil, where the sprout absorbs the nutrients from the soil.

The trays are 6.8” x 4.7" and are made of bamboo. They are non-toxic (no PFAS), can be commercially composted, and do not contain any wax or plastic linings.

We usually cut the greens in front of you, either the entire tray, or a half-tray, and place the greens in a bag. However, some people like to take the entire plant home (the “take-home” tray) and harvest it as they like. Should you do this, please continue to water it daily (2-4 tablespoons). Also, the greens will do best in a sunny spot, but this is not absolutely necessary.

Pea shoots are the only plants that will grow back, although subsequent sproutings will not be as full as the first growth.

If placed in the refrigerator in an air-tight container, sprouts will stay fresh for approximately 5 days. Placing a paper towel in the container will help prolong freshness.

We use soil produced by Dirtcraft, a local business located just over the NC border. Their soil is OMRI-rated, meaning it is approved for organic production and does not contain chemical fertilizers or treatments of any kind.

All of our seed is of the highest quality and rated organic. We source from the most reputable businesses.

We plan on hosting several workshops to teach the technique to customers. Be sure to subscribe to our newsletter to learn when we will hold these.

This technique, unlike typical microgreens production, does not require grow lights or much space.

We must give credit where credit is due. The foundation for how we grow our greens was inspired by Peter Burke’s “Year Round Indoor Salad Gardening.” We highly recommend his book and think his vision is inspiring.

https://www.chelseagreen.com/product/year-round-indoor-salad-gardening/?srsltid=AfmBOopPcNjOAdSJFzyLSPlXaX0QEYlIVYnKaDNf9S09nPu86USnu7Jo