In Year-Round Indoor Salad Gardening, Peter Burke describes how to grow greens quickly and easily. If you think you’ve heard all about this before, think again. Burke is growing what he calls ‘soil sprouts’. Unlike actual sprouts, these are grown in the soil, not jars, and only the above-ground portions are used (no roots).
Unlike microgreens, soil sprouts are grown mostly for their stem and first leaves, not the true leaves. A soil sprout is essentially a leggy, immature which can be used in salads and stir fries. The author provides great recipes featuring soil sprouts (n.b. sprouts grown in a jar could be substituted for soil sprouts).
The beauty of soil sprouts is how easy they are to grow. No lights or even south-facing windows are needed. There’s no need for twice-daily rinsing. And the greens are ready ten days after planting. The downside is that relatively huge amounts of seeds are needed (i.e., a tablespoon of seeds for 2-3 ounces mixed greens).
Burke writes about this technique as though it is revolutionary and will convert die-hard fans of sprouts and microgreens. I tried the technique. It works. I’ll grow greens this way, but in addition to, not instead of, jar-grown sprouts and microgreens. I think it’s most appropriate (and affordable) if you save your own seed. I’ll grow soil sprouts in the winter but focus on garden greens using season extension for spring to late fall.
The key elements of growing soil sprouts could be described in a magazine article. To fill up a book, Burke added superfluous information such as how to build a shelf to hold trays. These details might appeal to beginner gardeners who need step-by-step instructions. Experienced growers can skim read the book and learn another way to get locally grown fresh greens in the middle of a Canadian winter.
- Janet Wallace