The second tray we rotate for baby greens. Peashoots, arugula, cress, head lettuce, mesclun, etc. We harvest that tray every 15-30 days or so, depending on what we are growing. So from a small two tray system in our dining room we have had fresh greens all winter. With no soil. I like it so much we are considering expanding to a larger system in our basement next winter to grow more mature culinary herbs and vegetables - although the fast seed to harvest time of microgreens and baby greens really can't be beat.
This winter we have grown everything, it seems. Mixed microgreens with radish, broccoli, cabbage, fennel, dill, mustard, fenugreek, beet, onion, kale, chard, amaranth, and more! We have harvested multiple trays of peashoots. And the baby greens! Arugula. Wrinkly crinkly cress. Dwarf pak choy. Sorrel. Shungiku. Mizuna. YUM.
I have an excellent helper too, who loves choosing which seeds to start for microgreens, checking on our water levels and changing water, and especially cutting (his favorite part is cutting). I think both boys enjoy seeing how quickly everything grows and choosing what to grow next.
I love having fresh greens all winter. And now as hints of spring will slowly (every so slowly!) start to appear, I need the boost. I dream of salads and vegetables and herbs, but my garden won't be producing any of that for a long while still. So even though we are starting trays of seeds to plant outside, we have this more instant reward. We can see the green, we can watch the progress, we can pick and nibble whenever we like. It is so good.
I am a certified aromatherapist, clinical herbalist, organic gardener, plant conservationist, photographer, writer, designer, artist, nature lover, permaculturist, health justice activist, whole foods maker, and mother of two unschooled boys in south central Wisconsin.