Small Wonder

Microgreens are essentially the shoots of salad vegetables such as rocket, celery, basil and beetroot, which are picked just after the first leaves have developed and can vary between one to three inches in height.

Anand started growing microgreens at his father’s farm in Chattarpur merely as a hobby, about five months ago. “I was intrigued with their delicate textures and distinctive flavours, which can go from sweet to pungent. Initially, I gave some seeds as an experiment to my gardener,” says Anand. His first batch left him pleasantly surprised. He then armed himself with technical know-how, though he admits there was not much out there to fall back on, and so he began to experiment.

“The water has to be chlorine free, the amount of sunlight and when to expose them, and testing soil quality are important aspects. I have made notes on how plants respond,” he says.

Once he had perfected the art of growing microgreens, Anand approached leading chefs and they were more than eager to use them. Today, his herb garden, under his company Krishi Cress, offers mini versions of radish, basil, mustard, coriander, beetroot and onion. Also in the mix are edible flowers such as nasturtiums and apple blossom. “I continue to experiment in the herb garden. It’s a specialised job,” he says.