Let me introduce you to the easiest thing you will ever grow: microgreens.
Microgreens are the early shoots of herbs or salad greens, cut when they have their first true leaves. (See picture below). The flavor of these young plants is concentrated, and they make a great item to sell to restaurants as garnish or a fun addition to your meals at home.
All you need for microgreens are a tray, a mix of compost and seed starting soil (or a soilless medium), seeds and a stable spot with at least a couple hours of sun a day. Full sun is not preferable, as microgreens dry out very quickly!
I use a half and half mixture of seed starting mix and Black Kow compost for my microgreens, which I find works best for them. You can use your own compost, provided it is very well broken down and preferably sifted. Fill your tray ¾ of the way full, and pat the soil down. Sprinkle 1 tablespoon of microgreen seeds over the tray and water heavily. Keep watered and watch the magic happen!
What to grow: The possibilities are endless! I like to grow shiso, a Korean herb which tastes like a cross between mint and basil. It’s fast, tasty, and germinates really well. You can grow most herbs or buy a mix like Johnny’s spicy mix (with lots of mustard!) to your taste. Sunflower shoots are also a popular and tasty item!
When my greens are ready, I cut them with a sharp kitchen knife, wash them, and package them in a plastic bag with a paper towel to catch extra moisture. They stay good for at least a week like that. I treat them like a garnish or any other herb: use them in salads or salad dressing, as an ingredient in lettuce wraps or a substitute for lettuce in tacos.
Get some microgreen setups and grow away, friends!
Johnny’s Seeds has a great guide microgreens if you’re looking for more detail.