SMALL IS BEAUTIFUL

TINY SEEDLINGS – OFTEN JUST A FEW WEEKS OLD – KNOWN AS MICROLEAVES ADD A FLAVOURSOME PUNCH TO EVERYDAY DISHES. EVEN BETTER, SAYS MARK DIACONO, THEY ARE A DODDLE TO GROW

Microleaves are nothing more than vegetable or herb seedlings, harvested when tiny. The secret is to choose those with full flavours: coriander, radish, celery leaf, rocket and fennel are my favourites. Each is more intense than its full-grown version, with any of that soapiness that occasionally characterises coriander or the woodiness of radish, pleasingly absent. For a splash of colour along with a mild yet fine flavour, red cabbage and beetroot work well. And they couldn’t be easier to grow. Although seed trays work perfectly well, I use a couple of lengths of guttering: they sit adjacent to each other on the window sill, are narrow enough to get even light to all the seedlings, are easy to handle, and their semi-circular profile allows the exposed plastic to warm up quickly,…

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The Simple Things (Digital) - 1 Issue, February 2016 - Issue 44

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