notes from the windowsill: rutabaga micro greens

I continually experiment with different foods, veggies, seeds, just about anything that could be edible. Lots of times these experiments or projects reside on my kitchen’s window sill. When light and temperature are needed, I find the kitchen’s window sill ideal. Sometimes, some of these experiments might be on the window longer than others might care for, but, hey! It’s all in the name of science!

So when I noticed that one of the rutabagas in the kitchen looked like it was starting to sprout,  I had to find out: If I cut the top off and kept it moist, would it produce enough tiny leaves to be a viable source of micro greens?

This discarded rutabaga top sprouts new, edible greens when kept in water
As you can see, this rutabaga top is flourishing on the windowsill, producing edible micro greens

Young rutabaga leaves are tasty. They can be prepared in the same way as turnip greens, adding zest to a salad, stir fry, or other good old fashioned greens.

After a couple of weeks I came to the conclusion that if these rutabaga tops are kept and planted, they will produce plenty of greens. I even learned that eventually these top “cutoffs” will go to seed!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s