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?
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!