Thanks to Emma Holister of http://www.art-margin.com/ for several articles—one on sprouting earlier, and now this 3-part series how to grow a micro-greens salad.For larger images, just click on any one of these pictures. —Zana
29) When you’ve harvested all the greens, you can compost the remaining root mat in your own compost bin so that after two or three months of recycling your soil mats and vegetable scraps, you can use your own compost rather than having to buy it from your local gardening shop. Doing a compost system is very simple, with a pair of bins. To start off, take a bin, drill holes in it for drainage:
30) The bin will need to be elevated for drainage, I have used three equal height broken bricks for this. Set them up either outside…
31) …or inside, on a large plant pot tray to catch any drips or stray dirt. The final set up of two bins, one for putting in your fresh soil mats and vegetable scraps, the other one full and sitting for two or three months to reach maturity, can be put in a kitchen corner, under a table, or in a cupboard.
32) Put your remaining soil mat into the bin.
33) Chop it up with a small hand spade.
34) Add your kitchen vegetable scraps.
35) Mix well with a gardening hand fork.
36) And cover.
This method of reclaiming topsoil is as important a skill to learn as growing the shoots themselves. Knowing how to produce good quality soil is essential. The art of composting is the foundation of self sufficiency. Just buy a handful of compost earthworms from your local gardening shop and this method is complete. Once the first bin is full, begin filling the second, only returning to the first to turn it once a week and it will reach maturity and be ready to use again after two or three months.