Peashoots, micro veg, salads and the return of the flies.

Last month I told you how I had started off this year’s growing season slowly by sprouting lentils. Well this month I’ve taken baby steps to up my game with reasonable success. I’ve been growing micro veg and peashoots and they’ve been packing a flavour punch in my salads for the last week or so.

Beetroot couscous and peashoot salad

Micro veg by the way is just the hipster term for sprouting seeds like radish, broccoli or mustard and harvesting them when their first set of leaves form, before they develop into actual plants. Now why, I hear you ask, might you want to grow tiny unformed vegetables. Well not only are they perfect to grow indoors as they take up very little space and are very quick to grow. They are also full of flavour and nutrients, having a higher nutrient content than their fully grown vegetable counterpart.

Homegrown peashoots

Window sill gardening

I have grown two pots of peashoots and one small tray of both radish and mustard as micro veg. This really is a easy way to grow at least something to contribute to what you eat each week. I find they come in especially handy when you’re trying to throw together a lunch but don’t really have much in the cupboards.


What you’ll need:
Some pots, I’ve got some made from old rice bags but you could use any pots you have to hand.
Some organic, peat free compost.
Some dried green peas. You can normally find big bags of dried peas for next to nothing in most grocery shops.

How to grow:
Sow dried peas, tightly packed in your pot. You can probably do them even closer together than I have.
Cover with a thin layer of compost and water generously.
Keep on a warm sunny window sill and make sure the soil doesn’t dry out.
Harvest in around 2 weeks.

How to use:
I love them raw in salads but you can also steam or wilt them and use them as greens.

Grown your own peashoots


Micro veg

What you’ll need:
A few trays, you can use old takeaway containers or anything you have to hand.
Some organic, peat free compost.
Some seeds of vegetables such as radish, mustard, broccoli, cabbage, kale, fennel or beetroot.

How to grow:
Sow seeds closely and gently press them down into the soil.
Water generously after sowing.
Keep on a warm sunny window sill and make sure the soil doesn’t dry out.
Harvest in 5-7 days.

How to use:
I love to add them to my salads but you can also use them in sandwiches or use them as a garnish on soups.

Mustard sprouts

Now when I said I’ve had reasonable success, yes, the shoots have been really easy to grow, taken up only one window sill and provided delicious tasty additions to my salads but… I have had another invasion of tiny flies! Darn them! The good thing is that shoots have such a fast turn around that I can harvest them quickly and don’t have to feel bad about getting rid of a more established plant.

I have now harvested the radish and mustard sprouts, whose soil seems to be the main breeding ground for the little buggers. I hope that getting rid of this soil from my flat will mean there is nowhere left for them to breed so they will die out. I will try and keep my peashoots on for now as there are still some shoots coming up but I know if the flies move over to them, I will just harvest them and get rid of that soil too. Oh the troubles of gardening in a flat.

I’m not deterred though. As the weather continues to warm up the soil will become too hot and dry for the flies to be able to breed there. So I am living in hope that I will be able to grow something more substantial over the hotter months. But for now I shall continue with baby steps and enjoy my lovely salad.

Peashoot salad

peashoot salad

I think these two salads make the perfect lunch together. The punchy flavours from the micro veg and raw leek are perfectly balanced by the sweetness of the beetroot and carrot.

Serves 2

Peashoots, micro veg, leek and walnut salad

About 16 peashoots
Two handfuls of micro veg. (I used one handful of radish and one of mustard.)
1/4 of a leek
Small handful of chopped walnuts.
Lemon juice
1/2 tbsp olive oil
Salt and pepper to taste

  • Very finely slice the leek and mix it together in a bowl with the peashoots and microveg, a good squeeze of lemon juice, the olive oil and salt and pepper.
  • Toss everything together thoroughly as this will help draw out some of the water from the leek which will just take that raw edge off of it.
  • Set aside.

Beetroot, carrot and couscous salad

80g wholewheat couscous
1 tsp vegan bouillon stock
Boiling water
1 medium-small beetroot
1 small carrot
2 tbsp sunflower seeds
1 tbsp sesame seeds
1/2 tbsp olive oil
Salt and pepper to taste

  • Start by cooking the couscous. Put some water on to boil and stir together the couscous and bouillon powder together in a bowl and pour over enough boiling water to just cover the couscous. Cover with a plate and set aside for 5 mins.
  • Shred the carrot and beetroot using the fine grater attachment on a food processor or grate into a bowl.
  • Fork through the couscous and stir in the shredded veg and the seeds.
  • Drizzle over the olive oil and season to taste.

Spoon out the two salads into serving bowls and enjoy.

Salad Peashoots and sprouts salad

Amy x


  1. I love this : )
    Enjoyed the use of peat free compost! We talk about that a lot here at Schumacher … Very important!

    • Thanks Hayley! Yes -leave that peat alone! Oo you’ll be excited to here I’ve got a mini Wormery for my flat so now I can make my own compost 🙂 a x

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