Finally, the first book on growing high-dollar gourmet greens for sale or your own table.

Microgreens are the tiny seedlings of certain vegetables, grown in shallow trays and harvested with scissors. They are popular with chefs and gourmet cooks for the nutrient-dense, flavorful punch they add to salads and other dishes.
This book, written by Eric Franks and Jasmine Richardson, the owners of  Microcosm Microgreens in Big Sur, California, provides detailed advice on producing microgreens for market or personal use. It is illustrated with beautiful photographs and includes numerous recipes from chefs in the Big Sur area.
Written for both eaters and commercial growers, this book is the first to offer specific techniques and problem-solving advice.
INCLUDES THESE MICROGREENS:
Amaranth, Arugula, Basil, Beet, Broccoli, Celery, Chard, Cilantro, Cress, Endive, Mustard, Pac Choi, Pea, Purple Cabbage, Radish, and  Tokyo Bekana.