Kenya: Techie seeks to fill nutrition gap with microgreens

Samuel Kamau has created a little vegetables and herbs garden that has everything from basil to chives and cumin. At Little Farm at Jomo Kenyatta University of Agriculture and Technology (JKUAT) in Juja, he has converted a room within the bungalow into a well-designed microgreen space with each of the plants carefully planted in their own space.

Mr. Mburu is now a young farmer and expert on microgreens who abandoned IT to help fill a nutritional gap. Five years later, he grows microgreens using all types of gardens, including vertical, horizontal, and in sacks.

Many edible plants can be used to produce microgreens. Among the standard vegetables, the most popular ones are those belonging to the broccoli family, such as broccoli, radish, cauliflower, arugula, cabbage, kale, and mustard, which are characterized by a very short growth cycle of between seven to eight days maximum.

“Interestingly, microgreens are also produced using the seeds of aromatic herbs such as basil, chives, and cumin,” he says. He, however, warns that some common vegetables like tomato, pepper, eggplant, and potato are not edible at the seedling stage and are therefore not suitable to produce microgreens because they contain compounds that, at high levels, are toxic for humans.

Read the entire article at Business Daily Africa

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