Edible Book Day: When Literature Meets the Kitchen

Every year on 1 April, food lovers, bakers and bookworms celebrate Edible Book Day, a wonderfully quirky event that combines two great pleasures of life: reading and eating.

Originally inspired by the French gastronome Jean Anthelme Brillat-Savarin, whose famous work The Physiology of Taste explored the relationship between food and culture, the day encourages people to create edible creations inspired by books, authors, or literary characters. 

Think cakes shaped like novels, biscuits decorated with famous quotes, or entire scenes from classic stories recreated in icing and chocolate.

For anyone who enjoys both cooking and reading, it’s the perfect excuse to get creative in the kitchen.

Turning Books into Bakes

The concept is simple: take a book and reinterpret it as something delicious. The results can be as elaborate or as simple as you like.

Some popular ideas include:

“The Great Catsby” cake decorated with feline motifs

Harry Potter butterbeer cupcakes

The Very Hungry Caterpillar fruit platter

Alice in Wonderland tea-party biscuits

At its heart, Edible Book Day is about playful creativity. It’s not just for professional bakers either. Home cooks, families, schools and libraries all join in the fun.

Perfect for Cafés, Bookshops and Libraries

For hospitality venues, this quirky celebration can be a brilliant way to attract customers.

A café could run a literary cake display, where each dessert is inspired by a famous book. A pub might create a themed menu based on classic novels, while a hotel restaurant could host a literary afternoon tea featuring edible “books” made from sponge cake or chocolate.

Bookshops and libraries often take part too, hosting competitions where participants bring their edible creations along for judging. The rules are usually simple: the entry must be entirely edible and clearly inspired by a book or author.

These events are fantastic for families, helping to encourage both reading and creativity in the kitchen.

Easy Edible Book Ideas for Home

If you’d like to celebrate at home, you don’t need complicated baking skills. A few easy ideas include:

A chocolate brownie “book” decorated with icing to resemble a cover

Cupcakes topped with edible paper quotes from favourite novels

Jam sandwiches cut into the shape of stacked books

A sheet cake decorated like an open storybook

Children especially love the chance to turn their favourite stories into food.

A Celebration of Stories and Taste

Edible Book Day reminds us that food and storytelling have always gone hand in hand. Both bring people together, spark conversation and create lasting memories.

Whether you’re recreating a classic novel in cake form, baking literary biscuits, or simply enjoying a good book with a cup of tea and something sweet, it’s a charming celebration of imagination, creativity and the joy of sharing food.

So today, why not pick up a favourite book… and see if you can turn it into something delicious?

Celebrating National Sourdough Bread Day: The Rise of Britain’s Favourite Tangy Loaf

There are few aromas quite as comforting as freshly baked bread, and on National Sourdough Bread Day (1 April) bakers and bread lovers around the world celebrate one of the oldest and most flavourful breads ever created.

Sourdough has enjoyed a remarkable revival in recent years, moving from artisan bakeries into home kitchens across Britain.

What was once considered a specialist craft loaf has become a staple for food lovers who appreciate traditional baking methods, deep flavour, and the simple magic of flour, water, and time.

A Bread With Ancient Roots

Sourdough is believed to be the oldest form of leavened bread, with origins stretching back more than 5,000 years to ancient Egypt. Before commercial yeast was discovered and mass-produced, bakers relied on wild yeast naturally present in flour and the air.

This wild yeast, combined with beneficial bacteria, creates what bakers call a “starter” — a living culture that ferments the dough slowly. The process produces the characteristic tangy flavour, chewy crumb, and beautifully blistered crust that sourdough is famous for.

Unlike fast-rising breads, sourdough rewards patience. Fermentation can take many hours, sometimes overnight, allowing the dough to develop complex flavours that simply cannot be rushed.

Why Sourdough Has Become So Popular

The renewed enthusiasm for sourdough isn’t just about flavour, although that distinctive tang certainly helps. Several factors have driven its modern popularity:

1. Artisan food culture

Consumers increasingly appreciate traditional methods, craft baking, and food with a story behind it.

2. Long fermentation

The slow process can make sourdough easier for some people to digest compared with rapidly produced bread.

3. Simple ingredients

True sourdough contains just flour, water, salt, and a starter, no additives or preservatives.

4. The home baking boom

During lockdowns, many people discovered the joy (and occasional frustration!) of nurturing a sourdough starter and baking their own loaves.

How to Celebrate National Sourdough Bread Day

If you’ve never baked sourdough before, this day is the perfect excuse to explore it. You could:

Visit a local artisan bakery and try a freshly baked sourdough loaf.

Toast thick slices with good butter and sea salt.

Use sourdough for grilled sandwiches, bruschetta, or eggs on toast.

Start your own sourdough starter and begin the rewarding journey of baking at home.

Even a simple slice toasted and topped with honey, jam, or cheese highlights why sourdough has been beloved for centuries.

A Living Tradition

What makes sourdough special is that it’s alive. A well-maintained starter can last for years, even decades, passed between bakers like a culinary heirloom.

Across Britain, small bakeries and enthusiastic home bakers are keeping this ancient tradition thriving, proving that some of the best food innovations aren’t new inventions at all — they’re rediscoveries of techniques that have stood the test of time.

So today, whether you bake your own loaf or pick one up from your favourite bakery, raise a slice to the quiet miracle of flour, water, and wild yeast.

Happy National Sourdough Bread Day. 

World no. 1 Soy & Oyster Sauce brand, Haday, is to launch range in UK

World no.1 Soy & Oyster Sauce brand, Haday, has big ambitions for the UK with condiments range on show at IFE next week.

Stand No. N2958, London ExCeL, 30th Mar - 1st Apr 2026, Haday, the flagship condiment brand of Foshan Haitian Flavouring & Food Co., Ltd., will exhibit its leading range of Soy Sauce, Oyster Sauce and other condiments at the upcoming International Food & Drink Event (IFE), at London ExCeL next week. 

Haday will be exhibiting in partnership with Food Team International Ltd, who have recently been appointed as UK distributors for the globally recognised brand.

The world’s top selling Soy & Oyster sauce brand, Haday will use this event to showcase its extensive portfolio of traditional fermented sauces and seasonings developed for both retail and food manufacturing markets. 

The range includes Soy sauce, Oyster sauce, cooking sauces, vinegars and seasoning products designed to deliver authentic Asian flavours, developed through time honoured culinary traditions dating back over 400 years, and consistent quality required for large-scale food production.

Haday will also announce its new UK distribution partnership with Food Team International Ltd. Through the partnership, UK food manufacturers can gain direct access to Haday’s range of sauces and condiments, plus access to Haday’s inhouse R&D team who specialise in developing bespoke products that meet specific recipes and specifications in as little as just seven days. 

This combination of authentic, premium quality products, customisable solutions and scalable production enables UK businesses to integrate recognised and trusted Asian flavours into a wide variety of products, from ready meals and sauces to marinades and prepared foods, and all at highly competitive prices.

The collaboration aims to support growing demand in the UK for Asian cuisine and globally inspired flavour profiles, while providing food manufacturers with reliable access to high-quality ingredients produced at scale.

“We are delighted to be appointed as UK distributors for Haday, one of China’s “Time-Honoured Brands”, and a truly exceptional range of Asian sauces and condiments. 

"We’ve seen strong growth in this sector of the ingredients market, and we know our customers will welcome both the quality and flexibility that a supplier of Haday’s calibre can offer our customer network” Mark Roscoe, Managing Director of Food Team International Ltd told That's Food and Drink.

https://food-team.co.uk

Food & Drink Expo Birmingham 2026: What to Expect at the NEC (13–15 April)

The Food & Drink Expo returns to the NEC Birmingham from 13–15 April 2026. Discover new products, meet suppliers, and explore the latest UK food and drink industry trends.

Every year the UK food and hospitality industries gather for one of their biggest trade events, and in 2026 the Food & Drink Expo returns to the NEC Birmingham from 13 to 15 April. For anyone involved in food retail, hospitality, catering, or manufacturing, this three-day event has become a key date in the industry calendar.

Held at the National Exhibition Centre (NEC), the show runs from 10am–5pm on Monday and Tuesday and 10am–4pm on Wednesday, bringing together thousands of industry professionals to discover new products, meet suppliers and discuss the future of the sector.

A Major Gathering for the Food Industry

Food & Drink Expo forms part of the wider UK Food & Drink Shows, a collection of industry exhibitions that also include the Farm Shop & Deli Show, National Convenience Show and Forecourt Show. Together, they create one huge marketplace for ideas, innovation and networking across the food supply chain.

The event attracts around 25,000 visitors and more than 1,200 exhibitors, representing businesses from grocery retail, hospitality, manufacturing, wholesale and specialist food sectors.

For buyers, chefs, retailers and producers alike, it offers a rare chance to explore the latest products and services all under one roof.

What Visitors Can Expect

The expo floor is typically packed with producers showcasing everything from artisan foods and innovative drinks to large-scale supply solutions for restaurants and retailers. Well-known brands such as Belvoir Fruit Farms, Jersey Dairy, Mizkan, Meadow Vale Foods and Grumpy Mule Coffee are among the companies appearing at the show.

Visitors can expect:

New product launches and tastings

Networking with buyers and decision-makers

Industry talks and trend discussions

Opportunities to discover emerging brands

One focus for 2026 is a “Future Foods” spotlight, highlighting companies that are redefining what modern food innovation looks like.

Why Events Like This Matter

Trade events like Food & Drink Expo play an important role in keeping the industry connected. They provide a platform where independent producers can meet large retailers, hospitality businesses can discover new suppliers, and manufacturers can showcase technological advances.

For small producers or speciality brands, the expo can be a gateway to major distribution deals. For buyers, it’s an efficient way to scan the market for the next big trend.

Planning a Visit

Food & Drink Expo is a trade-only event, meaning it is aimed at professionals working in the food and drink sector. Entry is typically free for verified industry visitors who register in advance.

Taking place in Hall 3 of the NEC Birmingham, the event is easily accessible by road, rail and air, with Birmingham International station and airport located nearby.

For anyone working in hospitality, retail, catering or food production, Food & Drink Expo offers three days packed with ideas, connections and inspiration. Whether you are sourcing new ingredients, scouting emerging trends or simply looking to understand where the industry is heading, Birmingham will once again become the meeting place for the UK food and drink world this April.

https://www.foodanddrinkexpo.co.uk

BIXOLON Brings High-Performance POS, Mobile and Labelling Solutions to Food & Drink Expo 2026

BIXOLON Europe GmbH, a subsidiary of BIXOLON the global manufacturer of advanced Receipt, Label and Mobile printers, will be exhibiting on stand C149 at Food & Drink Expo 2026, where the company will present its comprehensive portfolio of printing solutions designed to support the fast-paced requirements of food production, hospitality and retail environments. 

Visitors will be able to explore its range of linerless, POS, Mobile, Desktop Label, Industrial, and Kiosk printing technologies engineered to improve efficiency, reduce waste, and streamline operations.

POS and Kiosk Printing – To support front-of-house and self-service environments, BIXOLON will be demonstrating its versatile POS receipt printer range including the SRP-350plusV 3-inch (80 mm) feature rich receipt printer and SRP-275III 3-inch (80 mm) dot-matrix kitchen printers. 

Alongside the SRP-Q300 3-inch (80 mm), and SRP-Q200 2-inch (58 mm) cube printers which deliver reliable, high-speed receipt and ticket printing for hospitality and retail applications. 

Complementing these solutions will be the SRP-S200 2-inch (58 mm) and SRP-S300II 3-inch (80 mm) linerless-capable printers, offering waste-reducing label production ideal for food labelling and order management. 

For unattended, self-ordering applications, the BK5-31 3inch (80 mm) and BK3-21 2-inch (58 mm) kiosk printer mechanisms provide compact, dependable printing designed for integration into a wide range of self-service systems.

Mobile Printing – Designed for flexible and on-demand operations, BIXOLON will showcase its robust mobile printing lineup, including the XM7-20 2-inch (58 mm), XM7-30 3-inch (80 mm) and XM7-40 4-inch (112 mm) mobile label printers, built for high durability, fast data processing, and seamless wireless connectivity. Also on display will be the SPP-R200III 2-inch (58 mm), a lightweight and ergonomic mobile receipt printer widely used for queue-busting, table-side ordering, and delivery applications. These solutions enable staff to print labels and receipts wherever needed, improving workflow efficiency across food preparation, service, and logistics tasks.

Label Printing – For back-of-house labelling and high-volume production, BIXOLON will present its XQ-840II 4-inch (118mm) stand-alone tablet-integrated label printer and the cost-effective XD3-40 4-inch (118 mm) series desktop label printers, offering reliable performance in compact footprints suited to food labelling, traceability, and inventory management. 

For more demanding environments, the XT5-40 and XT3-40 4-inch (114 mm) industrial printers provide durable construction, high-speed output, and the capability to handle continuous, high-volume labelling requirements common in food manufacturing and distribution.

“Food and Drink Expo provides an excellent opportunity to demonstrate how reliable and efficient printing technology can enhance productivity, accuracy, and sustainability across food and hospitality operations,” Paul Kim, Managing Director, BIXOLON Europe GmbH told That's Food and Drink.

“From linerless labelling that reduces waste to mobile and kiosk solutions that streamline service, our portfolio is designed to help businesses adapt to evolving operational demands while maintaining speed and quality.”

www.Bixolon.com

Chartered Institute of Brewers and Distillers launches its latest short course on spirit maturation

The Chartered Institute of Brewers and Distillers (CIBD), the most widely recognised provider of technical education in the distilling industry, has launched a brand new self-assessed and on demand technical course: Spirit Maturation.

The Spirit Maturation course is the latest in a hugely popular series of Continuing Professional Development (CPD) short courses.

It's aimed at distillers producing matured spirits in distilleries of all sizes, providing a practical understanding of all stages of the spirit maturation processes. The course provides essential knowledge and best practice for spirit maturation at a commercial scale.

The course covers raw materials, how to understand their specifications, how they’re used to produce wort, fermentation, batch and continuous still distillation, maturation and blending. It also explains how to assess and analyse whiskies using laboratory and sensory methods.

This course has been developed in collaboration with leading distillers and spirits experts. These include:

Billy Mitchell – Consultant, Will and Spirit Limited

Ian Thorn – Master Distiller and Operations Manager, The Gospel Distillery

Maggie Campbell – CEO American Cane

The Spirit Maturation course provides the same technical excellence found in all CIBD qualifications, without needing to take a formal exam.

The course includes a downloadable PDF with technical information such as:

A summary of the key points of the course

Details of the significance of the analyses carried out during production

Key calculations for spirit blending

An overview of all aspects of spirit maturation

The course features text, videos, animations, quizzes, and online games to help enhance learning. At the end of the course, learners receive a Certificate of Completion.

On this announcement, Ed Wray, Technical Development Manager, explained to That's Food and Drink: “This course provides in-depth scientific and technical information specifically about spirit maturation. It is written in collaboration with experts in the field and with the technical rigour and accuracy that you expect from the CIBD. If you want to gain an understanding of all aspects of spirit maturation or you want to optimise your spirit maturation processes, then this is the course for you!”

https://www.cibd.org.uk

Nationwide shift in crustacean welfare is redefining UK seafood

The days of seeing live crabs and lobsters on sale in UK shops may soon be over, as new figures reveal most major seafood suppliers and supermarkets have now stopped selling live crustaceans for home cooking. 

Many are also making major strides to ensure crabs, lobsters and prawns are treated humanely across the supply chain.

According to The Snapshot 2025 benchmark report from Crustacean Compassion, nineteen of the thirty companies assessed now have published policies prohibiting the sale of live crustaceans for home cooking, including most UK major supermarkets.

Retail giant ASDA has also committed to not sell live animals in stores but their policy change came too late for inclusion in the animal charity’s assessment.

This marks a clear shift in expectations in crustacean welfare and signals a tipping point for other retailers to follow suit. Combined with strong statements from the UK government who just before Christmas announced plans to ban live boiling and provide guidelines on humane slaughter for crustaceans, it appears the moment has come where it is no longer possible nor ethical to buy, kill and cook crustaceans at home. This move has been ‘welcomed with open claws’ by animal welfare group Crustacean Compassion.

“In the four years since The Snapshot was founded, we have seen significant progress on company welfare policies. 

"Many businesses are now ahead of the law, adopting best practice for crustacean welfare, as well as listening to consumer demands,” Dr Ben Sturgeon, CEO of Crustacean Compassion told That's Food and Drink.

He went on to say: “Our campaign urging supermarkets to stop selling live crustaceans was instrumental in this shift, and we’re delighted to see almost all major retailers now upholding this standard.”

The Snapshot: who’s leading the way in crustacean welfare

Sykes Seafood takes top spot after a huge two-tier jump in its welfare policies and transparency.

Marks & Spencer, Young’s Seafood, and New England Seafood International – Paignton all sit in the top tier, demonstrating strong, consistent commitments.

Nineteen of the 30 companies (63%) now publish policies committing to continue, adopt, expand or trial use of electrical stunning in their supply chain, including most supermarkets.

ASDA remains the only supermarket in the bottom tier.

New support for shoppers: The Snapshot Supermarket Scorecards 

To help shoppers navigate these changes and choose shops that treat animals responsibly, Crustacean Compassion is today launching a new consumer guide. Based on the results of The Snapshot, the guide offers clear and simple advice on which supermarkets are performing well on crab, lobster and prawn welfare.

Dr Sturgeon continued, “Consumers want to know that innovative companies can supply ethical, high-welfare seafood and will reward those who take their responsibilities to animal welfare seriously. The Snapshot gives businesses a roadmap towards higher welfare, and now our Supermarket Scorecards help shoppers make informed choices too. Together, these tools support a food industry that is innovative, responsible, and compassionate.”

https://www.crustaceancompassion.org.uk

Would You Feed Your Family 'Meat' That’s Only 4% Meat? So Why Feed It to Your Cat?

Stand in the pet food aisle for five minutes and you’ll see packets covered in pictures of juicy chicken, tender beef, and flaky salmon. 

The implication is clear: this is proper meaty food for your cat.

But then you turn the packet over.

And suddenly you discover something surprising.

Many popular supermarket cat foods contain as little as 4% of the named meat.

Now imagine serving dinner to your human family under the same rules.

“Tonight we’re having steak.”

Except the steak is 96% something else and only 4% actual beef.

Would you serve burgers that were only 4% meat?

Would you grill sausages that were mostly “derivatives”?

Probably not. Yet millions of cats in the UK are fed food built around exactly that formula.

What “4% Meat” Actually Means

Many well-known cat food pouches list ingredients such as “meat and animal derivatives (of which 4% chicken)”.

That means:

The food contains a mixture of animal-derived ingredients

Only 4% of the total product is the named meat

The rest may include other animal parts, cereals, vegetable protein, thickeners, flavourings, and water.

Now, to be fair, the pet food industry follows strict labelling rules. The products are safe and formulated to meet nutritional standards.

But the wording can easily create the impression that a pouch labelled “with chicken” is mostly chicken.

It often isn’t.

Cats Are Carnivores. Not Grain Lovers

Unlike humans, cats are obligate carnivores. In nature they eat prey animals, meaning their diet is overwhelmingly meat-based.

A mouse, for example, is roughly:

55–60% protein

20–30% fat

virtually no carbohydrates

Yet many lower-cost cat foods rely heavily on cereals, plant proteins, or fillers to bulk out the recipe.

That doesn’t necessarily make them harmful, but it does move them further away from the sort of diet cats evolved to eat.

The Big Difference Between Cheap and Premium Foods

If you start reading labels, the contrast becomes obvious.

Typical examples:

Budget supermarket pouches

Around 4% of the named meat

Often labelled “meat and animal derivatives”

Higher-quality wet foods

Often 60–80% meat or fish

Premium natural brands

Sometimes 80–97% meat

Dry foods vary too, with some using large amounts of plant protein to boost the overall protein percentage.

So What Should Cat Owners Do?

You don’t necessarily have to buy the most expensive brand on the shelf. But it’s worth getting into the habit of reading the ingredients list rather than the front of the packet.

Look for:

Clearly named meats (chicken, turkey, salmon)

Higher percentages of meat or fish

Fewer vague “derivatives”

Less reliance on cereals or sugars

But the next time you pick up a pouch labelled “with chicken”, ask yourself one simple question.

Would I serve my family a burger that was only 4% meat?

If the answer is no, it might be worth taking a closer look at what’s going into the cat’s dinner bowl as well.

Bruce Jack Wines scoops major global industry honour for sixth time

In a tribute to its global footprint and widespread acclaim, Bruce Jack Wines has been recognised as one of the World’s Most Admired Wine Brands of 2026. 

This accolade from Drinks International has been described as the Oscar Awards of the wine industry.

South African-focused Bruce Jack Wines produces wine across four continents including Africa, Europe, North and South America, and is available in 23 countries.

“Being included on the list of the Top 50 Most Admired Wine Brands for the sixth time is a wonderful recognition of our incredible team and our strategic partnerships. It also shows we are not a fad business that bursts onto the scene only to fade away,” the eponymous Bruce Jack told That's Food and Drink.

“And while we are a long way from being a ‘planet’ brand, one of those anchor bodies around which the industry orientates itself, we are shining strongly, standing firm in the beautiful chaos and mayhem that is the global wine market.”

The business grew by 30% during 2025, driven by new listings across the African continent with far flung markets like Brazil and Japan enthusiastically discovering what our traditional markets in the UK, Canada and Europe already knew.

"As a country South Africa has struggled to be recognised on global lists like these, despite over-achieving in international blind tasting competitions," Jack said. "But this is changing thanks to a growing recognition that South Africa makes consistently brilliant wine at every price point. 

"Our industry is a healthy mix of established, heritage brands and a constant bustle of new kids on the block. 

"We are  steeped in authenticity and sparkle with African resilience. The South African wine industry is more vibrant and more relevant than ever.”

"Many of the international wine businesses on this list are renowned industry leaders with extensive experience, large teams and stellar heritage. The vast majority have been around for decades, and some for over a century.”

“It is lekker (good) to have made the cut once again, especially as a family-owned business with a very small team,” said Jack. 

“Being family-owned, we contribute to the social fabric of our communities, supporting environmental organisations, establishing resilience in civic structures, driving young student education (especially in music).

 "While we take our winemaking very seriously, we don’t take ourselves too seriously. This allows us to push the boundaries. And at the end of the day, we value the end consumer as the most important person in the chain.”

“I think the hundreds of judges who vote for the brands that appear on the “Most Admired” list are not only interested in the big guns with huge marketing budgets – they also value the new leaders with trailblazing brands and an inspiring vision.”     

The consistent performance on this list reflects over 30 years of Bruce's total immersion in the industry, from vineyard establishment and viticulture to winemaking and marketing.

In the UK, wine lovers can sip on the Bruce Jack Lifestyle range created for different occasions and with unique character across the UK, available at ASDA, Co-op and Sainsburys. The Bruce Jack Reserve, Heritage and Estate ranges are available from Hallgarten & Novum Wines and the boundary-pushing, multiple award-winning Ghost in the Machine range is available for the on-trade from Majestic Commercial.

https://brucejack.com

How to Start Growing Microgreens at Home

If you enjoy fresh food, want to save money on herbs and salad ingredients, or simply fancy trying something new in the kitchen, growing microgreens at home is one of the easiest and most satisfying ways to begin gardening indoors. 

You don’t need a garden, expensive equipment, or even much space. A sunny windowsill, a shallow tray, and a packet of seeds are often all it takes.

Microgreens are young vegetable seedlings harvested just after their first leaves appear. Despite their small size, they are packed with flavour and nutrients, making them popular with chefs and home cooks alike.

What Exactly Are Microgreens?

Microgreens are harvested when plants are very young, usually between 7 and 14 days after planting. At this stage they have developed their seed leaves (called cotyledons) and sometimes their first true leaves.

Common microgreens include:

Radish

Pea shoots

Broccoli

Mustard

Sunflower

Rocket

Red cabbage

Beetroot

They add colour, texture and a burst of flavour to salads, sandwiches, soups and even cooked dishes.

What You Need to Get Started

The good news is that growing microgreens requires very little equipment. Most beginners start with:

A shallow tray or container

Good quality compost or growing medium

Microgreen seeds

A spray bottle or watering can

A bright windowsill or small grow light

Shallow trays work best because microgreens don’t need deep soil. Many people even reuse takeaway containers or old food trays to get started.

Planting Your First Microgreens

Growing microgreens is remarkably simple.

Fill your tray with 2–3 cm of compost or growing medium.

Scatter the seeds evenly across the surface. Don’t worry about spacing them perfectly.

Lightly press the seeds down so they make contact with the soil.

Mist with water using a spray bottle.

Place the tray in a bright location but out of intense direct sunlight.

Keep the soil slightly moist but not soggy. Most seeds germinate within two to three days.

Watching Them Grow

Within a week, you should see a thick carpet of tiny green shoots. This is when the magic really happens. As the plants stretch toward the light, they quickly develop flavour and colour.

Rotate your tray occasionally so the plants grow evenly, and continue misting lightly each day.

Harvesting Your Microgreens

Microgreens are usually ready to harvest when they are 5–10 cm tall.

To harvest them:

Use clean scissors

Cut just above the soil line

Rinse gently before eating

The flavour is often far more intense than mature vegetables. Radish microgreens, for example, deliver a surprisingly peppery punch.

Why Grow Microgreens?

People start growing microgreens for several reasons:

They are fast to grow

They require very little space

They are nutrient-dense

They add fresh flavour to meals year-round

Many home growers even turn microgreens into a small side business supplying local cafés or restaurants.

A Simple Way to Start Gardening

If you’ve always wanted to grow something but felt intimidated by gardening, microgreens are a perfect place to begin. Within two weeks you can go from a handful of seeds to a harvest ready for your plate.

And once you start, it’s surprisingly addictive. One tray quickly turns into two… then three… and before long your kitchen windowsill becomes a tiny indoor farm.

Fresh food, minimal effort, and a little bit of daily green growth to brighten your home, not a bad return from a handful of seeds.