While most of our baby micro-greens take only one to two weeks from seed to table, we’ve been nurturing our baby micro-basil since early April and we’re so excited that the sun and heat have done it well. We’ll be bringing a purple variety to the market this weekend and selling it live, in soil, $4 for 3.75″x3.75″ containers and $14 for 10″x10″ trays. Unfortunately, the basil cannot be cut to order, as with our other baby micro-greens, because the oxidation reaction resulting from being cut with a metal blade would turn it brown within days. However,  it is very easy nurture your baby micro-basil plant at home and cut it as needed for maximum freshness. Store your baby micro-basil at room temperature or outdoors and water daily.  Cut as needed. Because the basil is kept alive with its roots in tact, your baby micro-basil will stay absolutely fresh for weeks– if you don’t eat it all up sooner!

Hey sprout, fans! Check out this video with Martial Noguier of one sixtyblue at ChicagoLive. He stopped by Tiny Greens a few weeks ago during his chef demo at Green City Market.

See you all tomorrow at the market!