Red cabbage microgreens produce an intensive color.
Increasing sulphur levels in hydroponics have also been
shown to assist flavor or pungency in brassica condiment
herbs such as wasabi or horse radish, which contain
mixtures of volatile compounds such as isothiocyanates
which give them their flavor and heat.
Brassica crops are fairly flexible when it comes to
temperature conditions — selection of either summer
or winter varieties of cabbage, for example, allows
growers to choose those most suited to the environment
of the indoor garden and other species these may be
grown alongside. The general range for most brassicas
are temperatures in the 54-79°F range with a moderate
level of light. Avoidance of temperatures over 79°F helps
prevent one of the main issues with many brassica
crops — bolting, which is the premature formation of a
flowering stem. Bolting is characterized by the upwards
elongation of the plant and loose formation of leaves
inside cabbage, or early flowering in broccoli.
Brassicas are one of the most diverse families of nutri-
tious, healthy vegetables consisting of traditional,
long-standing types such as cabbage and the newer
speciality niche markets versions created by modern
plant breeding. Many of the smaller brassica types are
well-suited to being incorporated into a mixed species
hydroponic system where space is limited and most
produce rapid growth rates in a protected environment.
Experimenting with some of the more non-traditional
hydroponic crops such as radish, kohlrabi, kale, and
flower sprouts is a great way of increasing diversifica-
tion in an indoor garden as well as producing some fresh,
highly nutritious veg for the kitchen.
Maximum Yield
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