In today’s article, I want to cover in brief 3 aspects of how nutrient interactions happen within the plant.

1. Antagonistic and Stimulant nutrients
2. Law of minimum
3. Mobility of nutrients

Antagonistic and Stimulant nutrients:

Antagonistic nutrients have a negative effect on the uptake of other nutrients. Possibly you have seen that an excess of Phosphorus (P) creates an imbalance with Iron (Fe) and Zinc (Zn)?

Some nutrients do the opposite and their presence has a positive effect on the uptake of other nutrients. These are called Stimulant Nutrients and an example of this is would be when increasing the nitrogen (N) availability to the plant, it will allow the plant to take in more magnesium (Mg) and up the demand for it. To show this we have the Mulder Chart.

(Copied from Bariya et al. 2014)

Put simply, high levels of a particular nutrient can interfere with the availability and uptake of other nutrients. The nutrients which interfere with one another are referred to as antagonistic. For example, high nitrogen levels can reduce the availability of boron, potassium, and copper; high phosphorous levels can reduce the availability of iron, calcium, potassium, copper, and zinc, and high potassium levels can reduce the availability of magnesium and calcium. For this reason, unless care is taken to ensure an adequate and balanced supply of all nutrients too much nitrogen, phosphorus, and potassium (and others) in fertilizers/nutrients can induce plant deficiencies of other essential elements.

Stimulation occurs when the high level of a particular nutrient increases the demand by the plant for another nutrient. For example, increased nitrogen levels create a demand for more magnesium. If more potassium is used then more manganese is required etc. Although the cause of stimulation is different from antagonism, the result is the same; induced deficiencies in the plant if it is not supplied with balanced nutrition.

Law of minimum:

Liebig’s Law of the Minimum is a principle developed in agriculture that states that if one of the nutritive elements is deficient or lacking, plant growth will be restricted and not in its full potential even when all the other elements are abundant. Any deficiency of a single nutrient, no matter how small the amount needed, will hold back plant development. If the deficient element is supplied, growth will increase. Excess supply however will not be helpful, due to the laws of nutrient antagonism discussed above.

For instance, excessive phosphorus will reduce the availability of iron, calcium, potassium, nitrogen, copper, and zinc. This is particularly true of the microelements iron, copper, and zinc. What this means is that the overuse of phosphorous in solution will potentially starve out other important nutrients/elements that are required for healthy growth/optimal yields.

Low nutrient levels will result in deficiencies, while high concentrated nutrient solutions lead to the potential for excessive nutrient uptake and, therefore, toxic effects may result. Many people think that more is better when supplying nutrients and additives and that it is better to have excess nutrients in the solution than levels that are only adequate. This is not necessarily true and this thinking can potentially lead to serious imbalances in nutrient uptake.

Mobility of nutrients:

All nutrients move relatively easily from the root to the growing portion of the plant through the xylem. Interestingly, some nutrients can also move from older leaves to newer leaves if there is a deficiency of that nutrient. Knowing which nutrients are ‘mobile’ (i.e., able to move) is particularly useful in diagnosing plant nutrient deficiencies because if only the lower leaves are affected, then a mobile nutrient is most likely deficient. Conversely, if only the upper leaves show the deficiency, then the plant is likely deficient in an immobile nutrient because that nutrient cannot move from older to newer leaves. The below table lists the six mobile and eight immobile mineral nutrients. Sulfur is one element that lies between mobile and immobile elements depending on the degree of deficiency.

Mobile Nutrients	Immobile Nutrients
Chloride	Boron
Magnesium	Calcium
Molybdenum	Copper
Nitrogen	Iron
Phosphorus	Manganese
Potassium	Nickel
	Zinc
Sulfur (intermediate between mobile and immobile)

 

Finally, Please note that Proper nutrient manage­ment should include the “Four R’s” of fertilizer use: apply the right nutrient, at the right rate, at the right time, and in the right place for the selected crop (Mikkelsen 2011).

References

Bariya H, Bagtharia S, Patel A. 2014. Boron: A Promising Nutrient for Increasing Growth and Yield of Plants In: Nutrient Use Efficiency in Plants.153–170. DOI: 10.1007/978-3-319-10635-9_6

Parsley:

Parsley is a food rich in vitamins and minerals, but if we tend to suffer from kidney stones or if we are pregnant it’s better not to use it to avoid problems.

Parsley is a delicate aromatic plant with an intense scent that is often present in the cuisine of various countries. It is native to the Mediterranean and it is also consumed in several countries of Orient.

Its flavour is intense and, curiously, we will appreciate knowing that it also belongs to the botanical family of Umbelliferae, in which are included coriander, dill, celery or carrot. We can enjoy it in many ways, in infusions, in salads or in sauces, rice or meats. The flavour Parsley brings to our dishes is, without a doubt, very characteristic. If you do not consume it yet, we encourage you today to do so and we give you 5 good reasons to start using parsley right now.

1. Parsley takes care of your bone health

Many of us know the importance of phosphorus,  calcium, vitamin or vitamin B complex however many do not know that vitamin K deficiency is associated with a greater risk of bone fracture.

Regular consumption of parsley gives us a good level of vitamin K which is ideal for improving healthy bones. It also improves calcium absorption in your body.

A very important habit such as always growing fresh parsley with the right amount of plant nutrients ensures our health and well-being.

2. Parsley helps you regulate blood sugar levels

Parsley is rich in a very special type of flavonoids called myricetin, which helps regulate blood sugar levels and reduce insulin resistance. In addition, parsley has anti-inflammatory properties and also helps in regulates the level of fat in the blood.

Because of these properties, we are not only fighting the onset of diabetes, but we are also taking care of our cardiovascular health by also reducing arterial inflammation. Having a good infusion of parsley and lemon after meals is healthy.

3. Parsley for your kidney health

Parsley is diuretic and it stimulates the renal function as it helps in detoxification tasks of the body. Because of its potassium content, it helps us to regulate arterial hypertension. However, parsley is not recommended for a person already suffering from kidney stones because of its oxalic acid content.

4. Very suitable in cases of anaemia or fatigue

Parsley always brings the most nutrients when consumed raw. It is rich in vitamin A and vitamins of group B. In addition, we can also get a good intake of potassium, calcium, zinc, phosphorous, iron and magnesium. Hence, parsley can become a supplement in our diet and is more than interesting in case of deficiencies, anaemia, or in periods of stress.

5. Strengthen the immune system

Instead of looking for vitamin supplements in pharmacies, we can opt for this healthier, natural solution such as eating vitamin-rich foods.

Apart from being a good source of vitamin C, it is also interesting to know that parsley contains a chemical called apigenin. It is also a powerful antioxidant capable of acting against multiple viruses and bacteria.

Do not hesitate to consume fresh parsley by adding it to your soups, salads, and pasta.

 

What are Microgreens?

The term microgreens defines a juvenile or a nascent stage in the life of a fully grown plant. Microgreens are very similar to sprouts, the difference being that they are grown in light, not darkness. They, like sprouts, can be grown on a small scale as a hobby at home or as small or large commercial operations. The basic difference in all the above-mentioned varieties is the duration and method of harvesting. The microgreen phase of a plant is when it starts forming its first set of leaves. Also known as 'vegetable confetti', the tiny, delicate, and very young microgreen leaves are used as an essential ingredient in salads and other foods as garnishing or as a taste enhancer. The tuft-like appearance of microgreens makes them an unusual visual and culinary delight. The flavourful and highly nutritious greens grow up to 2 inches tall within as little as 6 days.

Microgreens are more nutritionally dense than the regular greens. They are replete with flavour, taste, and nutrition! Scientific evidence has proved microgreens to be 40 times more nutritive than the leaves of the same mature plant, grown using the normal potting and harvesting methods. Microgreens pack in a considerably higher percentage of the following nutrients: Vitamin C, E, and K. Lutein and beta-carotene (even more than the carrots!) can be found in abundantly large proportions in Microgreens. Not just loaded but overloaded with five times more carotenoids and micronutrients, microgreens are indeed a superfood that grows fast and provides a burst of health and beauty all at the same time!

Seed selection and Sowing

 

Some common seeds include red amaranth, arugula, beets, borage, cabbages, chards, cress,

Kales, Mizuna, Mustards, Pak Choi, purslanes, radishes, sorrel, and others. Check Appendix 1 for elaborate seeds list.

Purchase seeds specifically listed for use as microgreens, as they are not treated with fungicides. Since they are not treated, they may have fungal spores and/or bacterial spores on their surface. These pathogens must be eliminated by surface sterilization to prevent them from causing death of the germinating seedlings. If different seedlings need to be combined in the same tray, select varieties having the same growth rate. Do not combine seeds that germinate quickly with those that germinate slowly. For example, radish is ready to harvest in 5 to 6 d, whereas some lettuce and other greens may take 7 to 10 d. Some useful combinations include purple and Diakon radishes, amaranth and all greens, amaranth and spicy greens, and Komatsuna (green or red) with wildfire lettuce.

Seeding densities should be thick enough to cover the tray, but not to the point of inhibiting airflow. Both small and large seeds should be sown thickly, then gently tamped into the growing medium/mat/towel. As a rule of thumb, sow small seeds at a density of approximately 10 to 12 seeds per square inch of tray surface, and larger or medium-sized seeds at a density of 6 to 8 seeds per square inch.

Surface sterilization of the seeds before placing them on the paper towels or capillary matting is critical to success. Use a 10% bleach solution (1 part bleach to 9 parts water) in a plastic cup to swirl the seeds around for 3 to 4 min; then rinse with raw water using a household strainer.

Key growing information

Culture

Microgreens should be grown in a protected area like greenhouse or indoor grow room. Since the growing period is limited to a week or less, they should be given maximum protection as there won't be time for any corrective measures in case of pest or disease like Mold. Mild sunlight or

Watering

Moisten the paper towels or mat with some raw water and then place the seeds from the strainer into the tray with a spoon and spread evenly around the surface using the spoon or clean fingers. When adding raw water for the first 3 d until the seed germinates, be careful to pour the water slowly along the edge of one end of the tray so that the seeds do not float. Commercial growers choose to either circulate the water to the bottom of the tray or implement a mist spray to provide even moisture.

After germination and the seeds have grown into the paper towels or mat (usually 3 d), start using a dilute nutrient solution (half the normal recommended strength when growing the same plant for full growth). Nutrient concentrates can be purchased from Hydrilla store. Harvest the seedlings after 7 to 10 d using a pair of scissors to cut off the shoots as the roots are not consumed.

Lighting, Temperature and Humidity

Similar to any other germination rules, keep away from light until germination. If using LED lights choose moderate intensity of around 30 W and place the lights about 12 in. (30 cm) above the tray. Operate the lights for 12 to 14 h/d. provide a moderate temperature of around 24 C until germination and then reduce it to 16 C to 18 C. High temperature inhibits germination and also can increase disease after germination. Sufficient air circulation can be provided with fans to prevent pest and disease issues.

Diseases

Since Microgreens are densely planted, they are prone to diseases like mold due to damping off, poor air circulation, saturated media/mat, high temperature, and humidity condition.

Harvest

Microgreens can be harvested anywhere between 1 to 2 weeks based on the variety. They are usually harvested a couple of days after true leaves appear. They usually reach a height of ½” to 2”.. The majority of vegetable varieties grown as microgreens are ready for harvest in less than 2 weeks, though the brassicas mustard and radish have a faster growth rate and therefore mature faster than beets, carrots, or chard. Herbs grown as microgreens tend to be comparatively slow-growing, maturing in 16 to 25 days. Depending upon types, varieties, and environmental conditions, a production cycle can be prolonged up to 4 weeks and beyond. They have to be cut at the shoots as the roots are not consumed. Use clean sterilized scissors to cut to prevent any disease infection. They can also be sold as live produce without cutting the roots. The weight of the product might increase but this also increases shelf life.

Packaging and storage

They can be packed in clamshell boxes and their shelf life ranges from 5 to 10 days under proper storage conditions. They are nutritious best when consumed immediately on the harvest.

Yield data

Many factors come into play when evaluating microgreens yield. The two most obvious are seeding density and  plant size at harvest (days to maturity). Even small changes to these factors can alter yield quantities. Then add natural vs. supplemental light, inside growing vs. greenhouse growing, seasonal shifts, variations in equipment and materials, etc. Want a larger plant? Use a bit less seed and wait a few more days. Want to harvest at the cotyledon stage? Sow more thickly and harvest earlier. Always be sure to provide sufficient airflow and appropriate temperatures to support your plants. Give importance to taking good notes. To replicate or alter the results of any given seeding, you need to be able to see clearly what was done before. Sowing dates and quantities of seed sown should be based upon customer demand, delivery schedules, and varietal growth rates. As noted, different varieties grow at different rates. Keep records and modify your system as needed. With some training, good record-keeping, and repetition, a grower can become adept at estimating seed requirements versus project yield, timing production cycles, and forecasting ROI.

Marketing

Marketing topic is mostly addressed last in any guide however market research should be given the top priority. Few tips here:

1. Before going into production, get in touch with potential buyers possibly superstores selling microgreens, oriental restaurant owners or chefs, etc.
2. Produce few mixed varieties and distribute samples and take feedback. Feedback collected from chefs is very useful.
3. Once you finalize the varieties, sort them as per their growth period and sow them separately.
4. Modify your product varieties to keep customers engaged.
5. Keep your product and deliver it fresh. Keep the nutrition promise.

Appendix 1: List of microgreen seeds

1. Amaranth, Garnet Red
2. Corn Microgreen Seeds
3. Yellow Carrot Microgreens Seeds
4. Mizuna Green Microgreen Seeds
5. Garden Cress Microgreen Seeds
6. Sunflower Microgreen Seeds
7. Radish Purple Microgreens
8. Green Mustard Microgreen Seeds
9. Wheatgrass Microgreen Seeds
10. Coriander microgreen seeds
11. Alfalfa microgreen seeds
12. Clover microgreen seeds
13. Peas microgreen seeds
14. Kohl Rabi Purple microgreen seeds
15. Parsley microgreen seeds
16. Kale microgreen seeds
17. Basil Purple microgreen seeds
18. Basil Green Microgreen seeds
19. Kohl Rabi Green Microgreen Seeds
20. Beet Root Microgreen Seeds
21. Pak Choi Microgreen Seeds
22. Amaranthus Red Microgreen Seeds
23. Radish Pink Microgreen Seeds
24. Radish White Microgreen Seeds
25. Onion Microgreen Seeds
26. Broccoli Microgreen Seeds
27. Spinach Microgreen Seeds
28. Cabbage Microgreen Seeds
29. Cauliflower Microgreen Seeds
30. Fenugreek (Methi) Microgreen Seeds
31. Red Chard Microgreen Seeds
32. Red Cabbage Microgreen Seeds
33. Red Kale Microgreen Seeds
34. Rocket Microgreen Seeds