Field notes from the windowsill

Here's a question that sounds paranoid until you look into it: why can't you plant the seeds from most of the produce you buy?

Broccoli microgreens carry far more sulforaphane precursor than mature broccoli. Here’s what Johns Hopkins and University of Maryland research actually shows.

Mold panic, safety fears, “are they really worth it?” — the six things that stop beginners growing broccoli microgreens, answered with research.

Six easy ways to eat broccoli microgreens, plus the chopping-and-heat science that protects their sulforaphane. Eat them right.

Radish microgreens deliver glucosinolates, vitamin E, and antioxidants in 6 days. Here’s what University of Maryland and food-science research found.

Purple stems, leggy seedlings, “too spicy,” seed-spacing fears — the real answers to the things that worry first-time radish microgreen growers.

Six fast ways to eat peppery radish microgreens — and the raw-eating science that keeps their isothiocyanates and vitamin E intact.

Pea shoots top antioxidant rankings and pack vitamin C, folate, and lutein for the eyes. The research on the most generous windowsill green.

Soaking, floaters, the second harvest, “are they just garnish?” — the real answers to the things that trip up first-time pea shoot growers.

Six ways to eat sweet, crunchy pea shoots — including the one quick stir-fry that’s traditional for a reason, plus how to keep the vitamin C.

Sunflower microgreens deliver complete plant protein, heavy vitamin E, and healthy fats. The research behind the crunchiest green on a windowsill.

Stuck hulls, “use birdseed,” bitterness, the blackout step — the real fixes for the things that frustrate first-time sunflower microgreen growers.