|L-R - wheatgrass, peashoot and kangkong.|
I usually sow the seeds on a thin layer of organic compost and mist them daily. They germinate quickly and can be grown indoors. Harvesting is as easy as using a pair of kitchen scissors to snip off what you need. Some larger seeds like wheatgrass, peashoot and barley grass can produce new shoots after cutting.
The vegetables taste great stir-fried or added to salads, soup, noodles or omelette. Wheatgrass and barley grass can be juiced or added to smoothies to make a highly nutritious beverage.