PhD Scholar, Warren Stone University, Chicago, USA
*Corresponding Author: Soniyo Yomichan, PhD Scholar, Warren Stone University, Chicago, USA.
Received: July 02, 2020; Published: July 11, 2020
My lockdown days were boring like everyone’s. Since I travelled from UAE to Kerala, I was asked to stay in quarantine for 14 days initially, then later on more 14 days, a total of 28 days. I seriously didn’t want to waste those days. So, I thought gardening would be a better option and started planting my favorite table roses. The print media and broadcast media these days discuss how the whole economy is suffering from COVID-19. During these days the green leafy veggies, which are inevitable in our daily diet may not be easily available, as most of the markets are closed. I myself rediscovered those ingredients, which are far better than those veggies we buy from markets. Which can been grown in our kitchen, that neither require land nor fertilizers.
Citation: Soniyo Yomichan. “Fresh, Tiny, Crunchy, Green, Healthy… So Many Words Come to My Mind to Describe these Small Leafy Vegetables: Microgreens". Acta Scientific Agriculture 4.8 (2020): 18-20.
Copyright: © 2020 Soniyo Yomichan. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.