Students of EVS and EVM did a 3-day activity of growing and using Microgreens and learning their benefits in the month of July.

Day 1 – Overview of agriculture today, our source of nutrition and how we can bridge the
gap. Practical – sowing seeds in trays.
Day 2 – Nutritional benefits of microgreens, Sustainable Modern/ urban farming. – tending to the microgreen’s trays.
Day 3 – Harvest Day, using the microgreens grown in fun no-cook recipes- salad and snacks.

Microgreens workshop provided students a captivating blend of education and enjoyment. Participants immersed themselves in the world of Microgreens, gaining insights into cultivation techniques and fostering an appreciation for sustainable nutrition. The workshop was a seamless fusion of learning and gratification reigniting in the students a passion for gardening

The workshop highlighted the potential of Microgreens to enrich both our well-being and our culinary experiences.