In this article complete with photographs, The Guardian brings to attention Zero Carbon Food, which grows salads and herbs for nearby restaurants inside World War 2 era air-raid tunnels beneath London.
Seeds are planted in a wood fibre pulp for an initial few days before being transferred to shelving units under banks of LED lights. The lights are on for 18 hours a day while strong fans maintain the temperature at between 21C and 23C. When the system is fully up and running, the plants can be harvested after between six and 28 days, depending on the plant, before being packed and sent off to market. The process then starts again – underground farms, unlike farms above ground, operate throughout the year.
Microgreens are the early stages of plants more commonly harvested when they are more fully grown. They are popular with chefs for their deep flavour.
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