Wilmington Magazine Jan-Feb 2023

Most microgreens are grown indoors,
which is Choi’s preference considering
Wilmington’s harsh heat and humidity.
To grow, they only require a tray or glass
container (with a lid), sprouting seeds, soil
mix or a grow mat, water and a window
with sunlight.
Microgreens grow year round with a
growing period of five to seven days for
warmer climates and two weeks for cooler
climates. You’ll know it’s time to harvest
when the first set of real leaves appear
and are around one and a half to three
inches tall. Cut just above the soil line and
serve immediately for potent flavor.
“In the beginning, Nicholl and I wanted
a homestead business growing a lot of
things in the yard. Microgreens were
a good fit in that you don’t need a big
property and they’re a quick turnaround,”
says Choi. “I already had relationships
with chefs in town and started small.
Over the years we have grown and now
supply about 20 different restaurants as
well as a few restaurants we work with for
edible flowers.”
Those restaurants include PinPoint,
Seabird, EAST Oceanfront Dining at
the Blockade Runner, True Blue and
The Green House. Microgreens not only
add visual interest to a dish but pack
plenty of flavor. A small garnish of basil
microgreens proves the concentrated
equivalent to its leafy, adult version with
the ability to marry multiple flavors,
highlight spices and lighten up umami.
For Choi, his favorite microgreen
combination is an unexpected one: “I’d
have to say my favorite would be pairing a
purple or pink radish with a grilled cheese
sandwich. It’s amazing, just put a handful
of it on there with bread and grill like you
would any other grilled cheese.”
Aside from microgreens, Wholesome
Greens also grows and sells culinary
herbs and edible flowers. When it comes
to edible flowers, they’re not just there to
pretty up a dish. Varieties like alliums
provide the same flavor as chives or leeks,
while nasturtiums add a peppery flair and
are comparable to watercress. Choi grows
marigolds in the summer and viola, borage,
pansies and more in the cool season.
“The edible flowers came about in a
lot of the things we were growing. We
experimented… and towards the end
of harvest, they’d start flowering,” says
Choi. “Dean Neff with Seabird always
expressed interest in having unique
garnish for dishes and he helped steer us
in that direction with edible flowers and
culinary herbs.”
Choi is a big proponent of herbs (micro
or adult) and sees them as an easy grow
for novice gardeners. He suggests starting
with culinary herbs you can pick daily
and utilize to make a meaningful impact
in a dish. If you’re looking for an easy, lowmaintenance
solution, go with perennial
herbs like oregano or parsley. “It’s the lazy
man’s way of having herbs continuously
instead of planting season after season.
If you keep your beds tidy, weed eat and
water properly through the summer,
they’re very easy to tend to,” he says.
Recently, Choi and Gleason expanded
their business and launched Wholesome
Green’s sister company, Wholesome
Farms, which focuses on gourmet, edible
mushrooms. Choi grows and sells a variety
of mushrooms including oyster, lion’s mane,
chestnut, shitake and golden enoki.
It’s safe to say mushrooms are having
a moment. The global mushroom market
is expected to grow to $18.78 billion by
2025. On a local scale, they’re gaining
popularity too. Lion’s Mane mushrooms
recently took center stage as an entree at
The Green House while Hen of the Woods
mushrooms were used in Pinpoint’s risotto
alongside Carolina gold rice, seared
greens, parmesan cheese and roasted
turnips. On Facebook, the Wilmington
Mushroom Club boasts nearly 250
members, connecting both farmers and
hobby mycologists.
You can find Wholesome Greens and
Wholesome Farms every Saturday at the
Wilmington Farmers Market. Wholesome
Farms mushrooms are also (often) available
at Tidal Creek and Homegrown Market. W
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