What Are Microgreens?
What are Microgreens?
Microgreens pack a nutritional punch!
Not only are they vibrant and delicate and an obvious choice to really give your dishes that necessary pop. But studies have shown that microgreens are loaded with nutrients, such as vitamins, C, E, and K, lutein, and beta-carotene, 40 x more than the mature leaves of the same plants. As stated in the Journal of Agricultural and Food Chemistry… “In comparison with nutritional concentrations in mature leaves (USDA National Nutrient Database), the microgreen cotyledon leaves possessed higher nutritional densities.”
Like its full-grown counterparts, the levels of these nutrients vary across the wide array of microgreens. Of course, mature vegetables could never be replaced, providing you with the necessary fiber that your body needs, but microgreens fill in the other gaps in your dietary needs.
Microgreens are a vegetable green typically grown in “1020 trays” and harvested after sprouting. They are used both as a visual and flavor component or ingredient primarily in fine dining restaurants but are gaining popularity for home use. Fine dining chefs use microgreens to enhance the attractiveness and taste of their dishes with their delicate textures, distinctive flavors and color. At home, microgreens are used in much the same way. However, those people who use microgreens at home often have an interest in the higher nuetrient density.
Smaller than “baby greens,” and harvested later than sprouts, microgreens can provide a variety of leafy green flavors, such as sweet and spicy. They are also known for their various colors and textures. Among upscale markets, they are considered a specialty genre of greens that are good for garnishing salads, soups, plates, and sandwiches. On our farm, we use them in many different dishes and add them to just about anything including our breakfast eggs.
Edible young greens and grains are produced from various kinds of vegetables, herbs or other plants. They range in size from 1 to 3 inches (2.5 to 7.6 cm), including the stem and first leaves. A microgreen has a single central stem which has been cut just above the soil line during harvesting. It has fully developed cotyledon leaves (first leaves) and usually has one pair of very small, partially developed true leaves. The average crop-time for most microgreens is 10–14 days from seeding to harvest.
Savvy Organics Farm grows microgreens such as peas, broccoly, radish and kale and would love to produce them for your family, chefs or restraurants.