Micro greens

Microgreens are a type of vegetable greens that are harvested just after the cotyledon leaves have developed. They are used as a nutrition supplement, a visual enhancement, and a flavor and texture enhancement in food.

History

The practice of harvesting vegetables at the cotyledon stage is thought to have started in the 1980s in San Francisco, California, where chefs began using them to enhance the flavor and visual appeal of their dishes.

Cultivation

Microgreens are typically grown in soil or a soil substitute in a controlled environment, such as a greenhouse. They require a high level of light and a well-draining growing medium. The seeds are sown densely to maximize production and are typically ready to harvest in 1-2 weeks.

Nutrition

Microgreens are rich in vitamins and minerals, including vitamin C, vitamin E, and beta carotene. They are also a good source of antioxidants, which can help to protect the body against damage from free radicals.

Uses

Microgreens are used in a variety of dishes, including salads, sandwiches, and wraps. They can also be used as a garnish on soups, pizzas, and other dishes. In addition to their culinary uses, they are also used in juicing and smoothies for their nutritional benefits.

Varieties

There are many different varieties of microgreens, including arugula, basil, beets, broccoli, cilantro, and kale. Each variety has its own unique flavor and nutritional profile.

See also

• Sprouting
• Urban agriculture
• Vegetable farming