Microgreen

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. Microgreens are smaller than baby greens, and harvested later than sprouts, and can provide a variety of leaf flavors, such as sweet and spicy. They are also known for their various colors.

History

Microgreens began showing up on chefs' menus as early as the 1980s, in San Francisco. Though, microgreens were used in the early 20th century in some regions in Europe.

Cultivation

Microgreens can be grown from almost any kind of vegetable or herb seed. The most popular varieties are produced from seeds of radish, mustard, cress, arugula, beet, and broccoli. They are usually grown in soil or a soil substitute in small, flat containers, such as seedling trays. The seeds are spread evenly over the growing medium, covered lightly, and misted with water. They are usually ready to harvest in 10 to 14 days.

Nutrition

Microgreens are rich in nutrients. They often contain larger amounts of vitamins, minerals and antioxidants than their mature counterparts. However, their nutrient content can vary greatly depending on the specific type of microgreen.

See also

• Sprouting
• Baby greens
• Vegetable
• Cotyledon

References

• 
  Liping Kou observes microgreens
• 
  Red Cabbage Microgreens