Microgreens

Microgreens are a type of crop 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

The practice of harvesting and consuming microgreens began in the 1980s in San Francisco, California, where chefs started to use them to enhance the attractiveness and taste of their dishes. Since then, their popularity has spread worldwide, and they are now commonly used in a variety of dishes.

Cultivation

Microgreens can be grown from almost any seed, including seeds from vegetables, herbs, and grains, such as radish, beet, sunflower, and wheat. They are typically grown in soil or a soilless medium and need a good amount of light and moisture. The growing process from seeding to harvest takes about 1-3 weeks, depending on the type of seed and growing conditions.

Nutrition

Microgreens are rich in nutrients, including vitamins C, E, and K, lutein, and beta-carotene. A study published in the Journal of Agricultural and Food Chemistry reported that microgreens contain up to 40 times more nutrients than their mature counterparts.

Uses

Microgreens are used in a variety of ways. They can be used as a garnish, added to salads, sandwiches, and wraps, or used in smoothies. They are also used in cooking, where they can add flavor and visual appeal to a dish.

See also

• Sprouting
• Baby greens
• Urban agriculture
• Indoor gardening

References

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