A Spotlight on Microgreens

Microgreens are the young version of a vegetable or herb that are cut just after the first leaves develop. They are not the same as sprouts, sprouts are simply germinated seeds. Sprouts are grown in water whereas microgreens are grown in soil or peat moss. Most microgreens grow in 1-2 weeks, but some can take 4-6 weeks. The taste varies depending on the variety of microgreen, but it can be said that the flavors pack a punch. You can purchase microgreens from farms including Andy’s Edible Gardens and Stout Oak Farm. Microgreens can be grown year round, making them easy to find no matter the weather, and they are very easy to grow at home.

Microgreens are great to mix into a salad to up the nutrient density, sprinkled over avocado toast, or placed on the top of crostini just to name a few ideas. My favorite variety are cilantro microgreens, they taste amazing on top of a crostini with Baba Ganoush. Microgreens have not been around for very long, they actually originated in San Francisco in the 1980’s and didn’t gain popularity until the 90’s. The first varieties grown included beet, arugula, cilantro, basil, and kale. The different types of microgreens continue to increase and there are different varieties every year. They may have a shorter shelf life than their fully grown counterparts, but the nutritional value is much higher. Microgreens are high in vitamins C, K, and E and they also contain powerful antioxidants called carotenoids and polyphenols. This makes them a perfect snack during the peak of cold and flu season. What is your favorite variety of microgreen?

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