Microgreens are young vegetable greens harvested at an early stage of growth, usually around 1-3 inches tall. They are more mature than sprouts but smaller than baby greens. Microgreens are known for their vibrant colors, intense flavors and wide range of nutritional benefits.
They are often grown from the seeds of vegetables and herbs, such as cabbage, arugula, radish, beetroot, basil, coriander and many others. Seeds are densely sown in shallow trays or containers filled with a growing medium such as soil, peat moss or coir. The trays are kept in a well-lit area, preferably in natural sunlight or under grow lights.
They are usually ready to harvest within 1-3 weeks, depending on the variety. Once they reach the desired height and develop the first set of true leaves, they are carefully cut just above the soil line with scissors or a sharp knife. The harvested microgreens can be used to improve the taste, texture and visual appearance of a wide variety of dishes.
These tiny greens are highly nutritious, often containing higher levels of vitamins, minerals and antioxidants than their mature counterparts. They are also rich in enzymes and phytonutrients. They are a popular choice for chefs, home cooks and health-conscious individuals due to their fresh and concentrated flavours, as well as their potential health benefits.
They can be eaten in salads, sandwiches, wraps, stir-fries, smoothies and as a garnish in various dishes. They add an explosion of flavour, colour and texture to culinary creations. Some popular varieties of microgreens include, but are not limited to, micro basil, micro coriander, micro arugula, micro radish and microcalla lettuce.
Growing microgreens has gained popularity in recent years due to their easy cultivation, short growth cycle and the possibility of growing them indoors all year round. They are an excellent choice for urban gardening, small spaces and for those who wish to incorporate fresh greens into their diet with minimal effort.
