What are Microgreens?
Written by Chris Eirschele et al
Microgreens are tiny leafed vegetables grown from seed that require very little space. Microgreens are not sprouts or baby vegetables; they are the second stage of a plant's growth, during which the first true leaves appear. They are nutrient dense with high amounts of antioxidants and vitamins. Some of the typical plants selected for growing these greens include beets, broccoli, Chinese cabbage, kohlrabi, mustards, sunflowers and radishes. They are harvested when about two inches tall.
Cooking with Microgreens
Nutrient-packed microgreens can be used in a variety ways when cooking. They can be mixed with salad greens, put on a sandwich, roasted with other vegetables, or cooked in meat dishes. Each type of microgreen plant has a different flavor and appearance. For example, broccoli has a spicy hot taste. Amarynth has a mild flavor with a red color that stands out in salads. Sunflower has a rich, nutty flavor. Greek cress has curly leaves with a peppery taste. Storing microgreens is easy: simply enclose completely dry greens in sealed plastic bags and place in the refrigerator for up to five days.
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