Microgreens are young plants, no more than a week or so old, usually with only their first seed leaves developed. The leaves and stems are harvested and served in a mixed salad. Unlike alfalfa and bean sprouts the roots aren’t eaten, not least because microgreens are usually grown in soil. A very wide variety is available, not just common salad plants such as arugula, lettuce and celery, but also red beet, cabbage, basil, endive, purslane, rapini (the edible leaves of an immature white turnip), dill, sorrel, and many others. Nor are microgreens always vegetables: some are flower plants such as chrysanthemums.
Used as a garnish on soups, on crackers, in sandwiches or in salads, Micro Greens are the newest and greatest food in gourmet restaurants – and for good reason! In addition to being tasty and very nutritious, Micro Greens are very easy to grow and can be grown any time of the year – even inside during winter. Harvest when plants are 1″ to 2″ high. Not all plants need to be presprouted but it is wise to plant the seeds densely to get an impressive harvest. By planting on a felt pad you will save yourself the trouble of washing the dirt out of your small plants and can even eat the roots.
Advertisement
