Microgreens
What are microgreens?
Microgreens are vegetable greens (not to be confused with sprouts or shoots) harvested just after the cotyledon leaves have developed (and possibly with one set of true leaves).
Who grow and/or buy microgreens?
They are grown or purchased by people focused on nutrition, or else are used as both a visual and flavor component, primarily in fine dining restaurants. Chefs use colorful microgreens to enhance the attractiveness and taste of their dishes with distinct delicate textures and unique flavors, such as sweet and spicy.
How do they compare in size to other greens?
Microgreens are smaller than “baby greens” such as spinach, kale, arugula, radicchio, but harvested later than sprouts like broccoli, wheat, and sunflower. Among upscale grocers, they are now considered a specialty genre of greens, good for garnishing salads, soups, sandwiches, and plates.
Microgreens are vegetable greens (not to be confused with sprouts or shoots) harvested just after the cotyledon leaves have developed (and possibly with one set of true leaves).
Who grow and/or buy microgreens?
They are grown or purchased by people focused on nutrition, or else are used as both a visual and flavor component, primarily in fine dining restaurants. Chefs use colorful microgreens to enhance the attractiveness and taste of their dishes with distinct delicate textures and unique flavors, such as sweet and spicy.
How do they compare in size to other greens?
Microgreens are smaller than “baby greens” such as spinach, kale, arugula, radicchio, but harvested later than sprouts like broccoli, wheat, and sunflower. Among upscale grocers, they are now considered a specialty genre of greens, good for garnishing salads, soups, sandwiches, and plates.
