Microgreens: Little veggies, big nutrition
Microgreens are a tiny form of young, edible greens produced from vegetables, herbs or other plants. They range in size from one to one-and-a-half inches long, including the stem and leaves.
These tiny seedlings are often less than 14 days old but are said to pack a powerful nutritional punch. One study looked at 25 different varieties of microgreens and reported that the leaves of these tiny plants have four to six times more nutrients than the mature leaves of the same plants. They also discovered that the nutritional benefits can vary by plant: Red cabbage was high in vitamin C, for instance, while green daikon radish microgreens had the most vitamin E.
While microgreens could easily be confused for sprouts, they’re not the same thing. Sprouts are seeds germinated in water just long enough (usually 48 hours) to grow roots, a stem and pale, underdeveloped leaves. Microgreens, on the other hand, need soil and sunlight and at least 7 days to grow before you can harvest them. They are cut above the soil surface, packed without any roots and have a much stronger flavor than sprouts.
Commonly grown varieties of microgreens include amaranth, arugula, beets, basil, cabbage, celery, chard, chervil, cilantro, cress, fennel, kale, mustard, parsley, radish and sorrel.
Wondering how to serve microgreens? Try them on a salad or in a sandwich, or add them to a smoothie.
We offer delicious microgreens grown by Morning Sun Farms, a family-owned and operated 40-acre farm in northwest Wisconsin. All their produce is organically grown and non-GMO. Look for their microgreens in our produce department.
Sources:
NPR
Fresh Origins