Microgreens – Huh?
What are microgreens?
All of your favorite greens are scaling down. From broccoli to kale to cabbage, your favorite green veggies are now tiny. Microgreens are miniature plants of greens, herbs, or other vegetables. Microgreens are the first leaves to sprout from seeds. It totally makes sense that these baby leaves are packed with tons of nutrients and phytochemicals (healthy, beneficial plant chemicals) because these leaves have the capacity to one grow into larger herbs and vegetables. Microgreens are sometimes confused with sprouts — germinated seeds that are eaten root, seed and shoot. Microgreens are edible immature greens, harvested with scissors less than a month after germination, when the plants are up to 2 inches tall.
Sure, but why?
Because they’re tiny size is adorable. Because they’re delicate flavor makes them tasty and an excellent garnish to many dishes. And because they are a concentrated nutrient source, and packed with beneficial enzymes (due to their rapid growth.) A recent study reported in the Journal of Agricultural and Food Chemistry found that microgreen cotyledons, or seed leaves, have higher nutritional densities when compared to those of mature leaves. Sure, you could eat a cup of kale and reap the health benefits. Or, you could eat an ounce of kale microgreens and reap double the health benefits.
Ok,I get it. So, what do I do with microgreens?
Microgreens add beautiful color and great flavor to salads and are an excellent garnish for meats and other dishes.
• A salad composed of these little plants is a wonderful first course at a tasting dinner
• Load up your salmon burger with microgreens
• Top your homemade pizza with microgreens
• Layer your sandwich with a handful of microgreens
• Skip the slaw and dress your tacos with microgreens instead
Here are 12 More Microgreen Recipes to inspire you.
So—add those microgreens to your order this week, and then add them to everything!