A microgreen is a tiny version of vegetables and herbs that are used for a visual, flavor and high nutrient component. Fine dining chefs may use microgreens to enhance the beauty, taste and freshness of their dishes with their delicate textures and distinctive flavors. Microgreens offer locavore food establishments year round, fresh, highly nutritious additions to their menu items. Home cooks may not be looking for the visual plate appeal of fine dining chefs, but definitely enjoy their flavor and nutrients in every thing from salads, sandwiches, toppings for soups and in smoothies.
Microgreens are often confused with sprouts or baby salad greens. All three are different.
- Sprouts: Sprouts are the first stage of a seed’s development and are generally grown without a growing medium (soil), but are sprouted and rinsed in a sprouting tray, jar or bag. They are usually eaten soon after the seeds germinate and are delicious and crunchy.
- Micro Greens: Micro greens are typically grown is soil or other growing medium and are the second stage of a plant’s life, where roots establish themselves and the first leaves (called cotyledons) appear. Microgreens are harvested at this stage before the true leaves (adult stage leaves) emerge. Plants in the micro green stage are typically at their peak of flavor intensity and have had the opportunity to absorb trace elements and micro nutrients from the soil.
- Baby Salad Green: Baby greens are allowed to grow for a week or two beyond the micro green stage when the true leaves have emerged. Baby greens are harvested while they are still juvenile plants. The flavors are much closer to their full adult stage, and they have had ample opportunity to absorb more micro nutrients from the soil.
Varieties Available (Call or Email for Lead Time)
- Sweet Italian Basil
- Bulls Blood Beet
- Pok Choy
- Purple Radish
- Sweet Pea Shoots
- Sunflower Greens
- Rainbow Chard
- Spicy Blend