Microgreens are young vegetable greens picked just after the first leaves have developed. They are approximately 1–3 inches (2.5–7.5 cm) tall and are known for their aroma, high nutrient level, colourful display and varied tastes.
Often referred to as a baby plant, their stage of growth is between a sprout and a baby green and only their stems and leaves are considered edible. They are used as nutrition supplements, visual enhancers, and flavour and texture enhancers.
They are said to reduce the risk of heart disease, Alzheimer’s disease, diabetes, and certain cancers.
Microgreens can add sweetness and spiciness to foods and often have more nutritional value than that of more mature vegetable greens despite their size; most varieties tend to be rich in potassium, iron, zinc, magnesium, and copper.
Reports suggest that these greens are an excellent source of antioxidants, vitamins, and minerals; in some cases, even 40 times higher than mature crops.
One can easily integrate microgreens into a diet by using them in a variety of meals such as sandwiches, salads, wraps, blending into smoothies and/or even use as garnishes on pizzas, soups, omelettes, curries, and other warm dishes. They can be grown indoors, outdoors, year-round and do not require much time or tools.
Even though the process is easy and convenient, good quality seeds, a good growing medium for planting such as pots, good quality soils and proper lighting are still necessary if you intend to try it yourself.
Some tips include: