Microgreens are a type of seed that is grown in very small quantities.
They can be used for a variety of things, such as salad greens, flavoring agents, and vegetable oils.
Microgreens are vegetable crops (not to be confused with bean sprouts or bean sprouts) for which a set of true leaves is harvested immediately after the cotyledon leaves have developed. They are used as dietary supplements, visual enhancers, and flavor and texture enhancers. Microgreens are used to add sweetness and spiciness to food.
They are smaller than “baby greens” because they are harvested soon after germination, rather than after the plant has matured and grown many leaves. In upscale grocery stores, they’re now considered a specialty vegetable, perfect for garnishing salads, soups, sandwiches, and plates.
Microgreens can also be used as the main vegetable in some recipes for added flavor and nutrition. Many recipes use them as an accompaniment, while some use them as a main ingredient. Examples include garlic pea sprouts, pea sprouts, or baby cabbage in cabbage soup or coleslaw with turnip greens instead of cabbage. As microgreens grow in popularity for their intense flavor and nutritional benefits, chefs and cooks are developing new ways to use them.
Microgreens are tiny edible greens made from vegetables, herbs, or other plants. They range in size from 1 inch to 1 ½ inches long, including stems and leaves. Microgreens have a central stem that is cut just above the soil line at harvest. It has two fully developed cotyledons and often a pair of very small, partially developed true leaves.
A typical stem and leaf configuration for microgreens is about 1″ to 1½” tall and ½” to 1″ wide at the top. Considering their small size, microgreens have a surprisingly strong flavor, although not as strong as mature greens and herbs.
What do you think about this article? Please share it and comment.