Overview

Microgreens are vegetable greens harvested just after the cotyledon leaves have developed. They are used as a nutrition supplement, a visual enhancement, and a flavor enhancement for many people focused on improving nutrition. Microgreens are vegetable greens (not to be confused with sprouts or shoots) harvested just after the cotyledon leaves have developed (and possibly with one set of true leaves). They are used as a nutrition supplement, a visual enhancement, and a flavor enhancement for many people focused on improving nutrition. For example, some chefs use microgreens to enhance the attractiveness and taste of food with distinct textures and flavors. Many microgreens combine flavor sensations, such as sweetness and spiciness. Microgreens are smaller than baby greens because they are consumed very soon after sprouting, rather than after the plant has matured to produce multiple leaves. Among upscale grocers, they are now considered a specialty genre of greens, good for garnishing salads, soups, sandwiches, and plates. Edible young greens are produced from various kinds of vegetables, herbs, or other plants. They range in size from 1 to 3 inches (2.5 to 7.6 cm), including the stem and leaves. The stem is cut just above the soil line during harvesting. Microgreens have fully developed cotyledon leaves and usually one pair of very small, partially developed true leaves. Microgreens are easy and fun to grow. They are great for garnishing sandwiches and salads. Microgreens can also be used in classroom settings to teach botany (and grow a snack!) Microgreens are young vegetable greens that fall somewhere between sprouts and baby leaf vegetables. They have an intense aromatic flavor and concentrated nutrient content and come in a variety of colors and textures. Microgreens can be grown from various seeds. Their taste can vary greatly depending on the variety. Generally speaking, their flavor is considered strong and concentrated.

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