Microgreens

Microgreens are young edible greens and herbs harvested just after the first true leaves have developed, usually 7 to 21 days after germination. They are harvested when plants are about 1 to 3 inches tall and are distinct from sprouts, which are collected at the seed stage with no leaves, and from mature or baby greens. Common microgreens include basil, cilantro, radish, broccoli, kale, arugula, peas, and sunflower. Flavors range from grassy and delicate to peppery or spicy, depending on the species. They are used to add color, texture, and aroma to dishes and are popular in both restaurant and home kitchens.

Production involves growing seeds in trays filled with soil or a soilless medium under controlled indoor conditions. Growers provide bright light, regular moisture, and moderate temperatures, with harvest often occurring by cutting the shoots just above the growing medium. The short production cycle allows multiple harvests per year in controlled environments. Postharvest handling emphasizes refrigeration and minimal handling to preserve freshness; microgreens typically stay fresh for several days when kept refrigerated.

Nutrition and safety considerations vary by species. Microgreens often contain higher concentrations of vitamins C and E, vitamin K, carotenoids, and other phytonutrients compared with mature greens, though content depends on variety and growing conditions. They are generally consumed in small quantities as a garnish or ingredient rather than a staple. Safe handling includes clean facilities, proper sanitation, and refrigerated storage to minimize the risk of contamination.