microgreen

Microgreens are young vegetable greens harvested just after the cotyledon leaves have developed. The term "microgreen" refers to the size of the plant, not the plant itself. They are distinct from sprouts, which are germinated seeds eaten with the sprout and seed, and from baby greens, which are mature leaves harvested later than microgreens. Microgreens are typically grown in soil or a hydroponic medium and can be harvested anywhere from one to three weeks after germination.

Common varieties of microgreens include broccoli, radish, sunflower, pea, and arugula. They are cultivated by planting seeds densely in a tray or container with a growing medium. Once the seedlings reach their characteristic size, they are cut just above the soil line using a sharp knife or scissors. Their small size and delicate texture make them suitable for a variety of culinary uses.

Microgreens are often added to salads, sandwiches, soups, and as garnishes for various dishes. Their popularity has grown due to their nutritional profile, as studies suggest they can contain higher concentrations of vitamins and antioxidants compared to their mature counterparts. Their intense flavor and vibrant colors also contribute to their appeal in both home kitchens and fine dining establishments. The cultivation of microgreens can be done indoors year-round, making them a readily available fresh produce option.