mikrogreens

Mikrogreens are young vegetable or herb seedlings harvested just after their cotyledon leaves have developed and, in some cases, the first true leaves have begun to emerge. They are typically harvested between 7 and 21 days after germination. The term "microgreen" refers to the stage of growth, not a specific type of plant. Many common vegetables and herbs can be grown as microgreens, including broccoli, radish, kale, mustard, arugula, and basil.

The cultivation of microgreens involves planting seeds in a shallow layer of soil or a soilless growing medium, providing adequate light and water, and harvesting them when they reach their small size. They are generally grown indoors in controlled environments, allowing for year-round production.

Mikrogreens are recognized for their concentrated flavor and nutrient density. Compared to their mature counterparts, they often contain higher levels of vitamins, minerals, and antioxidants. Their small size and delicate texture make them a popular ingredient for garnishes, salads, sandwiches, and smoothies, adding both visual appeal and nutritional value to dishes. The harvesting process involves cutting the seedlings just above the soil line.