Microgreens

There’s no doubt about it. Microgreens are truly a superfood. They first became popular in the 1980s in California cuisine and have had a major impact on our dietary habits ever since.

These vegetable greens 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.

So, what’s so great about microgreens? Microgreens often contain larger amounts of vitamins, minerals and antioxidants than their more mature counterparts. They deliver a concentrated dose of nutrients and beneficial plant compounds. As a result, they may reduce the risk of certain diseases such as heart disease, diabetes, Alzheimer’s disease and certain cancers. 

They can be grown from various seeds and their taste can greatly vary ranging from neutral to spicy, slightly sour or even bitter. The most popular varieties are produced using seeds from the following plant families:

• Brassicaceae family: Cauliflower, broccoli, cabbage, watercress, radish and arugula

• Asteraceae family: Lettuce, endive, chicory and radicchio

• Apiaceae family: Dill, carrot, fennel and celery

• Amaryllidaceae family: Garlic, onion, leek

• Amaranthaceae family: Amaranth, quinoa swiss chard, beet and spinach

• Cucurbitaceae family: Melon, cucumber and squash”

Incorporating microgreens into your daily diet is ridiculously easy and tasty.

They may be eaten raw, juiced or blended and can be incorporated into a variety of cold and warm dishes. Try adding them on your burgers and pizza, in guacamole, smoothies, sandwiches salads, soups, pesto, pasta, and even sushi. Just a handful adds crunch, flavor and a healthy dose of nutrition to your meal.