Definition - What does Microgreen mean?
Microgreens are miniature vegetables that are often used in fine dining restaurants to enhance plate arrangements or as a flavor component. In some cases they are also used as main or secondary ingredients. Because of their delicate texture and freshness, microgreens enhance the freshness, beauty, and taste of different types of dishes. They are even smaller than baby greens and can provide different flavors, ranging from spicy to sweet.
Most microgreens have one single central stem that should be trimmed above the soil line during the harvest. They are known for their developed cotyledon leaves and their relatively short crop time of ten days to two weeks. As far as their sizes are concerned, these plants range from 1” to 3” (25 to 76 mm) in height.
MaximumYield explains Microgreen
Microgreens can be used to garnish sandwiches, plates, soups, and salads.
According to the USDA Agricultural Research Service, the key nutrients in microgreens are beta-carotene, phylloquinone, tocopherol, and ascorbic acid. Some microgreens contain an elevated quantity of vitamin E, carotenoids, vitamin K, and vitamin C. These include green daikon radish, garnet amaranth, cilantro, and red cabbage.
Because of their small size, it is quite easy to grow microgreens. In most cases, a simple salad box, nursery flat, or any plastic container drilled with holes is sufficient to grow these plants.