Microgreens Another Source Of Great Nutrition

Microgreens are young vegetable greens that fall somewhere between sprouts and baby leaf vegetables.

Sprouts are technically the newly germinated seeds, while the microgreens are the 1-2 week-old youngster seedlings.

Sprouts grow more like a fungus, as they are provided with high humidity, an enclosed area, and a low light environment.

Whereas, microgreens grow more like a plant. It absorbs nutrients directly from the seed, soil, or nutrients added to water (if grown hypotonic) and light (photosynthesis).

Microgreens are rich in potassium, zinc, magnesium, iron, and copper – all of which are essential nutrients for the health of your body.

According to studies that have been conducted on microgreens, they contain up to 40 times more nutrients compared to their fully mature counterparts.

This means that you can get the right amounts of nutrients that you need for optimal health by just adding a few microgreens servings into your diet.

What Do Mircrogreens Taste Like

As noted above, these tiny and edible greens that grow from vegetable and herb seeds pack a nutritional punch and are absolutely delicious.

Generally speaking, microgreens have an intense aromatic flavor.

Here is a small list of the most popular microgreens grown out of over 100 varieties and their description of taste.

• Alfalfa – Mild, nutty, crunchy, pea-like taste

• Arugula – Nutty, peppery

• Broccoli – Mild, crunchy, dense, slightly bitter

• Clover – Mild earthy, nutty, crunchy, juicy

• Cress – Peppery, tangy

• Daikon Radish – Strong, Peppery

• Dun pea – Slight sweet, crunchy, robust flavor

• Kale – Mild, subtly sweet, broccoli-like taste

• Kohlrabi – Mild, sweet

• Lentils – Mild bitter, pea-like taste

• Mung bean – Mild bean taste, slight buttery

• Wheatgrass – Mild sweet, bitter, grassy

How To Use Microgreens

Apart from their nutrition, microgreens also give plated dishes visual appeal that is as a result of their delicateness and vibrancy.

Microgreens are not only important in giving your dish an appealing look, but also adds taste and texture to the plated food.

Microgreens can be used as a sandwich stuffer, with wraps, burritos, salads, soups, topped on fried or scrambled eggs, and used in smoothies among many other uses.

Easy To Grow Year Round

The best part about growing microgreens is their ability to grow all year-round. You can grow them anywhere, whether you want to grow them indoors or in your garden.

Since you can grow them anywhere, you don’t have to wait for the right weather to set in so you can start growing them.

During summer, you can grow your microgreens anywhere as long as there is enough natural sunlight.

During the cooler seasons where sunlight hours are limited and temperatures drop below 40 degrees, you sprout the seeds in your home using a grow light to help them thrive.

More Deliciously Yummy Recipes

• Cherry Tomato and Persian Cucumber Salad with Avocado Lime Dressing
  Juicy cherry tomatoes, crisp Persian cucumbers, red onion and cilantro are tossed with a creamy avocado-lime dressing seasoned with mild, fruity Aleppo pepper. This fresh fusion salad is simple, colorful and full of bright flavor.
• Bacon-Wrapped Brussels Sprouts with Maple-Dijon Dipping Sauce
  Bacon-Wrapped Brussels Sprouts with Maple-Dijon Dipping Sauce combine tender roasted sprouts, crisp smoky bacon and a creamy sweet-tangy sauce for an easy appetizer or side dish.
• Chunky Blueberry-Lime Mascarpone Spread
  Chunky Blueberry-Lime Mascarpone Spread combines creamy mascarpone with blueberries, fresh lime juice and real maple syrup for a bright, lightly sweet spread that works on toast, pastries, pancakes or stuffed French toast.
• Cooking With Mascarpone: How to Use It in Sweet and Savory Recipes
  Learn how to cook with mascarpone in sweet and savory recipes, including how to handle it, substitute it for cream cheese, fix broken mascarpone, and use it in sauces, batters, frostings, toppings, and fillings.
• Watermelon & Sapo Melon Salad with Whipped Goat Cheese
  Watermelon and Piel de Sapo melon are layered over whipped goat cheese and finished with a bright avocado-lime dressing in this refreshing late-summer salad. Sweet, creamy, tangy, and full of texture, it makes a beautiful no-cook dish for warm days and casual gatherings.