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

• Gluten-Free Southern-Style Peach Melba Skillet Cobbler
  Fresh peaches and raspberries are spooned over a browned-butter gluten-free cornmeal batter and baked in a hot cast-iron skillet. This Southern-style Peach Melba cobbler is soft, moist, and finished with vanilla ice cream.
• How to Build and Care for an Indoor Succulent Dish Garden
  Build an indoor succulent dish garden from the bowl up, with practical guidance for choosing compatible plants, preparing fast-draining soil, arranging and spacing succulents, adding decorative stone, watering and long-term care.
• How to Make Fruit a More Satisfying Snack
  Turn fresh seasonal fruit into a more satisfying snack with creamy ricotta or mascarpone, crunchy nuts and seeds, and simple finishing flavors like honey, maple syrup, citrus, and warm spices.
• Gluten-Free Cinnamon Streusel Coffee Cake French Toast with Homemade Apple Syrup
  Turn gluten-free cinnamon streusel coffee cake into golden French toast and finish it with a homemade apple syrup made from just one apple. A warm, cinnamon-filled breakfast that lands somewhere between French toast, coffee cake, and dessert.
• Gluten-Free Linguine with Roasted Garlic Ricotta, Lemon and Basil
  Creamy gluten-free linguine tossed with whole-milk ricotta, sweet roasted garlic, lemon zest and Aleppo pepper, then finished with fresh basil. Starchy pasta water creates a silky sauce without the need for heavy cream.