A mix of six vegetable microgreens. Radish, Mustard, Peas, Amaranthus, Beet and Sunflower.
Harvested young, they are a mouthful of heaven. Crisp yet delicate it can also be used as a garnish or added to a salad. Add to a sandwich, wrap or burger to add that special touch.
Microgreens are vegetable greens, also known as micro herbs or vegetable confetti. They are rich in flavor and add a welcome splash of color to a variety of dishes in fine dining restaurants and kitchens.
Microgreens vary in taste, which can range from neutral to spicy, slightly sour or even bitter, depending on the variety. Their flavor is considered strong and concentrated.
Microgreens are considered baby plants, falling somewhere between a sprout and baby green. That said, they shouldn’t be confused with sprouts, which do not have leaves. Microgreens are usually harvested 7–21 days after germination, once the plant’s first true leaves have emerged.
Microgreens may also be blended into smoothies or juiced. Wheatgrass juice is a popular example of a juiced microgreen.
Another option is to use them as garnishes on pizzas, soups, omelets, curries and other warm dishes.
Despite their small size, they pack a nutritional punch, often containing higher nutrient levels than more mature vegetable greens. This makes them a good addition to any diet.