“Microgreens” is a marketing term used to describe tiny, tender, edible greens that germinate in soil or a soil substitute from the seeds of vegetables and herbs. Smaller than “baby greens,” and harvested later than “sprouts,” microgreens can provide a variety of leaf flavors, such as sweet and spicy. They are also known for their various colors and textures. Among upscale markets, they are now considered a specialty genre of greens that are good for garnishing salads, soups, plates, and sandwiches.
Microgreens began showing up on chefs’ menus as early as the 1980s, in San Francisco, California, according to a local industry source. Today, the U.S. microgreens industry consists of a variety of seed companies and growers.
A microgreen has a single central stem, which has been cut just above the soil during harvesting—in fact, home gardeners often snip them with scissors. The seedlings are well suited for local growers because microgreens are harvested just 7 to 14 days after germination when the cotyledons (seed leaves) have fully developed and before the true leaves have expanded.
To read the rest of the story, please go to: Agricultural Research magazine
