Microgreens can add color to your meals and enhance them with a kick of flavor. But if you buy them at the store, they’re expensive. These tiny vegetables first came about in California’s restaurants in the 1980s, known for having unique aromas, flavors, and textures.
They are smaller than those baby greens and can be harvested in only a couple of weeks after germination which is a little later than sprouts. Standing at only a few inches tall, they tend to be sold with the stems still affixed.
The majority of microgreens are rich in antioxidants and vitamins. When a 2012 study looked at 25 microgreens available commercially, they discovered that the levels of nutrients were as much as 40 times greater than those of mature plant leaves. They also have more polyphenols.
While they aren’t meant to be a complete replacement for leafy greens and other green vegetables, they can enhance meals with more variety and more nutrition. Federal dietary guidelines recommend that adults on a 2,000-calorie-per-day diet should consume 2 ½ cups of vegetables every day. But those vegetables should be varied, and almost all of the US population doesn’t come close to that number.
The American Heart Association’s nutrition committee has been trying to reach chefs with this news, offering microgreens as an epicurean solution that has a sharp spice that has earned them the nickname of ‘vegetable confetti.’ These are grown from the seeds of a vast array of different plant families. They can include broccoli, cauliflower, cabbage, carrot, radicchio, arugula, spinach, cucumber, melon, celery, squash, and quinoa.
Microgreens can be eaten on their own, added to salads or wraps, blended into smoothies, or as edible garnishes. As the pandemic has inspired more people to make healthier choices to bolster immunity, many have turned to microgreens. Though due to their astronomical costs at the supermarket, people are starting to grow them at home. They require minimal effort and space and can be grown indoors on a windowsill.
Growing them at home allows you to experiment with different flavors and always have an extra bit of something nutritious to bring to the table. It’s also the best way to avoid paying too much for these tiny veggies. Since they can be grown anywhere, microgreens are a more accessible way of nutrition for all. And because they’re seen as gourmet, they may be that extra-special little touch you need to elevate your favorite dishes.
Plus, if you grow them yourself, there’s a bit more pride there which puts you more in touch with your food. And when you think more about what you eat, you’re more likely to make healthier choices.
