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MicroGreen
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Microgreens are young seedlings of edible vegetables and herbs. They are harvested before they develop into larger plants. Microgreens are harvested a week to 10 days after the cotyledon leaves have developed.
Microgreens are used to add sweetness and spiciness to foods. They can be added to smoothies or used as a garnish. They are suitable for eating raw, which means that they retain their vitamin and mineral content.
Commonly grown varieties of microgreens include
Amaranth, Arugula, Beets, Basil, Cabbage, Celery, Chard, Chervil, Cilantro, Cress, Fennel, Kale, Mustard, Parsley, Radish, Sorrel.
Some of the fastest-growing microgreens are:
- Pak Choi Microgreens (10-15 Days)
- Broccoli Microgreens (10-15 days)
- Lettuce Microgreens (8-12 Days)
- Sango Microgreens (7-8 Days)
- Wheatgrass Microgreens (7-9 Days)
- Kale Microgreens (8-10 Days)
Microgreens are used as a visual, flavor and texture enhancement. They have an intense aromatic flavor and concentrated nutrient content.
Microgreens are seedlings that are harvested before they grow into larger plants. They are the first leaves that grow from the seeds of herbs, vegetables, or flowers. They are usually only a couple of inches tall.
Some popular microgreens in Indian cuisine include:
Fenugreek, Mustard, Wheatgrass, Coriander, Bengal gram, Mung bean, Fava beans, Chickpea, Lettuce, Kale, Baby spinach, Pea shoots.
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