More and more people are discovering these tiny edible plants called microgreens. You may be surprised to know that despite being so small, they are actually bursting with flavour and packed with nutrients. The microgreen ‘trend’ is relatively new. Starting in California in the 1980’s, it very quickly caught on and is now used by many people, especially in fine dining restaurants where presentation (perfect garnish) and obviously taste (distinct flavor) is foremost.
We all remember growing cress when we were younger and how simple and quick it was to grow. Well it’s just as easy to grow microgreens. These little wonders are produced from seeds of herbs, vegetables, or other plants. Microgreens should ideally be grown in high light, low humidity and with good air circulation, so make sure you space them out.
Once they have grown their first ‘true’ leaves, usually from one to two inches long, they can be harvested. Simply cut just above the roots. Microgreens shouldn’t be confused with sprouts. Sprouts are just germinated seeds grown in water that are eaten whole, with the seed, root and stem attached. Whereas microgreens are not grown in water and you don’t eat the seeds.
There are so many recipes just crying out to include the magic of microgreens. With a variety of tastes to suit even the pickiest of pallets, the uses are phenomenal.
A few Microgreens to tantalize your taste buds!
If you like a citrus taste then coriander is for you. Add to curries, soups, salsa, or chicken.
Or if you like the taste of celery then celery is for you. Add to sandwiches, soups, or salads.
Maybe you like a spicy peppery taste then basil is for you. Add to tomatoes, soft cheese, pizza, pasta or even strawberries.
If you relish a mustard taste then mizuna is for you. Add to stir-fries, sandwiches and salads.
You could actually mix together and create combinations of tastes. Go on, be adventurous it would be a shame not to try them!
Let us know how you get on!