Microgreens (micro greens) are a tiny form of young edible greens produced from vegetable, herb or other plants. They range in size from 1″ to 3½” long, including the stem and leaves. A Microgreen has a single central stem which has been cut just above the soil line during harvesting. It has two fully developed cotyledon leaves and usually one pair very small, partially developed true leaves.  Microgreens can have surprisingly intense flavors considering their small size though not as strong as mature greens and herbs. Flavor, texture, freshness & convenience are among some of the benefits to using Microgreens consistently, Did I mention the HEALTH BENEFITS!!!!...? Keep reading

Although each type of microgreens has its own benefits, in general, microgreens are renowned for:

Microgreens Contain Polyphenols

Polyphenols are antioxidant compounds that are known to relieve the build-up of free radicals in your body. Free radicals are molecules or atoms which can inflict damage on cells and therefore sometimes lead to chronic disease.
Microgreens Are High In Nutrients

Most vegetables are well-known for containing high amounts of nutrients and vitamins, especially Vitamins A, C and K as well as other beneficial properties such as high levels of manganese and folate.
- Manganese is essential for normal brain functions. Although the body does store small amounts of manganese in its vital organs, additional amounts are required via your diet.
- Folate is a vitamin B needed in the production of red and white blood cells and the conversion of carbohydrates into energy. This is especially essential for rapid body growth and so is extra important during pregnancy, for infants, and for young children.
Microgreens contain the same nutrients as their fully grown vegetable and often as much as 4 to 40 times more (by weight). This is due to them being harvested young whilst they still contain the added nutrients needed for the growth and flowering of the adult plant.
Microgreens Improve Your Heart Health

Microgreens, like vegetables, are known to help keep the heart healthy. Although neither vegetables nor microgreens are a fix-all solution to a healthy heart on their own, as part of a healthy diet and lifestyle, they certainly can play a major role.
Microgreens Reduce Chronic Disease Risk

Microgreens are known to be able to help reduce inflammation and are widely thought to be able to assist in lowering the risk of several different types of cancer. Microgreens have also been associated with lowering obesity and the risk of type 2 diabetes.

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https://www.healthline.com/nutrition/microgreens#nutrition

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Having surprisingly intense flavors considering their small size, they are sometimes used  as a flavor ingredient and accent while bringing visual enhancement to all cuisine. Microgreens’ delicate, fresh appearance adds beauty and dimension combined with both an enormous array of health benefits as well as a range of distinct flavor elements.  Health Shakes, Smoothies, Salads, Toppings for sandwiches, great source of vegetables for those who do not get vegetables in their diets.  Anyway you can think  of really! There is no wrong way to use a Microgreen is what we are trying to say.

The seeds used to grow Microgreens are the same seeds that are used for full sized herbs, vegetables and greens. Microgreens are simply seedlings that are harvested before they develop into larger plants. Commonly grown varieties of Microgreens include: Amaranth, Arugula, Beets, Basil, Cabbage, Celery, Chard, Chervil, Cilantro, Cress, Fennel, Kale, Mustard, Parsley, Radish, and Sorrel. Several varieties can be mixed together to create combinations of tastes, textures and colors.

Microgreens and related items should be kept in Refrigeration at 38-40 degrees in a closed container. Basil is very sensitive to low temperatures and may turn dark brown or black within a short time of exposure to temps 32 degrees or lower.

Microgreens usually last at least  7-14 or more days if they are refrigerated at the right temperature. Microgreens shelf life will vary depending on a variety of things such as climate, growing method, handling, and packaging.

CSA stands for “community-supported agriculture.” It’s a model of farming, distribution, and marketing that began in Japan in the 1960s. The women who pioneered the model were looking for alternatives to the pesticide-heavy, industrial-scale agriculture that had replaced small, local farms and farming families.   

https://foodrevolution.org/blog/what-is-a-csa/

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