What are Microgreens
Microgreens are vegetable greens (not to be confused with sprouts or shoots) harvested just after the cotyledon leaves have developed with one set of true leaves. They are used as a visual, flavor and texture enhancement. Microgreens are used to add sweetness and spiciness to foods.
Microgreens are smaller than “baby greens” because they are harvested soon after sprouting, rather than after the plant has matured to produce multiple leaves.
They provide garnishing for salads, soups, sandwiches, and plates. Some recipes use them as a garnish while others use them as a main ingredient.
Edible young greens are produced from various kinds of vegetables, herbs, or other plants. They range in size from 1 to 3 inches (2.5 to 7.6 cm), including the stem and leaves. The stem is cut just above the soil line during harvesting. Microgreens have fully developed cotyledon leaves and usually, one pair of small, partially developed true leaves.
Microgreens are a stage between sprouts and baby greens, to be precise.
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Sprouts are 2 to 5 days old,
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Microgreens are 7 to 14 days old.
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Baby greens are 3 to 4 weeks old,
Microgreens are young vegetable greens range in height from 1-3 inches, or about 2.5 to 7.5 cm.
The history of Microgreens
Microgreens began showing up on chefs' menus as early as the 1980s in San Francisco.
In Southern California, microgreens have been grown since the mid‑90s. Initially, a few varieties were offered; those available were: arugula, basil, beets, kale, cilantro and a colorful mixture of those called a "Rainbow Mix".
Having spread eastward from California, they are now being grown in most areas of the United States, with an increasing number of varieties.
Today, the U.S. industry for microgreens consists of a variety of seed companies and growers.
The structure of Microgreens
Microgreens have three basic parts: a central stem, cotyledon leaf or leaves, and typically, the first pair of very young true leaves. They vary in size depending upon the specific variety grown, with the typical size being 1 to 1.5 in (25 to 38 mm) in total length. When the plant grows beyond this size, it is generally no longer considered a microgreen, instead being called a petite green. The average crop-time for fast-growing microgreens, such as many brassicas, is 10–14 days from seeding to harvest. Slower growing microgreens, such as beets, chard, and many herbs, may take 16–25 days to reach harvestable size. Both baby greens and microgreens lack any legal definition. The terms "baby greens" and "microgreens" are marketing terms used to describe their respective categories. Sprouts are germinated seeds and are typically consumed as an entire plant (root, seed, and shoot), depending on the species.