Why The World Loves Microgreens
A for Amaranth, B for Beet, C for Cauliflower, D for Dill. And so goes the list. List of what? Tiny greens, baby vegetable plants, leafy salad shoots, that are harvested very early (7–21 days after germination) and are about 1—3 inches tall. And right now they are all the rage.
Called the new superfood, they are rich in flavour, make a fine garnish and pack a nutritional punch. Most varieties are rich in potassium, iron, zinc, magnesium and copper. They are a great source of polyphenols and other antioxidants.
Like mature vegetables, they are linked to a lower risk of many diseases: heart disease to triglycerides and “bad” LDL cholesterols, Alzheimer’s disease, diabetes and even certain cancers. What’s more, microgreens are said to contain a higher concentration of nutrients and vitamins (Vitamin D, calcium, and iron) compared to mature plants.
Because you can grow microgreens indoors, you reduce the risk of getting exposed to harmful chemicals and pesticides found in vegetables. Microgreens have become a good alternative to sprouts, used in salad, in stir-fries, sandwiches and rice bowls.