Microgreens  are edible seedlings from various vegetable and herb plants that take around 10-21 days to harvest, depending on the variety that is grown. Microgreens gained popularity in the 1980s in San Francisco, California, and are known for their savory and pungent taste profile.

​

In the past, microgreens were used only as a garnish, but today many chefs are using microgreens as a showcased ingredient in culinary dishes around the world. Microgreens can be added to dishes like Micro Broccoli and Cheese Soufflés, Ricotta and Amaranth Agnolotti, Lamb Kefta with micro onions, Grilled Buckwheat, Specked Pea and apricot salad, Red Veined Sorrel with Meyer Lemon Petit Four-just to name a few.

 

Standing only one to three inches in height, microgreens also pack a nutritional punch that rivals mature vegetables as they are arguably one of the most nutrient-rich foods we can eat!