Microgreen
Microgreen
Microgreen (pronunciation: /ˈmaɪkroʊˌɡriːn/) is a term used to describe tiny, edible greens grown from the seeds of vegetables and herbs. They are smaller than baby greens and harvested later than sprouts. The term is believed to have originated in the late 20th century, although the exact etymology is unclear.
Microgreens are used both as a visual and flavor component primarily in fine dining restaurants. They have intense aromatic flavors and concentrated nutrient content and come in a variety of colors and textures. Microgreens are also considered a specialty genre of greens that are good for garnishing salads, soups, plates, and sandwiches.
Cultivation
Microgreens begin as germinated seeds that are grown in soil or a soil substitute. They require sunlight for photosynthesis, adequate water and nutrients to grow and develop. Microgreens are usually harvested when there are four or more leaves. Cut just above the soil line, they are washed and can be used immediately or refrigerated for later use.
Varieties
There are many varieties of microgreens, some of the most popular include arugula, basil, beets, kale, and radish. Each variety has its own unique taste and can be used in a variety of dishes.
Nutritional Value
Microgreens are packed with nutrients. While their nutrient contents vary slightly, most varieties tend to be rich in potassium, iron, zinc, magnesium and copper. Microgreens are also a great source of beneficial plant compounds like antioxidants.
See Also
References
External links
- Medical encyclopedia article on Microgreen
- Wikipedia's article - Microgreen
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