Microgreens
Microgreens
Microgreens (pronunciation: /ˈmaɪkroʊˌɡriːnz/) are a type of vegetable greens that are harvested just after the cotyledon leaves have developed. They are used as a nutrition supplement, a visual enhancement, and a flavor and texture enhancement in food.
Etymology
The term "microgreens" has been used since the 1990s to refer to seedlings of edible plants such as lettuce, spinach, and herbs that are harvested at an early growth stage, just after the first leaves have sprouted.
Types of Microgreens
There are many types of microgreens, including:
Cultivation
Microgreens are typically grown in a controlled environment, such as a greenhouse, under specific light and temperature conditions. They are usually grown in soil or a soilless medium and are harvested when they are approximately 1–3 inches tall.
Nutritional Value
Microgreens are rich in nutrients, including vitamins A, C, and E, calcium, and phytonutrients. The exact nutritional content can vary depending on the type of microgreen.
Culinary Uses
Microgreens are used in a variety of culinary applications. They can be used as a garnish, added to salads, used in sandwiches, or incorporated into cooked dishes.
Related Terms
External links
- Medical encyclopedia article on Microgreens
- Wikipedia's article - Microgreens
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