Microgreens are simply the first emerging leaves (cotyledons) of germinated vegetable or herb seeds that are typically grown until the first set of true leaves begin to form, when the baby plants are about 1-4 inches tall.  A typical microgreen from germination to harvest would take approximately 7-15 days.  Microgreens are nutrient dense as they are known to have concentrated amounts of vitamins, minerals, and components such as antioxidants, compared to their mature plant form.  Research has shown that microgreens can contain up to 40 times the nutrients of their mature form.  Microgreens also have concentrated flavor and aroma and can be added to an unlimited array of dishes for intensified taste and nutritional value.  Most microgreen growers choose organic non-GMO seeds, organic soil and use organic practices to provide the ultimate heath food option.

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Microgreens are sometimes confused with sprouts.  Sprouts are the sprouted seed of a food plant that includes the root and the seed, and if left to grow a little longer include the stem and the beginning of the formation of the cotyledons.  Sprouts are a popular health food that can be easily grown at home in jars or containers and not grown in soil or other medium.

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Microgreens can also be grown at home and typically are grown in soil or other similar medium, and also can be grown on mesh screens or trays.

 

Commonly grown microgreens:

• Sunflower

• Radish

• Broccoli

• Kale

• Cabbage

• Kohlrabi

• Amaranth

• Mustard

• Beets

• Buckwheat

• Peas

 

If microgreens are left to mature, their aroma, flavor and texture changes, which is why most microgreen growers prefer to harvest at optimal stages.  Some popular microgreens such as peas quickly grow with longer stems and multiple leaves, presenting as shoots instead of a cotyledon form.  Finally, it is preferable to harvest some microgreens after a longer growing cycle for abundant true leaves, such as with cilantro.