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Microgreens – also known as vegetable confetti or micro herbs – are small, young seedlings of certain edible vegetables and herbs. Rich in flavor and texture, microgreens add a welcome splash of color to a variety of dishes, such as salads, stir-fries, sandwiches and wraps.

 

Most microgreens feature a central stem, two developed “cotyledon” leaves (leaves contained in the seed) and another pair of young “true” leaves. Depending on the variety, microgreens can be consumed within seven to 21 days after germination.

 

Here are some examples of microgreens from different vegetables that can be grown at home and eaten:

 

• Amaranthaceae family: Amaranth, beets, quinoa, spinach and Swiss chard
• Amaryllidaceae family: Garlic, leek and onion
• Apiaceae family: Carrots, celery, dill and fennel
• Asteraceae family: Chicory, endive, lettuce and radicchio
• Brassicaceae family: Arugula, broccoli, cabbage, cauliflower, kale, radish and watercress
• Cucurbitaceae family: Cucumber, melon and squash
• Fabaceae family: Alfalfa

In spite of their size, microgreens are packed with fiber, vitamins, minerals and phytonutrients. Microgreens can have up to 40 times more nutrition than adult plants of the same species.

 

Read More: Microgreens: Small in size but big in nutrition