Intense flavor, vibrant colors, and off the chart nutritional values are quickly making micro greens the next big thing on the food scene. At a fraction of the size, micro greens can contain up to 4 times the nutrients of their full grown counterparts. These tiny wonders are harvested at the peak of their development, usually around two weeks. A few of the basic varieties include: kale, green daikon radish, arugula, beets, red cabbage, kohlrabi, in addition to some micro herbs.
There seems to be a micro green match for every dish.
Don’t call them sprouts.
While they bear some resemblance to sprouts, they are quite different. Sprouts have gotten a bad rap in the last year or so due to their link to food born illnesses like E. Coli and Salmonella. Sprouts are seeds that are grown entirely in water, and the damp, warm, humid conditions can make it a favorable climate for bacteria. Micro greens on the other hand, are planted and grown in soil, with low humidity and proper air circulation, making the environment much less favorable to bacteria.
Stay big green.
Don’t throw away your spinach salad mix just yet. Micro greens are awesome, but they lack the fiber of larger greens and don’t always leave you feeling full. Instead, try and add them to some of your existing dishes.
Like one of these.
– Sprinkle a combination of green daikon and red cabbage over a yummy stir fry
– Throw some micro kale into a creamy kale smoothie
– Finish your fish tacos with a sprinkling of micro cilantro
Every once in a while, you’ve got to let the little guy win! –China Moss