Microgreens, or "baby greens," are the edible seedlings of vegetables or herbs. When harvested within days of germinating, they are rich in phytonutrients and contain more concentrated flavor than their adult counterparts. In recent years, microgreens have become increasingly popular as a salad topping, offering a fresh and nutritious addition to salads.
Microgreens are an incredibly nutritious food, packed with essential vitamins, minerals, and antioxidants. The nutrient content of microgreens varies depending on the variety and growing conditions, but some common nutrients found in microgreens include Vitamin A, Vitamin C, Vitamin K, folate, and iron. Additionally, some varieties of microgreens are higher in protein than mature vegetables or herbs.
There are many varieties of microgreens available for salads, each with its own unique flavor and nutritional profile. Some common varieties include pea, sunflower, radish, broccoli and arugula. Additionally, herbs such as basil, cilantro, and mint can be used as microgreens.
Microgreens can be used in a variety of dishes and are easy to prepare. The simplest way to prepare microgreens is to rinse them. That’s it! No chopping necessary. Alternatively, microgreens can be blended into dressings or tossed with other vegetables in a salad for added flavor and nutrition.
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