Since I have been growing microgreens commercially, I have seen their popularity take off. Countless fine restaurants have added them to their menus, and customers have started seeking them out at farmers’ markets and specialty grocers.
Microgreens are the edible leaves of herbs and vegetables harvested at the earliest stage of plant life. People love their fresh, vibrant flavors, colors, and textures. Although they are undeniably beautiful on the plate, microgreens are more than a garnish. They also are a nutritious ingredient. University of Maryland and U.S. Department of Agriculture researchers studied nutrient levels in microgreens and found that they contain four to 40 times more nutrients than their mature counterparts.
You may not find microgreens at your local supermarket just yet. Fortunately, you can grow a crop of fresh, organic greens easily at home on your windowsill in under two weeks. Here’s how to do it.
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