Microgreens aren't as exotic as you may assume, despite frequently being used as garnishes in gourmet dishes. You may have a year-round veggie source of these small nutrition bombs on your kitchen counter thanks to their incredibly easy-to-grow nature, low cost, and low upkeep requirements.
What are they?
The first leaves to emerge from the seeds of herbs, vegetables, or flowers are known as microgreens. Although the amount of nutrients in each variety varies slightly, the majority are high in potassium, iron, zinc, magnesium, and copper. They come in some eye-catching varieties like Swiss chard, alfalfa, nasturtium, purple kohlrabi, Sango radish, kale micros, pink radish, and more, and are up to 40 times more nutritious than their fully-grown counterparts. Micro-greens are the healthiest foods available today due to their ideal balance of nutrition and flavour.
How to grow?
They don't need a lot of room. The seeds can be planted in a small container with standard garden soil. Water and natural sunlight are the two most important ingredients for growing microgreens. Place the pot in some daily indirect sunshine. For the best effects, it is essential to manually sprinkle water on the soil.
How to cook and eat?
Microgreens not only improve nutrition but also instantly improve flavour. Microgreens can provide a range of vitamins and minerals to omelettes, sandwiches, and buns, sprucing up breakfast plates. Depending on the kind, microgreens can have a taste that ranges from bland to peppery, mildly acidic, or even harsh. Their flavour is typically thought to be intense and concentrated. Add some pea shoots, arugula microgreens, or garnet amaranth right before making smoothies and juices. All pizzas taste fantastic when you add microgreens for crunch, colour, and zing. A common form of juiced microgreens is wheatgrass.