What Are Microgreens?

Before we get started, I must stop those of you who thought you may need an ocular exam in order to see our subject today. Cancel that optometrist appointment, there will be no need for glasses: Microgreens are not so tiny that we cannot see them with the naked eye. But what are microgreens? Today, we’ll take a closer look at microgreens.

What are microgreens?

Microgreens are young, tender greens that are harvested at an early stage of growth, typically when the first set of true leaves has developed. These tiny, flavorful plants are often used as a garnish, salad ingredient, or to add a burst of color and nutrients to various dishes. Extremely nutritious, these greens are a heartening, vitamin-rich addition to your dinner plate. 

There are many different types of microgreens, such as broccoli, beet, radish, arugula, cabbage, cilantro, mustard—the list goes on and on. Essentially, they’re just the very small, very young versions of all those different plants. And each variety of microgreen tastes a little like the mature version of the plant you know and love. 

How do you eat microgreens? What are microgreens used for?

When it comes to how to eat microgreens, it’s hard to go wrong. One of the best aspects of microgreens is their versatility. You can add them to salads, sandwiches, sushi rolls, or use them as a delicious garnish on top of soups or stews or eggs. A handful not only enhances the visual appeal of the dish, but also adds flavor and nutrition. Some people even blend microgreens into their morning power-smoothie, as microgreens’ mild to slightly peppery flavor can complement the sweetness of fruits. Plus, they’d be great in a haunted house setting, as a “reach into the box to feel swamp monster hair” type attraction.

How to store microgreens correctly?

Storing microgreens properly is essential to preserve their freshness and nutritional value. After harvesting or purchasing, start by gently patting the microgreens dry with a paper towel to remove excess moisture. Refrigerate them in a dedicated container, ideally one with small holes or ventilation, in the vegetable crisper drawer. That will help ensure they aren’t too moist but also don’t dry out. Aim to use microgreens within a few days, or else, let’s face it, you’ll be eating micro-greys or micro-browns!

About the Author

Joe Rumrill

Joe Rumrill is a fictional one-eyed spinach-loving sailor created in 1929 by E.C Se- Wait, no, that's not right... Joe Rumrill is a stand up comedian and writer currently based in Los Angeles. His favorite thing about food is a close tie between the taste and the nutrients one gets from it. His least favorite thing about it is the "gritty, dirt-like quality some food has", but he's most likely referring to the time in third grade he was dared to eat playground sand.

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