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Microgreens: a very good source of fresh vegetables

Micro greens conceived in the mid 1990's are miniature vegetables that are grown to be a bit older than a sproutling.


They are a very good source of fresh vegetables that can be grown all year round requiring very little expertise.

 

Micro greens are gaining fame around the world as a health supplement to full vegetables that can be added to salads, used as a garnish or eaten raw.

 

Growing time for Micro Greens can be from 1-2 weeks (generally not enough time for anything drastic to go wrong) reaching eating stage at about 1 to 2 inches.

Sprouts Vs Micro Greens

Sprouts and micro greens are not to be confused, the primary differences are that micro greens are grown in soil with access to light and then the leafy bits are chopped off and eaten, where as sprouts are grown in water in lowlight or light-less areas as a mass of densely packed seeds and consumed as a mass of undeveloped leaves, stems and roots.

 

In 2011, 52 people died and thousands got sick from consuming organic sprouts in Europe.
The European Food Safety Authority (EFSA) has now warned consumers against eating sprouts or sprouted seeds unless they are thoroughly cooked. Salmonella and Escherichia coli O157:H7 have been the major causes of sprout-associated illness outbreaks.

 

 

The conditions that are ideal for growing microgreens do not encourage the growth of dangerous pathogens. These growing methods would not work for the production of sprouts.

 

If the stem is cut leaving root behind, and it is not produced in water, it is a microgreen, not a sprout. Microgreens that are grown in the brightest light with plenty of space and good ventilation have increased vigor resulting in more color and flavor.