December 30, 2021

Micro greens are very interesting plants, they are neither sprouts nor shrubs, but rather green vegetables harvested shortly after the cotyledon leaves have formed. They are considered small packets filled with high-nutritional value. They initially appeared on chefs' menus in San Francisco in the early 1980s. Micro greens are composed of a central stem, cotyledon leaf or leaves, and frequently the first pair of extremely young genuine leaves.
In this article, we will walk you through lanes of micro greens and narrate to you everything about these tiny green plants.

What are Micro greens?

Micro greens are small vegetable greens that grow to be around 1–3 inches tall (2.5–7.5 cm), depending on the type grown. When the plant reaches beyond this size, it is no longer classified as a micro greens. Fast-growing micro greens, such as many brassicas, have an average crop period of 10–14 days from seeding to harvest. Micro greens that grow slowly, like beets, chard, and many herbs, can take 16-25 days to reach harvest able size. They have a pleasant aroma and a high nutrient content, and they come in a range of colors and textures.


These micro greens are often confused with sprouts, but there are many differences, here's how?

Difference between sprouts and micro greens:


Sprouts are seeds that have fully germinated or have partially germinated. Sprouts have the seed, stem, and root, whereas micro greens are harvested without roots.


Micro greens possess a h4 flavor compared to sprouts and are available in a variety of types, color, and range.

Growing style:

Micro greens are grown in coco peat or other soil-like materials. Micro greens need a lot of light, ideally natural sunshine with low humidity and good air movement. In comparison to sprout processing, micro greens are seeded with a relatively low seed density. Crop times for most types range from one to two weeks, however, others might take up to six weeks. When the cotyledons have fully developed, micro greens are ready to harvest. Typically, scissors are used to cut just above the soil surface, excluding any roots. Some growers offer them while they're still growing, rooted in the trays and ready to cut. Sprout seeds are steeped for eight hours in water and then drained. Inside sprouting equipment or enclosed containers, a high density of seed is placed. Because of the high moisture and humidity levels in the enclosures, the seed germinates quickly. Seeds can also be sprouted in cloth bags drenched in water several times. The sprouting process takes place in dim or very low light environments. The processing is complete after a few days of soaking and repeated rinsing in water (many times a day to avoid rotting), and the sprouts are ready to eat.

Different types of micro greens:

Now that we've learned a little bit about micro greens, we can move on to the fact that there are different types of micro greens. They are broadly categorized as Broccoli, Spinach, Rocket, Beetroot, Mustard, Fennel, Mizuna, and Basil.

Broccoli micro greens:

Micro broccoli has a peppery flavor that is distinct from the full-grown plant and will pack a punch in salads and omelets.

Spinach micro greens:

The mild, nutrient-dense leaves are great for salads, especially when combined with other peppery plants, or thrown into risotto or an omelet.

Rocket micro greens:

Growing peppery micro rocket leaves is an excellent approach to prevent the problem of flea beetles, which can harm adult plants. Use to give salads a peppery kick.

Beetroot micro greens:
Add a pop of color and a subtle, earthy flavor to green salads with red-stemmed leaves. It's also great sprinkled on grilled mackerel.
Mustard micro greens:

Choose frilly and red-leafed kinds for added interest, then sprinkle through stir-fries and other Asian meals for a fiery treat.

Fennel Micro greens:

Micro fennel avoids the tendency of adult plants to bolt while providing all of the aniseed flavors you require. Sprinkle over fish or stir into spaghetti or risotto.

Mizuna micro greens:

Micro mizuna is another fast-growing plant that's great for adding a pop of green and a bit of pepper to salads and Asian cuisines like stir fry.

Basil micro greens:

Micro basil, which has a h4 flavor, is easier to grow than mature basil, which can be susceptible to rot and powdery mildew. It's wonderful sprinkled on top of a tomato and mozzarella salad. Look for the purple variety for added color.

Micro greens are healthy!

Research in the United States compared the nutritional values of 25 distinct micro greens to published data on full-sized leafy vegetables and herbs. Perhaps the most favorable part of micro greens is that they are high in nutrients, vitamins, and other nutritious substances that are useful to your health, making it significantly easier to meet your daily quotas.The nutrient contents in various micro greens ranged. They did, however, have higher levels of vitamin C, vitamin E, and carotenoids (plant chemicals, some of which are used to generate vitamin A and others which help preserve eye health) per gram than mature crops.
So, may these nutritionally "charged" leaves be an easy method to improve daily diet?
Micro greens are unquestionably more nutrient-dense, which means they contain more concentrated quantities of vitamins and minerals. Micro greens, like their larger counterparts, are poor in energy (about 120kJ or 29kcal per 100g based on US data). Micro greens have comparable, often greater, levels of these nutrients than mature greens. As a result, they may lessen the risk of the following diseases:
  • Heart disease: Micro greens are high in polyphenols, an antioxidant class related to a lower risk of heart disease. Micro greens have been shown in animal experiments to reduce triglyceride and "bad" LDL cholesterol levels.
  • Alzheimer's disease: Antioxidant-rich diets, notably those high in polyphenols, may be associated with a lower risk of Alzheimer's disease.
  • Certain types of cancer: Antioxidant-rich fruits and vegetables, particularly those high in polyphenols, may reduce the incidence of different cancers. Micro greens high in polyphenols are likely to have comparable effects.
  • Diabetes: Antioxidants may help lower the type of stress that prevents sugar from entering cells effectively. Fenugreek micro greens appeared to increase cellular sugar absorption by 25–44 percent in lab experiments.


Where to place microgreens in our diet?

Microgreens can also add color, flavor, and texture to any cuisine in addition to adding nutritious value. They can be added to meals in the following ways:

  • To garnish salads, soups, flatbreads, or pizza.
  • To give nutritional value to a drink or smoothie.
  • To add flavor and color to an omelet or frittata. 

Herb micro greens can also be used to spice sweet recipes. For example, a pinch of mint can be sprinkled on a fruit-based mousse or strawberries with yogurt. To summarize in brief, even for city dwellers, micro greens can be a fun and useful way to bring fresh, nutritious produce to meals. They can be a pleasant complement to both sweet and spicy foods, and they may contain more nutrients than their traditional counterparts.


Also in News

Lettuce Tomato Salad
Lettuce Tomato Salad

January 05, 2022

Continue Reading


January 05, 2022

In hydroponics, the plant is grown in water that is nutrient-rich, so the roots don't have to use energy on nutrient extraction and can instead focus on the plant's maturation, which results in budding flowers and fruit.

Continue Reading