I am thinking about them right now in the colder months because they grow so easily inside. Microgreens are defined as the edible, immature greens that are harvested about two weeks after germination. Little pea shoots, the tiny leaves and stems from broccoli, kale, amaranth, red cabbage, and sunflowers; these are a few of the more common types of microgreens.
The Uses for Microgreens
They can be used in a myriad of ways including as a confetti topping on an open-faced sandwich or pizza, tossed as a salad, or as a refreshing accompaniment to any braise. I love including them in cold quinoa or rice salads because the raw crunch adds not only depth but also beauty to the dish. Try them in a wrap or a soup. Mix them into your breakfast smoothie. They are a tasty reminder of summer.
Research done by the USDA has shown that microgreens are many times more concentrated in a wide variety of nutrients than their adult counterparts. Research is still being done on these jewels that pack so much nutritional punch, but in the meantime, eat and enjoy knowing you are eating something good for your health.
Growing your Own Greens
I buy my microgreens at out local co-op store. I love that they are locally grown. However, if you would like to grow your own, it is very easy. Any disposable tray or pie plate will work. Poke a few holes in the bottom for drainage, fill it with moistened potting soil, and sprinkle your chosen seeds per instructions on their packets. Usually you just barely cover the seeds with more soil. Water the soil by misting it with water a couple times a day. You want to keep the soil moist but not wet. Place the tray in your sunniest window or under grow lights. The plants should get about four hours of sunshine each day.
Next time you are building a turkey, vegetable sandwich, include baby pea sprouts instead of that leaf of romaine. You will love it!