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What are Microgreens and How Can I Use Them?


Microgreens are vegetable greens (not to be confused with sprouts) harvested just after the cotyledon leaves have fully developed (and possibly with one set of true leaves). They are mostly used by people focused on nutrition, however, they can also be used as both a visual and flavor component in fine dining. Chefs use colorful microgreens to enhance the attractiveness and taste of their dishes with distinct delicate textures and unique flavors, such as sweet, tangy and spicy. Microgreens are smaller than “baby greens” (e.g. spinach, kale, arugula, radicchio), but harvested later than sprouts (e.g. broccoli, mung bean, soy bean, wheat, and sunflower). Among upscale grocers, they are now considered a specialty genre of greens. Microgreens are great for garnishing salads, soups, sandwiches, pizza, burgers, steaks, tacos, etc. They can also be juiced or used in smoothies to add some additional flavor and nutrition. How you use them is only limited by your own imagination.
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