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Microgreens are harvested at a seedling stage just before or as the true leaf starts to emerge. Their taste tends to replicate the full grown crop and is always a good substitute when you forget to add some green to your plate. They come in many shapes, sizes and colors which make them attractive for anyone to try.
Micros are traditionally grown in an indoor setting and use significantly less inputs (water, soil, nutrients, etc.) than their full grown counterparts. Grow time is around 2 weeks for vegetables and 3 weeks for herbs. Grow mediums are commonly hemp, soil and coco coir.
Their shelf life is around 1-2 weeks and are best kept refrigerated in an air tight container. They are packed with nutrients (potassium, copper, zinc, magnesium, iron, etc.), antioxidants, minerals and polyphenols that allow us to stay happy and healthy.
These common names you see are actually different stages of the crops growth cycle.
Sprouts: Sprouts are the first stage of growth once it comes out of the seed husk. This stage of growth does not require a medium or light, just some water, darkness and a cozy temp. The crop can be eaten at this stage however we tend to see more health risks since you are eating the root and bacteria can form in the warmer conditions they are grown in.
Microgreens: The second stage of growth once the crop is in a growing medium is the Microgreen phase. Roots have established and two baby leaves, called cotyledons, emerge from the stem. This is when the crop is most nutritious and packed with the most flavor and color. Crops grow about 6 in. tall and are traditionally ready to be harvested in a few weeks.
Baby Greens: The third stage is when the true leaves emerge and you can make out the distinct characteristics of the mature plant. Some crops are harvested at this stage however they tend to get a more bitter taste and are tougher to eat.
Next comes the mature plant and the actual flower or fruit which we all know and love.
Most vegetables and herbs can be grown as a Microgreen since we learned that this is just a phase of the plants growth cycle. Whether the crop tastes good at this stage is another story.
Some of the common fruits and vegetables grown as Microgreens include: Broccoli, Radish, Kale, Peas, Sunflower, Cabbage, Beets, Swiss Chard, Mustard, Arugula, Cantaloupe, Nasturtium, Carrots, Onion, Kohlrabi and more.
Some common micro herb varieties include: Basil, Cilantro, Parsley, Dill, Fennel, Anise, Scallion and more.
Most Microgreens tend to taste like their full grown counter part. They have a variety of flavor ranging from mild to spicy. Microgreens are a good opportunity to try some new crops and get some new flavors on your plate.
The good thing about Microgreens is that there is really no wrong way to use them!
You can...
- Eat them right out of the container
- Garnish your favorite meal with some new color and flavor
- Replace condiments on your sandwiches and wraps
- Add to smoothies, charcuterie boards, soups, pastas, salads, pizzas, dips and more.
They make a great addition on any dish. You can really change the flavor profile or add some kick to your go-to recipes. You can even blend or juice certain varieties.
Follow our Instagram for recipe ideas and to see how our customers like to use them.
Individuals can find fresh microgreens stocked weekly at the following local markets:
Sage's Apples in Chardon, Ohio
Eddy Fruit Farm in Chesterland, Ohio
Harvest Bell Farm in Newbury, Ohio (reopens July 2024)
and The Ox Shoppe in Thompson, Ohio
Or come see us at the Geauga Fresh Farmers' Market from 10 AM until 1 PM on the following dates: 1/13, 1/27, 2/10, 2/24, 3/9 & 3/23
For restaurants/bulk orders or custom requests, please fill out this form.
Of course! We love sharing the greatness of Microgreens.
For restaurants and chefs: If you are interested in working with us, we always provide samples so you can see what works best with your menu. Please fill out this contact form and let us know which varieties you would like to try.
