Microgreens are plants with edible leaves and stems. Microgreens can be grown in small quantities and offer many unique flavor and visual benefits for the home gardener. Microgreens typically can be grown in two to three weeks under ideal conditions, and can be produced in locations ranging from home greenhouses to urban balconies. Many leafy crops, such as kale, lettuce, arugula, Swiss chard, and basil as well as root crops like turnips and radish can all be excellent as microgreens. Sunflowers, peas, onions, carrots and many other crops are also tasty when grown as microgreens. They differ from sprouts because the roots are not eaten.
Microgreens can have a unique place in a meal as a garnish or added to salads, sandwiches, and smoothies. They are eaten raw to maximize flavor and nutrition and because cooking often destroys the small, delicate plants. The first impression of these small greens is often the visual interest they can add to a variety of dishes.
Published by: University of Tennessee Extension
Date Published: February 2017
Link to Resource: https://extension.tennessee.edu/publications/Documents/W346-J.pdf
