Why Microgreens?

What are Microgreens?

Microgreens are the young, tender leaves of vegetables and herbs that are harvested before they reach maturity. They're usually grown in soil but can also be grown hydroponically or aeroponically (without soil).

Microgreens can be eaten raw or cooked, although they're best when consumed fresh because their nutritional value declines as they age. Microgreen varieties include arugula, basil, cilantro/coriander, kale and sunflower sprouts--to name just a few!

Health Benefits of Microgreens

Microgreens are a great source of nutrients. They contain high amounts of vitamins A, C and K as well as calcium, iron, magnesium and potassium.

They also have antioxidant properties which help fight free radicals in the body that can cause damage to cells and tissues. This makes them good for heart health as well as boosting immunity against infections such as colds or flu.

Microgreens are also anti-inflammatory so they can help with arthritis pain relief when eaten regularly in small amounts (no more than one tablespoon per day).

Uses of Microgreens

Salads

Smoothies

Sandwiches

Garnishes for soups, stews and casseroles (think: microgreens on top of a bowl of soup)

Baking (they're great for adding color to baked goods!).

Please email us and share some of your favorite microgreen receipes for us to inclue on our website!