Microgreens are vegetables in their seedling stage, when the cotyledon leaves have fully developed and the first true leaves have emerged—more mature than sprouts, but not yet "baby greens." Microgreens are a great source of fiber, essential minerals, vitamins, and antioxidants. In fact, compared to mature vegetables, microgreens can be up to 40% higher in micronutrients—essential for good health and energy production—talk about a superfood! (a super superfood?)
Microgreens may just be the perfect crop. Ready to harvest in mere days, they require little space and virtually no care. Microgreens can be grown outdoors seasonally—in the garden or in a container on a patio, porch, or balcony—or grown indoors year-round—on a sunny windowsill or under a grow light. Sown weekly, they provide a continuous crop, which requires neither fertilizer nor spraying of any kind.
Growing microgreens is a fun learning activity for the whole family. Kids especially love to watch them grow, since they offer almost instant gratification. And although some of these young, tender greens—such as arugula, mustard, watercress, and radish—may have a spicy flavor when sprinkled on salads, sandwiches, and soups, possibly more suited to a mature palate, many—like alfalfa, amaranth, beet, bok choy, kohlrabi, lettuce, pea, broccoli, and sunflower, to name a few—have a mild, sweet flavor that kids enjoy too. But for the extra-picky eater, these nutrient-filled nuggets can be added to smoothies and juices, and no one need be the wiser. There really is no easier, more affordable way to ensure your family gets all the wholesome, healthful benefits of homegrown vegetables than with microgreens.
