Dubbed one of 2008′s culinary buzzwords, micro greens are rooting their flavorful way into the hearts of culinary chefs and people who enjoy a healthy lifestyle alike. Micro greens are miniature versions of vegetables like kale, mustard greens, and arugula that are sometimes combined with tiny versions of herbs or fruit to produce a petite flavor punch for your palate. Many famous restaurants have been using them since their inception in mid-1990 as a flavorful garnish to entrées, main courses, and even desserts. They are also easy to grow in a sunny, indoor environment for use as an additional dimension to a salad or as a garnish.
Micro greens are a convenient raw food to have on hand, although as a smaller version of a larger vegetable they should not be considered a sole nutrient source, but rather an addition or enhancement. I use them in our home in salads, as a garnish for main dishes, and I’ve even snuck them into a few smoothies (don’t tell my daughters or my husband!). I grow them in a window planter in the kitchen, and just snip, rinse and add to whatever I am making when they are about two inches tall. In our area, the seeds are sold through Sprouts and Central Market, but I have seen them online as well (with more varieties). Micro greens are a fun, fancy and easy addition to most meals, and there’s nothing like adding a spicy kick to a salad with the spicy seed blend or an herbal, italian feel with a basil blend as the mood strikes you.
For more information about Micro greens you can visit Fresh Origins.