Seasonal Eating in Spring

When the seeds of fruits and vegetables develop tiny roots and their first true leaves start to show, they are considered microgreens. They are in between the growth stages of sprouts and baby greens.

Microgreens are typically harvested within two to three weeks after they have been planted in soil. Any herb or vegetable can be grown to become microgreens, but the most popular ones are cilantro, arugula, radish, basil, beets, broccoli, and kale.

A study conducted by the University of Maryland College of Agriculture and Natural Resources determined that microgreens are more nutrient dense than their mature plant. Some microgreens showed results of up to forty percent more nutrients. Continue reading