Microgreens: Nutritious Crop with Versatile Culinary Uses

Microgreens are young vegetables harvested at an early immature stage of growth, typically 7-14 days after germination. Though tiny in size, microgreens pack a nutritional punch and add vibrant color, texture, and zesty flavors to dishes. Cultivating microgreens requires minimal space yet offers enormous benefits for both home growers and commercial producers.

Varieties of Microgreens
There are countless vegetable and herb varieties suitable for growing as Microgreens. Popular choices include arugula, beet, broccoli, carrot, chard, kale, mustard, radish, and spinach microgreens. Less common but equally nutritious microgreens that can be experimented with include bok choy, cabbage, celery, cilantro, dill, kohlrabi, parsley, pea shoots, and more. Growers can mix and match varieties based on their taste preferences and market demand.

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