Microgreen facts for kids
Microgreens are tiny vegetable greens. They are picked when they have just grown their first tiny leaves (called cotyledons) and usually one set of very small regular leaves. They are not the same as sprouts or older "baby greens." Microgreens are used to make food taste sweeter or spicier. They also add good stuff for your body, make food look pretty, and give it a great feel.
Microgreens are smaller than baby greens because they are picked very soon after they start growing. Baby greens are picked when the plant has grown more leaves. In fancy grocery stores, microgreens are seen as a special type of green vegetable. They are great for decorating salads, soups, sandwiches, and other dishes. You can also use them as a main vegetable in some recipes for extra flavor and nutrition. Some recipes use them just for decoration, while others make them the main part of the meal. For example, you can add garlic pea shoots to soup or use radish microgreens instead of cabbage in coleslaw. As microgreens become more popular for their strong flavor and healthy benefits, chefs and cooks are finding new ways to use them.
These young, edible greens come from many kinds of vegetables, herbs, or other plants. They are usually about 1 to 3 inches (2.5 to 7.5 cm) long, including the stem and leaves. When they are picked, the stem is cut just above the soil. Microgreens have fully grown first tiny leaves and usually one pair of very small, partly grown regular leaves.
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History of Microgreens
Microgreens first appeared on restaurant menus in San Francisco in the 1980s. In Southern California, people started growing microgreens in the mid-1990s. At first, only a few types were available. These included arugula, basil, beets, kale, and cilantro. There was also a colorful mix called "Rainbow Mix."
From California, microgreens spread across the United States. Now, they are grown in most areas, and many more types are available. Today, the microgreen business in the U.S. includes many seed companies and growers.
What Microgreens Look Like
Microgreens have three main parts: a central stem, one or two tiny first leaves (cotyledons), and usually the first pair of very young regular leaves. Their size depends on the type of plant. They are typically about 1 to 1.5 inches (2.5 to 3.8 cm) long in total. If a plant grows bigger than this, it is usually called a "petite green" instead of a microgreen.
Fast-growing microgreens, like many types of cabbage or broccoli, take about 10 to 14 days to grow from seed to harvest. Slower-growing microgreens, such as beets, chard, and many herbs, might take 16 to 25 days to be ready. The terms "baby greens" and "microgreens" are just marketing words. They do not have a special legal meaning.
Sprouts are seeds that have just started to grow. They are usually eaten whole, including the root, seed, and shoot. Sprouts are different because they have legal rules about how they are grown and sold. This is because they have a higher chance of having tiny germs compared to other greens.
How to Grow Microgreens
Microgreens are generally thought to be easy to grow. However, there can be challenges like preventing mold or making sure the plants get the right food and growing material. Many small growers have started selling their microgreens at farmers markets or to restaurants.
For growing a small amount, a shallow plastic container with holes for water to drain out works well. This could be a nursery tray or a used salad box. But for growing many microgreens to sell, special trays are used.
Growing and selling high-quality microgreens for businesses is more work. But it can provide better quality produce in clean, controlled places. This can also give local communities more healthy food options. Special lights are not always needed for growing microgreens at home. But they are needed for growing them indoors for businesses. Microgreens can grow with different kinds of light, like indirect natural light or grow lights. Some light is needed for them to grow enough to be picked.
Different lighting can change how microgreens taste. For example, corn microgreens are sweet when grown in the dark. But they become bitter when exposed to light. This happens because of a process called photosynthesis in the growing plants.
Plants to Avoid Growing as Microgreens
Plants from the Nightshade family, like potatoes, tomatoes, eggplants, and peppers, should not be grown and eaten as microgreens. This is because their sprouts can contain natural substances that are not good for you. These substances can cause problems with your stomach or nervous system.
Microgreens vs. Sprouts
Sprouts are seeds that have just started to grow. A sprout includes the seed, root, and stem. Microgreens are picked without their roots.
Microgreens have stronger flavors than sprouts. They also come in more shapes, textures, and colors of leaves.
Microgreens are grown in soil or similar materials like peat moss. They need a lot of light, ideally natural sunlight, with low moisture in the air and good air movement. Microgreens are planted with fewer seeds packed together compared to sprouts. Most types take one to two weeks to grow, but some can take four to six weeks. Microgreens are ready to pick when their first tiny leaves are fully open. They are usually cut with scissors just above the soil, leaving the roots behind. Some growers sell them still growing in their trays so you can cut them later. Once these trays of microgreens are taken from their growing place, they need to be used quickly. Otherwise, they will grow too long and lose their color and flavor.
Sprout seeds are soaked in water, usually for about eight hours, then drained. Many seeds are placed close together inside special sprouting equipment or closed containers. The seeds grow quickly because of the high moisture and humidity inside. Seeds can also be sprouted in cloth bags that are soaked in water many times. Sprouts grow in dark or very low light. After a few days of soaking and rinsing (several times a day to keep them fresh), they are ready to eat.
The conditions that are best for growing microgreens do not encourage the growth of harmful germs. These growing methods would not work for making sprouts.
However, there might be more chances for food safety problems with microgreens. This is happening because many microgreens are now grown indoors. Sometimes, too many seeds are planted too close together, there isn't enough light, or the air doesn't move well. Most often, it's because growers don't follow good farming and manufacturing rules for food safety.
Storing and Moving Microgreens
Microgreens can stay fresh for a long time if they are stored and packaged correctly. Scientists are still studying the best ways to store and move them. Microgreens sold in stores are often put in plastic containers. These containers might not have the right balance of air for the greens to breathe. This is why microgreens are usually sold already cut and packaged in containers that don't let air in. When freshly cut, microgreens can stay fresh for several weeks. Some growers add a special material to the bottom of the container to help keep them fresh longer.
Controlling moisture and temperature are the two most important things for keeping packaged microgreens fresh. After picking, microgreens should be kept as cool as possible without harming them. They should be stored in a clean, cold place at 4°C (39°F) or less. This helps stop tiny germs from growing. A thermometer should be in the cold storage area and checked often.
Microgreens should also be stored carefully to prevent damage. Stacking too many containers or bags on top of each other can crush the greens at the bottom. This makes them spoil faster. How long microgreens stay fresh depends on the type, but most will last about 5 to 10 days if handled and stored properly.
The careful way microgreens are grown and stored needs to continue when they are moved to stores. Microgreens must be moved in refrigerated trucks to lower the risk of germs growing. Even though customers need to follow basic food safety rules at home, growers should tell them how to handle and store the product when they can. Using the best practices can help growers succeed in their business.
Scientists found that buckwheat microgreens packaged in certain films stayed fresher longer. This study was published in 2013.
Scientists are also using LED lights to see how different colors of light affect microgreens. One study looked at how short bursts of blue light changed the healthy compounds in broccoli microgreens. The study found that short blue light exposure increased important healthy compounds in the microgreens.
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See also
In Spanish: Microverde para niños
