Microgreens – Beauty, Flavor and Nutrition in a Tiny Package
Integrity recently assisted in procuring funding for Farmer Paul Etheridge, an organic farmer who specializes in curriculum programs for children around growing healthy food, to implement a ‘microgreens’ program at two central Ohio early-childhood facilities. The goal of this ‘farm to table’ program was to give young children the opportunity to plant, grow, harvest and eat beautiful, healthy greens during the colder winter months.
Microgreens are tiny vegetables about 1-3” long, including the stem and leaves. They are smaller than ‘baby greens’, but are allowed a longer growing period than ‘sprouts’. Average growing time for most microgreens is anywhere from 10 days to 4 weeks from seeding to harvest. The usual method for growing microgreens indoors is to plant the seeds in a soil-less planting medium in flat plastic trays, put the trays under grow lights, and add water! The plants are allowed to develop until the greens have one pair of very small true leaves, and are then harvested by cutting just above the soil line.
Many different vegetables can be grown as microgreens, including red cabbage, cilantro, garnet amaranth, daikon radish, arugula, beets, and kale. Microgreens contain high levels of beta-carotene, as well as vitamin C, E, K, and other valuable nutrients. Their delicate texture and distinctive flavor make them a great choice for garnishing salads, soups, and sandwiches. Watch for microgreens at local farmer’s markets, or have fun growing your own at home!
This entry was posted on Monday, April 28th, 2014 at 12:34 pm
You can follow any responses to this entry through the RSS 2.0 feed.