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Microgreens Pack a Nutritional Punch

Feb 26, 2016

Microgreens are a tiny form of young edible greens produced from vegetable, herb or other seedlings. They range in size from 1″ to 1 ½” long, including the stem and leaves and are ready to eat within two weeks of planting.

Microgreens have been produced in the US since the mid 1990s beginning in Southern California. Initially, there were very few varieties offered. The basic varieties are Arugula, Basil, Beets, Kale, Cilantro and a mixture called Rainbow Mix.

The seeds used to grow microgreens are the same seeds that are used for full sized herbs, vegetables and greens. They are simply seedlings that are harvested before they develop into larger plants.

Microgreens are not the same as sprouts. Seeds for microgreens are planted and grown in soil or a soil substitute such as peat moss or other fibrous materials. Sprouts are germinated in water.

Microgreens have higher concentrations of nutrients than the full-grown versions of the plants. 
Important Facts 

  • Store between 40°-36°F and 90-98% humidity.
  • Keep microgreens away from drafts.
  • Store away from ethylene-producing fruits.

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