Why Microgreens /sprouting are the Ultimate Superfood

Microgreens and sprouting offer a concentrated source of nutrients, high in vitamins, minerals, and antioxidants compared to mature vegetables, easy to grow at home, adding flavor and texture to meals; consuming the most nutrient-dense part of a plant early on.

Microgreens/Baby Leaf/Sprouting seeds

 Sprouts start as dry beans and seeds. They are sprouted by soaking in water, then draining, and then allowing to grow. Once wet, they draw on their stored nutrients and begin to grow. Being young, most sprouts are sweet and tender and provide interesting textures, being crunchy rather than fibrous like older plants. Many different sprouts are available and they are often sold in combination packs.

Microgreens can be grown at home on your kitchen counter; they have an intense flavor and high nutritional value that exceeds that of sprouts and baby greens. Being harvested so early in their growth cycle, they create very tender, flavorful stems and leaves, which are superb in salads, on hors d'oeuvres, on sandwiches, or as a powerful additive garnish. 

 Microgreens are used as accents on appetizers, sandwiches, salads, main courses and even desserts. Their tender texture, fresh flavor and visual appeal have contributed to their growing popularity in restaurants and gourmet cuisine. The delicate microgreens of different vegetables can be combined to make beautiful and tasty mixes that have a myriad of uses in the kitchen.

Baby leaf greens are more mature than microgreens and have a more developed first true leaf. Baby leaf greens can be harvested at 2"-6" depending on variety. When the true leaves are well formed and still tender, some kinds can be harvested above the seed leaves. This offers the opportunity for further re-growth and subsequent harvests. Others are harvested roots and all. Baby leaf vegetables are excellent additions to salad mixes, braising mixes, soups, sushi and sashimi.

Both microgreens and baby leaf vegetables are great choices for edible garnishes.

Many Microgreens can be easily grown from seed and be ready to eat within a week. Microgreens are grown in a raised bed or shallow container with a well-drained soil mixture. Plant 4-6 seeds per square inch. Microgreens are harvested 5-10 days after germination and when the first true leaves begin to develop. Microgreens are clipped close to the soil level and are 1" to 2" tall.

• Nutritional Density:
  When a seed germinates and starts to grow its first leaves (cotyledons), it concentrates a high amount of nutrients to support initial growth, making microgreens particularly rich in vitamins, minerals, and enzymes. 
• Diverse Flavor Profile:
  Different types of seeds produce unique flavors when sprouted or grown as microgreens, adding variety to dishes. 
• Easy to Grow:
  Both microgreens and sprouts can be grown indoors with minimal space using simple methods like trays or jars, making them accessible for home growers. 
• Quick Harvest:
  Unlike full-grown vegetables, microgreens can be harvested within a week or two, providing a fast way to incorporate fresh greens into your diet. 

Comparison of Microgreens and Sprouts:

Growth Stage:
While both come from germinating seeds, microgreens are harvested when the first true leaves develop (cotyledons), whereas sprouts are typically eaten before the leaf stage, often just the germinated seed itself.

• Growing Medium:
  Microgreens are usually grown in soil or a growing medium with light exposure, while sprouts are often grown in water only. 

Potential benefits of eating microgreens and sprouts:

• Improved Digestion:
  Sprouting can increase the digestibility of grains and legumes by breaking down complex carbohydrates. 
• Antioxidant Power:
  Microgreens are often packed with antioxidants due to their high nutrient content. 

Enhanced Nutrient Absorption:
The early growth stage of microgreens can make certain vitamins and minerals more readily absorbed by the body.