Microgreens are young vegetable greens, harvested just after the cotyledon leaves have developed, and possibly with one set of true leaves. They are typically harvested 7-14 days after germination, depending on the species. Microgreens are known for their various colors, textures, and flavors, ranging from sweet and mild to spicy and tangy, depending on the plant variety. Common microgreen varieties include arugula, radish, basil, beets, broccoli, and kale, among others.

Kale microgreens Miami

Microgreens are considered highly nutritious, often containing higher levels of vitamins, minerals, and antioxidants than their mature plant counterparts. Their nutrient content can vary significantly between different types of microgreens, but many are rich sources of vitamins C, E, K, and beta-carotene.

Due to their concentrated nutrient content and aesthetic appeal, microgreens have gained popularity in the culinary world as a garnish or ingredient in salads, sandwiches, and other dishes. They are also valued for their sustainability, as they can be grown in small spaces, including urban environments, with minimal water and resources.

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