You should be eating microgreens. Here’s why:
Microgreens are one of those chef’s secrets for “beautifying” food. Topping almost any dish with microgreens will bring it together and make it look professional and impressive. They’re just so delicate and beautiful. And even better, they’re healthy and delicious. Microgreens are simply the small shoots of leafy green vegetables, harvested long before they mature into full-sized plants. Some say they are even healthier than their grown-up counterparts because the enzymes which nurture the young plants and the antioxidants that protect them are at their maximum. The flavors of microgreens vary according to variety.
Just a few of the types of microgreens available:
- Arugula (spicy)
- Amaranth (mild)
- Basil (sweet, spicy)
- Beet (sweet, earthy)
- Radish (spicy)
- Mustard (spicy)
- Kale (mild)
- Kohlrabi (mild)
- Mizuna (mild)
- Cabbage (mild)
- Sorrel (tart)
I bought my mix of microgreens from the Chevy Chase Farmer’s Market in Lexington, KY. You’ll find the market every Sunday from 10-2 at 835 Euclid Ave. It’s a brand new, small market and totally worth a visit. If you’d like to try your hand at growing your own microgreens, The Kitchn explains how simple it can be in their article What’s the Deal with Microgreens?.
So get yourself some mircrogreens and start topping everything you eat with them. I’m particularly found of the open-sandwich in the photo. Spread a piece of whole-grain rye bread with hummus and mashed avocado then add a bit of cracked pepper. Top with crumbled feta and a generous handful of microgreens then drizzle with extra-virgin olive oil and squirt with lemon juice just before devouring.
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