Microgreens FAQs
Microgreens are young vegetable greens that are approximately 1 – 3 inches (2.5–7.5 cm) tall. They have an aromatic flavor and concentrated nutrient content and come in a variety of colors and textures. Microgreens are considered baby plants, falling somewhere between a sprout and baby green. Microgreens are more similar to baby greens in that only their stems and leaves are considered edible. However, unlike baby greens, they are much smaller in size and can be sold before being harvested. This means that the plants can be bought whole and cut at home, keeping them alive until they are consumed.
With microgreens, you consume the leaves and the stems. The flavor and nutrients are distributed throughout the entire portion of the plant that is above ground.
Microgreens are the seedlings of edible plants that are picked within 7-14 days post-planting, usually immediately upon germination. These little baby plants are packed with nutrients with one goal in mind: to grow into maturity with large leaves, root systems, and strong stems. Because they never reach maturity, microgreens can contain from 4 to 40 times more nutrients than the mature plants they were meant to grow into. Eat spinach leaves? Microgreens have 2-3.5 times more nutrients than mature spinach leaves! Try microgreens in your next salad in place of spinach!
We are a local urban farm, located on the south side of Louisville, KY near Churchill Downs.
Our microgreens are grown quickly from seeds in optimal light and moisture. In many cases, our microgreens are grown hydroponically in our greenhouse. However, for those plants that are grown in soil, we use ultra-high quality, professional growing soil. We never use any chemicals or fertilizers and grow all of our products naturally.
Microgreens are used in a wide variety of ways. In addition to the added nutritional value, microgreens are added to salads, soups, sandwiches, wraps flatbreads or pizza. They go well with chicken, steak, fish, and pork. Microgreens can be a side to any main dish, an alternative to lettuce, and perfect on burgers or tacos. We have even had clients use them in martinis. The only limit to the use of microgreens is your imagination.
Microgreens and sprouts are the plants but in different stages of the plant’s growth. Sprouts are the first stage of a seed’s development and generally grow without a growing medium (soil), but are sprouted and rinsed in a sprouting tray, jar, or bag. They are usually eaten soon after the seeds germinate. Microgreens typically grow in soil or other growing medium and are the second stage of a plant’s life, where roots establish themselves and the first leaves (called cotyledons) appear. They are harvested at this stage or just as the true leaves (adult stage leaves) emerge. Plants in the microgreen stage are typically at their peak of flavor intensity and nutritional content.
While not all types of microgreens regrow after harvesting, many do and actually can be cut several times. However, doing several cuts usually changes the flavor profile of the microgreen.
The shelf life can vary depending on the type of microgreen, but typically Microgreens last 10-12 days in your refrigerator.
[1] Xiao, Zhenlei, Gene E. Lester, Yaguang Luo and Qin Wang. 2012. “Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens“. Journal of agriculture and food chemistry.
[2] Di Gioia, Francesco and Pietro Santamaria. 2015.”The nutritional properties of microgreens“.
[3] Renna, Massimiliano, Maria Castellino, Beniamino Leoni, Vito Paradiso and Pietro Santamaria. 2018. “Microgreens Production with Low Potassium Content for Patients with Impaired Kidney Function“.
[4] http://www.liveinthenow.com/article/add-monounsaturated-fats-to-unlock-nutrients-from-vegetables
Ebert, A.W. 2012. ” Sprouts, microgreens and edible flowers: the potential for high-value speciality produce in Asia“.
Eric Frankz and Jasmine Richardson. 2009. “Microgreens: A Guide to Growing Nutrient-Packed Greens“.