“Microgreen” is the universal name for almost any green vegetable or herb that has edible leaves and is harvested at the coteleydon growth stage — the stage when the first set of true leaves sprout. Microgreens can be harvested from many different sources, including kale, arugula, radish, beet, sunflowers, peas, watercress, chard and many herbs like basil, chervil, parsley and chives. The flavor profile of each microgreen depends upon its origination. For example, an arugula microgreen will be a more intense, powerful flavor experience of the spicy variety, similar to arugula.
SO, why should we eat these little things?
Well, the nutritional profile of microgreens varies, again, dependent upon the type of seed it is grown from. For example, leafy greens such as kale and chard are a good source of calcium and iron. The microgreens are easy and fast to grow on your own using organic seeds. This guarantees no use of pesticides while providing you with a quick, tasty, nutritional addition to salads, sandwiches and smoothies!