Micro herbs or microgreens are basically grown just like any other plants. But they are harvested just after they’ve grown their first leaves, also called Cotyledon.
Micro herbs have a far more intense flavour than their size would suggest because all the flavour is concentrated into the smaller root. So you don’t need to use much to add a huge burst of fresh, herbal vibrance to your dishes. One study shows that the vitamin and antioxidant levels measured in microgreens were up to 40 times higher than those recorded from more mature leaves.
Microgreens and sprouts are not the same things. They don’t look the same or taste the same. And they are grown differently. They are technically at different parts of the growing cycle. Sprouts grow in water. Microgreens require 70% less water. Sprouts also have a much shorter growing cycle of 2–7 days, whereas microgreens are usually harvested 7–21 days after it shoots up.
Micro herbs are a great way to add some life to your dishes, from fresh salads and sandwiches to stews and soups. They will add a burst of height, color, and texture. Microgreens are used primarily in restaurants serving upscale cuisine. These restaurants place a strong emphasis on both the creative presentation and flavor of their dishes. Microgreens’ delicate, fresh appearance adds beauty and dimension combined with a range of distinct elements.
Microgreens are easy and convenient to grow, as they don’t require much equipment or time. They can be grown year-round, both indoors or outdoors.