They are the cutest
little things, emerging into the world full of optimism and wonder.
As I knelt down beside them I felt a mother's protective instinct kick in.
These microgreens would turn into strong leafy greens. For now, I was happy
they still possessed their innocence.
Harvesting lettuce is the
best because you can munch as you go. The second our farm saw the tiniest
sprouts coming from our newly planted lettuce rows our mouths began to water-
we could not wait for microgreens.
Never heard of these
precious gems? Well, you've come to the right place. A microgreen is
a tiny little sprig that will eventually grow into itself. Veggies such as;
broccoli, arugula, kale, and turnips, all produce microgreens. Do not mistake
these little tykes for sprouts or baby lettuce unless you want to be chopped by
the foodie world. A microgreen is usually no bigger and a couple of inches tall and
sadly, only lasts for about seven to ten days.
Microgreens are noted for
are their exceptional taste. These little buggers pack a flavorful punch!
In addition to this they are twice as nutritious. In fact, it has been
stated that when considering their size they contain more nutrients than
any other fruit or veggie out there. How efficient is that! They are specifically rich
in chlorophyll, amino acids, and protein, all of which help our cells
multiply and boost our immune system. Not sold on them yet? They are
easily digestible, enhancing the bodies daily enzyme groove.
Now comes the inevitable
question. Once you have them- what should you do with them? Well now this is
the best part! They are most often eaten raw and are an astonishing addition to
salads, sandwiches, or as a garnish for meat and fish. Click here for
a wonderful shrimp salad recipe, with microgreens of course.
It is pretty undeniable
that you should try some of these delectable wonders before it is too
late. As flu season descends upon us and we need every fighting cell,
this is the perfect little boost.
