Microgreens are the lead stem and first embryonic leaf (cotyledon) of many edible plants
There are microgreen vegetables, flowers and herbs. They are grown in whichever medium they require (soil, coir, grow mats or just water) and are harvested when the flavours and characteristics are matured. They are normally ready to eat within two weeks of being sown.
Microgreens can contain significantly higher levels of certain nutrients compared to their mature conuterparts.
Not only do microgreens grow and harvest faster than their vegetable, flower or herb counterpart but they are also more nutritious. The embryonic leaf harnesses the important sustenance the plant needs to thrive. Therefore digesting microgreens is a fast track and nutritionally dense method in delivering vital enzymes, vitamins and proteins to our bodies with fewer calories. Which means you can eat less food and get more nutrition!
Many varieties of microgreens especially the cruciferous vegetables (broccoli and cabbage family AKA brassicas) contain a group of compounds named glucosinolates. Glucosinolates are released when a plant is chewed. The human body then converts them in to sulforaphane. There is emerging research in the health science world to suggest that sulforaphane can fight against cancer cells and aid optimum cardio vascular health.
A brief instructional video:
Sowing Seeds
