Micro greens? You never heard of them?

We at cafe evergreen use organic micro greens in a veriety of our dishes because they are a tiny form of young edible greens produced from vegetable, herb or other plants, with a ton of flavor that can add both beauty and freshness to any plate. Usually less than 1 1/2 inch height and 1/2 inch to 1 inch across the top, micro green are seedlings specifically grown to be harvested at a very young stage of growth. You can think of them as little siblings to the full-size versions of beets, kale, mustard, radish, wasabi and other popular vegetables and herbs.

What’s the advantage of having smaller-than-usual herbs and vegetables?

For one thing, these little micro greens can add excellent flavor and vibrant colors to a number of dishes. Micro greens aren’t some kind of flavorless aesthetic tool – instead; they add flavor notes to whichever dish they’re served with.

Micro greens versus Sprouts

Micro greens differ from sprouts because sprouts are grown only using water, whereas micro greens are grown with soil. Micro greens absorb minerals from the soil as they grow, increasing their nutritional content. Because micro greens undergo more photosynthesis than sprouts, they develop more nutrients. Micro greens are further developed than sprouts and have slightly higher fiber content.

Nutrients and Health Benefits

Turns out micro greens are not just a plain good-for-you food or a healthy garnish on salads and soups. Scientific research now proves that these tiny seedlings harvested and eaten when they are just a few inches tall are a real superfood packed with antioxidants and other health-promoting nutrients. Young edible seedlings are a superb source of vitamin C, vitamin E and vitamin K. Vitamins C + E are antioxidants which help protect your body from the harmful effects of free radicals. Vitamin K regulates clotting of blood and in addition, Vitamin K may also be helpful for bone health: it may reduce bone loss, and decrease risk of bone fractures.