What Are Microgreens?
Microgreens are vegetable greens (not to be confused with sprouts) harvested just after the cotyledon leaves have fully developed (and possibly with one set of true leaves).
They are mostly used by people focused on nutrition; however, they can also be used as both a visual and flavor component in fine dining. Chefs use colorful microgreens to enhance the attractiveness and taste of their dishes with distinct delicate textures and unique flavors, such as sweet, tangy and spicy.
Microgreens are smaller than “baby greens” (e.g. spinach, kale, arugula, radicchio), but harvested later than sprouts (e.g. broccoli, mung bean, soybean, wheat, and sunflower). Among upscale grocers, they are now considered a specialty genre of greens.
Microgreens are great for garnishing salads, soups, sandwiches, pizza, burgers, steaks, tacos, etc. They can also be juiced or used in smoothies to add some additional flavor and nutrition. How you use them is only limited by your own imagination.
Sprouts vs Microgreens vs Baby Greens
Sprouts
Sprouts are germinated seeds, otherwise seen as the first growth of a plant. When a seed is planted, the initial growth, or sprout, is what is harvested in this case. Since a spout is the initial growth stage, they are harvested in less than a week. The sprout includes the developing root system that is also eaten with the stem.
Instead of allowing the seeds to develop in a medium (soil) and get established as a plant, these seeds are grown in various types of containers and maintained moist and at room temperature until they germinate.
Sprouts are then eaten immediately after germination - They have grown in popularity because of their nutritional content. They are frequently somewhat opaque and have a crunchy feel.
The formation of a seed’s roots and the emergence of its primary leaves, known as cotyledons, occur during the second stage of a seed’s development when it is cultivated in a medium (soil or another substance).
Microgreens
Microgreens are what a sprout becomes if left growing for at least one week more. Microgreens have one stem, a larger root system compared to sprouts. Microgreens will have small leaves.
Unlike sprouts, the roots and bottom part of the stem of microgreens are not harvested. Instead, they are cut off the mid stem, and are usually thin, hairless, pale, with a soft stem and few small leaves.
Microgreens are only allowed to develop in the soil for a week or two before being harvested.
With the extra benefit of trace minerals that are drawn up from the soil they are grown in, they offer all the health benefits of sprouts.
At this point, they resemble a salad green considerably more than a crunchy sprout in terms of texture, look, and flavor. Given enough time and room, the seed would ultimately reach the baby green stage if permitted to keep growing past the true leaf stage.
Baby Greens
Baby greens are “older” plants than sprout and microgreens but are still far from being totally developed. Virtually the same as microgreens— just left to grow a little longer.
Most microgreens are harvested within 2 weeks after germination while baby greens roughly after 3 to 5 (but, be careful, every plant is different and there is not a strict rule, this is just generic guidance). Typically, a baby green is a small leafy plant, harvested before it is full-grown. They are famous for salads and other dishes where bulkier versions just don’t make the cut.
These tender leaves are frequently seen in salad mixes referred to as mesclun or spring mix. They retain some of the nutritional content and taste intensity of microgreens, but they are less flavorful and the leaves are softer than those from a fully developed head of lettuce.