Microgreens
Fresh, nutrient-rich and full of flavor – microgreens bring healthy power and modern freshness to the plate.
Microgreens are vegetable or herb sprouts harvested at an early stage of growth. They are veritable vitamin powerhouses, packed with minerals, nutrients, and antioxidants. But more than that: they are not only healthy but also boast an intense flavor. Whether subtly spicy, fresh, nutty, or hot – microgreens enhance any kitchen!
The variety of sprouts is matched only by their versatility: whether in soups, salads, smoothies, or as a tasty side dish – these colorful sprouts enrich traditional dishes as well as modern, sophisticated cuisine! Radishes, broccoli, peas, sunflowers, arugula, coriander, and cabbage are considered particularly popular and productive.
Microgreens are young, edible vegetable or herb sprouts that are typically harvested after 7–21 days. They have an intense flavor and are rich in nutrients, vitamins, and antioxidants. They add color and freshness to any dish. There are up to 50 different varieties that can be grown as microgreens.
Microgreens often contain higher amounts of vitamins, antioxidants, and minerals than sprouts. They have a more pronounced aroma and offer a greater variety of flavors. Microgreens stay fresh longer after harvesting, while sprouts spoil quickly. Microgreens are cultivated on a substrate mat, unlike sprouts which are grown in a glass jar.
Yes, the nutrient density is significantly higher. Studies show that, depending on the variety, they can contain up to 40 times more vitamins and minerals than their fully grown counterparts.
They are best eaten raw to preserve the vitamins. They are ideal for salads, bowls, as a topping on soups, or simply on buttered bread.
Radishes, broccoli, daikon radish, and peas are particularly easy to grow. They grow quickly and are undemanding.
Microgreens are especially popular in the food service industry because they add more flavor and freshness to dishes and are rich in vitamins and phytochemicals. They offer great results with minimal effort – whether as a garnish or a nutritious ingredient. The price per serving is low, and local production is a sustainable alternative to imported goods.
