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Micro Greens are a new thing for many, but they are fast becoming popular in the gourmet food world. Micro greens are basically seedlings of plants. They are not the same thing as sprouts. They have a higher degree of nutrients and vitamins than adult plants. They are great for garnishing salads, sandwiches, soups, stir fry or using as a substitute for lettuce. They are often used to add a bit of zing to a dish.
The micro green we grow here are a mix of Mizuna, Cabbage, Kale, and Kohlrabi. They are meant to be eaten at their very baby stages. Our micro greens are cut fresh and packaged in plastic containers for storage.
How do I store my micro-greens?
Be sure to store them in the refrigerator. It is also a good idea to put the plastic container in a plastic bag so that they do not dehydrate. If they are kept cold and without too much air circulating around them, they should keep for some time. You can also use a damp paper towel (not dripping water just damp) to lay over the top of the greens to help with dehydration.
Be sure to wash your micro greens before eating them. They should not be stored wet so we pack them dry. But there may be a small amount of dirt on them so be sure to wash before eating.
How do you eat micro greens?
You can use them on sandwiches instead of lettuce, in wraps, in salads to add an additional flavor, on top of soups as a garnish, on top of stir fry like Pad Thai.
