The ideal conditions for growing microgreens are room temperature (between 22 and 25 degrees) and relative humidity (between 40 and 60 percent). The seeds are planted close to each other in a growth medium, and the growth of sprouts lasts from 1 to 3 weeks. Microgreens need light for them to growth, which can also be artificial. Microgreens are cut only once, and then the growth medium is discarded. Re-growth (with plants this is possible) is not recommended, since the plant fades away and the amount of nutrients is lower.
The advantages of this production are lower energy consumption, less work force and growth in a controlled environment, meaning production without pesticides and independent from weather (insensitivity to drought, frost, hail and other environmental factors). Plant production is local, which contributes to a positive influence on the environment and health.
Microgreens are very appreciated in haute cuisine, and it is more and more accessible and appreciated in the home environment. The unique taste of tiny plants pamper the taste buds, and their appearance is incredible. Microgreens are excellent sources of nutrients, used as an additive to dishes.
Research published in the Journal of Food Composition and Analysis has shown the leaves of very young lettuce, broccoli and spinach are much richer in vitamins and minerals, including iron, magnesium, zinc, selenium, than the older plants. And research published in the Critical Reviews in Food Science and Nutrition has also shown the young leaves of different vegetable contain a treasure of polyphenols of various types, which seem to be missing in adult plants, and this is exactly what gives them a unique and great taste, convincing even those who dislike vegetables.
Own production of the GLOBALG.A.P. Microgreens. (GGN 4063061430878).
