Vitamin content is increased 20 times in the sprouting stage.
Micros are cut when needed.
No sprays or GMOs are used.
WHAT ARE MICROGREENS
and why should
You’ve seen these little greens formally known as microgreens stylishly topping your meal as garnishes or dressed in vinaigrette as a salad.
But what exactly are microgreens, other than the obvious fact that they are very small in size?
Microgreens are essentially seedlings of edible vegetables and herbs, and while they’re hugely popular now, seemingly available in every café and restaurant, microgreens have actually been
incorporated into the dishes of many chefs as early as the ‘80s.
WHERE TO USE THEM
Chefs use microgreens to improve a dish’s look, taste, and smell.
Microgreens pack of punch in flavor, featuring complex and intense flavor profiles. They can also provide a nice textural contrast. Add a few microgreens to a dish, and your food can go a long way.
WHY USE MICROGREENS?
Most micros are edible within a week of planting.
You can eat them freshly cut.
What tastes better than a just cut green? Use in salads and sandwiches, add to juices and smoothies, or to your cooking when you want added flavor.
Higher enzyme count
Micros contain 100 times more enzymes than fresh fruits and vegetables!
Increased essential fatty acids and fibre
Micros are a great source of both fatty acids and fibre, both of which
are increased during sprouting.
Increased bio-availability of minerals and protein
When the seed starts to sprout, minerals such as calcium and magnesium bind to protein in the seed, making the minerals and protein available and usuable in your body.