Are you wondering how to use microgreens in cooking? Microgreens come from a family of related plant species including spinach, kale, mustard greens, fennel, chard, Swiss chard, and collard greens. Although microgreens look nothing like their relatives, they actually contain the same nutrients as their family members. Microgreens can be eaten directly from the plant or used in salads, juices, breads and sauces.

Technicians harvesting microgreens for nutrient studies and shelf life tests Typically, microgreens are raw vegetable greens (not to be mistaken with cropped or cut vegetables) harvested just before the cotylingon leaves have opened fully (and maybe, even with one set of leaves). Since microgreens have not had any chance to accumulate on the surface of the greens, they are considered safe to consume immediately after harvesting. The fact that the tops of the stems are sterile is an added advantage. Microgreens may be stored in a tightly sealed container in a refrigerator for up to three weeks, but should not be frozen.

How to use micro greens in salads Microgreens that have already sprouted are quite small – about the size of quarter-inch pellets – so using them in salads can be tricky. When you find the greens in a salad, squeeze them between your fingers to extract as much juice as possible. Or, remove and discard the stems and slice the green into fine strips. Place these strips in a small salad bowl along with a handful of chopped, crumbled spinach. Serve the bowl on top of lightly steamed broccoli or peas.

How to use microgreens in baking The best way to enjoy fresh greens is by baking them. When microgreens sprout, they are relatively dry, so using your fingers to extract as much juice as possible is usually the best option. Add the dried blossoms and washed, finely chopped sprouts to a thoroughly baked salad or collard greens.

How to use microgreens in gardening When purchasing a container of microgreen seeds or when making your own, be sure that you purchase a container that has at least 1″ of clear surface area. The reason for this is that it will be necessary to carefully Culturize the seeds and soil mixture on a daily basis so that the nutrients can be dispersed and sustained. Culturing your own vegetables is not a difficult process, but it is imperative that you maintain regular intervals of exposure to the sun, which is when most of the actual gardening work takes place. Sunlight is essential for microgreens in order to activate their growth.

How to use microgreens in cooking The key to enjoying fresh, vibrant vegetables like the ones in this recipe is to regularly expose them to direct sunlight. Harvested seeds should always be kept in an airtight container in a cool, dark place. This will ensure that the microgreens have the greatest opportunity to burst with incredible flavor. This recipe calls for sun-dried tomatoes, but dried habanero or red pepper can be used instead. Either way, be sure to keep the seeds moist so they’ll germinate and begin to grow.

How to use microgreens in cooking To enjoy a delicious salad, prepare your microgreen vegetables with their dried blossoms and cut off any tough ends. Lightly cover the seeds with a thin layer of leaves, keeping the top slightly open to air. Then, add a generous serving of chopped tomatoes, chopped onions, sliced chard, shredded carrots and/or romaine lettuce. To serve, toss in some loosely packed shredded cheddar cheese. Make sure to serve the salad on a bed of raw greens to ensure that it stays fresh and crisp for the best results.

How to use microgreens in cooking There are no special directions on how to use microgreens in cooking. They’re great in salads and other side dishes because they’re dense enough to retain moisture, which makes them mild and delicious. In addition, they grow quickly, so harvesting seedless sprouts is an inexpensive way to spruce up a weekly meal without investing in new plants. If you enjoy a hearty salad or hearty stew, planting a few leaves of these greens in a garden this summer will provide you with tasty, colorful produce for the meals you create. And, if you have trouble growing microgreens, you can purchase sprouted seeds from a local nursery or grow your own sprouted microgreens in a jar of your own home compost.