Microgreens!
We all know we should get more greens and vegetables in our diets – they’re uber good for us and loaded with all kinds of things that do a body good. But did you know that some vegetables are better than others? Not only for nutrients and healthy stuff but for flavors and visual appeal as well. Enter microgreens.
One of the easiest ways to impart flavor or add a touch of class to your dishes is to garnish with microgreens. In fact, the flavor of microgreens varies greatly all the way from tender, delicate sweetness to spicy pops of peppery bodaciousness to bitter notes to compliment sweeter dishes. This means there are unlimited combinations you can create for flavors, textures and colors depending on your specific dish. This is probably why fine dining chefs like to use them so much – it’s a unique and inventive way to create big flavor profiles out of something small. Now that’s budget and food friendly – and we can get down with that!
So what exactly IS a microgreen, you ask? In short, they’re baby greens. In more detail, they’re a vegetable that’s in the process of growing and is between the sprouted stage of seed germination and actual plant formation. Think of them kind of like seedlings – packed full of nutrients like Vitamins C, E, and K and lots of raw, Earthy goodness.
Some of the most popular microgreens include: broccoli, basil, cilantro, radishes, clover, dijon mustard, fenugreek, alfalfa, pea shoots, sunflower shoots, beets, kale, salad greens, and wheatgrass!
Want to get your hands on some? You can pick up all kinds of microgreens from culinary grocers, speciality stores or even better yet, grow your own! They only take a couple of weeks from planting to harvest and if you can give them enough light, all you need is a bit of soil and a spare food container! Just be careful not to use anything that will leech into the soil and use organic soil since you’ll be eating the greens raw.
Need some inspiration? Here are 10 Spring Microgreen recipes that will give you a good starting point for incorporating more of them in your day to day meals. Use these as base points and then create your own!
Sunflower Microgreen Salsa Verde
Dill Chicken Salad Sandwich with Microgreens
Stuffed Mushrooms with Microgreens
Corn, Feta & Microgreen Fritters
Sugar Snap Peas with Pea Microgreens & Ginger Curry Vinaigrette
Seared Halibut with Micro-Green Salad
Have you ever used microgreens in your cooking? Have a favourite recipe or experience to share? Leave a comment below or meet us on the Facebook Page to join in the discussion!
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