Clients often mention in their sessions that they need “new foods”. I’m the first to suggest a new recipe, or interesting combination but remind them there aren’t necessarily new fruits and vegetables. Except when there are. Six months ago I didn’t know about microgreens, they were new to me and I was hearing about them everywhere. On one hand, I was excited and wanted to try them immediately but then there’s always that inner cynic wondering could they live up to the hype? Turns out they do.
Microgreens are harvested less than two weeks after germination. When it comes to greens, immaturity is a virtue as research (yes actual research, in the Journal of Agricultural and Food Chemistry, take that) has shown they are four to forty times more nutritious than mature greens. Do not insult microgreens confusing them with sprouts, they are grown differently and taste differently. My CSA, Rustic Roots, started offering microgreens from Good Water Farms. Good Water Farms is in East Hampton and is and operated by Brendan Davison, and Marsha and Nick LaTessa. I asked Emer from Rustic Root if she’d answer a few burning microgreen questions for me.
Where did micro greens come from/why are we suddenly hearing about them?
Microgreeens are quickly becoming a go to food for many health conscious people. Because of the intense process of farming them, they are expensive but many higher-end food outlets have begun supplying them. The reason you are hearing about them is because they are a powerful source of nutrients with a tremendous amount of flavor.
Do all greens come “micro”?
You can grow all greens micro but some have more flavor than others. We are loving the Kale, Arugula, Purple Basil, Sunflower, Pea Tendril, Radish and Broccoli micros.
My son asked, “can you do a whole salad micro”? I had salmon burger with micro kale and avocado; the boys used them as their burger topping. They loved that they were the healthiest vegetable to eat.
Lauren, I let Brendan from Good Water Farms answer this question. He said “of course you can do a whole salad of micros, we do every night. You hardly need dressing, a little balsamic and a touch of feta makes an awesome salad that is tasty and super nutritious. Your boys using them on burgers is great. Try to see if they will take to them being added to their sandwiches too. Kids love them, and think they are “cool”. My daughter is like a little cow, she just grazes all day on them. Microgreens are the answer to get your kids to eat their veggies, period!”
Is it worth it to juice microgreens?
Some NYC juicing stores are using radish and kale in their microgreen elixirs. They can also used best in smoothies.
Do they spoil faster/are they more perishable?
They have a solid 10-day shelf life once they are cut. Surprisingly, a small 4oz container will last you a few meals too.
Thank you Emer, other “micro” ideas I found, a microgreen pesto, a micro salad with a curry vinaigrette, I can see adding some microgreens to soup at the end of cooking or since the flavor is mild even baking with them. I’m excited to tell my clients about this new superfood.
Have you heard of microgreens? Seen them in stores? Or on menus? If these are new to you are you excited to try or skeptical? What is your favorite “new” food or food you’re enjoying more lately?
