It’s that time of year when we all want comfort food, but feel like we should be eating healthier. At the farm, there isn’t a lot growing actively at this time of year, so we supplement some of our lack of veggies in Michigan with microgreens. They’re very easy to grow from seed at home and can be grown year-round indoors, regardless of climate.
Microgreens are vegetables grown from seed and cut while they are less than three inches tall. Seeds like radish, kale and broccoli are planted and harvested when they are only about a week old. These young greens are packed with vitamins, even rumored to be healthier than the mature versions of the vegetables.
Aren’t microgreens just sprouts? The difference is that sprouts are grown in water in only 48-72 hours. Microgreens are grown in soil with sunlight for up to 14 days. With sprouts, you eat the leaves, root and stem; microgreens are cut above soil level, so you are mainly eating the stem and leaves.
Packed with nutrients and bursting with flavor, microgreens can be added to salads and are great on sandwiches, burgers, or by themselves as a healthy snack. My favorite way to eat them is on my pizza! They add flavor and crunch to soups and are a great way to get my kids to eat something healthy.
Microgreens are easy to enjoy – try this simple salad recipe that can add a splash of fresh color and flavor to so many dishes. They have a delicate texture but strong flavor, so a little goes a long way.
- 1 pint microgreens
- 6 radishes, halved or sliced
- 2 Tbsp lemon or lime juice
- ⅛ tsp dry mustard
- ¼ tsp salt
- 4 Tbsp olive oil or sunflower oil
- Sea salt & fresh ground pepper
- Place the micro greens andradishes into a serving bowl.
- In a separate bowl, whisk together the remaining ingredients.
- Right before serving, toss the salad lightly with dressing, sprinkle with sea salt and freshly ground pepper.