Whilst our phones are getting bigger, plants are getting smaller. Microgreens and veggies may by tinier and younger than their grown-up counterparts but they pack a powerful flavour and nutritional punch.


What are Microgreens?

Microgreens are densely grown veggie seedlings that are cut when they are less than 14 days old. According to researchers these tiny greens have four to five times the nutrients than their fully grown counterparts.  Micro Veggies include beet, kale, basil, pea and spinach and contain high concentrations of vitamins C and E and beta-carotene. They also contain les fibre than fully grown vegetables so you shouldn’t view them as a replacement but rather an addition.


For those with green thumbs, they’re also incredibly easy to grow and can be grown indoors with minimal space required.  As Living Seeds explains, all you need is seeds, soil, shallow pots or trays with draining holes and sunlight to grow ready to eat microgreens in two weeks.


How to eat Microgreens?

Microgreens were once just a garnish, but have now become part of a dish. A little bit of olive oil, balsamic vinegar and salt and pepper turn them into a side salad. Add them to your salads, sandwiches, eggs or sprinkle them on top of soup like we did in this Hot Veggie Noodle Bowl.

Hot Veggie Noodle Bowl with broth, eggs and microgreens



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