Nutirition awareness is changing the way we eat and what we eat.
Food harvested early and transported to distant markets is no longer acceptable. Grocery stores, restaurants and institutions such as hospitals and school districts are looking to local farmers for fresh and better quality food.
To facilitate this increasing demand farmers are looking at grow solutions that will not only meet this demand but will meet it year-round. Technology has now made it possible to move farms indoors utilizing high-yield grow systems to replace acres of farmland and eliminate the need for winter storage or long-distance transport.
Edible young greens produced from various kinds of vegetables, herbs or other plants. They range in size from 1 to 3 inches (2.5 to 7.6 cm), including the stem and leaves and have formed their first two leaves.
They are used to enhance the attractiveness and taste of various dishes with their delicate textures and distinctive flavors. Smaller than “baby greens,” and harvested later than sprouts, microgreens can provide a variety of leaf flavors, such as sweet and spicy. They are also known for their various colors and textures.
Microgreens are 5 times greater in nutrition levels than full grown plants!
There are over 90 varieties of micro-greens and micro-herbs, including edible flowers. Some of the more common ones are shown here.
All micro-green and micro-herb varieties offer increased health benefits over their mature counterparts. The chart below illustrates the health and nutritional benefits of one of our most popular microgreen blends (all microgreens detailed can be grown together in one container):