Microgreens

🌱 What it is

Microgreens are the young seedlings of vegetables and herbs (like kale, radish, or sunflower), harvested 1-3 weeks after germination... beyond a sprout but before a baby green.

📜 Where it comes from

Microgreens emerged as a distinct food trend in American restaurant kitchens in the 1980s, when chefs began using the tiny, colorful seedlings as a garnish before their nutritional density drew wider attention. Their popularity grew through the following decades as home gardeners and nutrition-focused cooks adopted them for everyday meals. Unlike many traditional remedies, microgreens are a relatively recent addition to the table.

✨ Why it's good for you

• A concentrated, easy way to add vitamins and color to everyday meals
• Studied for higher antioxidant content than the same mature vegetable in some crops
• Easy and inexpensive to grow at home year-round
• Adds variety that can encourage eating more vegetables overall

🥄 How to use it

Sprinkle a handful of microgreens over soups, salads, sandwiches, or eggs just before serving to preserve their delicate texture. They can also be grown on a windowsill in soil or a damp paper towel for a continuous fresh supply.

How much: A small handful (about 1/4 cup) as a topping on meals, a few times a week, is a reasonable amount.

Why it works: Studies suggest young seedlings can concentrate certain vitamins and antioxidants well above levels found in the mature vegetable, though this varies widely by crop.

📚 Learn more

💬 Ask Remy about Microgreens

📚 Resource confidence

Based on mentions in health references

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