By JAMES TABABA
Microgreens are miniature versions of leafy greens and herbs that are harvested when they are in their early stages of growth. These nutrient-packed greens provide concentrated levels of vitamins, minerals, and antioxidants, while their tender and delicate nature allows for easy incorporation into a wide range of dishes, adding vibrant flavors and visual appeal to many culinary dishes. They can be easily grown at home, making them a convenient and enjoyable option for anyone.
Paolo Nicomedes, the owner of The Manna Farm, is an urban farmer that specializes in the growing of microgreens. With his two years of selling and producing microgreens in the food industry, he shares the most popular after microgreens that you could try to grow, taste and enjoy.
Broccoli microgreens are Nicomedes’ best-selling microgreens. It sells well because it has a mild, fresh flavor with a hint of broccoli taste. They are rich in vitamins, minerals, and antioxidants, making them a nutritious addition to salads, sandwiches, stir-fries, and smoothies.
Dun pea shoots have a delicate, sweet flavor reminiscent of fresh peas. They have a tender, crunchy texture and can be used in salads, stir-fries, soups, and as a garnish. This microgreen is often ordered by chefs as a decorative accessory used for plating.
Radish microgreens have a bold, peppery and slightly spicy flavor, adding a zing to dishes. They can be used in salads, sandwiches, tacos, and as a topping for various savory dishes.
Arugula microgreens offer a peppery and slightly bitter taste similar to mature arugula leaves. They are excellent in salads, sandwiches, pizzas, and as a garnish to add a punch of flavor. According to Nicomedes, it is particularly enjoyed by older individuals, especially grandmothers, who savor its distinct flavor.
Red-veined sorrel microgreens have a tangy and lemony flavor with vibrant red veins running through their leaves. They make a beautiful and flavorful addition to salads, sandwiches, wraps, and seafood dishes. Red-veined sorrel is relatively more expensive compared to other microgreens due to its lighter weight per piece. It looks beautiful and is used by chefs for garnishing.
Microgreens, although not widely recognized, are a valuable addition to our food choices. These small but flavorful greens bring diversity to meals and hold potential as a sustainable food source, particularly in urban cities where there is limited land to cultivate herbs and vegetables.
Photo courtesy of The Manna Farm