On the growth continuum between seeds and mature plants, microgreens lie somewhere on the “newly arrived” side, between sprouts and baby vegetables.
These teensiest of seedlings, with delicate translucent stems that bear a hint of true leaf forms, can pack a surprisingly powerful and nutrient-rich flavor punch. Their cheery colors and concentrated taste make then an eye-catching garnish and tangy topping for salads and soups. Purple basil, crimson beet and creamy white-stemmed bok choi are yummy delights that have been discovered by chefs at better restaurants, and sourced from local producers to meet specific menu needs.
And they’re showing up on fancy restaurant menus. See tomorrow’s HomeStyle section for step-by-step instruction on how to grown your own.