Microgreens most often look like sprouts to the eye. However, this class of vegetable falls in the category just after its sprouting stage, and just before the baby vegetable classification. It can be inferred that the microgreen is somewhat at a ‘young seedling’ stage before it is harvested.
They are often grown to about one to three inches tall, and have their ‘true leaf’ formed before harvest. They are often more ‘delicate’ in taste in comparison to their fully grown adult counterparts. This is one of the reasons why they are often eaten raw, used in salads, side dishes, and garnishing. Depending on the species, microgreens may serve as healthier seasoning alternatives.
Microgreens began appearing in the culinary world in San Francisco during the 1980s. They are used by chefs to enhance the aesthetics of many dishes. While they are often reminiscent of their adult counterparts in terms of taste, they are visually more appealing. Now, microgreens are no longer solely used by chefs as people become more educated on the benefits of eating clean. Despite their size, microgreens are packed with nutrition, making them just as nourishing as their adult counterparts.