MICROGREENS IN THE FOOD

WORLD
 MICROGREENS
Microgreens are defined as the salad crop, tiny form of
young edible greens produced from vegetable, herb or
other plants that harvested for consumption within
10-20 days of seedling emergence.
Their configuration is about 1” to 1½” in height and ½”
to 1” in width. For example: red amaranth, green basil,
broccoli, lemon balm .
GENERAL DESCRIPTION:
Microgreens are newly refered to as “functional
foods”.
The microgreens are novel salad greens
categorized by their size and age.
Various marketing terms used to describe them
are:
baby greens, tiny greens, young greens, vegetable
confetti, salad greens etc.
They have strong flavor and are low calorie
nutritious food.
HISTORY OF MICROGREENS
Microgreens began showing up on chefs’ menus as
early as the 1980s, in San Francisco, California
In Southern California, microgreens have been
grown since about the mid‑1990s. There were
initially very few varieties offered
A form of microgreens sold in a specialized
growing medium, cellulose pulp, peat moss etc
has been produced in Europe since about 2002
Today, in the U.S. microgreens industry consists
of a variety of seed companies and growers
PARTS OF MICROGREENS:
 Microgreens have three basic parts:
 a central stem
 cotyledon leaf or leaves
 typically the first pair of very young true leaves
with the typical size being 1 to 1.5 in (25 to 38 mm)
in total length.
 Larger sizes have been called petite greens.
The terms "baby greens" and "microgreens" are
marketing terms used to describe their respective
categories.
 MICROGREENS V/S
SPROUTS
 
 Sprouts
Sprouts are germinated or partially
germinated seeds.
Sprouts are the processed seeds eaten
with roots.
Sprout seed is not actually planted,
instead, sprouts are produced (processed)
in water.
The sprouting process occurs in dark or
very low light conditions.
Seed density is very high
Microgreens
Tiny form of young edible
greens produced from various
kinds of vegetables, herbs or
other plants
Microgreen has a single central stem and
a set of true leaves which has been cut just
above the soil line during harvesting.
Roots are not included.
They are grown in soil or soil-like
materials such as peat moss
Microgreens require high light levels,
preferably natural sunlight with low
humidity and good air circulation.
Seed density is comparitively low.
Production consideration
Large number of vegetable, herb, agronomic
crops can be used for microgreen production.
Crop selection is based on seedling color, texture,
flavour and market demand.
Lettuces may be too delicate, and are often not
considered good candidate for microgreens.
Potential microgreen crops
Amaranth Fennel
Arugula Kale
Basil Lemongrass
Mustard
Beet
Onion
Broccoli
Parsley
Buckwheat
Popcorn
Cabbage Radish
Carrot Spinach
Celery Sweet pea
Dill Swiss chard
 HOW
 

MICROGREEN
S
ARE
IN GARDEN BED

Loosen the soil Scatter your seed mix so

Water
and rake it that the seeds are about
regularly
smooth 1/8 to 1/4 inch apart

IN CONTAINERS
Take container at
least two inches Water them at
Scatter your regular intervals
deep and as large seed mix so
in diameter an place your
that the seeds container in a
Fill it with a good are about 1/8 spot where it will
quality organic to 1/4 inch get at least four
potting mix, and apart hours of sunlight.
smooth the soil
GENERAL INSTRUCTIONS :
 Do not let the soil dry out.

Remove the weeds timely.

A bit of organic fertilizer can be mixed, if desired, but it should be avoided.

Use of fertilizers and other insecticides, pesticides etc should be avoided.

Harvest when desired length is achieved and the first set of true leaves appear.

Minimum four hours of sunlight is required for good growth.

 GROWTH
  STAGES
OF BASIL
MICROGREE
NS
 GROWTH
  STAGES OF
BROCCOLI
MICROGREE
NS
Seeds are soaked in water for 12 hours and then drained
and pre-germinated in a moist cloth for 24 to 36 hours.
Pre-germinated seeds are sown thinly on soil surface in
pots or trays and covered with a thin layer of soil (twice
the thickness of seed).
The soil is kept moist or wet by spraying water 2-3 times
a day.
Microgreens are allowed to grow for 7 to 14 days in
tropical climate and slightly longer (14 to 28 days) in
cold weather or temperate regions.
They are ready for harvest when the two true leaves are
fully expanded.
MICRO BASIL NUTMEG
Appealing bright
green leaves that
release a unique
fragrance.
Wonderful flavor of
nutmeg.
Add this sweet spice to
pasta, soups, stews,
desserts.
MICRO CUCUMBER
Light green leaves with
an attractive smooth
texture.
Fresh, juicy succulent
cucumber flavor!
Add a refreshing touch
to salads, enhance
seafood dishes; meat
entrees pair perfectly
with this unique
microgreen.
MICRO MUSTARD DIJON
Very attractive
microgreen with light
green leaves and a snappy
personality.
Actually tastes like spicy
Mustard Dijon! It has
been imitated by other
micro growers, but their
taste is not even close.
Add a spicy bite to meats,
poultry, and seafood.
MICRO RADISH RUBYTM
Glamorous dark purple
leaves on matching
purple colored stems.
Fresh, spicy radish
flavor, rich in
antioxidants.
Show this micro’s
colorful personality in
mixed green salads,
accent soups and stews;
perfect for any entree.
MICRO MINT LAVENDER
Beautiful and lovely
textured light green
leaves.
Combines delicious
flavors and aroma of
mint and lavender.
Wonderful accents for
desserts and cocktails.
Fantastic for meat and
poultry dishes.
MICRO TANGERINE LACETM
Original culinary
introduction by Fresh
Origins!
Beautiful feathery green
leaves.
Amazing and surprising
tangerine zest flavor!
Fabulous, unique companion
for seafood and poultry.
Accent desserts with a fresh
citrus flavor.
MICRO MINT LIME
Appealing green leaves with a
lovely purple tint.
Concentrated flavors of Mint,
Lime and other savory notes!
Adding this delightful, aromatic
green can create a unique
presentation for any dish.
Pairs especially well with
seafood entrees.
Top salads and desserts to add
citrus flavor.
Also a great float for soups and
cocktails!
SUNFLOWER GREENS
Sunflower greens are a rich
source of lecithin.
Sunflower microgreens are
low in calories and high in
nutrition.
Sunflower greens are a
nutritional powerhouse
packed with vitamins A, B
complex, D, and E
contain minerals including
calcium, copper, iron,
magnesium, potassium and
phosphorus. 
CELERY MICROGREENS
Celery grows a tiny
microgreen. It is very
bitter and the slowest
seed.
Celery is so aromatic that
it makes the whole place
smell fantastic.
Celery is a very slow crop.
It has other unique
characteristics - like its
amazing tinyness.
BROCCOLI MICROGREENS
Most famous in
America.
Mild flavor, mild
crunch, big time
nutrition.
Easy to grow.
Contains high antioxi-
dant content.
Wonderfully tender
and tasty.
TURNIP GREENS
mild, sweet, Cabbage
like flavor.
It's very easy to grow.
Contains antioxi-
dants such as
sulfurophane.
 similar to green
cabbage in flavor and
leaf appearance.
GARLIC CHIVE MICROGREENS
Produce very selender
needle like leaves with
black seeds.
Though it is actually a chive
seed, it tastes just like
Garlic.
They have an awesome
flavor.
 contains potassium, vit C
and K, folate, beta-carotene.
Have variety of culinary
applications.
 Mature Mature Pea Mature Magenta
Amaranth Tendrils Mature Basil Mature Radish Spinach
 DIFFERENT
 
MICROGREENS
&
THEIR USES
 Red
Amaranth Green
Basil
Flavor : spicy, peppery
Flavor: mild beetroot
Use : tomatoes, soft
Use : fries, salads, egg
cheeses, salads,pasta,
dishes, garnish
pizza

Lemon
Broccoli
balm
Flavor : lemon sherbet Flavor : mild broccoli
Use : fish, chicken, Use : eggs,
leafy salad, fruit salad, sandwitches, cheeses,
iced tea smoked fish
 Celery
leaf coriander
Flavor: celery, lemony Flavor :aromatic
Use : salads, soups, Use :curries, salads,
garnish soups, salsa

Pea
shoots Thyme
Flavor: freshly podded
peas Flavor :spicy
Use : sea foods, salads, Use : chicken, meat,
stir fries, sandwitches, fish, vegetables, pizza,
cheeses
 Microgreens are higher in nutritional value than
Nutritional value of microgreens

mature vegetables.
 contains high content of chlorophyll, vitamin A,
C, E and K, carotenoids, and enzymes
Intensely colored microgreens are considered
more nutritious than lighter ones.
Leafy greens are a good source of beta-carotene as
well as iron and calcium.
 Dark green leafy vegetables such as kale and
chard are also high in lutein and zeaxanthin.
POST HARVEST
STORAGE
AND
SHELF LIFE
POST HARVEST STORAGE
Low temperature storage of fresh produce
depresses both physiological activities and
respiration rate and prevent the spoilage.
Commercial micro-greens are most often stored in
plastic clamshell containers, which do not provide
the right balance of oxygen and carbon dioxide for
live greens to “breathe.”
Greens are of perishable nature, the post
harvest problems include:
Premature degradation of crop
Foul odor
Rotting
Tissue softening
Discoloration
Its perashibility impedes its further
market growth and export.
FROM FARM TO TABLE: ADVANTAGES OF
MICROGREENS
Intense flavors: These greens are small in size, and have
got intense flavors.
Eye catching colors: pigments of microgreens leads to
more eye catching colors and increases their value as a
garnish item.
Visual impact: they have only one set of true leaves and
no roots and have a great visual impact and hence increase
the aesthetic appeal of the product.
Tenderness: these are soft, tender, easy to eat and
provide more nutrients and fewer calories to the food
product.
Conti……..
Eaten whole: these
greens are soft, small,
without roots, can be
eaten whole by the
consumer.
Health benefits: got
nutrients packed in
them and lesser the
chances of deficiency
diseases.