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What are microgreens? Microgreens are the seedlings of the edible vegetables and herbs are already familiar with and often eat. There are three basic parts to all microgreens. First, there is the central stem. Next come two cotyledon leaves, and usually the first pair of very young true leaves. The latest trend began in Southern California in the mid 1990’s. Originally, there were only 6 flavors available: Arugula, Basil, Beets, Kale, Cilantro and a mixture called Micro Rainbow Mix. However, now there are many different flavors and varieties available.
Part of the reason for the recent popularity of microgreens, like Micro Rainbow Mix, stems from the belief that these young plants and vegetables are higher in nutritional value. There are several scientific studies that back this up, including a recent 2012 study conducted at the University of Maryland.
While the idea of edible flowers may seem strange at first, we actually eat a fair amount of plants that are actually flowers. For example, even though we do not think of them this way, broccoli,
cauliflower, artichokes, capers and squash blossoms are all flowers. Will the microgreen trend is fairly new, the idea actually goes back a fair ways.
For example, in medieval times, monks used to preserve violets in syrup and mead in order to treat colds and the flu. After the Boston Tea Party, American colonists used the petals of the bee balm flower in order to brew a tea substitute. During the Victorian era, candied violets were popular and are still made today by some patient confectioners. Search online to discover more information about microgreens.