Our Microgreens (Image)
We have considered over a hundred candidates to harvest as Microgreens. From these we have selected those that provide the most interesting textures, appealing flavours and intense colours. They can be grown year-round, are suitable for raw food diets, contain few carbohydrates, and have enough of their own flavours that they do not need added sugar, salt and oil to make them interesting. And, conveniently, they require no preparation.
Please click on the following images to view an individual leaf, learn what it tastes like, and see some quick and easy recipe ideas.
Our Microgreen Salads
Our Microgreen Salads
These formula blends are convenient salads designed to suit any whim. Keep one of each at the ready. Simply form a mound, perhaps over your favourite salad vegetable(s), then drizzle on a little of your favourite dressing.
Or you can toss equal parts of one of our Microgreen Mixes with some ordinary Salad Mix for an exceptionally creative salad presentation. Enjoy.
Arugula, daikon radish, and ruby mustard
Sweet & Crunchy Mix
Sunflower, daikon radish, pea shoots, and buckwheat
Sweet Pea Mix
Pea shoots, buckwheat, daikon radish, and red choi
Sunflower, ruby mustard, daikon radish, and shungiku
What is the Difference?
- Microgreens seeds are thinly spread out over the surface of soil, and then lightly covered with additional soil.
- At moderate temperatures they slowly germinate toward the sunlight.
- They are watered only when the soil becomes dry.
- The seeds remain in place with no mixing.
- Ultraviolet light from the sun is an effective sterilizer.
- None of this process is conducive to spreading any pathogens.
- The roots enter the tiny pores of the soil to search for the nutrients and the leaves absorb sunlight to create a flavourful and nutritious plant.
- In a couple weeks the stems, cotyledon leaves, and small “true” leaves are harvested. (The roots and original seed remain in the soil.)
- Sprouts are germinated seeds grown with no soil or sunlight.
- The seeds are frequently tossed and rinsed with warm water for quick germination.
- If there happen to be any pathogens on or in the seeds, they rapidly proliferate due to frequent agitation in the warm, moist and dark conditions.
- So great care must be taken to start with tested safe seeds.
- Within a few days the original seed along with rootlets, stem and cotyledon (primary) leaves are ready to eat.
- Greenbelt Microgreens has never produced or sold any Sprouts.
Nutritional Benefits (Image)
There have been many amazing claims about the wonders of Microgreens. Nutrition Professionals we have contacted are suspicious of these claims because they have not appeared in refereed Journals. So we promote our Microgreens for their intense flavours, intriguing textures, bright colours, and longer shelf-life.
However, in July 2012 the Journal of Agricultural and Food Chemistry published the first scientific data on the nutritional content of 25 different Microgreens. (A 1997 study at Johns Hopkins University had shown similar benefits in Broccoli Microgreens.) Generally, they are all significantly more nutrient dense (10-40 times) than either their mature plant or their raw seed counterparts.
As with all naturally grown fresh produce, Microgreens undoubtedly contribute many nutritional benefits. To obtain the maximum benefits from your nutrient-rich Microgreens, enjoy generous amounts on a regular basis. The best way to quickly (and nutritiously) finish a container is to puree them into a smoothie.
A History of Microgreens (Image)
A History of Microgreens
Wheat Grass was grown, dried, then sold as a medicine in most North American pharmacies during the 1930’s.
In the 1960’s sunflower, buckwheat and radish were frequently grown in sunny windows as winter “greens” in communes.
In the 1970’s they were popularized as healthy home-grown “grasses” by Ann Wigmore’s Hippocrates Health Institute for their health benefits.
In the 1980’s Herbs by Daniel and Cookstown Greens started growing “cresses” and “seedlings” for garnishing by acclaimed Toronto area chefs.
In the 1990’s notable California chefs started to popularize them as “vegetable confetti.”
Then in the 2000’s local producers throughout North America started distributing fresh “Microgreens” to their local retail outlets as a tasty and nutritious natural convenience food.