This is a very popular question we get asked after we introduce people to microGREENS.
Microgreens are gaining in popularity, in a MACRO kind of way! As people become more aware of the health benefits of fresh, locally-grown produce, many are embracing microgreens as a nutrient-rich addition to salads and other meals. But can all plants be eaten as microgreens? The answer is complicated - let’s take a closer look at this popular question.
What Are MicroGreens?
Microgreens are small vegetables or herbs that have been harvested just after they sprout their Trueleaf. They are usually only one or two inches tall and possess an intense flavor. Many Restaurants use them to add texture and flavor to dishes, while home Chefs often like them for their nutritional value. A lot of Health & Juice bars use it to maximize the nutritional value of their green shots!
Are All Plants Edible as MicroGreens?
No, not all plants can be eaten as microgreens. Some plants that can be eaten whole may contain toxins when consumed in their microgreen form, so it's important to know which plants you should avoid. Additionally, some plants need specific growing conditions or special soil in order to be safe for consumption. It's best to research your specific plant before eating it as a microgreen. Favorites like Tomatoes, Eggplants, Potatoes, and Pepper are a few currently known NO-NOs as I tell the kids like their still babies.
If you have Allergies of the mature plant you would most likely have the same Allergy with microgreens.
Which Plants Can Be Eaten As MicroGreens?
There are many types of edible plants that can be grown and consumed as microgreens including leafy greens such as Kale, Spinach, Lettuce, Chard and Arugula; herbs such as Basil and Cilantro; root vegetables such as Radishes and Carrots; cruciferous vegetables like Cabbage and Broccoli; and even grains like Quinoa or Amaranth. Keep in mind that these plants will taste different when consumed in their microgreen form – for instance, Kale will be milder than mature Kale leaves – so it's wise to experiment with different flavors before deciding what works best for your palate.
In conclusion, not all plants can be safely eaten as microgreens – some contain toxins when consumed in their immature state while others need very specific growing conditions or special soil types in order to remain safe for consumption. However, there is a wide variety of edible plants that do make great microgreens including leafy greens like Kale and Spinach, root vegetables such as Radishes and Carrots, cruciferous veggies like Cabbage and Broccoli, herbs like Basil and Cilantro, and even grains like Quinoa or Amaranth! So if you're looking for a nutrient-packed way to add flavor and texture to your meals then consider trying out some delicious (and safe!) microgreens!