Health and Medical News and Resources

General interest items edited by Janice Flahiff

Beyond the garnish: Will a new type of produce get the microgreen light? [News Release]

No fam of sprouts because of the roots and safety concerns? But like their nutritional value? Microgreens may be worth looking into. They are nutritious, taste good, and can be home grown. They are somewhere in-between sprouts and baby greens.

Two excerpts from the May 31st news release

Microgreens are young and tender leafy greens of most vegetables, grains, herbs and flowers that are harvested when their first leaves appear. Their rapid maturity of a few weeks and affinity for controlled-environment agriculture (also known as indoor farming) means they use very little water and can be harvested quickly. It makes them a model of sustainability: They can be grown indoors, year-round, in cities and rural communities, in greenhouses, warehouses, vertical farms and even homes.

Johnson described them as leafy greens that pack a punch. They carry fewer food safety concerns than sprouts because they are grown in an environment with less moisture and, unlike sprouts, the roots of microgreens are removed during harvest. Nutritionally, they have been shown to have higher concentrations of phytochemicals** and nutrients like beta-carotene (which can be converted to Vitamin A) than mature plants.

** Photo means plant in Greek
The Harvard Health Newsletter published a article in 2019 on the health benefits of phytochemicals.

How to grow microgreens

June 2, 2020 - Posted by | Uncategorized | ,

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