What’s the coolest thing since kale and avocado toast? Microgreens. And I am here to tell you all about them.
Over the summer I was walking down the aisles of Whole Foods, when a sales associate asked if I wanted a sample. Hungry after my journey all the way from Baked and Wired in Georgetown to Logan Circle, I said yes. I was then handed a small cup of what looked like dandelion stems, and lo and behold, I was introduced to microgreens. Fascinated by the delicious greens that graced my tongue, I inquired further.
I learned that microgreens are parts of plants harvested at about 2 weeks old, when vitamins are most concentrated, making them even more healthy than your regular leafy greens! Qin Wang, PhD, hailing from University of Maryland says, “The microgreens were four- to 40-fold more concentrated with nutrients than their mature counterparts. When we first got the results we had to rush to double and triple check them.”
I was first served sunflower micro greens with olive oil and sea salt. They had a subtle sunflower aftertaste, but were not at all potent – the perfect, quiet asset to any healthy snack! I didn’t buy them that day, but the taste has lingered in my mind, and on my most recent grocery trip, I caved and bought my own sunflower microgreens. Between their neutral taste, adorable leaves, and exquisite ability to garnish a dish, I anticipate they will only grow in flavor and soon be flying off the shelves.
Here are some of the ways I’ve eaten my microgreens:
- In a wrap with avocado, tomato, and gouda
- As a snack with avocado and mozzarella
- With quinoa, garnished with parmesan cheese and garlic olive oil
- In a smoothie, with spinach, bananas, blueberries, and yogurt
By Morgan Schatzman