Nothing says “foodie” like a dish garnished with microgreens, which are immature shoots of common vegetables harvested after just 2 weeks. But it’s not only gourmet cooks who get excited about microgreens. Microgreens are also emerging as a top choice for consumers with special dietary needs, such as patients…
Salmonella enterica and Listeria monocytogenes are two diarrhea-causing bacteria that can make you sick when eating contaminated produce. It turns out, soil-free growing mats used to produce microgreens might be a breeding ground for these bacteria. Peat or coco coir might be a safer choice.
Patients with kidney disease have to avoid potassium, so researchers in Italy grew microgreens in low-potassium fertilizer, potentially sparking an idea for a new food product.
Microgreens are a specialty crop that is growing in popularity. It is most often served as a garnish, flavoring, or embellishment on dishes at upscale and gourmet restaurants. Microgreens are primarily grown by small climate controlled operations run by just a few people. Since these crops are new and not grown on an…
