Microgreen is a young miniature greenery. Initially, weekly sprouts of soybeans, alfalfa, onions, beans, peas were called microgreen, but today this healthy superfood is grown from almost any type of green grass. The leaves not only look beautiful in dishes, but are also very healthy and taste good.
Microgreen is an integral part of restaurant dishes. This is a way to give food a unique taste without the use of spices and seasonings. For example, microgreen onions add spice, and legumes add sweetness.
A large concentration of vitamins and microelements is concentrated in miniature greenery, since the plant is only at the beginning of its formation. Microgreen cleanses the body of toxins and toxins, rejuvenates body and skin cells, accelerates hair growth and makes nails healthier. Young greens improve digestion and renew blood.
Microgreen can be grown at home on your own by filling a container for flowers with earth and planting seeds in it. Plants are watered with a spray so that a direct stream of water does not damage the root system and the thinnest leaves. Microgreen is cut off 7-10 days after planting the seeds.
Microgreen can be added to salads, garnishes, sandwiches, sauces, toasts and green smoothies and cocktails.
The most popular types of microgreens are microgreens of beets, arugula, radishes, basil, mustard, onions, daikon, red cabbage, cilantro, and watercress.