Microgreens is very young and tiny plant in a growth phase, a few days after germination. It enriches dishes with its colors, sweet up to spicy taste and high value of vitamins. You can use them in salads, sandwiches, main dishes, soups, or sauces.
The cultivation of this method usually takes 1-2 weeks before or after the appearance of the first true letters. The plants are ready for harvest when it reaches the size of 25 - 50 mm. Plants are collected with stems. Majority of vegetables, lettuce, or herbs are edible.
According to the USDA Agricultural Research Service study performed at the beginning of 2014 shows that Microgreens can contain up to five times more vitamins (/ g) than the adult plant. The test focuses primarily on a study of vitamins C, E, K and beta carotenoids. 25 types of plants have been examined and the largest concentrations of vitamins showed red cabbage, coriander, amaranth and radish.
Microgreens favorite plants are: lettuce, basilica, arugula, mustard, cucumber, dill, carrot, celery, beet, broccoli, sunflower, lambs lettuce, pak choi, mizuna, komatsuno, peas, water cress and many others.
For growing Microgreens we have prepared for you a special solution.
For the right start of the next generation, plants store vitamins, minerals and protein in seeds. During germination seeds receive water to activate the enzymes and break down organic matter. Starch is broken down into simple sugars, protein to amino acids, fats for free fatty acids, and vitamin levels are rising. After a short time, however, these stocks are exhausted. Because microgreens are quickly harvested, all the nutrients the plant needs for growth are present yet.
In a study published in Journal of Agricultural and Food Chemistry, microgreens contained 4 to 40 times more nutrients than their fully developed counterparts (/100 g), what qualifying microgreens to category Super Food.
Polyphenols occur naturally in plants. Many of these have a strong antioxidant effect that helps prevent the accumulation of harmful free radicals. Free radicals are highly reactive compounds that cause cell damage as well as chronic diseases. Polyphenols in the diet are considered useful for human health and are attributed to antitumor and protective action against cardiovascular disease.
In a study carried out in 2013 in Maryland, the amount of polyphenols in the five species of microgreens of the Brassica plant family was measured, including red cabbage, kohlrabi, mizuna, red and purple mustard. They have been shown to contain much more polyphenols than their adult variants.
Microgreens simply look amazing. Different colors, shapes, smells and flavors. The dishes with them take on a different dimension.
One of the advantages of such a method of cultivation is its speed. Most of the available plants will grow into the microgreens phase for 6 to 14 days, later they will go into the baby leaves phase.
Small plants do not need a lot of space. It is opening up great opportunities and supporting a model of the urban farming - local businesses, fresh products without preservatives, reduction / removal of traffic.
Our plants are grown under strictly supervised conditions, without substrates, which prevents beetle contamination. What's more, the plants are clean and need not be washed. As we exploit the seed potential, microgreens do not need to fertilize and the client is confident that the plants are not pre-fertilized. Nitrate values are much smaller than for adult plants. Without heavy metals and without the use of herbicides.
On request we grow microgreens for restaurants in Galanta (Slovakia) and in Krakow (Poland).
Contact us via e-mail at email@example.com, or call +48 505 745 827.
We are looking forward to our cooperation!