Have you seen how dishes are decorated by professional chefs? Ok, yes, there are even drawing on them, but what I am talking about is those small green/purple/yellowish leafy greens? They give a fresh and beautiful look to the dish. These are called microgreens. They are veggie greens that have been harvested right after developing the cotyledon leaves. There are about 100 edible microgreens.
But they are used for more then just a vidual componmnet. I always give a special attention to microgreens and for me they are the most powerful greens. They can give a meal a strong, but rich flavors. That is why only few are used and not a whole bunch. I have tried few different microgreens. When I tried the first one I fall in love. I was astouned in the possibility that a small and delicate shoot can be so delicious. I will take the sunflower sprout for example. It tasted like sunflower seeds but stronger, a lot stronger. So, think about it; if you mix the right microgreens with a salad you will get something magical. They go perfectly with meat, especially fish. Combine alfalfa with fish, it is magical.
The second reason why you need to make using micgrogreens your habit is the health benefits. They contain even 490 times more nutrients then the mature counterpart. Depending on the type of microgreen, the benefits wary from sprout to sprout. That is why I am going to focus here on 4 most beneficial microgreens.
Wheatgrass
As I mentioned before, microgreens have strong flavors, but especially wheatgrass. So, if you are one of those who is not fan about greens you might find this sprout a little hard to handle. But that is why wheatgrass is a team player. The best way to mask its strong flavor is using it in juices and smoothies. Still, it won’t lose its health benefits.
In fact, wheatgrass one of the first microgreens to become popular and for a good reason too. It is rich in Vitamin E, complex C, B and A. It also contains selenium, calcium, phosphorus, potassium, magnesium, zinc, and iron.
Sunflower Sprouts
I love sunflower shoots. They go great in wraps, sandwiches and salads, but raw. Also, just like all other shoots, Sunflower is rich in nutrients. It contains all the important amino acids and plus iron, phosphorus, copper, calcium and magnesium. These sprouts have the power to boost the immune system and help with digestion. The sunflower shoots are packed vitamins E, D, B complex and A.
Radish Sprouts
These spicy shoots will make a big difference in your meals. It mimics the flavor profile of its mature plant. Eat them raw if you want to gain most of its benefits. You can also add them during the cooking but only few seconds before the end of the cooking.
Radish shoots are really powerful, because they have vitamins like a multivitamin pill. Aside from having Vitamins K, E, C, B and A they also are rich in zinc, potassium, phosphorus, magnesium, iron and calcium. The best part about them is that provides caner-fighting properties thanks to the chlorophyll and amino acids.
Pea Shoots
The pea shoots are known for their very mild flavor. They give a tender crispness. Add them in stir-fry or serve in salads, sandwiches or wraps. You can even have some as a snack.
Pea shoots are packed with Vitamin C, Vitamin A, fiber and folate.
I especially love these healthy shoots because I can grow them at home. In just few days I have fresh sprouts to use in my salads and meals. I just make sure to grow new ones every 3 – 4 days. This guarantees me that I will always have fresh shoots whenever I need them.
If you haven’t had a chance to use shoots in your meal now is your chance to start. Nature has given us powerful greens that can help us stay healthy. But still, combine the shoots with balanced meal for a healthy life.
