Clipped wheat grass for juicing fresh -- the most nutritious way to consume wheat grass, a fabulous source of vitamin A, B6, C, E, K, thiamine, riboflavin, niacin, iron, zinc, copper and manganese.
Locally owned and operated in downtown Raleigh, North Carolina, Sweet Peas Urban Gardens plants, cares for, and harvests microgreens organically using the most environmentally sustainable methods.
What Are Microgreens?
Microgreens are vegetables and herbs at their first stage of growth, shortly after they sprout from their tiny seeds, and just before they grow their first set of true leaves. Although small in size, microgreens can provide surprisingly intense flavors, vivid colors, and crisp textures and can be served as an edible garnish or a new salad ingredient. Usually harvested less than 14 days after germination, microgreens are generally about one to three inches long and come in a rainbow of colors, which has made them popular in recent years as garnishes with chefs.
Microgreens are most commonly harvested from leafy greens such as kale, arugula, beet greens, onions, radish greens, watercress, chard and bok choy and herbs such as cilantro, basil, chervil, parsley and chives. The taste of microgreens depends on the original vegetable. Microgreens have a very strong and concentrated taste of the original vegetable. This means that cilantro microgreens will still taste of cilantro but in a stronger, more vegetal and condensed format. The health benefits of microgreens are similar to those of sprouts; however, the specific nutritional profile for each microgreen depends on the type of plant it comes from originally.
What Are the Health Benefits of Microgreens?
The nutritional profile of each microgreen depends greatly on the type of microgreen you are eating. Leafy greens are a good source of beta-carotene as well as iron and calcium. Dark green leafy vegetables such as kale and chard are also high in lutein and zeaxanthin. In a study published in the Journal of Agricultural and Food Chemistry, researchers documented findings from an evaluation of four groups of vital nutrients, including vitamin K, vitamin C, vitamin E, lutein, and beta-carotene, in 25 different commercially grown microgreens. Vitamin C, vitamin K, and vitamin E levels were highest among red cabbage, garnet amaranth, and green daikon radish microgreens. Cilantro microgreens were richest in terms of lutein and beta-carotene. All of these nutrients are extremely important for skin, eyes, and fighting cancer and have all sorts of benefits associated with them.