Microgreens, the Caviar of Greens
Intense: Smaller vegetables reliably deliver more flavor than larger ones. It’s the same with greens.
Various: Basil, beet, radish, arugula, kale, chives, chervil, broccoli, carrot, wasabi, pea, sunflower, dill, fennel, cilantro…
Beautiful: As if a still life came to life in chlorophyll—sprightly colors and textures like impressionistic paint strokes.
Versatile: Provide a bed for a warm salad, add to sandwiches or sprinkle atop almost anything.
Healthy: Loaded with vitamins and minerals including potassium, calcium, and vitamin C. Good for your heart; helps fight cancer.
Simple: Drizzle what you will: truffle oil, chili oil, cilantro-infused oil, mandarin olive oil, balsamic vinegar, etc.
Delicate: Avoid using creamy dressings, which will make springy microgreens sodden and soggy. Ick.
Customized: The best microgreens are fresh and unusual. Growers like Kara Wood of Bloom Microgreens in Los Osos provide California’s Central Coast chefs a new way to express themselves through this unique ingredient.
* photo: Jeff Van Kleeck