What’s Behind the Explosive Growth of Microgreens Throughout the World?

by | Sep 2, 2019 | River Fork Farms | 0 comments

Microgreens take over planet Earth

Like a fast-growing weed, microgreens have spread to all corners of the globe overnight.

Demand and interest in Microgreens have steadily increased over the last ten years within the health and wellness community and the professional culinary world for good reason.

Microgreens are the small version of generally well-known edible plants that have been harvested within a week or two after germinating after they have produced their first pair of leaves which are called True Leaves.  Microgreen farmers will be quick to correct anyone who incorrectly refers to microgreens as sprouts since there is a big difference.  Sprouts are grown in water and eaten whole before leaves develop while microgreens are cultivated using a variety of grow-mediums and are harvested from the root upwards, leaves and all.

The most common methods of growing microgreens are by using indoor, water only, hydroponic systems, or by using an organic, soilless grow medium like Coconut Coir or Peat Moss.  While any plant can be grown as a microgreen, there are about a hundred varieties which are grown specifically for culinary purposes.  The flavor profiles of microgreens are usually much more concentrated or intense and can range from mild to tangy, citrus, spicy, or peppery and lend themselves not only as a beautiful garnish on the plates but as unique ingredients for more sophisticated cuisine including  salads, sandwiches and wraps, soups, smoothies and as of late, mixology crafted cocktails.

The variety of colors that can be found in microgreen range from deep purple, pink, all shades of green, golden yellow, and even white. A few of the more popular microgreens amongst professional chefs and foodies include basil, beets, borage, broccoli, cabbage, cilantro, kale, mustard, amaranth, golden corn shoots, pea shoots, and sunflower shoots.  With so many colors and flavors to choose from, having fresh microgreens available allows a chef to turn an ordinary plate into a culinary work of art.

Microgreens are also nutrient-dense powerhouses.  A well-known study published by researchers at the University of Maryland in College Park was the first to reveal that the amount of nutrients contained in microgreens, depending on the plant variety, ounce per ounce were anywhere from 4 to 40 times as much as their adult counterparts.  In response to the University of Maryland’s findings, a similar study was undertaken by the USDA which yielded the same results.

With a few exceptions, like Golden Corn Shoots which are grown in the dark, most microgreens have developed chlorophyll which is the natural pigment that gives plants their green colors allowing the plant to convert sunlight into energy.  Chlorophyll is credited by many in the health and wellness field as playing an important role in curing whatever ails you; from cancer prevention, blood detoxification, bad breath, body odor control, wound healing, gut health, increased energy, and immune system support.  However, the main benefit of microgreens may come from the variety of other phytochemicals that are available in high concentrations during the early stage of a plant’s life.  These phytochemicals are responsible for the intense colors, including hues of pinks, reds, and purples, that the microgreens exhibit and are linked to decreasing the risk of skin cancer and lung cancer.

Due to their high antioxidant content, microgreens are labeled as a functional food which means they promote health and wellness by boosting immunity. A diet that includes a variety of plant-based food is known to help reduce the risk of many health-related ailments associated with obesity, diabetes, heart disease, and high blood pressure.  Sadly, it’s common knowledge that far too many people are not consuming the recommended daily amount mount of fresh fruits and vegetables.  The reasons are many, including access, cost, convenience, and taste preferences.  Microgreens are seen by many as an easy way to essentially sneak a full servings worth of vegetables into a meal with a very small quantity of microgreens that have the added benefit of looking pretty as well as tasting delicious.

At first glance, to the uninitiated, microgreens appear to be a comparatively expensive alternative to purchasing their mature counterparts from the produce section at your local grocery store.  However, consumer knowledge of the enhanced nutritional benefits of microgreens is definitely increasing, as evidenced by the growing demand for this healthy product.  A leading selling factor of microgreens is freshness, which requires that the crops be grown close to the market.  Sustainability also weighs in, since microgreens are typically grown indoors on vertical grow racks which require a much smaller footprint than traditional farming, result in zero runoff of fertilizers, require no pesticides or herbicides, and use as much as 95% less water than traditional farming.

Recently in Europe, a group of venture capitalists raised a second round of funding totaling $100 million for a venture which is manufacturing microgreen grow units that are being installed in supermarkets so that they can offer their customers the freshest produce available.  The grow units are about the same size as the glass-door freezers in the frozen food section but emit brighter LED light from within.

The International Scene

Some of the better-known, top-notch restaurants throughout the world which have incorporated the use of microgreens into their culinary fare include:

So all in all, it’s looking pretty clear that the big benefits of these little microgreens are here to stay.

What restaurants would you like to see on this list? Comment below and we promise to follow-up on your lead.

 

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