Microgreens are the sprouts of different well known vegetables, herbs, or almost any edible plant. They are harvested later than the sprout phase, making them unique.
Each type of Microgreen has a taste very similar to what you would expect the final vegetable or herb to taste like, but with less potent aftertaste.
Microgreens are known to have from 4 to 40 times the nutrient value per pound of fully grown vegetables.
Well known uses include: Salad Greens, Juicing, Aesthetic Garnish, and a full onslaught of cooking recipes.
Currently we have: Sunflowers, Peas, Broccoli. Red Cabbage, Lentils, Garbanzo Beans, Radish, Beets, Arugula, Mustard, Beets, Boc Choy, Mung Beans. Garlic Chives.
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