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Mysterious Microgreens
Publish Date : 1395/5/23 Time 14:34:57



Mysterious Microgreens

Have you ever wondered what the reason is for the tiny green plant stems chefs often use in soups and salads?  It turns out, they’re not just there for looks.

Discovering the Flavor Within
A recent article in The Suffolk Times shines the spotlight on the tiny sprigs referred to as microgreens. While we may look at them as decorative, chefs view them as the key to balancing flavor and texture within a dish.

“Picture a full garden’s worth of flavors: sweet corn, beets, sweet peas, arugula, fresh basil, and even crisp green apples. Now picture all of those varieties tiny enough to be pressed together in your fingertips,” the article explains.

Measuring Inches
Koppert Cress, a European company, grows 50 different varieties of edible microgreen plants and vegetables, each averaging just a few inches in size.  Their US facility in Cutchogue, NY plants about 200 pounds of seed per week.  These plants are grown in a greenhouse and then shipped to restaurants throughout the US within a couple weeks timeframe.

While most plants grow in soil, microgreens are planted on fiber.  The first step is to wash and soak the seed to remove any bacteria and support germination, and then dry the seed before planting on fiber.

Packed with Flavor
Besides their unique look and growing process, the most interesting thing about microgreens is the variety of flavors produced in such a small organism.  Some of the stronger microgreen flavors like garlic, licorice, and wasabi are referred to as “living condiments,” by those at Koppert Cress.

You might recognize these popular microgreens, which are commonly seen mixed with the main course, added to an appetizer, or even within your specialty drink!

TR0724_micro_Rock_cm_C.jpgRock Chives Cress – taste of chive and mild garlic. Its origin dates back more than 5,000 years ago to China.

TR0724_micro_tahoon_cm_C.jpgTahoon Cress – referred to as the “Willy Wonka” green, because it changes flavor as it’s chewed.  Its flavors include garlic, mushroom, forest, and roasted beechnut.

TR0724_micro_majii_cm_C.jpg

Majii Leaves – juicy and taste like pine or citrus.  These cactus leaves provide more calcium than a glass of milk.

What do you think of microgreens?  Did you know they were edible and filled with such flavorful notes?  Share your experiences with microgreens in the comment box below.

The Flavor and Extract Manufacturers Association of the United States (FEMA) was founded in 1909 and is the national association of the U.S. flavor industry.  FEMA’s membership is comprised of flavor manufacturers, flavor users, flavor ingredient suppliers, and others with an interest in the U.S. flavor industry.  The association is committed to ensuring a safe supply of flavor ingredients used in foods and beverages enjoyed by billions of men, women, and children around the world.