Learn More About Adding Organic Micro Greens to Your Dishes

People are always looking for ways to switch the dishes they already make for their families. Organic micro greens and other edible flowers and plants can do a lot to spruce up dinner. The Sacremento Bee has reported on how they are being used by chefs in restaurants and cooks at home.

To understand how to use organic micro greens, it is important to understand what they are. They are typically seedlings that are harvested before the plant has reached the eight of two inches. On average, that happens within two weeks of the seed being planted. These seedlings are cut at a point right above the level of the soil. There are many kinds of true leaf microgreens and almost any plant that is edible can be harvested this way. That means herbs, vegetables and flowers can be considered to be organic micro greens.

Some experts call micro greens confetti. They say they add organic micro greens to a variety of dishes to add something extra. They can be used in salad, sandwiches, or any dish that needs a little extra. They add flavor and flair to any dish.

Jeff Anderson, a professional chef for Safeway, loves using organic micro greens and he is not the only chef who does. He says he loves the flavor they add to the dishes he makes. He likes to mix them into soups, salads, and entrees. He says they give the foods he prepares an added “burst of fresh flavor.”

Some people confuse organic micro greens with sprouts but they are not at all the same. Millennials have embraced them for the huge flavor that comes in such small packages. People who are between the ages of 18 and 34 have been known to be more careful about what they eat. This is one group that has been very enthusiastic about using organic micro greens and different varieties of edible flowers in their cooking.

It is very easy to incorporate organic micro greens into every day cooking. Chefs say that they add a lot of flavor but not a lot of calories or fat, which are often a big part of sauces that are full of butter. They are often considered to be a garnish but they pack a big flavor punch. Anderson says that he just grabs them by the handful and adds them as he needs to. He says they make is very easy to make certain sauces such as pesto. He prefers to use red mustard, baby arugula, and kale microgreens in his dishes. He also admits that he likes to make salads in jars and that using organic micro greens makes them taste a lot better.

There is a saying that, “as goes California, so goes the nation.” That is definitely the case when it comes to organic micro greens. They started showing up in dishes in upscale restaurants in San Francisco in the 1980s. The term “micro green” began to be used to describe these young plants in 1998. Since then, their popularity has spread around the nation. Today, they can be found in every state in the nation and in multiple other countries.

In the beginning, the varieties of organic micro greens were limited to kale, basil, beets, cilantro, arugula, and a combination called the “Rainbow Mix.” Today, more and more vegetables and flowers are being grown as organic micro greens.

If you go to your farmers’ market or the local grocery store, you can get a taste of the different organic micro greens before you buy them. This is a good thing to do because the micro green version of a plant may taste very different from the adult version. For example, basil tastes a lot different as a micro green. The flavors run the gamut from sweet or spicy to bitter.

To keep them at their peak flavor, experts recommend storing them at about 39.2 degrees Fahrenheit (4 degrees Celsius). When they are sold at a store they are given a rating from one (the lowest rating) to five (the best). Generally, organic micro greens that have a rating under three are not sold.

Using true leaf microgreens in the meals you make can make them tastier and prettier.