Sprouted over two weeks from organic pea, radish, and sunflower seeds.
Taken from this article published in the National Library of Medicine titled Ongoing Research on Microgreens: Nutritional Properties, Shelf-Life, Sustainable Production, Innovative Growing and Processing Approaches
“Microgreens” is a marketing term used to describe young and tender edible seedlings harvested when the cotyledonary leaves have fully developed and the first true leaves emerge. This category of vegetables presents different traits as compared to the already known sprouts and the common baby leaf vegetables [1,2].
Microgreens are gaining increasing interest as potential functional foods, due to their relevant contents of micronutrients and bioactive compounds [3,4,5,6,7]. They are gaining popularity also due to their varying and attractive colors, textures, and flavors .
Pea microgreens have an appealing texture and flavour, and can stand alone as a salad on their own. They also add a nice touch to stir-fries, but be sure to add them near the end of cooking, so they maintain their magical crunch.
The vibrant and colourful stems on these red radish makes them a delightful garnish. Flavour is mildly spicy with the classic radish kick.
Contain about 25% protein. They are big and succulent like mung bean sprouts, but with large, prominent cotyledons (first leaves). They have a surprisingly sweet and mild taste reminiscent of carrots. Add some of these delicious black oil sunflower microgreens to a salad or sandwich, or serve as a refreshing and nutritious side dish.
How are these regenerative?
We use the spent soil and roots as treats for our chickens. Every two weeks they get to eat what doesn't get harvested. It goes right back into their egg and meat production.
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