Micro Sunflower

Micro Arugula

Micro Basil

Description/Taste


Micro Basil has 2 to 4 bright green leaves that sprout from pale lime green stems. The first set of leaves to open, or the cotyledons, have a rounded spade-shape while the latter pair are more oval and resemble a tiny version of mature basil. The plants range from 3 to 5 centimeters in height and are entirely edible, stem and all. Italian basil is the preferred variety for making classic pesto sauce, and this micro green offers a milder and sweeter version of that balance between citrus, pepper and mild anise finish. 
 

Seasons/Availability


Micro Basil is available year-round. 
 

Current Facts

 Micro Basil, also commonly referred to as a Sweet or Genovese type basil, is harvested within just a few weeks of sowing and is prized for its pungent yet classic sweet and spicy flavor. A 2012 scientific study of the nutrients found in microgreens discovered that the cotyledon leaves, or the first leaves to emerge from a seedling, had anywhere between 4 to 40 times higher the concentration of nutrients than their mature counterparts. 
 

Nutritional Value


Micro Basil is a great source of vitamins A, C and K, calcium, iron, folate, magnesium, and omega-3 fatty acids. 
 

The shoots of this tasty herb, that’s perfect in pastas or salads, have plenty of health benefits. “Basil is rich in polyphenols that drive gut health and general good health by reducing oxidation and inflammation,” says Barry Sears, Ph.D., a leading research scientist in the field of inflammation.

– Mother Nature Network

Applications


Much like mature basil, Micro Basil works well with many classic pairings including tomatoes, garlic, onion, corn, and mozzarella cheese. The mild and sweet characteristics of Micro Basil make it ideal for incorporating into sweet applications; pairing well with blueberries, strawberries, apricot, pineapple, nectarines, peaches, watermelon, vanilla, lemon verbena, coconut, honey, ginger, cinnamon, white chocolate, and even fruity cocktails like mojitos, gimlets or martinis. Like most microgreens, Micro Basil is intended for raw preparations, specifically as a garnish, as the delicate leaves will wilt if exposed to prolonged heat. They should be refrigerated in a sealed container and added only at the very final stage of finishing a dish. 
 

Ethnic/Cultural Info


Microgreens have come to be a favorite edible garnish for most restaurant chefs in fine dining restaurants because of its ease of use and how quickly it allows them to complement the main flavors of a dish while enhancing the visual experience. Micro Italian Basil is popular in Italian and Thai cuisine but has spread to other cultures as well as an increased use in craft cocktails. 
 

Geography/History


Micro Basil became popular in fine dining restaurants in the 1990s. The plants thrive in heat and require plenty of sunlight to grow. Usually cultivated in greenhouses, basil needs good ventilation and too much humidity can kill the plant. Micro Basil is cut right above the soil when it has reached a height of approximately 5 centimeters. 

Description/Taste


Micro Arugula greens range between 5 and 10 centimeters long and have two to four leaves per stem. Not to be confused with arugula sprouts which are harvested within a few days of germination and are eaten roots and all, Micro Arugula greens include larger tender leaves and only a portion of the stem. They are gently lobed like a heart and are a soft shade of minty green. Though delicate in comparison to fully grown arugula leaves, Micro Arugula still offers a substantial peppery bite and a slightly earthy and nutty finish. 
 

Seasons/Availability


Micro Arugula is available year-round. 
 

Current Facts


Micro Arugula is simply an early harvest of the annual herb known botanically as Eruca sativa. Arugula is a member of the Brassicaceae family and also commonly known as salad rocket, roquette and rucola. Micro Arugula is harvested within the first month of germination when the plants measure approximately 5 centimeters tall. The first leaves to sprout from the seed are formed from the cotyledon, a portion of the embryo that stores food for budding plant. These “seed leaves” look slightly different from plant’s true leaves, and are dense little energy stores packed with nutrients. The cotyledon leaves sometimes drop off as the plant's first real leaves sprout, and other times, they remain a part of the plant for years. 
 

Nutritional Value


Micro Arugula is high in vitamins A and C, calcium, folic acid, glucosinolates (GSLs), and phenols that are believed to help fend off environmental toxins. Recent studies show that microgreens may contain a higher concentration of nutrients than the mature plants. 
 

Applications


Micro Arugula greens are intended for raw preparations, specifically as a garnish. Though small, young and tender, their strong peppery bite is best suited for savory dishes. The delicate leaves wilt if exposed to prolonged heat and do not stand up to heavy dressings or sauces. Micro Arugula is best left undressed, added only at the very final stage of finishing a dish. Complimentary flavors include cheeses such as Parmesan, feta, chevre, gorgonzola, and mozzarella. Other complementary flavors include balsamic vinegar, lemon, mint, cucumber, tomato, olives, garlic, beets, fennel, pears, grapes, prosciutto and roast beef. 
 

Ethnic/Cultural Info


American chef, Charlie Trotter has been credited with popularizing microgreens in the 1990s when he began searching for a new product to replace mesclun mix. 
 

Geography/History


Arugula is native to the Mediterranean region and mainly used as a raw green in salads. Micro Arugula can be harvested 14 days after planting and prefers cooler shaded areas, and grows year-round in greenhouses. Like many other microgreens, it has grown in popularity especially with nutrition conscious consumers who believe that microgreens may have a higher concentration of important nutrients. Micro Arugula was one of the first microgreens used by chefs in upscale restaurants, and now is one of the most popular microgreens found at local farmers’ markets and specialty food stores. 

Description/Taste


Sunflower micro greens consist of long green/white shoots, capped with two petite bright green leaves. Sunflower green offer a refreshing crunch and a slightly nutty flavor with nuances of lemon and almond. 
 

Seasons/Availability


Sunflower greens are available year-round. 
 

Current Facts


Sunflower are the young seedling of the sunflower or Helianthus Annuus. Sunflower are unique in the sprout world as they cannot be sprouted in water alone and require soil to grow. Sunflower Greens are the quintessential Micro-Green

Nutritional Value


Sunflower green  provide a significant amount of vitamin b, vitamin E and zinc. They also contain chlorophyll, potassium and magnesium. Sunflower green sprouts offer all the amino acids needed to from a complete plant protein and have upwards of twenty to twenty-five percent protein. 
 

Applications


Sunflower green are perfect for adding flavor and crunch to a variety of different preparations. Add to sandwiches, wraps and quesadillas to add texture and moisture. Use in sushi or salad rolls. Serve atop soups or stir-fried noodles. Add to green, grain and stacked salads. Puree into fresh juices and smoothies for a nutritional boost. 
 

Ethnic/Cultural Info


In Ayurvedic medicine sunflower green are believed to aid in lung health and are used as an expectorant to aid in the prevention of respiratory infections. 
 

Geography/History


The sunflower is native to North America and Mexico, dating back to 3000 BC. Sunflower seeds are typically sprouted by soaking the seeds in shallow dishes of soil and water for seven to ten days. 

Micro Sorrel

Description/Taste


MicroGreen Sorrel produces pointed green leaves that offer a rather tart taste. 
 

Seasons/Availability


MicroGreen Sorrel is available year-round. 
 

Applications

 

MicroGreen Sorrel adds a tangy tartness to mixed green salads. Accent a variety of dishes with its acidic flavor. 

Nutritional Value

Sorrel is loaded with vitamins A and C, which are great for your immune system. Besides boosting up your fish entree, the leafy green also gives a good boost for your heart health. Its high potassium content can play a welcome role in lowering your blood pressure, and it increases blood circulation. Some of the health benefits of sorrel include its ability to boost eyesight, slow the aging process, reduce certain skin infections, strengthen the immune system, improve digestion, build strong bones, increase circulation, increase energy levels, help prevent cancer, lower blood pressure, increase appetite, protect against diabetes, strengthen heart health, and improve the kidney health.

Spicy Salad Mix

Description/Taste


Contains: Broccoli, Kale, Kohlrabi, Arugula, Red Cabbage & Southern Giant Mustard for an extra kick

Seasons/Availability


Micro Salad Mix is available year-round. 
 

Current Facts


Micro Salad Mix is a top seller because of its combination of so many greens. Micro Salad Mix is used often for catering events as a universal garnish for a high volume of plates. 
 

Nutritional Value


Micro Salad Mix contains vitamins A, C, and E, calcium, and potassium. 
 

Applications


Micro Salad Mix is very versatile and can be used as a garnish on top of any protein dish. Add to any salad or sandwich to add a spicy radish/mustard flavor. 

2017 Maryjaneorganicfarm