Microgreens are a necessary tool in any fine dining chef’s arsenal of ingredients. They are essentially miniature versions of their mature counterparts picked about a week or two after germination. They range in size, flavor, and texture and typically have a 1-2” stem and varying sized leaves.
What most people don’t know about these tiny, tiny herbs is that they are a nutrient powerhouse when it comes to antioxidants. According to a recent study by the researchers at the University of Maryland College of Agriculture and Natural Resources (AGNR) and the United States Department of Agriculture (USDA), found that “microgreens contained four to 40 times more nutrients than their mature counterparts.” Now it is scientifically proven that these miniature herbs are not only visually stunning, but also nutrient rich!
Using microgreens as a fine dining chef is essential due to distinctive flavors found in each herb and how the garnish creates visual interest for each dish.
