Microgreen

Microgreens are smaller than "baby greens" because they are harvested soon after sprouting, rather than after the plant has matured to produce multiple leaves.

Initially, a few varieties were offered; those available were: arugula, basil, beets, kale, cilantro, and a colorful mixture of those called a "Rainbow Mix".

Sprouts are legally defined and have additional regulations concerning their production and marketing due to their relatively high risk of microbial contamination compared to other greens.

[6] A shallow plastic container with drainage holes, such as a nursery flat or prepackaged-salad box, will facilitate sprouting and grow out on a small scale.

For instance, corn microgreens are sweet when grown in the dark, but become bitter when exposed to light due to photosynthesis processes taking place in the sprouting plants.

[8] Light-emitting diodes, otherwise known as LEDs, now provide the ability to measure impacts of narrow-band wavelengths of light on seedling physiology.

A study was carried out to measure the impact of short-duration blue light on phytochemical compounds, which impart the nutritional quality of sprouting broccoli microgreens.

Short-duration blue light acted to increase important phytochemical compounds influencing the nutritional value of broccoli microgreens.

[8] These sprouts contain toxic alkaloids such as solanine and tropanes, which can cause adverse symptoms in the digestive and nervous systems.

[11] Microgreens require high light levels, preferably natural sunlight with low humidity and good air circulation.

Once removed from their growing environment, these trays of microgreens must be used quickly, or they will rapidly begin to elongate and lose color and flavor.

However, the potential for food safety issues with microgreens may be increasing due to the number of indoor microgreen growing operations in which excessive seed density, low light intensity, low air circulation, or most commonly, a lack of GAP (good agricultural practices) and GMP (good manufacturing practices) based food safety procedures.

Certain provisions of the Guidance for Industry: Reducing Microbial Food Safety Hazards For Sprouted Seeds[12] may be beneficial and prudent for growers of microgreens to follow.

[13] Commercial microgreens are most often stored in plastic clamshell containers, which do not provide the right balance of oxygen and carbon dioxide for live greens to breathe.

Some growers add a food safe moisture wicking material in the bottom of the container to extend shelf life.

Following these steps, the team maintained acceptable buckwheat microgreen quality for more than fourteen days—a significant extension, according to authors.