Micro-greens are often thought of as sprouts or shoots but in fact are an entirely individual crop of their own. Micro-greens are filament-thin, immature plants, grown for the smallest possible incarnation of salad greens, herbs, edible flowers, and leafy vegetables. Almost any seed can be grown as a micro-green, but there are some tried and true varieties that are more sought out for their unique color, shape and flavor at the micro size. Arugula, beet, chard, asian greens and specialty greens are commonly used.
Micro-greens are grown in a medium and then clipped for a one time harvest at the soil surface as soon as their first true leaves appear. In contrast, sprouts are not grown in a medium and their roots are eaten. Shoots are similar to micro-greens, being grown in medium and clipped along the stem, but tend to be large seeded crops that usually have specific instructions for growing and harvesting. There are many ways to grow micro-greens depending on the scale of your operation
At the Grove Artisan Kitchen, micro greens are used effectively in a variety of dishes.