Microgreenery
This article was written by staff writer Oksana Bihun. Read about Oksana here.
Let me begin by saying that I have an immense bias towards microgreens. I work at an urban farm where I spend the majority of my day planting, harvesting, watering, and cultivating microgreens; they’re an integral part of my daily routine. Truthfully, I never thought much of microgreens in the past. Too often they get the reputation of being merely an expensive garnish, adding little more than an aesthetic flair to the meal itself.
Lucky for you, I’m here to debunk that myth. In addition to microgreens being a hit with restaurants and chefs, there has recently been a public awakening to this small but mighty green. I believe one of the biggest reasons behind their emerging popularity is the growth of indoor farms. Microgreens are extremely delicate and therefore susceptible to the elements; which is why, even though they can survive outside, they thrive in indoor farms where they’re protected from the elements and other factors like pests.
But why are they such a “thing”?
Well, everyone has their own reasons I suppose, but I believe that the microgreen craze goes well beyond them being just trendy. First off, they’re absolutely packed with flavors, most of which I’ve never tasted anywhere else before. It’s true that the most common microgreens are varieties like peas, sunflowers, and kale, but there are also incredibly unique and rarer varieties like shungiku, shiso, borage, and red veined sorrel. What do these varieties taste like? Let’s go in order:
Shungiku: strangely reminiscent of carrots but with a slight floral aftertaste. It’s common in many Japanese dishes and has a fairly strong flavor. Unsurprisingly, it pairs well with crudo and is good at cutting the acidity of a food.
Shiso: a member of the mint family, shiso is a curious herb that tastes like both mint and basil simultaneously. It also has a deep purple color that makes it a great garnish. It pairs well with a fish or pasta dish for a fresh, umami taste.
Borage: my favorite variety to use on salads, borage has a distinct cucumber taste that’s sweet and fresh. Others describe it as being more similar to a melon, with a slightly bitter aftertaste. While borage can be used for soups, cocktails, and sauces, my favorite way of consuming it is simply in a salad where I can get the full cucumber-y taste!
Red Veined Sorrel: while some may disagree, I think that red-veined sorrel is as close to a sour candy flavor as nature would allow. It has a sour, mouth-watering aftertaste that many chefs love to use on a variety of dishes. It can be eaten raw, but it’s even better when cooked and paired with potato gratin, veal, or eggs.
Some people choose to eat microgreens solely for their health benefits. It’s true that microgreens are good for you, but how do they compete with full-grown, adult vegetables? Surprisingly, microgreens are about 10x more densely packed with nutrients than their adult counterparts. This means that you need to eat much less of them in order to receive the same nutritional benefits.
Another great thing about microgreens is that prices don’t fluctuate with the season, as many other varieties of vegetables do. For example, I was on cloud 9 paying $0.50 for my avocados back in June and now, in October, I feel such embarrassment as the cashier rings up my $2.30 avocado. Seasonality is not a factor of concern with microgreens due to their indoor growth, which makes them less likely to fluctuate in price and accessibility. It also reduces the need to ship these crops long distances, since they can be grown year long in any city or area. Instead of shipping warm-weather crops from Florida or Mexico, you’re able to grow them indoors and deliver them locally!
Ok, so what’s the catch?
Sure, like most things in life, microgreens are not perfect. Firstly, they do not regrow after they’re harvested and so a lot of time and effort is put into planting, seeding, and harvesting. This leads to the cost of the greens being quite high. Another reason behind the higher cost of microgreens is that they’re generally farmed on a pretty small scale, and not industrially farmed like some of the cheaper produce you may find in a grocery store.
Unfortunately, this all leads to a price barrier, which in turn leads to an inequality in the consumption of microgreens. Like most fresh fruit and vegetables, the price tag is simply too high for many lower-income individuals to justify buying it.
While I can’t pretend to speak for all microgreen farmers everywhere, I can tell you from my experience that those in the industry want nothing less than to have their food associated with inaccessibility. The goal of many microgreen farmers I work with and know is to feed people fresh, healthy, and delicious food in a way that is accessible for everyone. In fact, this is a common sentiment amongst most farmers and often leads to a moral dilemma, making farmers grapple with choosing between growing local, fresh-grown produce without harmful chemicals or making food that is affordable for the masses. I believe, however, that you can have your cake and eat it too. Farms have started learning and adopting practices that are sustainable and healthy, but also keep costs low. Urban farms especially are growing in such a way that can maximize efficiency while maintaining their sustainable, organic practices.
So to Summarize…
I find microgreens to be truly special and unique. The sheer number and diversity of varieties is something that I’m still in awe of and excited to keep learning about. If you’re interested in trying them but deterred by the prices, one way to make microgreens more accessible is to take a stab at growing your own! If you have some extra kale or broccoli seeds (or any other variety) sitting around from last year, plant them in a small container on your windowsill and watch the micros grow! They’re easy to take care of and are quick to reward you —you can get full microgreens in less than 15 days!. Some helpful resources include the Gardener’s Supply Company and Penn State Extension. If you’re interested in minimal effort, higher-cost microgreens, you can also look into Hamama systems, which provide similar results. It’s my belief that anyone can grow their own food, and microgreens can be a great start!