Microgreens, as well as other winter greens such as spinach and chard, are a great option for anyone looking to improve their nutrition while enjoying delicious food during the colder months. For this reason, it is important that we learn how to cook with microgreens so that we can enjoy all the wonderful flavors they have to offer year round. If you have never tried microgreens before, they are a very small leafy vegetable with a tiny seed that looks a lot like a tiny grape. They grow very quickly and will typically start to flower within three weeks. Within a few more weeks, they reach a large size and bloom to yield their wonderful leaves.
It is possible to grow your own microgreens at home, but you need to know how to cook with microgreens in order to avoid overcooking them. There are a number of different ways to cook with microgreens including boiling, sauteing, boiling over high heat, and simmering. Obviously, you want to avoid burning your microgreens. Cooking with a microgreen should be a breeze if you follow these simple steps.
When it comes to how to cook with microgreens, you should realize that they come in two varieties: fresh and dried. Fresh microgreens have the vibrant green color of grass and are very flavorful when juiced. Dried or frilly leaves will retain much of their nutritional value and are excellent for salads and wraps.
You can eat any variety of fresh micro greens, but you should not overcook them. Cooking microgreens can result in losing a lot of their flavor. Drying them over indirect heat is the best way to preserve their nutritional value so that you can enjoy them for a long time. Frilly leaves will absorb a lot of nutrients in the oils from your cooking and also release their flavor when they are incorporated into a salad or as a delicious part of a wraps. As with sprouts, micro greens will make a hearty salad for dinner, but they can also be used as a delicious base for other salads or even as an ingredient for a vegetable dip. They are very versatile.
Sprouts and microgreens have similar levels of nutrition, but they also contain different amounts of vitamins and minerals. Sprouts are loaded with vitamins and minerals, but they are a little bit more difficult to cook with. Typically, you need to soak the sprouts overnight and boil them in water for about an hour. Once they are done, you can store them in a glass jar and refrigerate them until you are ready to use them. Microgreens are very easy to cook with and can provide an incredible amount of nutrition, especially if you use them in their whole form. They are rich in nutrition and the antioxidants found in leafy greens are important to your health.
Because microgreens contain so much nutrition, they are a popular ingredient in many recipes. You can use them in a salad or with another fruit or vegetable to help boost the nutritional value of your meal. You can even stir-fry them to enhance the flavor of the greens and add more color to the overall mix. Microgreens are versatile and taste great whenever a recipe calls for them.
Because they are rich in nutrients, you may want to consider using them instead of romaine lettuce in any recipe that calls for frilly leaves. The flavor is somewhat neutral and the leaves are not as difficult to prepare and stir-fry. You can easily turn a frilly green salad into a delicious tasting treat that will boost the nutrition in your body while adding an interesting flavor to your food.
If you would like to learn how to cook with microgreens, then finding a good book about growing them is a good idea. You can find books that discuss how to grow them as well as how to cook with them. You should look for one that covers growing tips and how to eat them properly. There are some specific nutrients that you want to focus on with each variety. You should also consider how easy they are to grow and how quickly you can harvest the leaves to get maximum benefit from the nutritional benefits. With this information you should be able to make educated choices about which type of leaf to choose to maximize your intake of these beneficial, small, brownish-green vegetables.