One of the coolest vegetables out there is the pak choi microgreen! It originated in Thailand and has now spread all over the world. It is actually quite easy to grow, and is actually edible too! I was thrilled to find this out as I love to eat vegetables but hate having to go through the pain of preparing them.

Pak choi means “bay leaf” in Thai, and this small leafy green is very easy to germinate and grow. You can get this from a local Asian store or online. Pak choi microgreens is fast growing microgreen which you can germinate and enjoy in only ten days!

As we know, pak choi microgreens contains vitamin C, which is essential for reducing cholesterol. This substance helps to prevent cancers as well. There are also studies to show that it can help lower cholesterol levels, reduce the risk of heart disease and lower blood pressure. Studies have shown these benefits in the scientific literature, but until now, they haven’t been widely known by the public!

When I first heard about pak choi microgreens, I was really interested, because it tastes great. My favorite flavor is the one called “bamboo dust”. The flavor is like a cross between curry powder and white tea. It has a slightly bitter taste that some people might not like, but it really tastes great. As I said, I love it is a great choice for you to grow your own vegetables at home.

Another thing that I noticed when I was tasting this variety was that they had a very mild and light taste. They don’t have a strong taste like you would find with most other micro greens or even most white stems. You will actually notice that the taste of the leaves and stems are quite nice to the naked eye. This is because they are harvested from the tops of the plants. The leaves and stems are commonly used to make green tea, which is one of the most popular beverages in the world!

When I was harvesting my microgreens, I noticed that they had quite a bit more leaves on them than I normally do with other varieties. The reason for this is because they aren’t commonly used and therefore they grow much faster. The leaves and stems have a higher concentration of nutrients, which is what makes them a better choice to grow than others. The reason why it is so beneficial to use microgreens like this is because they can help increase the amount of antioxidants in your diet.

It is well known that green leafy vegetables, also known as true leaves, contain plenty of helpful vitamins and minerals for overall health. Since I was trying to get more of these nutrients in my diet, I decided to try out the pak choi microgreens and sprouts. What I found is that while the sprouts did increase my daily intake of probiotics and the true leaves had a noticeable boost in their antioxidant content, I didn’t notice a huge difference between the two.

I did, however, notice that my soil seemed to be a bit more depleted of nutrients when I was harvesting my microgreens compared to when I was growing them in my traditional soil. My soil is primarily clay and has been for the last three years. It has always been tested to ensure it contains adequate levels of nutrients for healthy plant growth. My plants have thrived on this healthy foundation, thanks to the generous amounts of nutrients I have been providing through organic gardening. While the taste of my new “microgreen” was not the greatest, I do enjoy eating it and will probably continue to do so!