Microgreens are young seedlings of edible vegetables and herbs harvested less than 14 days after germination and grown to 1-3 inches long . They come in a rainbow of colors, making them popular with chefs and the culinary industry. More importantly, besides their beauty and delicious factors, they are full with vitamins, minerals and antioxidants. Microgreen's nutritional benefits are attributed to lowering one's risk of inflammation, heart disease, obesity, and so on.
In 2012, USDA researchers at Beltsville Maryland in association with the University of Maryland conducted a study on the nutritional properties of Microgreens. This study revealed that Microgreens contained 4 - 40 times more nutrients than their mature counterpart. Microgreens are a new trend that have hit restaurant menus, but they aren’t exactly a fresh element to the cuisine world. Microgreens were first introduced in San Francisco in the 1980s and only started to become popular to grow ten years later.
Hydroponics is the practice of growing plants using only water, nutrients, and a growing medium. Hydroponics is superior to growing in soil because it gives plants the maximum levels of exact nutrients they need, including the macronutrients (nitrogen (N), phosphorous (P), and potassium (K) , and micro nutrients.