Microgreens are seedlings of edible plants that are harvested 7 to 14 days after planting when the first true delicate leaves begin to appear. Radishes can be harvested in 7 days, arugula in 9 days, and red cabbage in 11 days. Restaurants often use microgreens to garnish dishes, in salads or in soups. They are rich in nutrients and can to be grown indoors which makes them suitable in areas with limited land.
The major limitation to a large-scale retail supply of microgreens is that the delicate leaves quickly wilt. Growers can prolong the useful lifespan up to 14 days by selling microgreens as living products packaged in hydroponic pods or soil-less substrates. Now the consumer can harvest the amount needed while keeping the remaining microgreen cool.
Microgreen growing kits are available for home gardening and NASA is exploring the benefits of growing microgreens in space to offer variety and fresh food during extended space stays.
