What can be grown as microgreens? Any type of green or vegetable can be turned into a micro green. Even some grasses and grains can become good microgreens to add to your diet. Different types of microgreens can also differ a great deal in terms of flavor.

Some of the most common forms of growing microgreens are red radish microgreens and Belgian endive microgreens. Both of these greens have a tangy flavor that is pleasant to most people. The flavor can range anywhere from slightly sweet to mildly bitter depending on whether the radishes used are fresh or dried. The flavor can also be enhanced by adding foods such as celery, carrots, parsley, cilantro, or green onions to the salad. Other common additions to salad dressings can also enhance the flavor of a dish.

Another popular way of growing microgreens is through hydroponic gardening. This method allows you to grow the plants at a very high density. You can create small spaces quickly and have large amounts of fruit quickly. Although this method is not very common, it is one of the best ways to ensure an even distribution of nutrients throughout the growing plant. This is great for creating salad flavor because the more nutrients are contained in the micro green leafs, the greater the flavor of the salad will be.

Microgreen harvesting occurs when the flower buds reach full bloom and begin to die back. Harvesting these leaves permits the microgreen to be used for flavor. Harvesting the leaves first allows for better flavor concentration. You can pick and eat the microgreen right then or you can refrigerate it and consume later. Some experts suggest waiting at least twelve days before harvesting the leaves so that the flavors have time to permeate the leaves.

Once the microgreen is harvested, you can store it quite quickly in air tight glass containers. This allows you to enjoy your microgreens until the next year. Since micro green leaves do not go brown or black when picked, they can easily be stored for up to six months. Most experts recommend harvesting these fast growing greens at the peak of flavor instead of saving them for a later time.

When you want to eat fresh micro greens, you can harvest them as soon as they appear. However, if you do not have the luxury of having them in your refrigerator for a few months, you can keep them fresh in an airtight container. This allows you to enjoy fresh micro greens in your salads, vegetables, wraps, sauces and even on sandwiches. They can also be frozen for an extended shelf life, if you are worried about bacteria or fungi growing in them.