“Every vegetable has its time”

Russian Proverb

Microgreens truly are delicious, tiny, and perfect representations of fresh vegetables, herbs and greens. Used in fine dining for years, they provide intense flavour in delicate bites. As an extra benefit, they add unexpected beauty to plates and texture to dishes.

When a plant is showing its first true leaf, that’s the definition of a microgreen. Not to be confused with sprouts, microgreens are not completely consumed. The seed is not eaten. Rather, they are harvested at the base of the stem when their leaves have grown completely. Often, this means the plant is one to two inches in length, but that isn’t consistently true because the actual sizes of microgreens vary from plant to plant, relative to the size of a full-grown version.

Growing microgreens is a quick process because they are essentially the stage between sprouts and a full-grown vegetable. They take about 7-10 days before they are ready to be harvested while the full-grown forms take weeks, if not months, to grow. Additionally, they do not need much sunlight or space, which makes them great plants to add in our production. You too can easily grow them at home in your own kitchen, balcony or back yard.

Because microgreens are harvested right after germination, all the nutrients they need to grow are there. They have high levels of: Phytonutrients, Antioxidants, Vitamins , Minerals and Enzymes. Some studies have concluded that microgreens can have anywhere from 4 to 25 times more nutrients than their regular sized vegetables counterparts! Because they are eaten raw right after harvesting, all these nutrients are preserved. They are a true living food, transferring all their vitality directly to your body.

La Donaira produces microgreens for its chefs because they are extremely versatile. They are used to lighten up dishes that would otherwise be too dark and/or heavy, and conversely, they add rich and robust flavours to balance out lighter dishes. They are a fun and practical way to add fresh and nutritious produce to our dishes while adding a pop of color to the plate. 

Elena Echevarria