Microgreens and Sprouts: What is the Difference?

microgreens_sprouts_bi       Microgreens and sprouts are trending everywhere from cooking shows and magazines to fancy restaurants and food trucks. But, here’s our secret – you can grow microgreens and sprouts right in your kitchen for pennies!

Microgreens are young, leafy vegetables or herbs that are harvested just above the soil line when the plant is 1–2 inches tall. Microgreens include the first pair of leaves, called cotyledons, and one set of just developed “true” leaves. They are grown in media and are ready to harvest in about 7 to 14 days. Recent research has shown that the nutritional value of microgreens can be higher than mature plants, adding to their popularity with chefs and home gardeners. We have several varieties of microgreens seed from Botanical Interests, including Red Winter Kale Heirloom, Savory Mix, and Sunflower Organic Heirloom.

Sprouts are young shoots from seeds, beans, legumes, and grasses that are not grown in media. The whole sprout can be eaten—seed, roots, and stem—and are ready to eat in about 3 to 5 days. Some of the most common sprouts are alfalfa, mung bean, radish, garbanzo, buckwheat, and fenugreek. They are nutritional powerhouses that contain a high concentrate of antioxidant nutrients. We have good selection of Botanical Interests microgreen and sprout seeds, the Botanical Interests Seed Sprouter and the Botanical Interests Kitchen Garden Kit available in our Garden Center. Stop by for supplies and try growing these health foods at your home.

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