How To Use Microgreens In Food
Micro greens are best used raw and freshly cut. Their delicate structure and flavor will get lost when cooked. Add them as garnishes on top of salads, soups and sandwiches. They do not store well so always harvest your greens right before adding them to you dish.
How to harvest Microgreens
Once the seed leaves have emerged and the greens are at least a few inches tall, you can start to harvest them. Cut the stems about a half inch from the soil. Only cut what you will be using for that meal.
The most popular ways to use microgreens are:
- Mixing into salads
- Layering on sandwiches
- Garnishing drinks
- Finishing touches on soups
- Topping burgers
- Adding on top of an omelet
Seeds That work great for microgreens and their flavors
Radish: These tender shoots taste like a mild radish and add a hint of pepperiness to a dish. They take only 7 days until harvest and are very easy to grow.
Lentil: Wait until the true leaves form on these microgreens before harvesting these shoots. They grow taller than other microgreens and have a nice sprout type flavor (that does not resemble lentil flavor)
Kale: Kale greens have a mild subtly fresh greens taste.
Avocado Toast
Ingredients
- 1 Ripe avocado Haas avocados are ripe when the skin darkens, and the fruit is slightly soft when pressed with your fingers.
- 2 tsp olive oil extra virgin
- 2 slices whole wheat toast you can use any type of bread that you like
- 1 tbsp earth balance or butter
- 2 large eggs
- 1 handful microgreens Any type
Instructions
- Cut avocado in half and remove the pit. Masha ripe avocado and blend with olive oil. Season with salt and pepper
- fry 2 eggs in a frying pan with melted butter and cook them how you like them. I like mine either Sunnyside up (as in the photo) or over easy.
- Next it is time to assemble. Spread the avocado mixture on each toast, top them each with a fried egg and sprinkle the micro greens on top!