Frequently Asked Questions
What are microgreens?
Microgreens are tiny edible plants or herbs that are much smaller than regular greens. They are grown and harvested once their cotyledon leaves (first leaves) develop. Although they are small, microgreens have distinctive flavors, delicate textures, and various nutrients. According to University studies, some microgreen varieties are as much as 40 times more nutrient dense than their adult counterparts.
Are your microgreens organic?
Although not USDA certified, we only grow only using organic seed, organic soil and organic methods. No pesticides or fertilizers are ever used. Food grade hydrogen peroxide may be used on some microgreen varieties to help control bacteria that can produce mold. Our microgreens are grown indoors away from bugs, animals and harsh elements.
How to eat Microgreens:
The United States Department of Agriculture recommends washing all produce before consuming. We don't use any fertilizers or pesticides, but there's still some soil and seed hulls on the microgreens that you might not want to eat. We really enjoy eating our microgreens on sandwiches, burgers, tacos, nachos, burritos, in salads, wraps, chip dips, breakfast sandwiches, pasta salads and fried rice. They can be added to smoothies to get a truly fresh dose of green, or they can be dehydrated and added to a other dish at a later time.
Cooking microgreens is not recommended because they are frail tiny plants that are healthier when consumed raw. You can add them to your favorite cooked dish, but it doesn't take long for them to wilt and the nutrition to break down under heat. Adding them to the top of your cooked meal is suggested, but if you insist on cooking them we recommend adding them just after turning off the heat.