FOR several years, I have had a collection of greenery growing on my windowsill, a bunch of tiny leaves that provide me with freshly cut salad and a sprinkling of garnish on my meals.
These miniature versions of traditional herbs, vegetables, grains and grasses are known as microgreens. They are easy to grow – you plant them much like outdoor produce, but cultivate them indoors and harvest them after the first set of true leaves shows. There is a lot of variety, from cauliflower to kohlrabi, and they taste great too.The reason? Microgreens have grown a reputation for being the superheroes of the nutrition world.
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