If you’ve been to a gourmet restaurant you will have noticed some weird little herbs – officially known as microgreens – that give an elegant note to the dishes either as a side dish or as a vinaigrette in the salad. But what exactly are microgreens, other than the obvious fact that they are so small?

Microgreens are actually very small edible vegetables and herbs that have been incorporated into the dishes of many chefs since the 1980s and are very popular today (can be found in dishes from cafes to restaurants).

Previously the available range was poor – arugula, basil, beets, cabbage and coriander -. Today the number has grown to more than 65 varieties mainly through a pioneering company of Koppert Cress from the Netherlands.

Microgreens are young vegetables with a height of 2.5-7.5 cm. They have an aromatic taste and a concentrated content of nutrients and are available in various colors and textures.

The Grodan stone wool available on the market from IQ Crops Ltd is the optimal substrate for the production of microgreens for both amateur and professional use.

Photo: Koppert Cress


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