Microgreens are everywhere…especially at my favourite restaurants. Always thought to be a fancy garnish, I never obsessed over microgreens until recently, when I discovered Greenbelt Microgreens. Not to be confused as sprouts, microgreens are perfect micro-versions of leafy greens. There are many varieties - arugula, kale, radish, basil, cilantro, shiso, broccoli - to name a few. The taste is more pure and concentrated than the full-size vegetable.
I sprinkle them liberally or I use tweezers for precise placement…just like chefs do. As my chef professor said, you can increase the price of the dish substantially with a sprinkle of microgreens.
I like adding microgreens to my salads. They give salads texture and a boost of flavour. They are very nutritious.
Until I grow my own on the balcony farm, I enjoy Greenbelt Microgreens brand. Organically grown in soil, under controlled conditions, they last at least 2 weeks in the refrigerator.
Here are some of my creations...and some inspirations:
