Microgreens and sprouts are small but mighty, delivering considerable benefits for the health conscious. Whether grown at home or purchased fresh from a local grocer or farmers market, these superfoods make for an easy and accessible way to add texture, flavor and nutrients to everyday meals.

Subtle differences distinguish these two remarkable plants. Microgreens are edible, immature seedlings grown in soil or a similar medium and harvested upon the appearance of the first few cotyledon leaves. Sprouts are germinated seeds that are cultivated in water until they grow into an edible plant. Their roots, seeds and leaves are edible.

“Anyone can grow a small tray of microgreens on a windowsill or around a kitchen counter,” says Katie Staudt, owner and head grower of Meraki Urban Farm, in Chicago. She points out the common misconception that microgreens can only be grown in a liquid solution. While some do-it-yourself kits employ hydroponic techniques, they are not the most efficient growing method and may lead to mold growth.

“You don’t have to have a green thumb if you have the right information,” says Staudt. Because they can be easily propagated in small trays, microgreens are ideal for small, indoor spaces. Use soilless media made of peat, coconut coir or hemp that allow for proper drainage while holding the right amount of moisture. The plants demand little maintenance and are usually harvested when the greens are one to three inches tall, making them a perfect choice for individuals with limited gardening experience. Staudt recommends beginning with the radish sprout, which can grow and be ready to eat in as little as seven days. Kale, purple kohlrabi, red acre cabbage, bok choi and wasabi mustard sprouts are also easy-to-grow varietals.

Sprouts can be more challenging to grow because they require greater oversight to preserve food safety. It is important to soak the seeds in water and rinse them daily with clean water to maintain a moist environment while also reducing the risk of bacterial growth. According to agricultural experts at Penn State Extension, bacteria in the sprouting seeds “can continue to thrive if proper food handling techniques are not practiced during harvest, processing and preparation.”

The U.S. Food and Drug Administration provides good agricultural practices for growing, harvesting, packing and holding sprouts, which include using clean water, wearing disposable sterile gloves when handling the seeds and sprouts, and cooling the sprouts to 32° F immediately after harvesting. The FDA strongly recommends cooking sprouts thoroughly before consuming them to eliminate harmful bacteria. Children, the elderly, pregnant women and persons with weakened immune systems should avoid eating raw sprouts altogether.

According to Dominique Kline, farm manager of The Hope Farm, in Alabama, “Radish or broccoli sprouts would probably be the easiest ones to start out with at home, just because those are some of the most reliable and have the fastest turnover.” Alfalfa, mung bean and sunflower sprouts are also relatively easy to grow.

 

Packed With Power

According to the U.S. Department of Agriculture, microgreens contain five times greater levels of vitamins and carotenoids than their mature plant counterparts, including vitamins C, E, K and A, as well as beta carotene, lutein/zeaxanthin and violaxanthin.

“You can eat 50 cups of broccoli or a single cup of broccoli sprouts for similar nutrition and benefit,” explains Emily Ho, nutrition professor and director of the Linus Pauling Institute at Oregon State University, in an article published by the American Heart Association.

It is important to understand that these plants’ shelf life is short once they are cut. “The closer they are to being alive, the better they are for you,” Kline asserts. For those that prefer to purchase their produce instead of growing it, local farmers markets or select grocery stores also offer fresh microgreens and sprouts that provide the same nutritional benefits and quality. This can be a convenient way to not compromise on freshness or effectiveness.

 

From Garden to Plate in Seconds

Not only are microgreens and sprouts relatively simple to grow, they are even easier to eat. Incorporating them into meals is quite straightforward. Kline recommends adding them to any hot or cold food as an easy nutrient boost. Sprinkle them on salads, eggs or pizza for added texture, contrast and flavor. Arugula and radish microgreens add a delightful peppery flavor, while mung beans offer a milder, slightly sweet experience, and sunflower sprouts lend a nutty flavor to any dish.

Whether enjoyed fresh from a windowsill at home or sourced from a local market, microgreens and sprouts bring nutrient density along with delicious flavors and textures, making them an attractive green to incorporate into everyday meals.

 

Chloe Karydes Krecun is a sophomore at University of Illinois Urbana-Champaign. Connect at LinkedIn.com/in/chloe-karydes-krecun.                      

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