In 1993 Virginia chef Craig Hartman asked his supplier for "baby greens," and was given tiny lettuce that he used in a salad. By coincidence, a restaurant magazine writer was in attendance, and an ...

Consuming local produce ensures you the freshest fruits and vegetables – and what could be more local than growing it at home? “Microgreens are great for beginners and green thumbs alike,” says Jarred ...

Microgreens are packed with vitamins and minerals. Recipe adapted from PBS.org. 1 cup of microgreens 1 blood orange, peeled and cubed 1/2 avocado, peeled and cubed 1/2 cup of shredded carrot or daikon ...

The seedlings of pretty much any vegetable, microgreens are more than a garnish. “They’re a very concentrated source of nutrients compared to the plants’ mature leaves,” says WH advisor Amanda Baker ...

They are those flower-looking garnishes piled on your roast salmon. They’re the tiny greens tossed atop pizza, inside sandwiches and within salads. They’re bigger than sprouts but smaller than baby ...

Vertical farming company AeroFarms is showing consumers how to use microgreens for all occasions through recipes that demonstrate the versatility of its vegetables beyond salads, Emily Gee, the ...

1. Thinly slice carrots, radishes, and zucchini. 2. Plate for presentation or mix with salad greens. 3. Prepare vinaigrette by whisking shallots, fruit ketchup, olive oil, and vinegar until blended. ( ...

Tiny microgreens became popular in restaurant kitchens decades ago, grown by specialty suppliers (and often in-house) to add a final flourish to plated dishes. They’ve become more commonplace in ...

Consuming local produce ensures you the freshest fruits and vegetables – and what could be more local than growing it at home? “Microgreens are great for beginners and green thumbs alike,” says Jarred ...