Question

write an autobiography of a microgreen​

Answer 1

Answer:

History. Microgreens have been produced in the United States since about the mid 1990′ s ... using words like “sprouting” or “sprouts” when writing about or describing Microgreens .

Answer 2

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Microgreens are vegetable greens (not to be confused with sprouts or shoots) harvested just after the cotyledon leaves have developed (and possibly with one set of true leaves). They are grown or purchased by people focused on nutrition, or else are used as both a visual and flavor component, primarily in fine dining restaurants. Chefs use colorful microgreens to enhance the attractiveness and taste of their dishes with distinct delicate textures and unique flavors, such as sweet and spicy. Microgreens are smaller than “baby greens” (e.g. spinach, kale, arugula, radicchio), but harvested later than sprouts (e.g. broccoli, mung bean, soya bean, wheat, and sunflower). Among upscale grocers, they are now considered a specialty genre of greens, good for garnishing salads, soups, sandwiches, and plates.

Edible young greens are produced from various kinds of vegetables, herbs, or other plants. They range in size from 1 to 3 inches (2.5 to 7.6 cm), including the stem and leaves. The stem is cut just above the soil line during harvesting. Microgreens have fully developed cotyledon leaves and usually one pair of very small, partially developed true leaves. The average crop-time for most microgreens is 10–14 days from seeding to harvest.

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