Edibles

Microgreens and Sprouts: What is the Difference

Microgreens and Sprouts:  What is the Difference

Microgreens and sprouts are trending everywhere from cooking shows and magazines to fancy restaurants and food trucks. But here’s our secret—you can grow microgreens and sprouts right in your kitchen for pennies!

Microgreens are young, leafy vegetables or herbs that are harvested just above the soil line when the plant is 1–2 inches tall. Microgreens include just the first pair of leaves, called cotyledons. They are grown in media and are ready to harvest in about 7 to 14 days. Recent research has shown that the nutritional value of microgreens can be higher than mature plants, adding to their popularity with chefs and home gardeners. We offer seven microgreens varieties and a Microgreens Growing Tray Set that includes a handmade wooden carrying tray. Spicy Mix, Red Winter Kale, and Peas for Shoots varieties are delicious.

Sprouts are young shoots from seeds, beans, legumes, and grasses that are not grown in media. The whole sprout can be eaten—seed, roots, and stem—and are ready to eat in about 3 to 5 days. Some of the most common sprouts are alfalfa, mung bean, radish, garbanzo, buckwheat, and fenugreek. They are nutritional powerhouses that contain a high concentrate of antioxidant nutrients. Choose from 12 sprouting seed varieties (or grab the sampler collection) and use our Botanical Interests Seed Sprouter for convenient growing. Some of our favorites? Bean Mix,Buckwheat, and Sandwich Mix.

Read more about how to grow microgreens and sprouts and enjoy fresh flavors all year!

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