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Microgreens are teenage versions of salad greens and vegetables, such as arugula, clover, radish and broccoli. The one- to three-inch sprigs are harvested about a month after they’re planted, when nutritional values are at their peak. In fact, studies show that microgreens contain up to 40 times more nutrients, such as vitamins C, E and beta-carotene, than mature greens. So, for example, a radish microgreen is going to be even healthier for you than an actual radish. Until recently, these delicate greens were only available to upscale chefs, but they’ve emerged into the mainstream spotlight now that we’ve discovered their nutritional power. To incorporate them into your kitchen, it’s best to use them as garnishes and flavor accents in soups, salads and sandwiches, as they pack a ton of flavor and can be overwhelming in large amounts.
Also see How to Grow Microgreens All Winter Long.
Registered dietitians Tiffani Bachus and Erin Macdonald are the co-founders and creators of URockGirl.com, a website dedicated to promoting wellness and a healthy, balanced lifestyle.