Sprouts are simply germinated seeds. What is eaten consists of the seed, root, stem and pale underdeveloped leaves. Sprouts are produced entirely in water. The seed is never actually planted. A high density of seed is placed inside of sprouting equipment or enclosed containers such as glass jars. The seed germinates rapidly due to the high moisture and humidity levels maintained in the enclosures. Seeds can also be sprouted in bags that are repeatedly soaked in water. The sprouting process occurs in the dark or with very low light. Microgreens cannot be grown using these methods.
After one day of soaking and a few days of rinsing only in water (2 or more times per day to prevent spoilage such as mold), the sprouted seeds are ready for consumption.
Microgreens are a tiny form of edible greens produced from the seeds of vegetables, herbs or other plants. They are grown in a shallow container of soil and harvested when the first shoots are still small and immature. In this tender young stage, nutrients are concentrated, textures are delicate, and you can enjoy the essence of each flavor as an accent to your favorite dish. Microgreens have much stronger, more developed flavors than sprouts making them an ideal garnish with a broad range of leaf shapes, textures and colors.
The seeds are planted and grown in soil, not in water. They should be grown in high light conditions with low humidity and good air circulation. Microgreens that are grown in the brightest light with plenty of space and good ventilation, have increased vigor resulting in more color and flavor.
Most varieties of microgreens require 7 to14 days growing time, and some much longer. After the leaves are fully expanded, they are ready for harvest. Microgreens are simply seedlings that are harvested before they develop into larger plants. Microgreens are cut at the stem, and have no roots or seeds attached.
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