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Sep. 14—Foodies like them for their flavor. Gardeners like them for their convenience. But despite the interest from both parties, microgreens remain one of fresh produce's best kept secrets.
To quote von Sachs directly: "In the year 1860, I published the results of experiments which demonstrated that land plants are capable of absorbing their nutritive matters out of watery solutions, without the aid of soil, and that it is possible in this way not only to maintain plants alive and growing for a long time, as had long been known ...
A sprout consists of the seed, root, stem, while microgreens are harvested without the roots. Microgreens have stronger flavors compared to sprouts, and come in a wider selection of leaf shapes, textures, and colors. Microgreens are grown in soil or soil-like materials such as peat moss. [11]
Moreover, aeroponics provides an enclosed and controlled environment, making it an ideal system for growing pathogen-free seed stocks. The enclosed growth chamber, combined with the isolation of plants from each other, serves to prevent initial contamination from external pathogens and limits the spread of any existing pathogens among plants.
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Microgreens can be grown indoors in very shallow soil. In fact, many home chefs and professionals may take to tending and harvesting a windowsill microgreen garden themselves for peak freshness ...
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