Microgreens

Nowadays, many people still have not heard about microgreens. This is because, for a very long time, Microgreens haven't been around. When Microgreens were first published on chefs' menus in the 1980s, they originated from San Fran ois. It did not, however, become popular until the 1990s. Their influence then began to spread east, and now microgreens are grown in many other countries in the United States and even elsewhere. Beets, arugula, basil, kale, and cilantro were among the first varieties to be grown. Today's development continues to increase the number of varieties.

In 2010, micro-greens became increasingly popular in the food industry. In most grocery stores worldwide, microgreens started appearing around that time.

Finally, in 2012, the micro-greens got the boost they wanted in the food industry. Researchers in the U.S. eventually became interested in microgreens and studied their nutritional composition and shelf life of microgreens. More than 25 microgreen varieties have been studied. Microgreen media outlets such as The Huffington Post and the National Public Radio gained coverage in this study. Everyone was soon interested in the high nutritional values of microgreens, recently discovered. Microgreen's only short shelf lives are defects. Researchers are also finding ways of extending their shelf lives, however. One way of doing this is to maximize and increase the visibility of microgreen packaging.

This book covers:

• Microgreens and Health Benefits
• Detailed Varieties List of Microgreens
• Step by step Methods of Growing
• Tools
• Getting Their Nutrients
• Combating Fungus and Pests
• How to Harvest
• Ways to Use Microgreens
• Some Delicious Recipes

...And much more