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Three Reasons to Add Micro greens to Your Plate

Microgreen growing

Have you heard of micro greens? Although the word boomed in popularity around 2010, they have been used in healthfood restaurants for the past 20 years or so. Micro greens are the young shoots of salad vegetables, such as Swiss Chard, beetroot, or arugula. Though a smaller version of what you might be used to seeing at the grocery store, this specialty produce is a delicious, nutritious accent to your plate.

Micro greens became more popular when fine dining restaurants began to use them for their visual appeal. Fine dining restaurants account for approximately 10% of all U.S. restaurant sales. Unlike a sprig of parsley used for garnish, they provide more charm. Chefs are adding microgreens to salads for added color and flavor.

When arranging a plate, it is found that while an adult eye prefers to see three different types of food and at a maximum three food accents, a child’s eye is pleased by more. Children prefer plates that have six different types of food and up to seven food accents. When a plate is composed according to these guidelines, the recipient is likely to find the plate more appealing. This is why the way food is plated in a fine dining restaurant is considered so essential.

Micro greens are not just pretty, they are generally regarded as being delicious, as they have a more concentrated flavor. A micro rainbow mix, for example, combines several different types of micro greens from perhaps kale, chard, broccoli rabe, and radish leaves to present a colorful and flavorful salad.

Do you eat the recommended servings of vegetables? Most Americans do not. The U.S. Department of Agriculture food plate recommends your vegetable intake at each meal takes up most of your plate. If you are bored with the standard vegetables, preparing a new food can help make things interesting again.

Don’t be afraid to give micro greens a try. They can make your simple meal look wonderful and add more flavor as well.

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