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Microgreens are tiny vegetable or herb greens grown for their visual appearance and complex flavours and textures. They are larger than sprouts but smaller than baby salad greens, typically containing a central stem, cotyledon or seed leaves and the first young two true leaves.
Researchers have found that many microgreens like red cabbage, cilantro, and radish contain up to 40 times higher levels of vital nutrients than their mature counterparts. Just a few of the microgreens that can be grown include…
- Lettuce.
- Kale.
- Spinach.
- Radish.
- Beet.
- Watercress.
- Herbs.
Due to the growing popularity of microgreen consumption, demand is allowing some growers to realize gross revenues of $20-$30 per flat. Interested in finding out how? The recording below is a webinar on “Small Commercial Microgreen Production” with Zack Grant, Local Food Systems and Small Farms educator for University of Illinois Extension in Cook County. Check it out below…
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