Research has shown a microgreen has between 4- and 40-times higher levels of vital nutrients than their mature counterparts depending on the variety. Plus, they are packed with flavor, come in a variety of textures, and colors making them delicious and beautiful on the plate. They are rich in potassium, iron, zinc, magnesium, copper, and are also an excellent, concentrated source of antioxidants.
How to use
I find that I eat more salad if it’s ready to go. So, when I take salad home, I do the following: Fill a large bowl with cold water.
- Fully submerge the lettuce in the water, then gently agitate the leaves to release any debris.
- Remove the lettuce from the water, then gently and thoroughly pat dry between paper towels or spin-dry the leaves in a salad spinner.
- Line a sturdy glass or plastic container with a few paper towels, then scatter your greens on top. Top with a matching lid and refrigerate. There should be some room in the container for the air to circulate, and the paper towels will absorb any excess moisture. (Circulation is key!)
- Don’t have an appropriate glass or plastic container? Use a plastic bag, just be sure to leave a small portion of it open so air can circulate. Leafy greens should stay fresh and crisp for 7 to 10 days. You can revive wilting lettuce by submerging the leaves in a bowl of ice water. Let it sit for about 5 minutes, then remove and thoroughly pat dry. This will shock and crisp up the leaves.
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