With sprouts, you eat the fully germinated seed. I think of sprouts as the 'babies' of the plant world. A seed that bursts open with the first root and shoot(s). Whereas sprouts are seeds that germinate by being soaked and rinsed in water, microgreens are grown in soil. During seed germination, the cotyledon(s) or seed leave(s) emerge from the soil first. A cotyledon is part of the embryo within the seed of the plant.] Through photosynthesis, the cotyledon(s) provide initial food to give the plants a burst of energy for the true leaves to develop.Microgreens are the next stage in a plant's development, kind of like the 'toddlers' of the plant world. Microgreens can be harvested when the germinated seeds have developed tiny roots and at least their first true leaves. They have similar health benefits to sprouts, but greater nutritional value. So you can add minerals to the seed raising mix to boost the nutrient value and flavor. These young seedlings are harvested smaller than baby salad leaves. Microgreens are young vegetable greens that are approximately 1-3 inches (2.5-7.5 cm) tall. They have an aromatic flavor and concentrated nutrient content and come in a variety of colors and textures (1). Microgreens are considered baby plants, falling somewhere between a sprout and baby green. That said, they shouldn't be confused with sprouts, which do not have leaves. Sprouts also have a much shorter growing cycle of 2-7 days, whereas microgreens are usually harvested 7-21 days after germination, once the plant's first true leaves have emerged.Microgreens are more similar to baby greens in that only their stems and leaves are considered edible. However, unlike baby greens, they are much smaller in size and can be sold before being harvested. This means that the plants can be bought whole and cut at home, keeping them alive until they are consumed. Microgreens are very convenient to grow, as they can be grown in a variety of locations, including outdoors, in greenhouses and even on your windowsill.
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