Microgreens are vegetables harvested immediately after their first leaves unfold, but they contain even five times more of valuable ingredients than their “adult” equivalents. Their cultivation is relatively easy. Seeds of various vegetables or herbs are sown in soil all year round. Overground stems with young leaves are eaten, and they are a concentrated, very rich source of vitamins, antioxidants, micro- and macronutrients. Depending on the species, the microgreens may be ready to eat already 7 to 10 days from their sowing.

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