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Chef Ahmet Yildirim posted an update
Microgreens” are young, edible plants harvested at an early stage of growth, usually just after the first true leaves have developed. They are known for their intense flavors and high nutritional content, as they contain concentrated amounts of vitamins and minerals.
Common types of microgreens include:
– **Arugula**: Has a peppery, tangy flavor.
– **Radish**: Offers a spicy kick.
– **Basil**: Adds a fragrant, aromatic touch.
– **Mustard greens**: Known for their slightly sharp taste.
Microgreens are often used in salads, sandwiches, main dishes, and as garnishes, providing both a burst of flavor and a vibrant visual appeal to dishes.
Mercedes Minaya Palacios, Mercedes Delgado de Miguel and 4 others2 Comments-
Chef i have a question. What do you think of domestic growing lights? I’m about to buy a shelf with a couple of them, just to grow and maintain a shallow range of herbs like acetosa, peas, shiso and so. Would you recommend a product?
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Level:
Stagier
Muy interesantes y útiles, de vez en cuando los uso
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