Keywords
sprouts
greenhouse production
How to Cite
Abstract
Microgreens are young, tender greens that are used to enhance the color, texture, or flavor of salads, or to garnish a wide variety of main dishes. Harvested at the first true leaf stage and sold with the stem, cotyledons (seed leaves), and first true leaves attached, they are among a variety of novel salad greens available on the market that are typically distinguished categorically by their size and age. Sprouts, microgreens, and baby greens are simply those greens harvested and consumed in an immature state. This article offers production advice for greenhouse microgreen production.
https://edis.ifas.ufl.edu/hs1164
This is a minor revision of Treadwell, Danielle, Robert Hochmuth, Linda Landrum, and Wanda Laughlin. 2010. “Microgreens: A New Specialty Crop”. EDIS 2010 (3). https://journals.flvc.org/edis/article/view/118552.
Accessibility Summary:
In accordance with Title II regulations this content meets all points of exemption as Archived web content and/or Preexisting conventional electronic documents.
References
Food and Drug Administration. 2019. Draft Guidance for Industry: Reducing Microbial Food Safety Hazards in the Production of Seed for Sprouting. https://www.fda.gov/regulatory-information/search-fda-guidance-documents/draft-guidance-industry-reducing-microbial-food-safety-hazards-production-seed-sprouting
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