Healthy Breakfast #38: Dishes with microgreens

On the basis of microgreens, you can prepare healthy food and replenish the body’s reserves with the necessary trace elements and vitamins in a timely manner.

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Before adding microgreens to a dish, it is advisable to taste each variety, since an adult plant may differ significantly in taste and aroma from young shoots. Some will be more saturated, while others will be neutral or, conversely, excessively spicy or peppery.

What is the taste of different varieties of microgreens

In order for the prepared dish with microgreens not to turn into an unpleasant surprise, it is advisable to ask in advance what flavor shades this or that type of microgreen gives:

#1.Mustard and watercress sprouts have a rich purple color and have a delicate, spicy, slightly insular taste. At the same time, leaf mustard (Japanese) is light green, with a peppery–spicy taste.

#2.Daikon has green leaves, pink stems and a light spicy aroma. Dishes with microgreens of this variety are more voluminous and nutritious.
#3. Nasturtium has a slightly insular taste, therefore, for those who prefer a more delicate flavor shade, it is better to mix it with a large amount of other microgreens.

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