Vitamin and refreshing dishes with microgreen. Healthy Dinner #8

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Microgreen gives color, improves flavor and adds an interesting texture to any dish, while enriching it with healthy substances.

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How to use it in cooking?

Here are some tips for using microgreens in cooking:

Use it as an addition to salads and soups.
Toss a small handful into a cocktail or juice before mixing in a blender.
Put it as a side dish with any main dish.
Sprinkle microgreens on a sandwich or pizza after cooking.
Add it to omelets or casseroles.
Replace the lettuce leaves in a hamburger or sandwich with microgreens.

What is the taste of microgreen?

The taste of microgreens depends on the plant from which it is grown. It can vary from slightly spicy to spicy or peppery.

Mustard has a mild spicy aroma, the seedlings themselves are dark purple in color.
Radish and daikon have a spicy taste, attractive pink stems and green leaves. It adds mass and volume to the mix of micro-greens.
Beetroot and chard have a very mild flavor. The stems can be different in color: white, red, purple, orange, pink, light green, gold.
Watercress has a mild, spicy aroma and dark purple stems.
Coriander has a clean, fresh smell. The taste is more subtle than that of mature cilantro.
Arugula (indau) has a light nutty-mustard taste and a strong aroma.
Basil can…