mi·cro·greens

ˈmīkrōˌɡrēnz/

noun

the shoots of vegetables, herbs or other plants such as arugula, Swiss chard, mustard, beetroot, etc., picked just after the first leaves have developed. They range in size from 1” to 3” including the stem and leaves with an the average crop-time of  10–14 days from seeding to harvest.
Microgreens are used both as a visual and flavor component or ingredient by Chefs to enhance the beauty, taste and freshness of their dishes with their delicate textures and distinctive flavors. Smaller than “baby greens,” and harvested later than “sprouts,” microgreens can provide a variety of leaf flavors, such as sweet and spicy. They are also known for their various colors and textures.

from wikipedia…

“Researchers at the USDA Agricultural Research Service have published, as of early 2014, several studies that identify the nutritional make-up and the shelf life of microgreens. Twenty-five varieties were tested, key nutrients measured were ascorbic acid (vitamin C), tocopherols (vitamin E), phylloquinone(vitamin K), and beta-carotene (a vitamin A precursor), plus other related carotenoids in the cotyledons.

[…] In general, microgreens contained considerably higher levels of vitamins and carotenoids—about five times greater “

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