Tiny, young vegetable and herb seedlings harvested 7-21 days after germination when the first true leaves appear. They're prized for their intense flavors and vibrant colors in fine dining.
A modern compound word from 'micro' (small) and 'greens,' coined in the 1990s by California chefs. The concept emerged from the farm-to-table movement and molecular gastronomy trends.
Microgreens can contain up to 40 times more nutrients than their mature counterparts! They were accidentally discovered when chefs started harvesting baby vegetables too early, creating an entirely new category that now sells for $15-25 per pound.
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