In 1993 Virginia chef Craig Hartman asked his supplier for "baby greens," and was given tiny lettuce that he used in a salad. By coincidence, a restaurant magazine writer was in attendance, and an ...

My fenugreek may be your methi. The aromatic, cuboid seeds of Trigonella foenum-graecum—a clover-like legume whose botanical name translates as Greek hay—are used as a spice in food traditions ...

Fast-growing greens can turn a windowsill into a mini harvest in just weeks. These tiny plants pack surprising flavor, color, ...

Microgreens are packed with vitamins and minerals. Recipe adapted from PBS.org. 1 cup of microgreens 1 blood orange, peeled and cubed 1/2 avocado, peeled and cubed 1/2 cup of shredded carrot or daikon ...

The seedlings of pretty much any vegetable, microgreens are more than a garnish. “They’re a very concentrated source of nutrients compared to the plants’ mature leaves,” says WH advisor Amanda Baker ...

Vertical farming company AeroFarms is showing consumers how to use microgreens for all occasions through recipes that demonstrate the versatility of its vegetables beyond salads, Emily Gee, the ...

Sheltered from the cold inside a greenhouse, spicy mizuna greens sprout a few feet from a row of sweet pea tendrils. Here at The Field’s Edge Research Farm, Alex Wenger’ harvests some crops like these ...

1. Thinly slice carrots, radishes, and zucchini. 2. Plate for presentation or mix with salad greens. 3. Prepare vinaigrette by whisking shallots, fruit ketchup, olive oil, and vinegar until blended. ( ...

In a recent review published in the journal Heliyon, researchers at the ICAR-National Bureau of Plant Genetic Resources, New Delhi, collated and synthesized available literature on microgreens, the ...