microgreen

American  

[mahy-kroh-green] / ˈmaɪ kroʊˌgrin /

noun

1. Usually microgreens a young and tender edible leaf of a plant used in salads.

   spinach and lettuce microgreens.

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Etymology

Origin of microgreen

First recorded in 1995–2000; micro- ( def. ) + greens ( def. ) (in the sense “leaves and stems of plants and herbs used for food”)

Example Sentences

However, the indoor growing environment also offers the potential for fortification of microgreen crops, ensuring that they are even more rich sources of the nutrients that we are often deficient in.

From Salon

“They’re selling a lot of microgreen kits that are smaller containers that have a sponge at the bottom and you seed on top of the sponge and then when they pop up you are harvesting the first set of leaves,” he said, adding that these greens can be harvested in seven to 10 days.

From Seattle Times

“Broccoli makes a really good microgreen, but the seed is significantly more expensive. If you’re growing brassicas, mustard greens are less expensive,” he says, but still spice up salads.

From Seattle Times

If you set up a microgreen station at home, you can produce food year-round with a minimum of space and time.

From Seattle Times

If you’ve ever started seeds in your windowsill for transplants, you’ve already mastered the key skills of microgreen production.

From Seattle Times