Adding mustard microgreens to string beans during cooking is a great way to add flavor and texture to an otherwise dull vegetable. The mustard greens are firm in taste and give them an added zing. Combined with onion and a little salt, they go great with string beans.

Once cotyledons have fully developed and the first true leaves begin to emerge, it is when to eat microgreens. Fast-growing microgreens like arugula take 8-15 days to harvest. Slow-growing microgreens like alfalfa can take 16-25 days. Eat microgreens immediately after harvest (1-2 days). The shelf-life ranges from 5–10 days under proper storage conditions (washed and refrigerated). Microgreens are best eaten raw.

Radish, arugula, broccoli, sunflower, kale, beet, pea, spinach, and mustard microgreens are highly nutritious, containing essential vitamins A, B, C, E, K, minerals calcium, iron, magnesium, and potassium, sulforaphane, and antioxidants such as anthocyanins and quercetin, beta-carotene and lutein.

Making food and grocery choices for our families can be stressful and confusing sometimes. Microgreens versus vegetables are no exception.

Sometimes we have to make the difficult choice between cost and nutrition.
Other times it’s done, we travel across town or stay in the neighborhood.
And in this busy world, it’s down to do we make a quick dinner or spend an hour in the kitchen after a long day.

How do you encourage people to eat their greens? A new study shows that naming vegetable dishes with adjectives that promote their flavor increases positive thinking about healthful eating. For some, a healthful diet means having to tolerate eating bland taste