Gourmet vegetable confetti is how one chef has described them. Served in trendy restaurants around the world, micro greens are the plant's first true leaves which are both tasty and nutritious. Coming between the sprouting seed stage, where the whole sprout is eaten, and the baby stage, when the head or root is formed, micro greens with their minute but perfectly formed leaves provide a colorful addition to any dish.

What varieties of vegetables are used for micro greens?

Many different types are grown in this way. Arugula, a mildly spicy member of the brassica family; broccoli which is noted for its anti-oxidant properties, and both green and red cabbage varieties. Oriental cabbages are also used, as are kohlrabi, swiss chard and radish. Red colored leaves are provided by beetroot and red kale.

Can you grow micro greens yourself?

Yes, simply sow the seeds in a flat or pot filled with soil and harvest the seedlings when their first set of leaves appear. Micro greens can be grown any time of the year - even inside during winter. For use in the house you can buy special felt pads on which you grow the seeds instead of soil. Each crop takes between two to three weeks from sowing the seeds until they are ready for harvesting.

How do I use micro greens in my cooking?

Either as a garnish or as the main ingredient of a dish. They will add an extra dimension to your cuisine. Some have a milder flavour than their fully grown cousins, but others have a strong pungent taste. The latter can be added to a mixed salad to give it some extra bite. The milder varieties have some unusual flavours, one type of mustard having a distinct taste of mashed potato. For some serving suggestions a quick search on google will provide you with plenty of recipe ideas.

I hope that this brief introduction to micro greens has given you some ideas, and perhaps will encourage you to try growing a crop yourself.