Microgreens are the first leaves harvested from the germinating seed of an edible plant. Like baby greens, they’re beloved of nutritionists and chefs alike and began to appear on menus over the past 20 or 30 years.
Used as a garnish or the main event, microgreens add visual panache and a flavour explosion to food such as salads, egg dishes and stir-fries.
But these embryonic leaves, or cotyledons, are not the same as baby greens, which are slightly larger leaves from a more mature plant with multiple leaves.
Nor should they be confused with sprouts (even though they might technically be called sprouts).
