MICRO GREENS

A Micro green is a tiny vegetable green that is used both as a visual and flavor component or   ingredient primarily in fine dining restaurants. Fine dining chefs use micro greens to enhance thebeauty, taste and freshness of their dishes with their delicate textures and distinctive flavors. 



HISTORY
Micro greens began showing up on chefs' menus as early as the 1980s, in San Francisco, California, according to a local industry source. In Southern California, micro greens have been grown since about the mid‑1990s. There were initially very few varieties offered. Those available were such as arugula, basil, beets, kale, cilantro and a mixture called Rainbow Mix.Micro herbs have become very popular over recent years. They are generally used as garnish or as a small salad accompaniment on a plate. Micro herbs are suitable  herbs which when large are coarse in texture but when small are tender enough to be used as a salad.Sprouts such daikon radish sprouts, purple radish  and broccoli sprouts are also popular. 





Markets, they are now considered a specialty genre of greens that are good for garnishing smaller than “baby greens,” and harvested later than “sprouts,” micro greens can provide a variety of leaf flavors, such as sweet and spicy. They are also known for their various colors and textures. Among upscale ads, soups, plates, and sandwiches.


HOW TO GROW MICRO GREENS

•       Most seeds can be sown dry, but plump seeds, such as peas, will germinate  better if soaked overnight.
•       To grow, fill the base of a container with a 2cm layer of vermiculite or compost and firm down gently.
•       Next, scatter seeds liberally  over the surface without covering.
•       Pour some water on to a saucer and sit the container on top, allowing the water to be absorbed by the vermiculite
•       Add more water to the saucer until the vermiculite's surface is visibly wet.
•        It is important always to water via the saucer and not directly on to the seeds.
•       Avoid putting it next to a draughty window or above a radiator. Keep a close eye on water and add more to the saucer if the top dries out.
•       Edible young greens and grains are produced from various kinds of vegetables, herbs or other plants.
•       They range in size from 1” to 3” including the stem and leaves.
•        A micro green has a single central stem which has been cut just above the soil line during harvesting.
•       The average crop-time for most micro greens depends varying on the type of herb or veggies. 

Is there any difference between processed herbs and fresh herbs?
The fresh herbs are bought in a punnet and can be stored only for few days but have much intense and fresh flavor whereas the processed herbs can be stored for long time but vary in flavor and texture.
Are they majorly used anywhere else other than garnish?
 yes, we use it in salads so that it gives a specific taste of a particular herb at every bite. We also make mocktails out of edible flowers. 



What are all the types of edible flowers that are used in your hotel?
We use flowers like snapdragons, pansies, marigold, nester shrimps and cornflower
How has the use of micro greens help in enhancing the business of the hotel?
 Well, I wouldn't say that it was majorly improved but yes it does make it eye appealing and exotic. And that would eventually help us to sell the product. 




NUTRITION
•       Micro greens provide more Nutrition than mature leaves.
•       A 2010 study published that young lettuce seedlings, harvested 7 days after germination, had the highest Antioxidant capacity .

HARVESTING
•       It is a one time harvest and the weather conditions must be cool and the humidity must be properly regulated.
•        It can be watered moderately. Must neither be under watered or over watered. 


STEPS TO GROW MICRO GREENS



GROWTH CONDITIONS

•       Organically with natural pesticides micro leaves can be grown all year round, but are the perfect crop to raise during winter when there is profitable weather condition
•        Light intensity is lower, will take slightly longer to develop then those sown during spring and summer.
•        It can be grown which would keep the plant healthy


DIFFERNT TYPES OF MICRO GREENS

•       Mustard : spicy, tender and succulent microgreens that add mild horseradish flavor to salads
and blends.
•       Amaranth : It has a mild wheatgrass flavor and does not overpower vegetable or meat dishes.
•       Pea shoots: pea shoots have a delicate but concentrated fresh pea taste. Crisp and sweet in taste.
•       Cilantro: These cilantro microgreens have flavor more intense than adult cilantro leaves
•       Beet flowers: these are juicy, earthy and versatile and can be used in various salads for their appealing color.
•        Pansy: pansies have slight sweet taste. We get the whole flavor when we eat it along with the stem.
•       Chrysanthemum: A little bitter, mums come in a rainbow of colours and a range of flavours range from peppery to pungent. Only the petals are used




•        Hibiscus: Famously used in hibiscus tea, the vibrant cranberry flavour is tart and can be used sparingly.

•       Violets: Another famous edible flower, violets are floral, sweet and beautiful as garnishes. Use the flowers in salads and to garnish desserts and drinks.




DURATION OF GROWTH


Uses

•       Micro greens are used in huge varieties in food industries. 

•       They are used in preparing exotic mocktails and are also used to essential flavoring components in cocktails.
•       Micro greens are used widely in salads for their rich intense flavor at every bite of the herb. They are also used in making desserts.
•       Microgreens are also used in garnishing for an appealing look. 


Storage and Commercial Transport

Microgreens have a short shelf life and better methods of storing and transporting. Commercial microgreens are most often stored in plastic clamshell containers, which do not provide the right balance of oxygen and carbon dioxide for any live greens to breathe


 LIMITATIONS

•       As micro herbs are not used majorly at one place we had to visit a lot of places to completely get necessary information
•        As they are mainly grown in huge varieties abroad, the information was not easily available.
•        The farms that grow micro greens are located out of the city, in open lands. And locating such a place was a task to be mentioned. 

By
BRAND CAI,Faculty


Comments

Post a Comment

Popular posts from this blog

Image
TULU NADU CUISINE Mangalorean Cuisine (Tulu: ಕುಡ್ಲದ ವನಸ್ ) is a collective name given to the cuisine of Tulu Nadu which is a part of the South Indian state of Karnataka which comprises cuisines like Udupi as well as cuisine of other Mangalorean communities like that of the Bunts, Mogaveeras, Billavas, Goud Saraswat Brahmins, Mangalorean Catholics and the Bearys which are all a part of Karnataka Cuisine. Culture The influence of Hinduism can be easily seen in the region because of Udupi Krishna Temple.The Christian culture can also be seen due to the invasion of Portuguese. Muslims are very less in population and many are influenced by  Shafi Kerala school of Islam. Agriculture The main crops of Dakshina Kannada are Paddy, Coconut , Arecanut , Black Pepper , Cashew and Cocoa . Rubber , Banana and Vanilla crops are also cultivated in the Sullia taluk.Rice is generally cultivated three seasons in a year, Karthika or Yenel (May–October
Read more

BREAD BUFFET

Image
BREAD BUFFET  WHAT IS A BREAD?       Bread is a staple food prepared from a dough of flour and water, usually by baking. Bread is made in various forms, flavors, sizes and served with any meal of the day. It is eaten as a snack, and used as an ingredient in other culinary preparations, such as sandwiches.Bread is the staple food of the Middle East, North Africa, Europe, and in European-derived cultures such as those in the Americas, Australia, and Southern Africa.  Main Ingredients Used in Bread Making Flour -Binding agent, Absorbing agent, Gluten formation, Nutritional value, affects flavor. Sugar - to provide food for yeast which in turn produces carbon dioxide. Sweetness provider, affects symmetry,  Impacts crust color, Nutritional value. Yeast -  Yeast is the leavening agent in the dough. It releases Co2 as a result of breakdown of sugar. Salt -  It imparts taste to the bread. Brings our flavor & Controls yeast activity. Fat - Nutritio
Read more

Image
DEAD DOUGH Dead dough is a edible medium for sculpture or showpiece made from a mixture of flour, sugar and water, basically. Molasses can be used, in case colour is desired for a darker shade.  The art of dead dough making is an ancient one, dating as far back as Egyptian times. Sugar and wheat (flour) were two of the most common foodstuffs available to the Egyptians. Bread was the staple diet of most Egyptians. Dead dough, an artisan bread (no yeast) are used for decoration only, typically as centrepieces. In modern day, stencils are also been used for making sculptures. Stencils can be made out of simple paper chart or other materials such as metals like steel or any other medium can be used. The stencils have to be wrapped with silver foil before use. The dough takes the shape of the stencil or mould being used. Different sizes and shapes of cutters can be used too. These are usually made of metal such as steel. The dough is also been made in life size sculpture
Read more