What are microgreens exactly? And how do you grow them? For our community, discovering the answers to these questions will be an interactive experience. The adorable greens, although small, provide big flavor, big nutrition and a world of fun for everyone to discover.

Let's start with explaining what exactly classifies a green as "micro". By definition, this means small. However, they are not to be confused with sprouts or baby greens (which are also small). Sprouts can be consumed in their entirety (root, stem and leaf). And microgreens are to be consumed by eating only the stems and leaves (no roots). The microgreen is younger than a baby green (meaning they are harvested earlier) and does not come from a different plant than it's mature plants. Microgreens are simply an extremely young version of the veggies and herbs you know so well.

A microgreen contains only cotyledon leaves. These are the first leaves a plant grows and are extremely healthy. So what makes them so beneficial? It's their high percentage of nutrients. For example, red cabbage microgreens contain 4 times the amount of vitamin C than in the fully grown vegetable. And Cilantro microgreens contain 3 times the amount of beta-carotene as the mature plant.