Dress up your salads, sandwiches and snacks with homegrown microgreens. These mini sprouts are easy to grow, ready to harvest in less than two weeks and require no special growing equipment. Simply ...

Remember back when kale usurped romaine as the go-to green in restaurants and fast casual eateries across the country? The kale love is still going strong, but lately, another green has been topping ...

Those frilly little greens atop dishes at fancy restaurants are as lovely to look at as they are to bite into. If you love the crunch of crisp greens and a burst of surprisingly robust flavor, ...

Add Yahoo as a preferred source to see more of our stories on Google. Often used as garnishes on dishes in fine dine restaurants, microgreens have become a huge trend everywhere! Till recent times ...

Call them “microgreens” or “babygreens” or even “vegetable confetti.” But whatever the name, these itsy-bitsy salad fixin’s are loaded with nutrients and are tantalizing the taste buds of such celebs ...

Pak choi, Detroit red beet and cilantro microgreens are colorful, packed with concentrated flavor and a super choice for additions to soups, salads and sandwiches. Susan Smith-Durisek Lexington Herald ...

Think of the rewards of cultivating the tastes of summer all through the winter. You can do this. By Margaret Roach Since Kate Spring and her husband, Edge Fuentes, founded Good Heart Farmstead in ...

Microgreens, as the name may suggest, are delicate miniature versions of our favorite vegetables and herbs like arugula, lettuce, cilantro, radish, celery and beets. They are small tender edible ...

10 a.m. Saturday, Dec. 5. Chef Jarrett Stieber of Eat Me Speak Me. Peachtree Road Farmers Market, Atlanta. www.peachtreeroadfarmersmarket.com Many markets offer chef demos on an occasional or regular ...

Don’t let their size fool you. While they might only be about two inches tall, microgreens have revolutionized the culinary world, become a mighty superfood and ushered in a new wave of farming. The ...