Spinach microgreens (Spinacia oleracea) are young leaves of the spinach green leafy vegetable that are approximately 1-3 inches tall. Compared to the fully developed plant, they stand out with more delicate taste and higher nutrients content. These young leaves are more commonly eaten raw. The juicy green tasty young spinach leaves may be served in salads, with cheese, eggs, potatoes or pasta. They can also be incorporated into sandwiches and wraps or used as garnishes on pizzas, soups, curries and other warm dishes.
Throughout history, spinach has been used by various cultures, notably in Mediterranean, Middle-Eastern, and South-East-Asian cuisines. The leafy green can be incorporated conveniently into any diet, as it is cheap and easy to prepare.
Microgreens, on the other hand, were introduced to the Californian restaurant scene in the 1970’s. Spinach microgreens were developed sometime after the introduction of the first batch of microgreens that included kale, cilantro, basil, arugula and beets microgreens.
