Photograph: Bruce Plotkin
Microgreens are often called ‘the new superfood’ since they contain up to 70 percent more nutritional benefits than their full-grown counterparts,” says Sal Gilbertie, the third-generation proprietor of Gilbertie’s Herb Gardens in Westport. Whether pursuing new flavors or nutrient-rich ingredients, foodies are leading a charge to use microgreens, tiny vegetable greens. Long heralding the value of local, organic produce, Gilbertie not only grows and sells year-round (thank you, greenhouses and farm in Easton), he also supplies microgreens to many top chefs and markets in the area.
His new book, Cooking with Microgreens: The Grow-Your-Own Superfood, coauthored with Larry Sheehan, explains the differences of baby greens, petite greens and microgreens and how to grow, harvest and use them. “Our customers will take delight in exploring the different tastes and blends that are so easy to use and incorporate into any meal,” he says. It includes recipes, a few of which he shares here. gilbertiesherbs.com
Pick up the March/April 2015 issue for some recipes from the new book.