Garlic chive Microgreens...
Did you know…
Garlic chives were used in Asia for centuries for their medicinal properties even before we discovered its culinary properties?
On the tip of the tongue (info on taste)
The garlic chives – no wonder – tastes like garlic. It is also an excellent – and delicious – way to add garlic without using garlic as such, which may be less digestible for some people. That said, the garlic chive microgreens are even tastier and more visually appealing and pleasing. The little ‘flower’ at the end of the sprout looks like a mini dark chocolate chip or a mini coffee bean. It is actually the seed as such, the seed, which ends up perched at the end of the shoot. Adorable, right? And delicious too!
What you will want to know
Garlic chive microgreens are among the most time-consuming to grow. However, they are worth it because they are delicious … if you like garlic, of course. Patience, patience! As they are also pleasing to the eye, there are even more reasons to want to wait for them. Like many of our microgreens, those of garlic chives are full of vitamins A, B, C and E. Among the minerals, we find calcium, iron, magnesium, phosphorus, potassium and zinc, but also beta-carotene, chlorophyll and amino acids. Although nutritionists claim that chlorophyll does nothing for the human body, it is the one that gives plants a beautiful green color and helps the body take up magnesium.
Keep the microgreens on slightly moist soil. Eat them or put the trays in the fridge when they reach between 7.5 cm and 10 cm. The cold will slow growth until you eat it.
Garlic chive microgreens will produce small black sprouts. You will want to eat them or cut them before they reach 10 cm, and keep them in the fridge in plastic bags for two or three days or by dragging the whole tray in the refrigerator.
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