From solitary slices of orange to giant lettuce doilies, plate garnishes have perplexed diners for decades. Garnishes are typically used to quickly and simply fill a perceived void on a plate or inject a bit of visual interest, like the dramatic pop of color a single sprig of parsley can bring to twenty ounces of beef, a pound of steaming potatoes, and a thick pad of melting butter. In what remains a culinary mystery, kitchens across the globe have chosen to fill the visual and spatial voids with unappetizing embellishments, leaving most diners unsure of whether or not the garnish is intended to be eaten. As such, the garnish is typically plucked and chucked to the side of the plate.
In recent years, the dated plate garnish concept has been refreshed by the emergence of microgreens. Microgreens are simply young versions of herbs and vegetables grown from the same seeds as “normal” size plants. The seeds are planted in soil, unlike sprouts (which are harvested in water), and reach their micro status in as little as seven days. These mini greens range from one to two inches in height, and are snipped off just above the soil line once the first set of leaves appear.
Though there is little research supporting the claim, the belief that microgreens are a natural super food has soared along with their popularity. The USDA is currently in the preliminary stages of a nutritional study on microgreens, and microgreen growers and consumers across the nation are highly anticipating the results. Kate Brun, owner of Lucky Leaf Gardens in Harrisburg, NC, and among the microgreen growers chosen to participate in the study, hopes it will finally provide concrete evidence supporting the nutritional health claims of her products.
The massive microgreen food trend initially took root at fine dining establishments but has grown to include even the most casual of grass roots restaurants. Initially, microgreens, with their tiny leaves and bold colors, were used primarily as adorable garnishes. Nowadays, it’s common to see microgreens in everything from omelets, salads, and even entrées. Unlike their plate garnish predecessors, microgreens are not void fillers—they provide a delicate pop of flavor that is much lighter and brighter than that of their mature equivalents, and they are, in fact, intended to be eaten!
Post written for Urbanspoon by Mary Cowx from Fervent Foodie
Source: http://www.urbanspoon.com/blog/96/Microgreens-Macro-Trend.html
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