Recently sprouts have come under scrutiny due to concerns with E. Coli and Listeria. Microgreens offer a safe alternative for nutrient dense, flavor packed addition to any meal.
Sprouts are germinated seeds, about 3-5 days old. They are usually germinated in hot, humid conditions to encourage sprouting. The cotyledons, or embryonic leaves, are consumed along with the root and seed hulls. While sprouts are very nutritious, they can pose a health risk and are considered a high risk food by the FDA (Food and Drug Administration).
Microgreens however, are leafy greens germinated in cooler, dryer conditions, usually about 1-3 weeks old. Only the leaves and stems are consumed. These factors significantly lower any risk of food born illness. Unlike sprouts, spinach, and other mature salad greens, microgreens have not been linked to any widespread outbreak of food poisoning and are not considered high risk by the FDA.
To lower our risk even further, we do not use any adulterants on our microgreens such as fertilizers, which have also been linked E. Coli and Listeria.