The Jerusalem Post Magazine - - FOOD - • Text, pho­tos and styling: PAS­CALE PEREZ-RU­BIN

More and more peo­ple are pay­ing at­ten­tion to the food they eat, tak­ing re­spon­si­bil­ity for ev­ery­thing they put in their mouth, and want to know where the fruit and veg­eta­bles they eat are grown. I love meet­ing peo­ple who work the land and pro­vide fresh, nu­tri­tious and tasty pro­duce for us all to en­joy.

On one of my re­cent es­capades, I went to Fresh Leaves at Moshav Olesh, which spe­cial­izes in grow­ing microgreens and herbs. There, I met with Ha­gai Ma­zor, the di­rec­tor, and Chef Pe­leg Be­chor, the mar­ket­ing man­ager. I was treated to a tour of the plant and then an in­struc­tive cook­ing work­shop. It was so ex­cit­ing to see how they grow herbs in float­ing hy­dro­ponic planters, in which noth­ing touches the ground. Microgreens are har­vested when they are still tiny and their fla­vor is ex­tremely pow­er­ful. By grow­ing them in hy­dro­ponic planters, the greens can more eas­ily be pro­tected from insects and there­fore do not need to be sprayed with any pes­ti­cides.

Microgreens, which are picked just days af­ter ger­mi­na­tion, are con­sid­ered su­per­foods, since they have ex­tremely high con­cen­tra­tions of nu­tri­ents that are es­sen­tial to en­rich our bod­ies and minds. They are also rich in vi­ta­mins, min­er­als and an­tiox­i­dants.

Fresh Leaves grows more than 40 types of microgreens, such as beets, cilantro, corn, basil, peas, sun­flower seeds, mus­tard. All of these leaves can be added to sal­ads to en­hance their fla­vor. They also grow broc­coli and kale, whose leaves can be used to make nu­tri­tious shakes.

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