MICROGREENS – THE ULTIMATE SUPERFOOD
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.