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micro greens

Released May 14, 2008

GAINESVILLE, Fla. --- Every year for nearly two decades, Florida farmers have gathered at the Suwannee Valley Twilight Field Day to hone their craft, often learning how to grow more luscious and larger fruits and vegetables. This year, however, there was a new lesson being offered: how to grow small.

Dubbed one of 2008’s culinary buzzwords by National Public Radio, microgreens—vegetables harvested soon after sprouting—are expected to be one of this summer’s hottest food trends, as well as a boon to many small specialty farms that provide them to restaurants and farmers’ markets.

Experts at the University of Florida’s Institute of Food and Agricultural Sciences are helping farmers take advantage of the phenomenon.