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The Herbman https://theherbman.ca Sun, 25 May 2014 20:49:33 +0000 en-US hourly 1 https://wordpress.org/?v=6.4.2 6 Tips For Handling Microgreens https://theherbman.ca/6-tips-for-handling-microgreens/ https://theherbman.ca/6-tips-for-handling-microgreens/#respond Thu, 22 May 2014 23:59:28 +0000 http://theherbman.ca/?p=10523 6 Tips For Handling Microgreens 

We know that locally grown, Ontario microgreens pack delicious flavor and carry tons of nutrients – but none of this matters if they aren’t handled properly when you get them. Ontario Microgreens should be delivered fresh and living, so keeping them that way can sometimes seem like a challenge. The thing is – microgreens are very easy to take care of once you know the basics. Here are 6 tips for handling microgreens: Handling Microgreens | The Herbman

Keep Your Microgreens Out of Direct Sunlight

We know it seems odd, but microgreens are one plant that should be kept out of harsh and direct sunlight once they have grown to maturity (which is how they are delivered). Sunlight can alter the look and taste of some microgreen varieties – like our Yellow Popcorn. This rich, buttery and vibrant microgreen will quickly deteriorate in direct sunlight and will change in colour.

Keep Your Micogreens At A Cool Temperature  

Microgreens love a certain temperature – and that temperature is around 36 degrees Fahrenheit. To keep your microgreens fresh and tasty we recommend keeping them within this temperature range at all times.

Water Your Microgreens, But Not Too Much 

Microgreens are living, breathing plants – this is part of why they deliver such powerful flavors and textures. To keep microgreens alive you’ll need to water them routinely. Be careful! Overwatering your microgreens can result in disaster. If the soil that the microgreens are kept in seems a bit dry, water the soil from the bottom by placing the tray into a small amount of water (keeps you from unsettling the roots).

Use Scissors to Cut Your Microgreens, Not Your Hands  

Trying to dig your microgreens out from the soil or pull them from their roots will end up being a mistake – we promise. Whether you are a home chef, restaurant owner or wholesale purchaser, remember that microgreens should be cut at the base of the stem for the cleanest, freshest and most visually appetizing microgreen experience.

Wash Your Microgreens, But Don’t Drown Them

Microgreens are just like any other piece of produce and you should wash them before you indulge. Some people find washing microgreens to be a difficult process but it’s actually quite easy. Rinse them lightly with cold water and use a salad spinner to completely dry them before eating.

Once You Cut Them You Should Use Them, Or Eat Them Quickly

Microgreens are best eaten fresh – completely and totally fresh. Once you cut microgreens they should be eaten right away to get the best flavor and texture. If you need to save your microgreens for later, wrap them in a paper towel place them in a plastic-seal bag and eat them within 5 days.

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Mushroom & Microgreen Omlete From Serious Eats https://theherbman.ca/mushroom-microgreen-omlete-serious-eats/ https://theherbman.ca/mushroom-microgreen-omlete-serious-eats/#respond Sat, 26 Apr 2014 14:51:30 +0000 http://theherbman.ca/?p=10510


  • 14 ounces bay scallops
  • 2 ounces Spanish chorizo, diced to the same size as the scallops
  • 2 teaspoons, plus 1 teaspoon olive oil, plus extra for drizzling
  • 3 tablespoons panko-style bread crumbs
  • 1 tablespoon chopped flat leaf parsley (optional)
  • A handful of  live microgreens (MicroMix/Pea Shoots)
  • Kosher salt

We have shared this recipe from Serious Eats. To view the original please click here.


Preheat the broiler to high and adjust rack to 6-inches from element. Pat the scallops dry with a paper towel. Toss scallops and chorizo with 2 teaspoons olive oil in a medium bowl and season lightly with salt. Divide mixture evenly between two broiler-safe gratin dishes or one broiler-safe 8- by 8-inch square baking dish. Toss the remaining teaspoon of olive oil with the panko and parsley (if using) in a separate bowl, then top scallop mixture with crumbs. Cover each gratin dish tightly with foil. Place the dishes on a baking sheet and broil for 10 minutes. Remove foil, and broil an addition 3 to 4 minutes until the chorizo has blistered and the crumbs are lightly toasted. Top each dish with a handful of greens lightly tossed with olive oil and salt. Serve immediately.

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5 Differences Between Microgreens And Sprouts. https://theherbman.ca/5-differences-between-microgreens-and-sprouts/ https://theherbman.ca/5-differences-between-microgreens-and-sprouts/#respond Sat, 19 Apr 2014 03:52:21 +0000 http://theherbman.ca/?p=10464 5 Differences Between Microgreens And Sprouts.
MicroMix | Ontario Microgreens | The Herbman

Some of the Microgreens from our MicroMix – you can tell the difference between these and sprouts by the developed leaves and stems.

We get asked this question a lot – is microgreens just a fancy word for sprouts? The simple answer is no. Sprouts and Microgreens are actually very different. There are different growing processes,
different nutritional benefits and at the end of the day, a completely different food experience. Here are 5 differences between Microgreens and Sprouts.

1. Sprouts Are Germinated Seeds. Microgreens Are Developed.

Sprouts are simply germinated seeds. Microgreens go through a different planting and growth process that allows them to boast fully developed stems and leaves, making them significantly different in composition from sprouts.

2. Sprouts Are Grown In Water. Microgreens in Soil or Peat Moss.

You may not know this, but sprouts are grown in water while microgreens are grown in soil or peat moss. Sprout seeds are never actually planted but go through a process of being grown in a very low light environment with high humidity levels.

3. Sprouts Take Much Less Time To Grow.  Microgreens Take Longer.

Producing sprouts usually takes a few days due to the high-intensity growing process. Microgreens on the other hand, usually take between one and six weeks to grow the first fully developed leaves and stems that are ready to be eaten. The growing process includes high-light and greenhouse conditions.

4. Sprouts Do Not Have The Same Nutritional Value. Microgreens Are Healthy.

Microgreens are eaten once the first fully developed stems and leaves appear. When you eat a sprout you are eating the seed, stems and underdeveloped leaves. This makes a significant difference to the nutritional value between a microgreen and a sprout. To learn more about microgreen health benefits visit our Health Benefits of Microgreens page.

5. Microgreens and Sprouts Taste Very Different.

Because microgreens are fully developed and sprouts are not, the flavours in microgreens are concentrated and the textures are delicate. Concentrated flavours allows you or your customer to enjoy a bright punch of freshness or a spicy aftertone with each bite. To learn more about our varieties visit the Our Microgreens page.

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Grated Beet Salad with Pomegranate & Microgreens https://theherbman.ca/grated-beet-salad-pomegranate-microgreens/ https://theherbman.ca/grated-beet-salad-pomegranate-microgreens/#respond Fri, 20 Sep 2013 14:12:25 +0000 http://theherbman.ca/?p=10188

Grated Beet Salad with Pomegranate & Microgreens



1/4 cup pumpkin seeds
1/4 cup sunflower seeds
2 tsp cumin seeds
1-1/2 cups microgreens (such as red cabbage, radish and/or purple basil)
1 raw beetroot, peeled and grated
1 large carrot, grated
1/4 red cabbage, finely shredded
1/2 red capsicum (bell pepper/sweet pepper), finely sliced
1/2 red onion, finely sliced
1 tsp black sesame seeds
1 cup cooked quinoa (red if possible)

Pomegranate Dressing

4 tsp pomegranate molasses or paste
Juice and finely grated zest of 1 orange
4 tbsp olive oil
Sea salt and finely ground black pepper
1 tbsp finely chopped mint


1. Combine pumpkin seeds, sunflower seeds and cumin seeds. Lightly toast in a frying pan over a medium heat, stirring continuously.

2. Combine cooled seeds with all other ingredients. Drizzle Pomegranate Dressing over the salad and serve.

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Seared Halibut with Microgreens Salad https://theherbman.ca/seared-halibut-microgreens-salad/ https://theherbman.ca/seared-halibut-microgreens-salad/#respond Fri, 20 Sep 2013 14:05:07 +0000 http://theherbman.ca/?p=10184

Seared Halibut with Microgreens Salad


  1. In a large bowl, combine kiwi, cucumber, strawberries, lemon juice, oil, salt and black pepper, to taste. Cover and set aside.
  2. Season halibut on all sides with cinnamon, cayenne and pinch each salt and black pepper, gently rubbing spices into fish. Heat a large, nonstick skillet on medium-high and mist with cooking spray. Add halibut and cook, turning once, for 4 minutes per side, just until flaky and opaque throughout. Remove from heat, cover skillet and set aside.
  3. Add basil and mint to kiwi mixture and toss to combine. To serve, divide microgreens among serving plates. Top with halibut and kiwi mixture, dividing evenly.


  • 2 kiwi, peeled and diced
  • 1/4 English cucumber, diced
  • 3 cups fresh strawberries, halved through the stem and thinly sliced
  • Juice 1/2 lemon
  • 1 tbsp olive oil
  • Pinch each sea salt and fresh ground black pepper, plus additional to taste
  • 4 6-oz skinless halibut steaks, pin bones removed
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground cayenne pepper
  • Olive oil cooking spray
  • 1/3 loosely packed cup torn fresh basil leaves
  • 1/3 loosely packed cup torn fresh mint leaves
  • 6 cups assorted microgreens
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Zucchini Fritters with Fresh Buffalo Mozzarella, Stewed Grape Tomatoes, and Micro Basil https://theherbman.ca/zucchini-fritters-fresh-buffalo-mozzarella-stewed-grape-tomatoes-micro-basil/ https://theherbman.ca/zucchini-fritters-fresh-buffalo-mozzarella-stewed-grape-tomatoes-micro-basil/#respond Fri, 20 Sep 2013 13:57:04 +0000 http://theherbman.ca/?p=10179

Zucchini Fritters with Fresh Buffalo Mozzarella, Stewed Grape Tomatoes, and Micro Basil


  1. Prepare the zucchini fritters: Mix all ingredients with a wooden spoon.
  2. Heat oil in a large skillet over medium heat.
  3. Cook fritters in two batches.
  4. Drop 6 mounds of batter (2 tablespoons each) into the skillet. Flatten slightly.
  5. Cook, turning once, until browned, 4 to 6 minutes on each side.
  6. Transfer to a paper towel-lined plate. Sprinkle with salt.
  7. Repeat with remaining batter.
  8. Prepare the stewed grape tomatoes: Place olive oil in a large sauté pan over medium heat. When the oil is hot, add the tomatoes and season with salt and pepper.
  9. Continue cooking and continuously stirring tomatoes until the skins begin to break open (approximately 8 to 10 minutes).
  10. Add the sugar and vinegar and continue cooking for approximately 5 more minutes.
  11. Assemble: Place zucchini fritter on plate and top with one slice of fresh buffalo mozzarella.
  12. Place 1 tablespoon of stewed grape tomatoes and top with micro basil.


Zucchini Fritters

  • 1 pound(s) (about 2 medium sized) zucchini, coarsely grated
  • 2 scallions, finely chopped
  • 1/2 cup(s) all-purpose flour
  • 1/2 cup(s) grape seed oil or olive oil
  • 1 tablespoon(s) grated Parmesan cheese
  • 2 tablespoon(s) chopped parsley
  • 2 eggs
  • Kosher salt
  • Ground black pepper

Stewed Grape Tomatoes

  • 2 pint(s) grape tomatoes, rinsed
  • 1 tablespoon(s) red wine vinegar
  • 1 teaspoon(s) sugar
  • 1/4 cup(s) extra virgin olive oil
  • Salt and pepper to taste
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