FREQUENTLY ASKED
QUESTIONS

Microgreens are young vegetable and herb plants that are harvested just after the first true leaves appear. They are smaller than baby greens but larger than sprouts, making them a perfect addition to many dishes.

"Ono" is a word in the Hawaiian language that is commonly used to describe food that is tasty, flavorful, or enjoyable to eat. In Hawaiian culture, food is very important and there is a deep appreciation for fresh, high-quality ingredients and traditional cooking methods. When someone says "ono" in reference to food, they are expressing their enjoyment and satisfaction with the dish. It is a way of complimenting the cook or restaurant and indicating that the food is of high quality and well-prepared. In addition to its use in the context of food, "ono" can also be used to describe other things that are pleasing or desirable. For example, someone might say that a sunset is "ono" to indicate that it is beautiful or enjoyable to watch.

Microgreens are packed with essential vitamins, minerals, and antioxidants that offer various health benefits. According to studies, microgreens can contain up to 40 times more nutrients than mature plants. For instance, red cabbage microgreens contain six times more vitamin C than mature cabbage.

Microgreens are rich in nutrients, antioxidants, and fiber. They can help boost the immune system, prevent chronic diseases, aid in weight loss, regulate blood sugar levels, lower cholesterol levels, and improve digestion.

To keep microgreens fresh, store them in a sealed container in the refrigerator. They can last up to two weeks, depending on the type of microgreen.

In simpler terms, sprouts and microgreens originate from the same seed but differ in their growth stage. While sprouts are seeds that have started to grow, microgreens are sprouts that have been allowed to develop further, to the point where they have visible leaves. Due to their small leaves, microgreens have a stronger flavor profile and potentially more nutrients than sprouts. Moreover, microgreens can stay alive until the point of cutting, making them last longer than sprouts. While sprouts can grow in a jar with just water, microgreens require a growing medium, either a growing pad or soil, for proper growth. Both microgreens and sprouts can be cultivated indoors.

Microgreens can be used in various ways, such as salads, sandwiches, smoothies, soups, and garnishes. They are best used fresh and raw to preserve their nutritional value.

To care for your microgreens, keep the soil moist but not waterlogged. Water your microgreens gently using a spray bottle or watering can, and avoid getting water on the leaves, as this can promote mold and bacterial growth. As your microgreens grow, they will need some fertilization to support their nutrient needs. You can use a diluted organic fertilizer or compost tea to feed your plants, being careful not to over-fertilize, as this can damage the delicate roots of your microgreens.

Microgreens thrive in warm, sunny conditions, but they also need some protection from direct sunlight. Ideally, the temperature for growing microgreens should be between 60 and 75 degrees Fahrenheit (15 and 24 degrees Celsius), with humidity levels around 50%. If you live in a colder climate or have limited sunlight, you can use a grow light to provide additional warmth and light for your microgreens. Alternatively, you can place your container near a sunny window, but be sure to monitor the temperature and avoid extreme fluctuations.

Most microgreens can be harvested within 1-2 weeks, depending on the variety and growing conditions. Once your microgreens have reached a height of 1-3 inches, you can harvest them using sharp scissors or a clean knife.