Frequently Asked Questions

 Microgreens are young, edible plants that are harvested at an early stage of growth, typically when they have just developed their first true leaves, which are larger than the cotyledon (seed leaves). These tiny plants are packed with flavor and nutrients, and they are often used as a garnish or ingredient in salads, sandwiches, and a variety of dishes to add color, texture, and a concentrated burst of flavor.

Microgreens can be grown from a wide range of plant seeds, including vegetables, herbs, and even some grains. Some common types of microgreens include arugula, radish, basil, cilantro, mustard greens, and sunflower shoots. They come in various colors, shapes, and flavors, which can enhance the visual and taste appeal of a dish.

Microgreens are typically grown in shallow containers or trays, both indoors and outdoors, and they can be ready for harvest in as little as one to three weeks after sowing, depending on the variety. They are often grown in soil or hydroponically, and they require minimal space and resources.

Microgreens are prized for their high nutritional content. They are typically richer in vitamins, minerals, and antioxidants than their mature counterparts. While they have been a staple in gourmet restaurants for years, they are also becoming increasingly popular among home gardeners and health-conscious consumers due to their ease of cultivation and the added nutritional benefits they offer.

Scientific studies have shown that microgreens are nutritional powerhouses. These miniature plants can contain up to 40 times the nutrient concentration of their mature counterparts. They are rich in vitamins like vitamin C, E, and K, as well as essential minerals such as potassium and iron. Antioxidants in microgreens, such as lutein and zeaxanthin, may support eye health. Additionally, their high fiber content aids in digestion and can help manage blood sugar levels.

For instance, research published in the "Journal of Agricultural and Food Chemistry" (2012) highlighted that red cabbage microgreens contain 40 times more vitamin E and 6 times more vitamin C than mature red cabbage. These findings emphasize the potential health benefits of incorporating microgreens into your diet.

 We love partnering with chefs to create custom orders tailored to your cuisine, volume, and kitchen needs. We can set you up on a grow cycle with weekly deliveries of microgreens harvested the same day. Email us at matecumbegreens@gmail.com, and we’ll be happy to stop by, discuss your needs, and even bring along a sample. 

Follow us on social media to stay updated! We post our weekly crop availability every Friday after restaurant deliveries and share when we’ll be at local pop-up markets. For now, orders can be placed by messaging us directly through Instagram or Facebook. Online ordering is coming soon! 

 Start by soaking the grow medium and setting it in the tray. Evenly spread your seeds on top, then cover and keep in a dark place for 2–3 days to germinate. Once the seeds sprout, uncover and water in between the trays (about ½ cup), keeping them indoors on a counter or windowsill. Water once a day so the medium stays moist but not soggy. In about 1–2 weeks, when the first true leaves appear, your microgreens are ready to harvest and enjoy!