Microgreens are the baby version of a plant, several days after sprouting.

Broccoli is known to be one of the best plants to use for microgreens and sprouts.

The greens offer a condensed form of what the plant will eventually mature into. Like taking all the nutrients from a full grown broccoli plant and packing it into one bite.

A microgreen is harvested by cutting the plant at the stem, just above the soil level. They will usually grow more straight up and down, thus when you see them on your plate they are long stringy plant fibers.

Sprouts are slightly different, they are still derived from the same plant as the microgreens, but there are a few key differences. Sprouts are usually not grown in soil, instead their roots end up using each other as a way to stabilize and draw water from the environment. As a result, the entire plant is harvested and used for consumption, roots and all.

They are usually harvested a few days earlier than the microgreens, and also typically higher in key vitamins, minerals, and nutrients. The most important one to us being SULFORAPHANE. The wonder nutrient.

Sulforaphane is the nutrient that is produced when an enzyme reaction happens within the broccoli plant. A chemical called glucoraphanin reacts with myrosinase when the cell walls of the plant are damaged. This happens during chewing or grinding of the plant.

Sulforaphane is responsible for a vast amount of health solutions, which you can find out more about HERE.

Evidence of CANCER REDUCTION and Prevention as well as extreme influence on good gut health are just a few of the many examples.