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EVEC Microgreens
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Toxic microgreens: Why some microgreens are not safe to eat
Some plants are dangerous at the microgreen stage even when the mature plant is food. Solanaceae, rhubarb, raw legumes and ornamentals — what the toxicology actually establishes, and what it doesn't.
The most exotic microgreens: shiso, mizuna, and tatsoi
Shiso, mizuna and tatsoi microgreens: flavour, kitchen uses, three recipes, and what the published composition data does and does not cover for each crop.
Are microgreens miraculous? Inconveniences and challenges in growing and consuming microgreens
Where microgreens fall short: what the food-safety reviews actually found, Pythium that cost 74% of a tray, a shelf life measured in days, and the price problem.
Microgreens: a universe of flavors
From spicy radish to sweet pea and peppery arugula — a tour of the microgreens flavour spectrum, and what the published sensory research does and does not support.
Microgreens and the distribution chain: how to preserve freshness
How to keep microgreens fresh through the distribution chain — cold chain, packaging and handling tips for growers who need their harvest to reach customers alive.
Co-funded by the European Union.
This portal presents the microgreens methodology; the organisation behind it is EVEC Athens — the European Voluntary and Educational Center (evec.org.gr). Views and opinions expressed are those of the author(s) only and do not necessarily reflect those of the European Union or the European Commission. Neither the European Union nor the granting authority can be held responsible for them.
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