How much $ do you pay for your Microgreens

What are microgreens??? Teeny weenie zucchini? microscopic string beans?

Grow your own in a planter in the house.

Siduri,

This is what they look like. Depending the bulk you need, can be very expensive.

I've always been confused by the word microgreens too.  In my markets you can buy boxes of organic baby spinach, baby lettuce, baby arugula, etc.  Are those microgreens?

Not quite, KK.

The baby greens have been growing awhile, and the plants usually have several sets of true leaves.

Microgreens are new sprouts in which the first set of true leaves have appeared. As Greenmotion says, they're sprouts with attitude.

Have you ever grown greens, root veggies like turnips, etc? If so, when you thin them the first time you are actually harvesting microgreens. To put it in perspective, a single leaf of the baby arugala would equal as much as a tablespoon of micro-arugala; depending on when they were harvested.

Micro greens usualy  Baby Romain, Arugala, Frizee, Raddichio, Baby spinach etc (varies with availability and season ).  Packed in a 3 Pound box in a plastic bag . Price varies but average about  $13=to 15 box. 1 box can yield about 40 good size portions. Sometimes called Messculin mix. At least here in Florida

Mini zuch and patti pan squash and mini yello squash  and baby carrots with stem. are all Hybrid mini veges. About  $9,per pound.or more. comes in 2 pound box.. No Sprouts involved at all that I know of.

They have small lettuce that has leaves the size of basil, but it;s a special breed, called valeriana (not, i think, to b e confused with the stuff they use in valerian tea)

But what we do have is tiny zucchini plants, with all the stems and leaves and inch long zucchine and flowers, takes forever to clean (but at the open air markets where they sell it, they;ll do it for you) and you just blanch it and put some olive oil and salt, and it's wonderfully sweet and delicious

I didn't know what microgreens were either. Thought it had something to do with a leafy vegetables and a microwave or so. Silly me.

I haven't seen them in any of the shops here. We can occasionally buy bean sprouts though, but they are expensive.

I buy whole mung beans from the Indian spice shop and sprout them myself. I'm a little late harvesting them sometimes and then they have their first 2 leaves. Does that make them a microgreen?

Might be worth trying some of the other ones that are mentioned in the other posts as well..

Over here they are mostly called "cress" and are mostly used in pro kitchens to bring color, freshness and taste to a dish. Strangely enough very young plants and certainly sprouts of plants can taste even stronger than the full grown ones. I tried sprouts of horse radish not so long ago; waaaw!

Seems to be a specialized business, but the seeds are offered at foodfairs more and more, together with dishes on which you can grow them. You have to grow them on moist cotton. People selling the seeds claim you cannot use seeds sold in garden centers, as these could be treated with all kinds of things you better not eat.

As a homecook you can use the new tiny leaves of garden grown plants like herbs. Looks nice on a plate!

Hope you find this interesting from the UK. These are what I use and obviously some of the names are different in the US.

http://www.wowmicroleaf.co.uk/homepage

They have a very intense flavour and can really lift a dish. The cost of these is around £3 per punnet although I could get it cheaper by going to market myself.

Most supermarkets in the UK sell microgreens  - peashoots, cress etc, including M&S and Waitrose, but they may well be seasonally available. I think I pay about 2 GBP for  a small punnet.

Microgreens are a specialized product.  I'm a grower and supply these delish microgreens to local restaurants and have developed a pretty reliable customer base at the local farmers markets.

Microgreens are different than sprouts as they are grown as "real" plants and harvested, I use really sharp scissors. 

Pricing is always an issue and would love to hear from chefs that use these what they pay before I share some of what I charge. 

Radiccio, frizee, mini romaine, baby spinach

asian greens such as Tatsoi, Mizuna, Komatsuma and mibuna are popular in Australia. A couple of others are shallots and Coriander (cilantro).