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Microgreens: Still a high-value crop?

publication date: Jan 1, 2006
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For the past decade, microgreens
have been a rising star in the culinary world. They started as a novelty in a few high-end restaurants in big cities, adorning the dishes of the most creative chefs. Then the microgreen trend moved to restaurants across the country, showing up even in less expensive establishments as edible garnish. Consumers got wind of the trend through magazines such as Better Homes and Gardens, and started looking for them at farmers’ markets and from specialty purveyors in supermarkets.

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