Veggies without the yucky factor is one way to describe microgreens. Entrepreneur, teacher, and mom and grandmother, Margo Clayson of The Mighty Microgreen brings her science and nutrition background in the promotion of microgreens as part of a healthy diet. Microgreens are simply regular vegetables harvested 8 to 21 days after planting.
Clayson explains that these young plants have a nutritional value much greater than their diminutive size. Her website indicates,
“microgreens are up to 40 times more nutritious than mature vegetables, and twice that of sprouts.”
https://themightymicrogreen.com/what-are-microgreens/
All the nutrition in the world is no good if kids (or adults) do not eat them. Clayson explains that the beauty of microgreens is that they can be hidden inside tasty food. She offers recipes as to how to integrate them into soups and salads, main dishes, and even desserts, such as fresh mint ice cream with pea microgreens.
Her story is as amazing as the tiny microgreen. She started the business as a school project selling microgreens at local farmers’ markets. Like the Give a Man a Fish parable, Clayson realized that she could leverage her efforts through education (classes, webinars, educational kits for schools, videos). She also helps people grow microgreens through the sale of kits.
Thanks to the Internet, she can ship and spread her message from her rural southeast Idaho home nation and worldwide.
Interview Highlights
- 00:17 – Why don’t you eat your vegetables?
- 00:45 – Are microgreens from Mars? From seeds to harvest in about 10 days.
- 01:21 – They are regular plants, just younger.
- 01:50 – Microgreens are the toddlers of the plant world.
- 02:35 – They grow on the windowsill.
- 03:02 – There are many different ways to eat them.
- 03:30 – It is about changing habits.
- 04:01 – The Mighty Microgreen has a national presence from rural Idaho.