Deciding which size of our smallest greens and herbs to use is a game of inches, one giving chefs incremental choices that make all the difference on the plate.

It Just Makes Sense If you’ve listened to Farmer Lee Jones for very long, you’ve heard him say that “people eat with their eyes first.” And, he’s right. To a point. In truth, it’s not until all five senses engage that we truly experience the fullness of what it means to taste.

People with larger brains, studies have shown, have better ability to think. That’s the simple way to say it, and now here’s a more detailed explanation from a scientist involved in research on the subject. “People with greater brain volume,” says Meike W. Vernooij, MD, PhD, of the Erasmus University Medical Center in Rotterdam, the Netherlands, “have been shown in other studies to have better cognitive abilities, so initiatives that help improve diet quality may be a good strategy to maintain thinking skills.”

Chef and farmer talked the talk and walked the walk during a farm visit on June 5 with Chef Michael Dengelegi, chef de cuisine at Aviary NYC.

Microgreens truly are miraculous, tiny, perfect representations of fresh vegetables, herbs and greens. They provide intense flavor in delicate bites – and studies are showing how their nutritional levels are off the charts. As another benefit, they add unexpected beauty to plates and texture to dishes. This post explores what a microgreen is, along with how, specifically, they are attractive, flavorful and nutritious.

We’ve been providing the best chefs in the country with microgreens for over 25 years. We believe that we were one of the first farms to grow them though our partnership with Chef Charlie Trotter. Our selection of microgreens includes sea spears, celery, sunflower, and even herbs such as basil and cilantro. These plants are not only delicious, but the world is discovering that they also have great nutritional content.