Microgreens, which are seedlings of vegetables and herbs, are typically grown by traditional methods and sold as pre-cut. There are a small number of growers offering living trays as an alternative. Hydroponically grown living microgreens eliminate the aspect of dirt which allows chefs to use the product right out of the kitchen.
Demand is increasing for microgreens that are properly grown to produce the highest quality. Microgreens grow best in bright, natural sunlight, and mild temperatures. This makes a huge difference in the quality, flavor and shelf-life. Microgreens grown in less than ideal climates often do not compare in flavor or quality.
The majority of sales belong to the foodservice, mostly fine dining segment of the industry as microgreens are still relatively new to the public.