Mycroleaf is a startup born two years ago, fruit of the long experience of a company specialized for more than 30 years in technological agriculture. The change of generation and the strong desire to dedicate themselves to an expanding sector in Italy and born in the United States of America, gave life to a Campanian reality recognized throughout Italy. Founder Angelo Pizzella tells us how this new cultivation technology has caused a great revolution in the food sector. “Microgreens, in Italian microgreens, are young plants with an intense flavor that are harvested 7 to 25 days after germination which increases from 5 to 7 days” – explains Pizzella “The idea comes from the desire to eat healthy and to be able to offer Italian consumers controlled, always fresh and above all Made in Italy products that can always be found because they can be grown at any time of the year in our company”. It is also important to remind consumers of the difference between microgreens and sprouts, two different products that are often confused. In fact, the sprouts are grown in the dark in water and this can lead to the birth of mold due to humidity, however, the microgreens are grown in the sun with careful and precise climate management that allows conserve the quantity of water, humidity, light and air assimilated by the plants. All this makes it possible to obtain a high quality product ready to be consumed.
Grown directly on the farm under natural sunlight, the microgreens are rich in nutrients and contain high percentages of vitamins and bioactive substances far superior to cultivated vegetables. It is no coincidence that Mycroleaf products are studied by the Federico II University of Naples, which claims that these micro-vegetables are rich in nutraceuticals. Friends of health, they are also allies of the environment. In fact, we cannot talk about microgreens without making the link with a fundamental aspect of this type of culture: eco-sustainability. Microgreens can also be produced in vertical farms, the so-called vertical farming that reduces water consumption and does not require the use of pesticides. True food self-production centers that reduce CO2 emissions and therefore pollution values.
IN THE KITCHEN BETWEEN TASTE AND HEALTH
Considered precisely as the “food of the future”, microgreens are enjoying great success among the tables of Italians and in the kitchens of great chefs for their flavor and the enormous versatility found. Suitable for creating impressive dishes, they release an explosion of flavors that are much more accentuated than the classic vegetables that we are used to eating. They also lend themselves very well to any type of dish: whether meat, fish or soups, the taste of the microgreens enhances their flavor to create ever new combinations capable of satisfying all palates. For their absolute freshness, it is advisable not to cook them and to use them raw, so as not to lose their flavor and organoleptic properties. Lately, microgreens are also very popular among bartenders who use them in the creation of cocktails and non-alcoholic drinks with an intense taste and aesthetically impactful. In fact, beautiful to look at, these little kitchen plants appeal to all 5 senses and are the perfect product to bring out your creativity. From dill to red basil, from borage to radish and parsley, passing through more specific vegetables such as shiso, nasturtium and mizuna, the catalog of products offered by Mycroleaf brings together a great diversity of flavors. All that remains is to visit the company’s retailers to enter this new world and try the food of the future.
How and where microgreens are born
Having only begun to spread in Italy in recent years, thanks to the study and attention of some farmers who saw in microgreens a huge potential in cultivation methods and in the taste they offered, these micro-vegetables were actually born in the United States. from America since the 90s. Called “Superfood”, their first use took place in California and then spread to all the states. If initially the range offered was very limited, once the enormous yield that can be obtained has been observed, over the years new types of vegetables adapted to this type of crop have been added to their use: if previously microgreens were not used by the chefs only for an aesthetic question, later they also discovered their enormous nutritional potential. Here are some nutritional values based on tests conducted by the USDA: Vitamin C content up to 6 times higher than that of the mature plant; Vitamin E content up to 40 times higher than that of the mature plant; Vitamin K content up to 20 times higher than that of a mature plant; Beta-carotene content up to 40 times higher than that of a mature plant. And not only. Indeed, it has been discovered that microgreens are also rich in minerals such as manganese, magnesium, calcium, iron and sulforaphane, allies of our health. If eaten regularly, these herbs help maintain balance between thyroid activity, immune system, fertility and bone health, and also perform anti-cancer and anti-aging functions. A unique food that finds the secret of its success in its ability to combine taste, nutritional and aesthetic properties. A real panacea for those who follow a diet or simply for those who are attentive to their well-being.
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