Hargest quoted in BDN article on microgreens
Pamela Hargest, a horticulture professional with University of Maine Cooperative Extension, was quoted in the Bangor Daily News article “Why you should make microgreens part of your daily diet.” Microgreens, the edible shoots of plants harvested just after the first leaves have developed, can add extra flavor, color and texture to many dishes, according to the article. “Because they’re so young, they’re packed with a lot of nutrients and flavor,” said Hargest, who used to grow microgreens commercially and now leads workshops on how to grow them. “My personal favorite is sunflower shoots because the flavor is a little surprising. They’re a little nutty and have a unique texture, being a little succulent,” she said. “Usually the ones with a lot of flavor are the most popular — things like lemon basil and red vein sorrel.” Many other plants, from radishes to parsley, can be grown as microgreens, and the nutritious results can be used in recipes like salads, sandwiches, pizza, pasta, omelets and more, according to the BDN.