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ABSTRACT
“Microgreens” is a marketing term used to describe young and tender edible seedlings. In this work, a new culinary concept was developed to stimulate the culinary use of self-produced microgreens as basic ingredients of sweet and savory dishes. The production of microgreens in a soilless growing system was considered as a preliminary part of the culinary process for the dishes’ preparation. In order to obtain customized microgreens for the culinary assessment, three different species were self-produced. As a result of the pilot consumer test, all species of microgreens resulted acceptable. A gastronomic session was also applied to develop some dishes using microgreens in the recipe. The culinary promotion of self-produced microgreens not only as garnishing greens may offer to the international gastronomy new ingredients and support the exploitation of local varieties and wild edible plants.
Acknowledgments
The authors thank Antonella Berlen and Anna De Bernardis for the culinary preparations and dishes pictures.
Funding
This study was supported by the Italian Ministry of Agriculture and Forestry (MIPAAF) – project ‘Microgreens: novel fresh and functional food to explore all the value of biodiversity’ (Decree n. 93824 of December, 30th 2014) and by the Regione Puglia – project ‘Innovazioni di prodotto e di processo per la valorizzazione della biodiversità orticola pugliese (InnoBiOrt)’.