Microbials are the food of the future: More vitamins and minerals...

The best diet is one that is varied and rich in nutrients.

For all those who take care of their diet, they will consume the most fruits and vegetables, and the increasingly popular food is microbials. The use of micro-herbs is a growing trend in cooking, and can be found in supermarkets.

"Micro-herbs are young shoots of vegetables, grains and herbs. It is obtained by growing the organic seeds of the plant until the stage when the first two leaves (called cotyledons) appear, then they are cut and ready for consumption," said Aleksandra Popović, a future biologist and one of the growers of microbeads through the "Microgarden" project ".

Although she is a connoisseur of plants, she admits that she heard about microbial plants six years ago, and about five years ago she found out everything she needed to get started and started working on them.

"At that time, we were the first to appear on the market, so everything was a little more complicated because of that. People were not familiar with micro herbs and the quality of that product. Therefore, in the beginning it was very demanding and challenging, but as time progressed it became much better, especially because in recent years people in Montenegro have started to eat healthier. It's simply more important to them what they put into their body, and therefore microbes found their place on the table", she claims.

The nutrient content of microherbs varies slightly, most varieties tend to be rich in potassium, iron, zinc, magnesium and copper. Micro-herbs contain from four to 60 times more vitamins and minerals than plants in full technological maturity.

"The use of microherbs is very wide and varied. It is most often used as a garnish for dishes in top restaurants, due to its delicate appearance, taste and bright colors. However, there are really numerous health benefits when these herbs are included in the diet - just a few grams of micro-herbs can be enough to get your daily amount of nutrients. It is very rich in proteins, minerals and antioxidants (up to 40 times more than an adult plant). For example, 50 grams of micro broccoli contains the same amount of sulforane as if you ate a kilogram of standard broccoli," she notes and reveals that microbeads can be added to various salads and soups, sandwiches and burgers...

"It can also be used as an addition to any main dish, and added to smoothies and juices to increase their nutritional value," adds Popović.

However, not all plants from the garden can be suitable for growing microbial plants. There are species that are much more rewarding to grow.

"Micro herbs can be almost all herbs, most legumes (peas, chickpeas, all kinds of beans...), as well as cabbage (radish, broccoli, rocket...), sunflower, basil and others".

Unlike adult plants, for which you need a bed and a garden, micro-plants require much less conditions, so they can be grown anywhere, and are very suitable for home production. And what gives it an additional advantage is that it is ready for consumption in just ten days. Microbes do not regenerate after harvesting. Namely, the plant's natural tendency is to grow, but it will have a much weaker nutritional composition and will grow much more slowly. That is why only one "harvest" is applied.

"Microbials are the food of the future, because for their cultivation you do not depend on a garden, a tractor, weather conditions... On the contrary, it is very suitable for cultivation because it can be grown in various places: outdoors, in greenhouses, and even on a windowsill if one wants to have a small amount for home use. In order for the seeds to germinate, they need the right amount of moisture, heat and the absence of light, and of course soil and water. After that, it takes about a week to ten days for the plant to be ready for cutting," Popović reveals the way in which microbial crops are grown.

Thanks to the pandemic, many have turned to healthy lifestyles, and microbes are increasingly being used in everyday life, the experiences of "Microgardens".

"Currently, microbiota is very popular here, and I believe that it will be even more popular in the future because it is a big trend in the world, and we are very quickly adopting these fine and healthy habits", believes Popović.

Every bite that includes microbeads will bring a stronger taste than an adult plant.

"The taste of a micro-plant is, of course, similar to the taste of an adult plant, but with one important difference, which is that its taste is more intense and full, strong and concentrated," Popović points out.

It is specific to planting microbeads that the seeds are sown thickly. In this way, the young plants support each other, and the same seeds can be used for micro-plants, as well as for the plants we grow in gardens.

"Specialized seeds can be used for microbeads, but they don't have to. It is important that the seeds are not treated, and it is preferable that they are of organic origin," notes Popović.

Its use is mostly related to decorations, but microbes are becoming one of the inevitable ingredients of many dishes and delicacies on domestic tables as well.

"As I mentioned earlier, the use of microherbs is diverse. It can be added to salads, and is also a perfect addition to sandwiches, soups and stews, as well as smoothies. "Micro-herbs increase the nutritional value of whatever you add them to, so you can experiment in preparation," advises the interviewee of the Magazine.

In our country, when it comes to growing microbial crops, the most popular are broccoli, radish, rocket, sunflower and peas.

Anyone who consumes micro-herbs and vegetables generally has a lower risk of many diseases. This is probably due to the large amount of vitamins, minerals and beneficial plant compounds that microbeans contain. Because it is a rich source of polyphenols, a class of antioxidants, the consumption of microbial herbs reduces the risk of heart disease, Alzheimer's disease, diabetes, cancer, helps with weight loss, is considered a probiotic that feeds good bacteria in the intestines, lowers blood pressure and cholesterol. What everyone who uses microbials should know is how to consume them, and Popović advises:

"It is characteristic of microbial plants that they are consumed fresh, and no heat treatment is recommended in order to retain all the nutritional values ​​that would be reduced or even lost during processing," she concludes.

How to use microbes

We have selected for you several ideas on how you can all use microbes:

As a decoration

Serving food on a plate decorated with radish or peas will leave every guest breathless.

Salads

If you want a quick and healthy snack for every day, just make a microherb salad.

20 g microbroccoli

20 g of micro-sunflowers

50 g of green salad

Half an orange in slices

Juice of half a lemon

Cold pressed olive oil

Salt to taste

Smoothies, squeezed juices and other healthy drinks

When we talk about smoothies, squeezed juices and other healthy drinks and adding micro-herbs to them, we invite you to let your imagination run free and make different combinations. You can blend spicy radish with orange or other citrus fruits and create an explosion of flavor.