Image Credit: Francesco Di Gioia, Penn State
A salad with a mix of microgreens freshly harvested from a kitchen “garden.” Consumers can produce microgreens at home using simple tools available in a kitchen.
On September 28th, as part of a project titled, “Food Resilience in the Face of Catastrophic Global Events,” an international team of researchers has found that these vegetables can be grown in a variety of soilless production systems in small spaces indoors, with or without artificial lighting. The findings are especially relevant amid a pandemic that has disrupted food supply chains.