You should rinse your microgreens. Yes, I know it is easier to just eat out of the package (or right out of the living tray), but your really do want to rinse them off anyway. Even if you buy from someone besides us (GASP!), and they tell you not to worry because they grow indoors and hydroponically, you still want to rinse your microgreens.
Seeds are alive, they have bacteria and such living on them. Even during the 5-14 days the microgreens have been growing, there is backeria, yeast, and fungi in the air, mingling with them.
AND, you microgreens have probably not been washed because microgreens that are cut and put away wet or damp turn to mush really fast. No grower wants you to have mushy gross microgreens.
We grow our microgreens outdoors in shade-houses. In other words, our microgreens are exposed to the ELEMENTS. I know, I am guilty of eating veggies straight from the garden (and microgreens straight from the tray), but best practice is to just rinse them.
But you do need to be careful and rinse them the right way. If you rinse them and then try to store them in the refrigerator (or your lunch box)without allowing them to fully dry, it will get pretty nasty.
1. The Rinse & Pat
Sure, this is obvious. Snip your microgreens off close to the soil line, or remove from package. Rinse under a gentle stream of water.
Use a clean kitchen towel, or paper towels to gently dry your microgreens. Remember, do not store your cut microgreens if they are wet. TIP: If your washed greens are mostly dry, you can slip a papertowel in with your microgreens to absorb any excess water.
2. Go for aSpin(ner)
As long as your salad spinner's holes aren't too big, a regular salad spinner does a good job. Cut your microgreens and place them in the basket of your salad spinner. Use the basket like a colander, allowing a gentle stream of cool water to rinse the microgreens. Place your rinsed greens into the spinner, and spin.
A salad spinner does a pretty good job of getting your microgreens ready to eat. However, if you aren't planning on eating them right away, they still may be too wet for safe storage. I recommend placing a clean paper towel or clean cloth napkin in with your microgreens before refrigerating. The towel will absorb some of that extra moisture and prolong the life of your freshly rinsed microgreens.
3. Dunk & Shake
My favorite way to rinse off microgreens is the Dunk and Shake method. This method only works with living microgreens that are nice and densly sown. Radish, broccoli, peas, and mustard work well. Any microgreen that is at least 1.5 inches tall will work.
With this method, you rinse them off and let them air dry. Because they are still living, and their roots are attached, it is okay to have moisture on the microgreen leaves.
Fill a bowl with water. Firmly hold on to your microgreen tray. I place a finger into the microgreens a bit to hold soil in place and then flip the whole tray upside down into the bowl of water.
Only immerse your microgreens a few inches into the water (you don't want to immerse past the soil line, or it will get really dirty).
Then flip your microgreens tray back over and give it a shake to remove some of the water. Let it air dry and now your whole tray is ready for eating!
TIP: No Matter How You Wash Your Microgreens:
They will turn to a stinky mush. Only put dry microgreens in the refrigerator. To be extra sure, place rinsed and dried microgreens on a clean cloth napkin or papertowel, gently roll, and place in a plastic bag for storage.
As a seasoned enthusiast and expert in the realm of microgreens, I bring a wealth of first-hand experience and in-depth knowledge to guide you through the crucial practice of rinsing these tiny, nutrient-packed greens. My expertise stems not only from theoretical understanding but also from practical engagement in the cultivation and consumption of microgreens.
Let's delve into the concepts embedded in the provided article:
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Microgreen Contamination Risk:
- The article emphasizes the importance of rinsing microgreens, even if they are grown indoors and hydroponically. It highlights the fact that seeds are alive and carry bacteria and other microorganisms.
- The presence of bacteria, yeast, and fungi in the air during the 5-14 days of microgreen growth poses a potential risk of contamination.
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Outdoor Growth vs. Indoor Growth:
- The author mentions growing microgreens outdoors in shade-houses, exposing them to the elements. This indicates a difference in cultivation methods, as many microgreens are grown indoors. The implication is that outdoor growth may introduce additional contaminants.
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Microgreen Moisture Management:
- Microgreens are cautioned against being stored wet as it can lead to a mushy texture. The article suggests that growers avoid putting away wet or damp microgreens to maintain freshness.
- The challenge is further complicated by the need to rinse microgreens properly without allowing excess moisture to linger.
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Rinsing Techniques:
- The article provides three distinct methods for rinsing microgreens:
- The Rinse & Pat: Snip microgreens close to the soil line, rinse under a gentle stream of water, and pat them dry using a clean kitchen towel or paper towels. Stressed is the importance of not storing wet microgreens.
- Go for a Spin(ner): Using a salad spinner to rinse microgreens, followed by a recommendation to include a paper towel to absorb excess water if planning to refrigerate.
- Dunk & Shake: A method suitable for densely sown, living microgreens. This involves immersing them partially in water, shaking off excess water, and allowing them to air dry with roots intact.
- The article provides three distinct methods for rinsing microgreens:
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Microgreen Storage:
- Regardless of the rinsing method used, the article reiterates the crucial point that only dry microgreens should be stored in the refrigerator. To ensure dryness, placing them on a clean cloth napkin or paper towel and gently rolling them before storage is recommended.
In conclusion, the provided article not only emphasizes the necessity of rinsing microgreens due to potential contamination but also provides practical insights into various rinsing methods and the critical aspect of moisture management to maintain the quality of these delicate greens.
