Book Review

Author:
Allen V. Barker The Stockbridge School of Agriculture University of Massachusetts, Amherst

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Microgreens. Francesco Di Gioia and Pietro Santamaria. 2015. Italian Ministry of Agriculture and Forestry, Rome. ISBN 9788890928932. 115 p. Available online: http://www.gustailbiodiverso.com/wp-content/uploads/2015/11/Microgreens.pdf: https://www.researchgate.net/publication/283426636_Microgreens.

This book is the product of a project funded by the Italian Ministry of Agriculture and Forestry. The goal of the project was to broadcast and to increase public awareness of the heritage and biodiversity of Italian vegetables and of the food value of foods known as microgreens. The book is written in English, Italian, and Spanish. The book is well illustrated with many large or full-page photographs of microgreens and facilities for their production and use. The review of the book was made from a printed paperback, but it is available for reading from online or downloading. A vendor for the book was not available.

The book has seven sections or chapters. The first section is “Microgreens, agrobiodiversity and food security”. It defines microgreens as the young and tender seedlings produced from different culinary vegetables, herbaceous plants, aromatic herbs, and edible wild plants. The authors note that microgreens are not to be confused with sprouts, miniature or petite vegetables, or vegetables produced at high densities of planting. No roots are included with the microgreens. Stated advantages of production and consumption of microgreens were the freshness and long shelf life of the product and the short time needed to produce the vegetables. The authors note that microgreens can be produced from a diverse assortment of vegetables and that microgreens often are characterized as nutrient-dense, meaning that they are high in essential elements, vitamins, and other plant-derived nutrients. Microgreens can be grown in small spaces and in short cycles and are amenable for production in urban areas or for use in education.

The second section is “The selection of the species to grow”. Microgreens are from many plant families including grasses and leguminous and non-leguminous broadleaf species. Several species of domesticated and wild species are mentioned. Seeds may come from commercial varieties or from local populations of various, unspecified genetics. Seedlings of edible wild plants also are microgreens. Seedlings of domesticated or wild plants that are not edible, solanaceous species for example, are excluded. Good palatability and attractiveness in appearance are fundamental traits and include flavor, color, aroma, succulence, and texture. Many examples and color photographs of microgreens are presented.

The third section presents “The nutritional properties of microgreens”. Microgreens often are used for garnishing of dishes but are rich enough in nutrients to be considered as functional foods. Concentrations of vitamins in the microgreens are several-fold the concentrations in the same vegetables that are harvested at mature marketable stages. On the other hand, concentrations of nitrate may be higher in the microgreens. This section presents the nutrient concentrations of several organic and mineral nutrients in a selection of microgreens.

Section 4 presents “How to grow microgreens”. Microgreens are produced usually in soilless systems. The section covers production for self-consumption or for commercial production. It covers the systems and substrates for growing of the microgreens, the quality of seeds for production, irrigation and fertilization, harvesting, and post-harvest storage.

Section 5 presents “Educate with microgreens”. This content notes that since microgreens can be grown simply and quickly in limited space, they make excellent plants for educational activities on the environment and nutrition. The discussion relates to past models for experiential learning and current applications to education of young children. This section is one of the most extensive ones in the text. The following section (Number 6) is a “Teaching unit on microgreens”. It is a short section designed for students older than young children. Both sections are well illustrated with photographs of education in progress.

Section 7 is “In the kitchen with microgreens” is the last chapter. It gives suggestions as to how to enjoy microgreens. Many recipes are presented and include photographs of the preparations.

This book will be of use to scientists, growers, and public members, who are interested in microgreens. The text is presented clearly, and the illustrations are exceptional in their support of the text. The book is available at no charge online for reading or for downloading, a feature that conserves shelf space and makes the book available for ready access.

Allen V. Barker The Stockbridge School of Agriculture University of Massachusetts, Amherst

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