Basil microgreens are a beautiful green color with a soft texture similar to broccoli shoots.  They take longer to grow than most other microgreen varieties, with an average of 12 to 16 days from planting to harvesting.

There are several varieties of basil, including Genovese, Red Rubin, and cinnamon, each having its own unique appearance and flavor.

Basil shoots taste just like their mature counterpart, however the flavor and smell is much more intense and powerful.  If you like basil as a spice, you will love basil microgreens as a garnish and flavor enhancement for any dish.

They are rich in vitamins A, B6, C, E, and K, as well as protein, calcium, iron, zinc, magnesium, copper, phosphorous, and potassium.  They are full of antioxidants that reduce free radicals, which aids in cancer prevention.

They are rich in polyphenols that benefit gut health and overall body health by reducing oxidation and inflammation.  They possess antibacterial and antimicrobial properties which combat infection and viruses, and they reduce stress—something we can all use right now.

Vitamin A – Protects eyes from night blindness and age-related decline of eyesight; Intake from plant foods may reduce the risk of certain cancers, including Hodgkin’s lymphoma, as well as cervical, lung and bladder cancer; Plays a vital role in maintaining the body’s natural defenses. This includes the mucous barriers in the eyes, lungs, gut and genitals which help trap bacteria and other infectious agents. It’s also involved in the production and function of white blood cells, which help capture and clear bacteria and other pathogens from the bloodstream; May reduce the risk of acne; may help protect bones and reduce the risk of fracture; Essential for maintaining a healthy reproductive system in both men and women, as well as ensuring the normal growth and development of embryos during pregnancy.

Vitamin B6 – also known as pyridoxine, is a water-soluble vitamin that your body needs for several functions.  It’s significant to protein, fat and carbohydrate metabolism and the creation of red blood cells and neurotransmitters.  It may reduce depression and Alzheimer’s risk, as well as promote brain health.  It may also prevent anemia, treat symptoms of PMS, reduce nausea during pregnancy, reduce risk of heart disease, prevent cancer, promote eye health, and reduce the reduce inflammation associated with rheumatoid arthritis.

Vitamin C – As previously mentioned pea shoots are rich in vitamin C which can reduce the risk of infections and pneumonia, help to lower the risk of stroke, and can reduce the risk of developing cancer and cardiovascular disease, which is possibly linked to the anti-inflammatory properties of the vitamin. Other benefits of Vitamin C include reduction in macular degeneration that leads to eye disorders, speedier wound healing, reduction in asthma symptoms caused by air pollution, better processing of glucose and insulin, and promotion of neurotransmitter production which could help to regulate mood.

Vitamin E – works synergistically with vitamin C and selenium to reduce blood pressure, increases the elasticity of arteries, and helps prevent heart disease

Vitamin K – The body needs vitamin K to produce prothrombin, a protein and clotting factor that is important in blood clotting and bone metabolism.  Several studies have suggested that vitamin K supports the maintenance of strong bones, improves bone density and decreases the risk of fractures.  Increased blood levels of vitamin K have been linked with improved episodic memory in older adults. Vitamin K may help keep blood pressure lower by preventing mineralization, where minerals build up in the arteries. This enables the heart to pump blood freely through the body.