As perhaps befits an industry built on discovery and rediscovery, superfood suppliers often find that certain types of superfood fall in and out of fashion
We have seen this with the rise, fall and rise again of superfruits such as the goji berry and the rise of grains to take on the might of quinoa, but the most recent superfood type that has come into vogue is the microgreens.
Microgreens are exactly as the name suggests; they are tiny little sprouts and greens that are packed full of nutrients and typically grown in a matter of days as compared to their full-sized counterparts.
A lot of the most popular microgreens are the same types of greens considered superfoods when fully grown, such as broccoli, spinach, radishes and beetroot, but they can also include seeds you might not expect such as mustard, basil or coriander.
The idea is that if you only wait until they start to sprout, typically about a week after growing them, you get all of the benefits of the adult plant condensed into tiny little leaves that can be eaten raw or added as seasoning onto other dishes.
As they are so small, they can often be grown at home on a windowsill as well as bought through suppliers and stockists.
They are typically much more richly dense in carotenoids, vitamins C and E, as well as having higher levels of antioxidants than the fully-grown version of the plant.
What makes them special is that they contain a range of phytochemicals that the more mature counterparts do not have, as well as featuring much stronger flavour profiles.
Most microgreens have a spicy, peppery taste, making them best used as a seasoning to meals, and go especially well with soups, as they can add a hint of texture to a meal that by definition often lacks one.