Microgreens are proving to be increasingly popular in upmarket Australian eateries, which is how growing micro was what got Adam Tutt thinking big. The young vegetable farmer near Bowraville on the New South Wales north coast left the family farm and set up his own business.
"I travelled overseas and had a look around and the fastest turnaround crop I could find was microgreens and that was a nice opening into the local restaurants," he said.
Tutt grows his microgreens in a shed which is walled in on three sides, with the fourth side open to the west to allow some sunlight in. On waist-high benches, rows of trays sprout what, to the uninitiated, would appear not out of place in a health food shop. However these seedlings are the actually the early stages of what would become well-known vegetables such as broccoli, red radish and brussels sprouts.
In this case however they do not get the chance to fully mature. "They are traditional vegetables, but are grown to the microgreen stage, a two-leaf stage and they are ready to eat now," Tutt said. "They taste like the fully grown vegetables, packed full of flavour." While they have the same taste if allowed to be fully grown, it is largely about colour and show.