The book, which is written in three languages (Italian, English and Spanish), contains more than 150 color photos.
Besides promoting the knowledge of this new category of vegetable products, in the book the Authors discuss how microgreens can contribute, directly or indirectly, to preserve and valorize the biodiversity, improve the environmental sustainability, increase food and nutritional security, and how, taking advantage of their beauty and simplicity, microgreens may be also used as an educational tool. Finally, the book provides the basic information to grow microgreens and some suggestion for their culinary use.
Microgreens may be considered an innovation of the concept of vegetables and of the vegetable industry, just like that of the fresh cut and the pre-cooked ready to eat products, or that of the soilless vegetable production systems, for example. These are innovations that contribute to transform the whole concept of agriculture.
Microgreens, with the large variety of colors, shapes and flavors described in this book, should not be necessarily seen as substitute of their relative standard vegetables. They should be discovered and placed inside our own imagination, considering some of the keywords that characterize microgreens and modern agriculture, and that are highlighted in this book: agro-biodiversity, sustainability, beauty, food and nutrition security, education, health, and wellness.
The pdf file of the book can be obtained from Pietro Santamaria.
Department of agricultural and environmental science
University of Bari Aldo Moro