It can be hard to understand all of the similar and complicated food labels that allude to how something was grown or raised. It is helpful to know what different labels and certifications mean to help you make informed choices about how your food made it onto your plate. We compiled a collection of common definitions of terms used to describe how food is grown and processed.
“Shoots” and “micro-greens” are the first growth of young and tender plants harvested before reaching full maturity. They are generally 2-6 inches long and have a few baby leaves and maybe a budding flower. They taste like their mature counterpart- but have a very delicate texture and crunch. Micro-greens and shoots are eaten raw, sauteed, or used as a garnish on dishes served hot or cold. Learn all about little greens in season now on the Adirondack Almanack.