You harvest the MicroGreens when the meal is served. Vegetables for juicing were cut days if not weeks before you use them. The MicroGreen freshness adds significantly to the taste, texture, and nutrient content of the meal.

We would juice every 4 days and spend at least 3 hours for the whole process (preparing, juicing, clean up). Add in the trips to the market and there is a significant amount of your time dedicated to the process.

With MicroGreens it’s as simple as cut and add to the meal.

Our juicing contents cost about $50 every 4 days. That’s $12.50 a day = $87.5 per week. We added at least 6 vegetables and 1 fruit to the juice. Compare this to a MicroGreen Mix of 6 varieties. At 6 pads we total $47.94 per week. That’s $6.85 a day.

$87.5 to juice compared to $47.94 for MicroGreens per week. $12.50 per day to juice compared to $6.85 per day for MicroGreens. A difference/savings of $39.56 every week!

Alive (MicroGreens) vs Precut:

Different processes cause veggies to start decaying (lose nutrients) once they're harvested. Once they're harvested, vegetables continue to breathe. This process, called respiration, breaks down stored organic materials, such as carbohydrates, proteins and fats, and leads to a degradation or loss of texture, flavor and nutrients. Enzymes — chemicals found in all plants — cause changes in the plants' molecular composition once the food is harvested, which in turn cause spoilage.

If you ever juiced you completely understand this. We added fruit in an attempt to offset the often horrendous flavor of the juice. MicroGreens taste superb, and there is something about the freshness that adds to every meal!