In Mangaluru, a quiet health revolution is sprouting—literally. Microgreens, the young and nutrient-packed shoots of vegetables and herbs, are becoming a staple among wellness enthusiasts and gourmet chefs alike. Despite the region’s sticky, coastal weather, Dr Meera S of Sanjeevini Chikitsalaya and her sister Nayanthara have cultivated over 10 microgreen varieties—ranging from beetroot to sunflower—right from their urban setup.
Inspired by an online article, Dr Meera, a typically offline-oriented practitioner, dove into the world of microgreens. Her search led her to Kochi-based entrepreneur Ajay Gopinath, who helped set up an 8×12 sq ft micro-farm at her clinic. “The yield was unbelievable,” she said, highlighting their mission to make microgreens affordable and not just a luxury for five-star diners and fitness clubs.
These 7–14-day-old greens—about 2 to 4 inches in height—are harvested when their first leaves emerge, locking in peak nutrition. From radish and broccoli to kohlrabi and chia, the sisters cultivate their greens using eco-friendly practices—non-GMO seeds, chemical-free water, and low-EC cocopeat.
Dr Meera advises storing the greens in an airtight container with tissue paper in the fridge and using them within a week. These versatile greens can enhance everything from smoothies to sambars and salads—just don’t cook them!
Packed with up to 40 times more nutrients than mature plants, each 40g box is priced affordably at ₹75–80. This microgreen mission is redefining urban wellness—one sprout at a time.
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