Simplicity Coimbatore, A teenage micro greens venture </a
A friend was putting in the final touches for dinner ,at her home kitchen, while I chatted with her. I watched as she heaped on a generous pile of micro greens into the beautiful salad bowl. The greens looked so fresh that I was certain she grew them in her own kitchen garden . I was surprised when she told me that she buys it from a well known outlet.
“Where was it being grown” ?, I wondered .A few weeks later, I was surprised to receive a message on Instagram DM from a page called Lush Greens ,asking if I would be interested to review their products. They had very few posts on their page but it was obvious that they were selling micro greens.
I did wonder if it was the same brand of micro greens which I had seen earlier at my friend’s home. The next day we fixed up a time to talk on the phone and understand more about each other’s work. He said his name was Raagav and that he started this venture soon after the lock down.
The voice that conversed with me did sound like it belonged to a very young person but the manner in which he spoke about his business and vision for the brand was extremely confident. So I assumed that it was someone who was in his mid-20 s ,which itself was impressive. A few more minutes into the conversation ,with me asking questions about how this venture originated, he goes “I’m a student ,I am still in school, studying in Std 10.” I took a few moments to stop talking and just smile !
I am not sure if he heard or felt the change in my conversation after that but for me it was no longer about collaborating with this brand but about wanting to do a story about this youngster who seemed so deeply connected to what he had undertaken ,on his own.
The story starts with Raagav V.S (full name) turning vegetarian, less than a year ago,in November 2019. A trip to Japan soon thereafter, on a student exchange program, was where he had the opportunity to taste vegetables cooked in a very different way. He discovered that plant based food included a whole range of possibilities than just relegated to being a side dish in a meal. He went on to observe the manner in which vegetables were cooked wherein it unleashed the full potential of individual natural flavours.
When he got back home ,apart from enjoying his native cuisine, he began to also crave for the new flavours which he had acquired a taste for. The non-availability of Japanese vegetarian food meant that he would have to cook his favourite dishes himself which did not pose a problem since he finds cooking enjoyable.
A visit to the supermarkets resulted in disappointment because he was unable to find the fresh ingredients he was looking for. Dried herbs and bottled substitutes were just not an option.
He then broached the topic , with his parents, of getting into growing his own produce. Understandably they were concerned because school was demanding enough at this age without having to add to the stress. The lock down happened and the few months of respite seemed the perfect time to give this venture a try.
The family also own farms and do have a knowledge of agriculture. Raagav decided to start first with growing micro greens. His mother, a vegetarian herself , was in the business of selling micro greens a few years ago. It wasn’t so much in demand then as it is now and she was forced to shut shop.
With his parents encouraging him to give it a go, Raagav (with his mother’s help) did his research on micro greens. He taught himself through online tutorials. His Dad gave him a space to get started and allocated a separate floor inside their office building and thus was born the ‘Lush greens’ micro greens venture.
This youngster went one step further by identifying sources who would send them a consistent supply of organic seeds. He is emphatic about saying “No” to genetically modified seeds (GMO) and those laced with arsenic (chemicals). He sources organic coir pith from a friend which is the medium used for growing the micro greens.
As if I wasn’t impressed enough, he shares further insight into his work ethics. Next came the decision of what variety of micro greens to grow. In his own words he says, ” we were insistent that it had to be familiar but new, scalable and consistent.” After experimenting with different seeds, growth periods and techniques and many failures later they were able to settle on 3 kinds. At the moment they sell sunflower , radish and mustard micro greens. They come neatly packed in plastic containers ( I do hope he will switch to biodegradable packaging) with aesthetic label bands.
He sells twice a week to supermarkets like Nilgiris, Pazhamudhir and to Dainty’s (bread). We picked up one box of each variety. The quantity, in my opinion, is good value for money. Each box contains enough for a large side dish for 4 people or to use in small quantities through the week.
Micro greens are delicious and we enjoy eating them. The taste is so fresh and slightly pungent and they look so pretty on the plate. The reason why micro greens are a great addition to our diet is because they are packed with a hefty dose of nutrients. Think of a cell which carries enough nutrients for growth. That’s the same with these young greens. There are a lot more vitamins, minerals and antioxidants in the tiny leaves than in the mature plant where it is comparatively less.
Micro greens are harvested anywhere from 7-10 days. Raagav has a system in place which ensures smooth functioning even when his attention is required at school.
The best way to eat micro greens is by washing them thoroughly in water and eating them in raw form. Washing micro greens is done by dropping the required amount into a bowl of water and gently swirling it around to disengage any loose bits hanging to the tender shoots or root. While it is common to add these to salads or as a garnish on dips ,micro greens are just as delicious when added to the mixer bowl when grinding the coconut chutney.
Growing micro greens at home is not difficult but attention must be paid. Adequate water and enough sunlight are key factors to preventing fungus formation, yellowing of leaves and to minimise wilting. So, it’s great to be able to source it from a brand which follows quality norms.
Raagav gives complete credit to his parents ,Vijayalakshmi and Siva Balakrishnan ,for backing him on this venture .He also mentions that his Dad has a palate which is well adapted to all manner of foods, both vegetarian and non-vegetarian.
Once I tasted the micro greens from Lush ,I thought that this was a story worth sharing. How often does one get to meet someone so young who is determined to make a difference…the right way ! The promised blog post can wait awhile longer. For now, let us support this young man for working hard in getting these delicious micro greens to our table.
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Lush Greens Instagram : thelushgreens
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