Close-up photograph of an organic salad made of micro vegetables.c

Photograph of a dish that contains an organic salad made of micro vegetables.

A chef prepares an organic salad made of micro vegetables. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.

Photograph of a chef preparing an organic salad made of micro vegetables.

Photograph of two bowls - one with cut, yellow micro tomatoes and the other with cut, red micro tomatoes. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.

Photograph of a dish composed of micro vegetables. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.