Source: MOUNTAIN XPRESS, 5/6/17


When Eli Herman first started growing microgreens for Biltmore 18 years ago, the teeny vegetables weren’t yet a big thing. In fact, only one estate chef was using them, a chef who, to keep putting them on plates, needed to cut out overnight shipping costs from a distant supplier. But today, diners are eating them up: As field-to-table manager, Herman produces an average of 12 pounds a week throughout the year (a number higher in peak seasons) for the property’s many restaurants — quite an impressive volume considering the greens are measured by the ounce and relatively weightless.

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