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Microgreens
Microgreens are young vegetable, herb, and edible flower seedlings harvested shortly after the first true leaves develop, typically 7–21 days after germination. Though small in size, they offer concentrated flavors, vibrant colors, and delicate textures that can range from sweet and mild to peppery, spicy, earthy, or citrusy depending on the variety.
Unlike sprouts, which are grown in water and consumed whole (including the seed), microgreens are grown in soil or another growing medium and only the stems and leaves are harvested. They are prized by chefs and home cooks alike for their fresh flavor, visual appeal, and versatility.
Common microgreens include:
Broccoli – Mild, fresh, slightly peppery
Radish – Bold, peppery, and crisp
Arugula – Spicy and nutty
Sunflower – Crunchy with a mild, nutty flavor
Pea Shoots – Sweet, tender, and fresh
Mustard – Spicy with a noticeable kick
Kale – Mild and slightly earthy
Beet – Earthy with striking red stems
Cabbage – Sweet and mild
Cilantro – Bright, citrusy, and aromatic
Basil – Sweet and fragrant
Amaranth – Mild with vibrant red foliage
Where to buy fresh Microgreens near you
Cooking Guide
Microgreens may be small, but they deliver exceptional flavor, texture, and visual appeal. Their concentrated taste makes them ideal for finishing dishes rather than serving as the primary ingredient. Whether adding a peppery bite from radish microgreens, the sweetness of pea shoots, or the fresh aroma of basil microgreens, these young greens elevate everything from salads and sandwiches to soups and entrées. Their year-round availability also makes them an easy way to incorporate fresh, locally grown greens into meals in every season.
Where to find locally grown Microgreens
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