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What Are Microgreens?

Microgreens are edible leaves at their tiny baby stage. Often confused with seeds and sprouts, they're the planted and more fully grown version of the former. Microgreens are simply greens that are harvested when they are quite young—generally when they are approximately an inch tall. These little greens can pack a big nutritional and flavorful punch. 

Microgreens have been used in dishes since the 1980s when they were first used on chef menus in San Francisco. These plants became popular throughout the 90s and have since grown in variety and use. 

Because they are extremely delicate and high in water content, cooking them isn't recommended. If you do use them in that way, think of them as an herb. Add them at the end of cooking, perhaps stirred into pasta or risotto, or simply sprinkled on soups, tacos, eggs, sandwhiches, wraps, sushi, you name it. Below you can find a helpful chart on the variety of microgreens we grow and how to use them.

Cooking with Microgreens

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Micro Broccoli

Top vegetarian bean tostadas  with nutrient dense micro-broccoli

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Pea Tendrils

Micro-peas, often called pea tendrils, pack a punch in your morning smoothie

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Micro-Radish

Spicy micro-radish greens add a delicious crunch in this poke bowl

The Health Benefits of Microgreens

Beyond just visual appeal, microgreens pack a punch when it comes to nutrients. While small in size, microgreens as mature plants, have concentrated amounts of vitamins such as vitamins C, E, and K as well as lutein and beta-carotene. While they can not substitute vegetables in your diet, these baby greens are great for filling in gaps when looking to get all of your nutrients in your meals.

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