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What are Microgreens and How Can I Use Them?

Microgreens are vegetable greens (not to be confused with sprouts) harvested just after the cotyledon leaves have fully developed (and possibly with one set of true leaves). They are mostly used by people focused on nutrition, however, they can also be used as both a visual and flavor component in fine dining. Chefs use colorful microgreens to enhance the attractiveness and taste of their dishes with distinct delicate textures and unique flavors, such as sweet, tangy and spicy. Microgreens are smaller than “baby greens” (e.g. spinach, kale, arugula, radicchio), but harvested later than sprouts (e.g. broccoli, mung bean, soy bean, wheat, and sunflower). Among upscale grocers, they are now considered a specialty genre of greens. Microgreens are great for garnishing salads, soups, sandwiches, pizza, burgers, steaks, tacos, etc. They can also be juiced or used in smoothies to add some additional flavor and nutrition. How you use them is only limited by your own imagination.

How Microgreens Can Help You

Flavor and Nutrition​

Microgreens contain anywhere from 4-40 times more nutrients (by weight) than their fully-developed counterpart. And they taste great! These are veggies your kids will eat!​

Boost Your Heart's Health

Studies have shown that microgreens may help reduce heart disease factors, such as weight, bad LDI, cholesterol and triglycerides.


Polyphenols help prevent buildup of harmful free radicals associated with heart disease, cancer and Alzheimer’s disease. Microgreens contain a wider variety of polyphenols that their fully-developed counterpart.

Reduce Chronic Disease Risk

Vegetable consumption is associated with the lower risk of certain cancers, inflammation, heart disease, diabetes and obesity.

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