Our microgreens are tiny edible greens that provide exceptional flavor, nutritional value, texture, and color to salads, sandwiches, wraps, tacos, pizza, smoothies, soup and more. Smaller than “baby greens,” and harvested later than “sprouts,” microgreens provide a variety of leaf flavors, such as sweet and spicy, and come in many vibrant colors. Fine dining chefs use microgreens to enhance the beauty, taste and freshness of their dishes with their delicate textures and distinctive flavors.
Researchers at the USDA Agricultural Research Service and the University of Maryland began studying the nutritional content of microgreens in 2012. They looked at four groups of vitamins and other phytochemicals – including vitamin C, vitamin E, and beta carotene — in 25 varieties of microgreens. The researchers found that leaves from nearly all of the microgreens had four to six times more nutrients than the mature leaves of the same plant, with variation among the varieties – red cabbage was highest in vitamin C, while the green daikon radish microgreens had the most vitamin E.
Micro-greens include but are not limited to: Chinese Cabbage (Napa cabbage), Radish (red or Daikon), Turnip, Pac Choi (Bok Choy), Sesame, Cress, Lettuce, Asian Greens, Endive, Mustard, Sweet Basil, Sunflower, Sorrel or Marjoram, Fennel or Dill, Cilantro, Carrot, Beet or Chard, Hemp, Pea, Red Russian Kale, Thai Basil.
Let us know if you would like a microgreen not listed.