How to use microgreens

Microgreens are best used as a finishing ingredient — added to salads, sandwiches, eggs, and plated dishes just before serving to preserve their texture and concentrated flavor.

How do you use microgreens?

Microgreens are best used as a finishing ingredient — added to salads, sandwiches, eggs, and plated dishes just before serving to preserve their texture and concentrated flavor.

Can you cook microgreens?

Microgreens can be lightly added to warm dishes at the last moment, but heat degrades their texture and flavor. They are best served raw as a finish or garnish.

What dishes use microgreens?

Microgreens are used across salads, sandwiches, eggs, grain bowls, smoothies, tacos, and as a finishing garnish on plated proteins and soups.

Salads

Any of the microgreens make an excellent addition to salads. They can be sprinkled on top for a burst of flavor and nutrition, or used to replace adult vegetables entirely. Microgreens also make a fantastic dressing — try chopping them finely and mixing with oil and vinegar, or blend with yogurt and a little salt.

Smoothies

Many microgreens make adding nutrition to smoothies simple and tasty. Start with milder varieties and experiment with more robust flavors over time. Broccoli, sunflower, and pea shoots all add vitamins and minerals with a mild flavor.

Pastas, stir-fries, and warm dishes

Microgreens can be sprinkled on top of hot dishes, but some also hold up to brief cooking. Pea shoots can be lightly sautéed with garlic and soy sauce. Brassicas like cabbage and mustards are perfect tossed with pasta just before serving — the heat wilts them slightly while the stems retain a pleasant crunch.

Proteins and main dishes

Think of microgreens as similar in flavor to their adult counterparts. Broccoli microgreens pair well with steak. Mustard varieties are excellent on chicken. Radish adds spice and color to any plated protein. Add just before serving to preserve texture and flavor concentration.