What are microgreens?

Microgreens are young edible greens harvested shortly after germination — typically 7–14 days — for concentrated flavor, color, and nutritional density not found in mature vegetables.

What are microgreens?

Microgreens are young edible greens harvested shortly after germination — typically 7–14 days — for concentrated flavor, color, and nutritional density not found in mature vegetables.

How are microgreens used in cooking?

Microgreens are used in salads, smoothies, sandwiches, soups, and as garnishes to add flavor, texture, and visual presentation to dishes.

Are microgreens the same as sprouts?

Microgreens are grown in a medium (soil or mat), exposed to light, and harvested above the root. Sprouts are germinated in water and consumed whole — including the seed and root.

Why do chefs use microgreens?

Chefs use microgreens for their concentrated flavors, vibrant colors, and textural contrast — allowing small portions to add significant visual and taste impact to plated dishes.

What do microgreens taste like?

Microgreen flavor varies by variety: sunflower is nutty and mild, radish is spicy and bold, pea shoots are sweet and grassy, and nasturtium is mildly peppery.

How microgreens differ from sprouts and mature vegetables

Microgreens occupy a distinct stage in a plant's life cycle — after germination but before the first true leaves fully develop. Unlike sprouts, which are grown entirely in water and consumed root-to-seed, microgreens are grown in a substrate (soil or hemp mat), exposed to light, and harvested above the root at the cotyledon stage.

Research by Xiao et al. (2012) found that many microgreens contain significantly higher concentrations of vitamins C, E, and K than their mature vegetable counterparts — sometimes 4–40x higher per gram of fresh weight.

What microgreens taste like

Flavor varies significantly by variety. The most common flavor profiles:

Sunflower: Nutty, slightly sweet, crunchy — the most approachable variety
Radish (Rambo): Bold and spicy with a horseradish-like bite
Pea Shoots: Sweet, fresh, and grassy — similar to sugar snap peas
Broccoli: Mild and earthy with subtle brassica flavor
Nasturtium: Mildly peppery with edible flower complexity
Shiso: Herbal, anise-like, and slightly minty

How microgreens are used in cooking

Microgreens are used across a wide range of applications — from everyday home cooking to fine-dining plating. Common uses include:

Salad bases and mixed green components
Garnishes for plated dishes and proteins
Blended into smoothies for nutritional density
Layered in sandwiches, wraps, and tacos
Finished onto soups and grain bowls at serving

Professional kitchens use live tray microgreens because they remain at peak freshness until harvested per service — eliminating waste and ensuring consistent texture. See which microgreens chefs use most.

What is a live microgreen tray?

A live microgreen tray is a growing tray of actively growing microgreens delivered before harvest. ChefPax delivers live trays so customers can harvest as needed — extending freshness to 2–3 weeks versus 5–10 days for pre-cut packaging. Learn more about how to store live microgreens.