What microgreens are, how they differ from sprouts and baby greens, how to use them in real meals, how to store them for freshness, and where to find local microgreens in Austin.
Explore by crop (recipes + how to use)
Prefer browsing recipes first? Browse all microgreens recipes.
Microgreens are young, edible seedlings harvested shortly after germination—typically around 7 to 21 days after sowing—once the first true leaves appear. They sit between sprouts and mature greens: larger and more flavorful than sprouts, but harvested earlier than baby greens. Microgreens are used as an ingredient (not just garnish) because they deliver concentrated flavor, crisp texture, and visually striking color.
These categories are often confused. Sprouts are germinated seeds typically grown in water and eaten root-and-all within a few days. Microgreens are grown in a medium (often soil), harvested above the roots, and allowed to develop flavor and true leaves. Baby greens are harvested later with larger leaves and a longer growing cycle.
For food safety and handling, production method matters. Microgreens are generally grown and harvested above the root zone, while sprouts are grown in high-moisture environments where sanitation protocols are especially important.
The simplest rule: treat microgreens like a finishing herb or crisp salad topper. Add them at the end for the best texture and flavor—heat wilts the leaves quickly. Use them the way you would use fresh herbs, but in larger volume.
Breakfast: sunflower microgreens on avocado toast; pea shoots in soft scrambled eggs; amaranth on yogurt bowls.
Lunch: radish microgreens on tacos; kohlrabi microgreens in tea sandwiches; basil microgreens on caprese-style toast.
Dinner: broccoli microgreens over pasta; wasabi mustard microgreens over salmon; sunflower microgreens on grain bowls.
Browse the full microgreens recipe collection for step-by-step ideas organized by crop and meal type.
Start here if you're new to microgreens.
For cooks who want more contrast and heat.
Microgreens tend to mirror the flavor of the mature plant—often in a more concentrated form. Mild options like sunflower and pea shoots are beginner-friendly; spicy brassicas like radish and mustard deliver a bolder kick.
For a chef-style breakdown of every variety ChefPax grows, see the microgreens flavor guide.
Microgreens are discussed in research for nutrient density. A commonly cited analysis of multiple microgreen varieties found that some microgreens contained higher concentrations of certain vitamins and carotenoids compared to mature leaves (Xiao et al., 2012). This is best interpreted as a concentration comparison—not a medical claim or a substitute for a balanced diet.
For a research-grounded overview of vitamins and phytonutrients studied in specific varieties, see the microgreens nutrition guide.
For storage specifics—containers, refrigerator placement, shelf life by variety—read the microgreens storage guide. The short answer: don't wash until ready to eat, use a breathable container, and keep refrigerated between 34–40°F.
Freshness matters. ChefPax grows live trays in Manor, TX and delivers weekly across the Austin area, so you receive them at peak freshness rather than days after harvest.
Delivery available in South Austin, Round Rock, Downtown Austin, Cedar Park, and North Austin
SFC Farmers Market — every Saturday in Austin
Order online at the ChefPax shop
Some studies report that certain microgreens contain higher concentrations of select vitamins and carotenoids compared to mature leaves. Microgreens are best used as a nutrient-dense addition to a balanced diet, not a replacement for vegetables.
Some varieties (like pea shoots and sunflower microgreens) contain measurable plant protein. Microgreens are typically used to add flavor and nutrients rather than as a primary protein source.
Microgreens are commonly eaten raw when grown and handled under sanitary conditions. Food safety depends on production hygiene, clean harvest, and proper refrigeration.
Shelf life varies by crop, but many varieties can stay fresh for about 7–10 days when stored properly in refrigeration. Avoid washing until ready to use and store in a breathable container.
Fahey, J. W., Zhang, Y., & Talalay, P. (1997). Broccoli sprouts: An exceptionally rich source of inducers of enzymes that protect against chemical carcinogens. Proceedings of the National Academy of Sciences, 94(19), 10367–10372.
Xiao, Z., Lester, G. E., Luo, Y., & Wang, Q. (2012). Assessment of vitamin and carotenoid concentrations of emerging food products: Edible microgreens. Journal of Agricultural and Food Chemistry, 60(31), 7644–7651.
