Microgreens are harvested between the cotyledon stage and first true leaf. They have a wonderfully intense aromatic flavor as well as a concentrated nutrient content and come in a variety of colors and textures.
Microgreens are packed with nutrients!
While their nutrient contents vary slightly, most varieties tend to be rich in potassium, iron, zinc, magnesium and copper. Microgreens are also a great source of beneficial plant compounds like antioxidants.
What’s more, their nutrient content is concentrated, which means that they often contain higher vitamin, mineral and antioxidant levels than the same quantity of mature greens. Microgreens can also contain up to 40 times the concentration of nutrition as the mature plants. Thats incredible!
What started out as only a garnish ( which is still a fantastic way to use microgreens), now has many more uses in cooking as microgreen popularity grows. Garnish a salad or breakfast bagel/sandwich, add to a smoothie, add to a wrap, use them in soups, noodle dishes and more!
Looking for some inspiration? Try out some of our recipes on our recipe blog!
Pea micros have a light sweetness and taste like sweet peas. Pea microgreens are rich in vitamin B, folate and protein. They have a good source of iron, magnesium, phosphorus and zinc. Studies show they have antibacterial effects, which is thought to prevent ulcers by suppressing Helicobacter pylori. They also have the highest antioxidant capacity among all microgreens, which prevents the development of both cardiovascular disease and cancer.
Radish micros have a spiciness just like their full grown counterpart. Radish microgreens are a good source of vitamin B and C, as well as magnesium, zinc and phosphorus. In addition to its anti-cancer properties, radish microgreens can also reduce the risk of diabetes.
Sunflower micros have a nutty flavor, with a succulent bite and a crunchy stem. They are a great source of calcium and iron. They're also high in fiber and contain a wide range of other vitamins and minerals including Vitamin A, B Vitamins, C, D, and E.
Spicy mix micros include arugula, mustards, and cress, creating a dynamic spicy flavor and an array of colors and textures. It's high in fiber and phytochemicals, low in sugar, calories, carbohydrates, and fat. It’s high in several vital nutrients including Calcium, potassium, folate, Vitamin C,K and A.
Cilantro micros have a lovely citrusy and grassy flavor. Pile high on your favorite Mexican food, soups and salads! Cilantro is a good source of vitamin K (required for blood coagulation ),a similar concentration of vitamin K as baby spinach, and vitamin C, which is an essential nutrient that acts as an antioxidant.
Basil micros taste just like mature basil. Sprinkle on a salad, top your favorite pasta or make a caprese salad! They are rich in vitamin K and Vitamin A, and also have a rich source of manganese. Basil is also full of omega-3 fatty acids and eugenol oil, which has been demonstrated to reduce cardiovascular disease and inflammation.
Broccoli micros have a subtle hint of spiciness. They can contain 5 to 10 times higher concentrations of antioxidants such as glucosinolates and sulforaphane compared to mature broccoli. They are are rich in Vitamin A, B, C, E, K, as well as iron, potassium and selenium.
With a gorgeous mix of red Beet micros and Rainbow Swiss Chard micros, you can see why we named this the sunrise mix!
Beet micros have high levels of vitamins A, B, C, E, and K, copper, zinc, iron, calcium magnesium, potassium, and antioxidants.
Rainbow Swiss chard micros contain high levels of vitamins C, K, E, beta-carotene and the minerals manganese and zinc. It also contains betalain. Betalin pigments have repeatedly been shown to support activity within the body's detoxification process, activating and processing unwanted toxic substances.
Buckwheat micros have a citrus-like flavor with tarty and tangy undertones and are full of vitamins A, B2 and B3, and C, calcium, iron, magnesium, copper, and potassium ( also gluten free! ) .
Studies have been conducted indicating buckwheat has anti-inflammatory properties. One study found that along with anti-inflammatory benefits, it also was liver protective. Buckwheat also has high levels of rutin. Rutin is a bioflavinoid and powerful anti-oxidant that helps build collagen and has been shown to prevent atherosclerosis by keeping artery walls flexible. Rutin along with lecithin (also in buckwheat), helps with lowering LDL cholesterol. Buckwheat also is one of the few plants that contain all essential amino acids making it a complete protein. This is a great addition to those eating a vegan or Keto diet.
Cress micros are bold and peppery as well as slightly bitter with a touch of sweetness. It is high in Vitamins B, C, and K, folic acid, and fiber. Cress microgreens are packed with antioxidants, which prevent free radicals from damaging your cells. Free radicals are harmful molecules leading to oxidative stress. Oxidative stress can cause several chronic illnesses including cancer, diabetes, and cardiovascular disease.
Diets high in antioxidant-rich foods such as cress can help protect your body against oxidative stress, which then lowers the risk of these diseases. A study was done on 12 different cruciferous vegetables to determine their antioxidant levels. Cress outperformed all other vegetables. Studies have also linked watercress to a lower risk of diabetes, cancer, and heart disease.
The cabbage mix is composed of kale, kohlrabi and bok choy.
Kale has a deliciously mild flavor similar to broccoli and other brassicas and is high in vitamin A, B6, C, E, and K. It is also a great source of Calcium, Copper, Manganese, Iron, Magnesium, Phosphorus, Potassium, Zinc, Carotene, Chlorophyll, Amino Acids, Trace Elements, and Antioxidants.
Kohlrabi has a taste similar to a turnip, while some people have described it as a sweeter broccoli taste and is high in vitamin C, B6, Folate (B9), Thiamin (B1), potassium, phosphorus, and calcium and has phytochemical content that can fight cancer, improve heart health, decreases the risk of obesity and diabetes, and lower blood pressure.
Bok choy has a cabbage-like flavor with a crisp texture and is full of glucosinolates, which release isothiocyanates that can prevent the development of cancer by inhibiting carcinogens as well as high concentrations of vitamin C -which boosts the immune system!
Dill Microgreens have a zesty, light dill flavor.
It will add life to your soup, salad or seafood dish. With a much higher concentration of nutrients than full size dill, including Vitamins A, B, C, E, and K, calcium, iron, magnesium, phosphorus, potassium, zinc, carotene, and amino acids, you cannot go wrong enjoying one of our favorite herbs in micro form!