What Are Microgreens?
Young, edible greens harvested just after the first true leaves appear. Small in size, yet packed with flavor and phytonutrients.
What They Are
Edible seedlings of vegetables and herbs, harvested 7–21 days after germination for peak nutrition and flavor.
Not Sprouts
Sprouts grow in water and you eat seed + root. Microgreens are soil/light-grown — you eat the stem and leaves.
Nutrient Density
Studies show some microgreens have 4–40× more vitamins and antioxidants than mature vegetables.
Flavor & Texture
From sweet pea shoots to spicy radish and nutty sunflower, microgreens deliver punch in both taste and crunch.
How to Use
Toss in salads, top tacos, boost smoothies, finish pasta or eggs — microgreens are versatile and easy.
Shelf Life
Most microgreens last 5–7 days when kept cold and dry. Hardy types like sunflower and pea shoots often last longer.
Safety Basics
Treat like any fresh produce: rinse what you eat, keep the rest sealed and refrigerated.
Sustainability
Fast growth cycles, small footprint, and fewer food miles make microgreens a planet-conscious choice.
Are microgreens the same as baby greens?
No. Baby greens are juvenile leaves from mature plants, harvested later. Microgreens are seedlings harvested much earlier.
Do I need to wash microgreens?
Rinse just before eating, then pat dry. Don’t wash the entire container — moisture shortens shelf life.
Which varieties are mild?
Pea, sunflower, and broccoli are crisp and sweet. Radish adds peppery heat.
How long do they last?
Most varieties last 5–7 days sealed and cold. Hardy greens like sunflower or pea often push past a week.
Ready to try microgreens?
Explore curated blends or build your own lineup of flavors and textures.
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