Microgreens are young vegetable greens that are approximately 1–3 inches tall but pack a BIG punch.
They have an aromatic flavor and concentrated nutrient content and come in a variety of colors and textures.
Microgreens are considered baby plants, falling somewhere between a sprout and baby green. The term "microgreen" isn't specific to any one plant.
Common microgreens include radish, cabbage, mustard, parsley, beet leaves, celery, and cilantro. Microgreens often have exceptional nutrition—although people don't often eat them in large quantities, they're still high in vitamins and minerals. In fact, they have a much higher concentration of nutrients compared to fully mature plants.
Different Types of Microgreens
Brassicaceae family: Cauliflower, broccoli, cabbage, watercress, radish and arugula
Asteraceae family: Lettuce, endive, chicory and radicchio
Apiaceae family: Dill, carrot, fennel and celery
Amaryllidaceae family: Garlic, onion, leek
Amaranthaceae family: Amaranth, quinoa swiss chard, beet and spinach
Cucurbitaceae family: Melon, cucumber and squash
How to Use Microgreens
Salads Any of the microgreens make an excellent addition to salads. They can be sprinkled on top for a burst of flavor and nutrition. They can be used to replace adult vegetables entirely.
Microgreens can also make a fantastic dressing particularly the spicier options like mustards. Try chopping the greens finely and mixing with oil and vinegar. Or use your blender to make a smooth dressing with yoghurt, microgreens and a little salt.
Smoothies Many microgreens make adding nutrition to smoothies simple and tasty. We recommend using some of our milder options to start and experimenting with more robust flavors as you become familiar with them. Broccoli, cabbage, kale, tatsoi and sunflowers all add high vitamin and mineral content to your smoothie with a mild flavor.
Pastas and Stir-fry’s Microgreens can be sprinkled on top of any hot dish, but some also hold up to cooking or tossing with hot noodles.
Any of the Pea Shoots can be lightly sautéed with garlic and soy sauce for a wonderful simple side dish
Buckwheat greens can be cooked like spinach and make an interesting, slightly sour addition to many egg dishes.
Brassicas (cabbage, kale, mustards) are perfect for tossing with pasta just before serving. The heat wilts them slightly but the stems retain their pleasant crunch.
Main Dishes Using microgreens to augment the flavors of meats or other main dishes is easy if you think of them as similar in flavor to their adult counterpoints.
Broccoli goes well sprinkled on steak. Kale combined with pesto noodles and grilled veggies makes a savory dish. Mustards are terrific on chicken or soy-based dishes. Radishes add spice to any dish.
How to GET OUR Microgreens!!
Here at Lockwood we sell microgreens a few different ways.
We offer a Sampler Pack that comes with a 4 pack of our standard microgreens, Sunflower, Radish Confetti Mix, Popcorn shoots, and Pea Tendrils. You get 12oz total. Its a perfect way to try out microgreens for the 1st time! Ready for more? Try a weekly or bi-weekly subscription of microgreens.
You can cancel at any time!