• moonvalleyfarm

The Biggest Little Veggie You're Missing: Microgreens!!!

Updated: Jul 25, 2020

Microgreens are truly something special. They’ve become incredibly popular with restaurant chefs, and for darn good reason. These delicate, young plants combine the allure of sprouts with the tenderness and striking colors of baby lettuce.

Are you regularly using microgreens in your kitchen creations? If not, these might be the biggest (little) vegetables you’re missing!

If you need a refresher on what microgreens are and how to use them then don’t worry—no problem. We cooked up this easy guide so you can elevate your dishes with these tiny gifts from the garden!

Pea Shoots

This microgreen is equal parts sweet and vegetal, much like the outside husk of a sweet snap pea, but with a texture more like alfalfa sprouts or wheat grass. Pea shoots are wonderful in salads or on sandwiches. Their mild flavor lends well to almost any dish where you’d use a light salad green or a tender sprout.

These shoots give any dish a nice punch of nutrition and color. Try them as a garnish for proteins, atop stir fries or in your favorite wrap!

Bonus tip: these are also a nice addition to any noodle soup.

Sunflower Sprouts

These might be the biggest microgreen around! Sunflower sprouts are thicker than (mung)

bean sprouts and might be even crunchier and juicier. These are an excellent addition to salads or sandwiches. The flavor of sunflower microgreens is mild and vegetal, with just a hint of green pepperiness. The large stems are full of water creating a crisp, refreshing bite!

You can create a bed of sunflower sprouts mixed with a tender green like baby kale or baby arugula as a base for main-course proteins like grilled tofu, steak or chicken. Serving a hot main-course protein atop these tender greens will slightly wilt them making them more tender and blending flavors for an entourage of culinary interest.

Try these in stir fries or fried rice just like bean sprouts!

Radish Microgreens

Radish microgreens are mustardy and spicy, not to mention tiny and tender. The leaves are minute and add subtle finesse to any dish. If you like mustard greens, broccoli rabe or arugula then this is the microgreen for you!

Try radish greens as a garnish to potato dishes, main entrees, roasted mushrooms or your favorite sandwich. These are also an amazing addition to sushi!

The piquant flavor and small, buttery leaves will add interest and color to your everyday!

Brassica Mix

Brassicas include plants like broccoli, radish and kale (among others).

All of these plants are related to the mustard plant, and similarly, they usually have a peppery, mustard-like quality.

These microgreens are also well known for having a dense quantity of micronutrients like sulforaphane. New studies are showing that these naturally-occurring plant chemicals can have positive health benefits for the body and the mind.

Try these beauties atop full-flavored sandwiches, BBQ, salads and spicy Asian noodles.

Cilantro Microgreens

Use cilantro microgreens just like you would the full grown herb! These petite greens have a concentrated cilantro flavor, with the occasional added bonus of a tiny burst of coriander seed! These are a favorite atop tacos, fish dishes, Mexican cuisine, Indian dishes, Thai food and much more.

Cilantro microgreens are as much an herb as they are a leafy green and can be used interchangeably. These are also lovely on ceviche!

Basil Microgreens

Microgreen basil is a chef’s delight!

Imagine all the flavor of one of your favorite herbs in a bite sized package that you practically don't have to mince!

Just pluck leaves and sprinkle over the intended dish.

Micro-basil is perfect for Italian, Greek, Provençal and Thai cooking. This is the quintessential garnish that can help elevate your home dishes to five-star status!

Micro Dill

Micro-dill is a cool, refreshing dream of an herb. This is the perfect addition to roasted or grilled fish, potato dishes, omelettes or vegetable soups. Just like micro-basil this tiny herb is tailor-made for garnishing dishes with grace, flavor and beauty.

Try micro-dill as an addition to salads, roasted beets, in yogurt dressings or on freshly fried onion rings.


Nasturtium is a peppery flavored flower that grows best under stressful conditions. The leaves and stems of this plant are also edible, and make for a superbly interesting microgreen! Try nasturtium microgreens in place of arugula or baby kale in any dish. These are perfect for pizzas, pasta dishes, salads and hearty sandwiches. Like many microgreens, nasturtium has a vibrant boost of nutrients that’s particular to the young sprouted plant.

Are you getting enough microgreens in your life? These tiny treats are not only full of flavor but also nutrition. It’s hard to deny their allure, given the tender, tiny leaves and prominent flavor. Let us know how you’re using your microgreens in our Facebook group or on Instagram!

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