Microgreens are the young seedlings of edible vegetables and herbs, harvested when they are typically between one and three inches tall, shortly after the first true leaves, or cotyledons, have developed. This stage of growth concentrates flavor and texture, making them a popular culinary ingredient. While virtually any plant that produces an edible mature counterpart can be grown as a microgreen, the practical selection is defined by varieties that are safe, palatable, and fast-growing enough to be harvested quickly.
Botanical Families of Microgreens
The most scientific way to categorize microgreens is by their originating botanical family, as this grouping determines their shared genetic traits, growth patterns, and chemical composition. The vast majority of commercially available microgreens belong to a handful of plant families.
The Brassicaceae family, often referred to as the mustard or cabbage family, is the largest group, encompassing varieties like broccoli, radish, arugula, kale, and mustard greens. These species tend to be fast-growing and share a characteristic peppery or pungent flavor profile due to the presence of glucosinolates.
Another significant group is the Amaranthaceae family, which includes beets, Swiss chard, and amaranth, often recognized for their vibrant red or magenta stems and earthy flavor. Species from the Asteraceae family, such as various lettuces, chicory, and sunflower, also contribute to the microgreen market. The sunflower microgreen, in particular, is noted for its substantial cotyledons and nutty taste.
The Apiaceae family contains herbs and vegetables like dill, fennel, and cilantro, which offer highly aromatic and herbaceous microgreens. Finally, the Cucurbitaceae family (squash and melon) and the Lamiaceae family (basil and mint) are also cultivated as microgreens, though they can be less common due to slightly more challenging growing requirements.
Flavor Profiles and Culinary Uses
Microgreens are often grouped by their dominant sensory characteristics, which directly dictates their application in cooking and garnishing. This practical classification helps chefs and consumers select the right type for a specific dish.
Spicy or Pungent
This profile is exemplified by microgreens from the Brassicaceae family, such as radish, mustard, and arugula. These varieties deliver a concentrated, sharp flavor that functions well as a garnish for rich meats or in salads where a strong flavor is desired.
Mild or Sweet
This group includes sunflower, pea shoots, and corn shoots. Pea shoots are known for their sweet, fresh pea flavor and crunchy texture, making them a popular bulk salad ingredient. Sunflower microgreens have a distinct nutty and slightly sweet taste, often used to add flavor and a satisfying crunch to sandwiches and wraps.
Earthy or Savory
Dominated by microgreens like beets and amaranth, this profile possesses a flavor reminiscent of the full-grown root vegetable or fresh, mineral-rich soil. These varieties are highly valued for their color and can provide a grounding flavor note in mixed green salads.
Herbaceous
This final grouping features basil, cilantro, and dill, which offer an intense, concentrated version of their mature herb flavor, making them ideal as a flavorful finishing element for pasta or soup.
Popular Varieties and Visual Characteristics
Specific varieties are distinguished in the market by their unique visual appeal, growth habits, and texture.
Sunflower Microgreens
Sunflower microgreens are one of the most substantial types, featuring large, deep green cotyledons on a thick, juicy stem. They require a longer growth cycle of about 10 to 14 days and often need their seed hulls removed manually or by stacking trays during germination.
Pea Shoots
Pea shoots are large and easily identifiable by their multiple leaves and characteristic curling tendrils, often harvested when they are several inches tall. They offer a wonderfully fresh, sweet flavor and a crisp texture, growing well in cooler conditions with a harvest window of about 10 to 14 days.
Radish Microgreens
Radish microgreens, such as the China Rose or Rambo varieties, are some of the fastest growers, ready in as little as six to ten days. These radish types are visually striking, typically featuring bright green leaves on stems that can range from white to vibrant pink or purple.
Red Garnet Amaranth
This variety is prized for its shocking fuchsia-colored stems and small, delicate leaves that add an intense pop of color to any dish. Amaranth prefers warmer temperatures and a slightly longer time to maturity, around 17 days, but its unique color makes it a common garnish.
Broccoli Microgreens
Broccoli microgreens are a classic choice, recognized for their uniformity, deep green color, and mild, cabbage-like flavor, making them a versatile base for microgreen mixes. They are relatively easy to grow and are ready for harvest in about eight to twelve days.
Arugula Microgreens
Arugula, or rocket, microgreens have a more elongated leaf shape and are known for their intense peppery kick. This flavor fades slightly as the leaf size increases, so they are often harvested between five and seven days.