How to Use Microgreens

 

There are as many ways to use your microgreens as

you can imagine, but a few tried and true uses will

help you make the most of your greens.

YOU'LL LOVE OUR 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.

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.

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, tat soi and

sunflowers all add high vitamin and mineral

content to your smoothie with a mild flavor.

Chef’s Note: Most live trays can be held in the walk-in for up to

a week. Be sure to store them on the top rack to comply with

food safety regulations. They will not continue to grow but

they will stay alive and be ready to cut when you are.

Harvesting Your Microgreens

The simplest way to harvest your greens is with

a clean pair of scissors. Hold the group of

greens you wish to use and cut close to the soil

line. For harvesting the entire tray at once it is

best to use a sharp knife and hold the greens

well above the cut line.

As with any produce it is best to rinse greens

before eating to remove any seed hulls or

growing media. If you will be storing cut greens

in the fridge, make sure the surface of the

leaves is dry before packaging.