This post may contain affiliate links. If you click on a link and make a purchase I may receive a commission. Thank you for supporting this site.
Microgreens are edible greens that are harvested before they reach maturity…in fact, they can be harvested in just a few days. While microgreens are small, they are packed full of flavor and nutrition. Microgreens are perfect for adding to salads and sandwiches, but that’s not the only way to use them. Here are some delicious microgreen recipes to help you get started.
At the bottom of this post is a list of specific microgreen recipes but it might be good to first learn how to get and store microgreens.
Where to get microgreens
Microgreens are grown in soil and are harvested when they are just a few inches tall. Because they are harvested at such an immature stage, they don’t ship well and usually cannot be found in the grocery stores.
However, they can be found at farmer’s markets and can easily be grown at home.
Types of microgreens
While any plant with edible leaves can be grown as microgreens there are some that are more popular that other.
Broccoli
Peas
Sunflower
Radish
Wheatgrass
Kale
Collards
Red cabbage
Arugula
Basil (other herbs can also be grown as micro herbs)
Using microgreens
For the most part, microgreens taste like the mature plant so keep that in mind when you are deciding what microgreens to use for a recipe. If you don’t like radishes, you are probably not going to like radish microgreens.
They can also be added to smoothies or juiced. Broccoli and wheatgrass microgreens are very popular for juicing. I like to add kale microgreens to our smoothies.
You can add microgreens to almost any dish – pasta, rice, eggs, even pizza. I also chop microgreens and sprinkle them on dishes as a garnish.
How to store microgreens
If you’re growing your own microgreens then harvest them as you need them and you won’t have to worry about storing microgreens.
However, if you are buying microgreens you’ll want to store them in a way that will keep them fresh for as long as possible. The best way I’ve found to store microgreens is to wrap them in a damp paper towel and then put them in a storage bag.
Tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below and/or a review in the comment section further down the page. We always appreciate your feedback. You can also save the recipe for later by pinning it or clicking on the heart in the lower right hand corner.
1
How to Make Microgreen Salads – a recipe for filling in seasonal eating gaps
Pizza and salad always taste great together so why not combine the two into a single recipe? Featuring a balsamic vinegar glaze and fresh microgreens, this gourmet vegetable pizza does just that.
If you’ve got summer veggies bursting out of the garden right now, then you are in the right place! Read on to find out how to turn garden-fresh tomatoes, herbs, cucumbers, peppers and more into a delicious bowl of gazpacho in just 10 minutes.
Corned Beef Tacos – Celebrate St. Patrick’s Day with a Mexican Twist!
These corned beef tacos are served with a creamy spicy mustard sauce, a simple cabbage carrot slaw and topped with microgreens for some simple freshness!
These shiitake crostini have been pickled in balsamic vinegar and paired with a creamy basil pesto ricotta spread and fresh microgreens for the perfect toasty bite.
Fresh and flavorful, these Grilled Salmon Burgers are a fun and healthy 30-minute recipe made with juicy grilled salmon, microgreens, and creamy Garlic Lemon Aioli. Enjoy these easy Salmon Burgers at your next game day celebration, summer BBQ, or weeknight dinner.
