FoodLink - Purdue Extension


Other Name(s): vegetable confetti
Available from January to December


Microgreens are tiny young vegetable or herb plant greens. Their flavor, color, and texture depend on the particular type of plant.

Examples include: radish, kale, beet, basil, amaranth, cilantro, carrot, mustard, sorrel, dill, chard. They are often sold in mixes.


Gently rinse with cool water right before use and dry with paper towels or in a salad spinner. Microgreens are mostly used uncooked and fresh. Just add your favorite microgreen to any recipe for a pop of flavor and texture. 


Short-Term Storage

Lightly wrap unwashed microgreens in a damp paper towel and store in a plastic bag in the crisper drawer of your refrigerator. They will keep this way for 5-7 days.

Long-Term Storage

Research is still being done on how to properly store microgreens long-term. 

Quick Fact

High-end restaurants have been using microgreens for years for their taste, texture, and appearance.

Nutrition Information

Nutritional content varies with each green. 

Food Safety Tips

Always keep fresh produce away from raw meat and raw meat juices to prevent cross-contamination.

Thoroughly wash microgreens with clean, running water before use.

Follow the safe food guidelines for all fresh produce.

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