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.
Look for crisp, fresh greens (leaves and stems). Avoid limp or wilted greens.
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.
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.
Research is still being done on how to properly store microgreens long-term.
High-end restaurants have been using microgreens for years for their taste, texture, and appearance.
Nutritional content varies with each green.
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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