How to Boost Flavor in Dishes By Using 8 Kinds of Microgreens (Sprouts)

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Microgreens, once found primarily on fancy restaurant plates, have recently become more widely available in specialty stores and supermarkets. They are the first early, tiny shoots of herbs, lettuces, or other greens. Some of the most common options are arugula, beet greens, cilantro, basil, mustard greens, or salad mix varieties.

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31 Comments

  2. Pea, sunflower, and radish are great, and basil and broccoli are incredibly tasty and very nutritious. They can be hard to find in supermarkets, but not for long, I bet. They are pricey and that's a problem, but many supermarkets are pricey too. You can grow them at home, though, even in a small space, and the taste and freshness is tremendous, especially in winter months when fresh green tastes and fragrances are so sought after but so hard to come by.

  8. I could not consistently find them in the store. So now I grow my own. You can find lots of pea, sunflower and wheatgrass micro greens. But broccoli whose seeds are expensive because they have been proven to fight cancer have expensive seeds and often cannot be found in the store. Myself I have chosen to grow my own micro greens. My mainstays are peas and broccoli. In addition I grow wasabi, fenugreek, purple cabbage, wheatgrass, brassica, purple reddish and my plan when I find the seeds I want to learn to grow bulls blood beets.

  27. So, as I recall, sprouts were getting really big about five years ago till it came out how susceptible they are to contamination with e.coli and salmonella, to the point where most restaurant chains that had them on the menu dropped them for liability reasons.

    How has that changed today? The government still cautions using them raw – https://www.foodsafety.gov/keep/types/fruits/sprouts.html so why would I want ANY of them in my dishes?

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