Magical Microgreens and How to Use them

High-end restaurants have used microgreens for years because they are pretty, tasty and add great texture. Happily, they are now increasingly available for the home cook.
By Maya Parson

Microgreens on Roasted Red Pepper & Asparagus Pizza

Unless you have a green thumb, produce doesn’t get any fresher than a bunch of microgreens snipped from their soil tray at your local farmer’s market. These tender but nutrient-dense miniature greens are harvested when only the first set of true leaves have emerged. High-end restaurants have used microgreens for years because they are pretty, tasty and add great texture. Happily, they are now increasingly available for the home cook.

Here’s how to use them:

Choose a variety or a mix from your local farmer: from the familiar kale, radish, and arugula (rocket) to the more “exotic” shungiku (edible chrysanthemum), komatsuna (Japanese mustard spinach), or mizuna. Flavors vary from mild and sweet to peppery and bitter depending on the type of green. Ask the grower for a sample!

Use the greens to top everything from roasted vegetables to pizza. They can also be eaten as a salad and added to sushi, wraps, and sandwiches. If I’m not putting them on pizza, I like mine tossed with thinly sliced radishes and celery, dressed with a simple rice wine and olive oil vinaigrette, and served alongside a fried egg. Pure magic!

5 Comments
  1. I just stumbled upon your blog looking for MicroGreen recipes & I had to comment. My husband & I just launched our MicroGreenz project on Kickstarter on Oct. 1, 2014 and I had to share. Now you can grow your own MicroGreenz in your window in 10 days! We met our goal in just 7 days on Kickstarter, so we will be bringing this great product to market! It’s available to pre-order until October 31, 2014. Check it out here: http://bit.ly/MicroGreenz

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