20 Most Popular Microgreens for Chefs and Homecooks

If you’re looking to add a bit of flavor and nutrition to your meals, you may want to consider growing microgreens. Microgreens are young greens that are harvested just after the first true leaves appear. They pack a big punch when it comes to flavor and nutrition, and they’re also very versatile.

Microgreens are a popular item in both professional kitchens and homecooking. They are easy to grow, offer a variety of flavors and can be used as a garnish or an ingredient.

Microgreens are dainty and look very delicate on a plate. Still, often they can hold quite a pop of flavor- especially the micro greens of herbs like chive, coriander, or basil.

They are also very colorful and can bring a heightened finish to a dish. Their interesting shapes can also change the visual impact of a dish, especially if they contrast with the shapes and colors already on the plate.

What Are Microgreens?

A common misconception is that microgreens are a special kind of plant, bred primarily to be small, but this is not true at all! Microgreens are simply the first adult leaves of a plant.

Microgreens are harvested when they are about 1-3 inches tall. They are mostly taken when the plant is between 10-14 days old, although some plants take as long as four weeks to reach the point of optimum picking to be used as microgreens.

They can be used as a garnish or added to salads, sandwiches, and other dishes for flavor and nutrition. Microgreens are high in vitamins, minerals, and antioxidants. They also contain more chlorophyll than mature greens, which gives them their vibrant colors.

They can be sold cut and boxed or still planted in trays, and once cut they will keep when refrigerated for around three days. After which they may become limp and look undesirable.

If you are using them professionally, many can be kept in cold water to keep them crisp (although this can damage the more delicate varieties).

Don’t confuse micro greens for baby greens or sprouts, as they fall between the two. They are older than sprouting plants that have not yet developed but younger than larger baby greens.

Unlike sprouts, which you can also eat, microgreens have a developed flavor that can be quite strong at times. They contain various minerals and vitamins that do not develop until after the sprouting stage.

Most Popular Microgreens for Chefs

In recent years microgreens have become more popular among chefs, high-end restaurants and with home cooks alike. Here is a list to get you started of my pick of the top 20 with the best visual impact and flavor.

Red Amaranth

This leaf is a beautiful purple color and comes in varying shades. It goes very well with light-colored ingredients and is especially striking on the background of a white plate.

The leaves are pointed and uniform and look very smart on a plate.

Their stems are long and red-pink in color, but be careful in using too many as they can look messy when scattered due to their long stems.

The taste is not overly strong but very earthy and reminiscent of beetroot. It pairs well with eggs, looks great in salads and compliments sour flavors like lime or vinegar.

Mustard Frills

These micro greens come in more than one color, and although red mustard frills are the most commonly found, green and yellow can also be found with relative ease.

Mustard frills have a unique shape, with pointed and heart-shaped leaves, making them an excellent choice for special occasions.

The taste is fairly peppery but not overpowering in small amounts and has mild earthy tones, which goes very well in mixed salads and sandwiches.

The stems are often more brightly colored than the leaves, making this microgreen quite visually striking on the plate.

In addition, it provides two additional colors to a garnish, alongside its contrasting leaf shapes. They suit mild dishes, bringing a hint of pepperiness without overpowering anything.

They also complement full-flavored ingredients, like asparagus or olives.

Shiso

One of the more tangy micro greens, shisho is undoubtedly one to taste before matching it with anything. It will add a strong flavor to a dish that could over-power or mask other flavors.

Visually, the leaves are very striking- the color can vary between a deep and rich purple, purple and red, or fresh, bright green.

Purple shisho is by far the most attractive and memorable of the different varieties. Sensually they are very aromatic and have a similar character to the flavors of mint or fennel.

The leaf is quite robust and will withstand light frying. The taste will also retain a good strength once dried or pickled.

Basil

Basil is another microgreen with a strong flavor and beautiful colors to match.

Many varieties of basil exist, so you will have quite a few to choose between, making it a very versatile choice for enhancing your dishes.

The flavors of each kind of basil vary, so a range of strengths is available, allowing for some great pairings.

Most of the leaves are neat and uniform. They will make a suitable pairing for many dishes, especially if you want a clean-cut finish. Being a herb, basil is also very aromatic.

Therefore, it can heighten a dish based on milder flavors. Be careful not to over-use it, as it can over-power other elements of the plate quite easily.

Mizuna

This Asian green has a peppery flavor similar to rocket, and the leaf is even shaped slightly similarly- the leaves are serrated, and the stems stand out as a lighter color.

Mizuna is a member of the mustard family. Still, it is one of the mildest variations so its use will not impact too heavily on the flavors of any dish.

It pairs well with neat little salads, and the flavor goes well with most meats and many types of seafood. Paired with crab and thinly sliced fennel, for example, makes great use of its flavor and brings an interesting visual impact to the dish with little effort.

Being an annual plant, Mizuna is generally available all year round- although it grows best in September/October. Due to its fast growth, it is straightforward to obtain and can even be grown at home.

Sunflower

Sunflower microgreens will add a juicy, crunchy texture to your dish and look very crisp and succulent on the plate.

However, the leaves are quite fat for a microgreen, so the visual appeal will differ from many other available microgreens.

In addition, the pairings that work best with many micro greens may look odd with these slightly larger, slightly heavier-looking leaves.

It is best to experiment with different ingredients. Once you have found something that works well, they make for a memorable addition.

Flavour-wise they are quite mild and have a sweet flavor, similar almost to the taste of young carrots, but also with a slight nuttiness reminiscent of sunflower seeds. You can use them freely without worry that their flavor will impact the overall taste of a dish as they are mild.

Still, if you wish to emphasize their nuttiness, it can be enhanced if you lightly toss them in olive oil with sesame seeds or crushed, toasted sunflower seeds.

Red Vein Sorrel

Sorrel is a perennial herb with a slightly bitter taste, often with a slight hint of lemon at times which compliments seafood.

It can also be slightly earthy.Their tart flavor comes from a high oxalic-acid content, which is also responsible for the lemon notes and slight tang.

The leaves are beautiful, and their subtle lemon taste makes them suitable for many dishes and also dessert plates.

The lime green leaves are pointed, featuring dark ruby red veins that catch the light well. Red vein sorrel is a delicate and colorful choice as a single garnish or when used amongst other leaves in a salad.

Red Chard

Similar in looks to red vein sorrel but with a less pronounced redness in the leaf, red chard has an attractive red stem and slight coloring along the central line of the leaf.

The flavor is earthy but fresh. The taste is much milder than ordinary chard, with similar aromatic properties to beetroot, hinting at sweetness.

Chard is from the same genus and species as beetroot, which is why they share similar responses to our taste and smell receptors.

Chard’s flavor is enough to stand up against some quite strong ingredients, making a good garnish for salty dishes or dishes with high sweet notes.

It also works well in a mixed salad, bringing little touches of color to other leaves that may be plainer.

Wasabi

While nowhere near as hot as the prepared paste commonly eaten with sushi, the ‘wasabi’ micro greens hold the peppery flavor associated with wasabi.

The microgreen is generally not authentic wasabi but actually a hot member of the mustard family with a very similar taste.

It works particularly well with sushi and asian cuisines, as well as ceviche, sashimi and other seafood dishes. The coloring of the leaves is a light and pleasant green, so using a little to add a hint of spice and pepper to a dish will not have too great an impact on the visual aspect.

Their shape is splayed, with fairly long stems, which give them a similar visual impact to watercress or pea microgreens, but with a more refined, delicate finish.

They would make an interesting choice with a ham hock terrine with pickels- complimenting the flavors already on the plate while adding their unique peppery hit to the nose and throat.

Celery Leaf

Celery leaf has a fresh green color, and the leaves are flat and slightly fan-shaped. Additionally, the seed itself often hangs from the leaves.

The taste is somewhat bitter, but it works well with flavorsome dishes, especially as a garnish to any dish containing a base of celeriac, fennel, or other aromatic vegetables.

It also makes an excellent accompaniment to soup dishes as it has a strong but pleasing smell that can easily enhance a steaming hot soup’s appeal.

It can work well in a salad, but the salad s contain other flavorsome leaves such as arugula or watercress to balance out the strong taste of celery. It also pairs well with highly spiced dishes, bringing fresh cooling notes and easing the heat.

Garlic Chives

Garlic chives also feature an attractive black seed head attached to its thin pointy leaves. The visual impact of the chive makes this choice a very striking one when used to complement a creative dish.

Although it can be used as a plate garnish, to lay it flat seems a shame as some of its impact is lost.

To really showcase a signature dish, or draw a diner’s attention, scatter this across light-colored foods, like scallops, or mix it in with a fennel and cucumber salad. Its taste is a mild and gentle combination of chive and garlic, with chive being the prominent flavor.

While the grown plant is typically used mostly in Asian cuisine, the much milder micro-green can complement many Western dishes. In addition, it pairs exceptionally with cheese and makes an excellent garnish for mild soups.

Cilantro

Cilantro microgreens of coriander have long, slender leaves. Generally, they have small classical coriander-shaped leaves at the tip, which sometimes will still have a seed attached.

Although its appearance is not particularly eye-catching, the aromatic properties are pretty strong, as is the taste.

In some cases, the flavor of the microgreen can be even more potent than that of the fully grown herb, making it an excellent choice for use in salads or soups.

This microgreen also works very well in spiced food, its aromatic properties working well with the spices combining for a sensual and memorable experience for the diner.

Pea Shoots

Although generally a little bigger than a micro herb, adding a small spring of pea shoots to a plate can have a huge visual impact.

There are different varieties of pea shoots, some are simple circular leaves split in two, but some have gorgeous coils of greenery springing off the sides.

These are extremely eye-catching, and the taste is not particularly strong, so that you can pair them with many different dishes. They add freshness and mild sweetness, making the plate look delicious.

Three small sprigs of pea shoots make almost any starter plate look fantastic. Although pea shoots are not very uniform in shape, they complement neatly presented dishes very well.

Micro Kale

Kale microgreens also come in a few different varieties, but by far, the most striking is the ‘Russian Red.’The leaves hold a purple or red hue, and the stems are also colored, which will make them stand out on a dish.

Another popular color variety of micro kale is blue-green, which looks very fresh, and is a color not often available to eat.

It makes it a good choice for drawing a diner’s eye and creating a memorable dish. The leaves are serrated similarly to rocket, but with smaller circular leaves, which provide an exciting contrast.

The taste is mild, so you can pair them with many ingredients without affecting the dish’s overall flavor.

Radish

Radish microgreens is generally dark in color and have a spicy flavor – as you would expect from a radish!

A beautiful colored variety is the ‘Red Rambo,’ which has dark purple-colored, soft-looking leaves. They go very well in a salad or as a stand-alone garnish for a plate of food.

The flavor is not overpowering, but when using this microgreen, be aware that its addition will bring a stronger taste to your dish.

The leaves have a round shape, which in some varieties splits in half to create a heart-shaped leaf. They are neat and uniform, making them a good choice for pairing with a smart and uniformed plate.

Purple Kohlrabi

This is a seriously striking choice of microgreen, the leaf has a fresh green color, but the stem has a beautiful shade of purple to it. It is almost waxy in appearance, quite a rare-looking thing to put on a plate.

However, it will undoubtedly draw attention to whatever dish it is placed upon and would make an excellent choice for a signature dish or the launch of a new menu.

These stems catch the light very well, for an odd effect not frequently seen in food that is quite memorable for any diner to experience.

The taste is mild and can reach sweet notes, and the stems contain a good amount of liquid when fresh, so they generally have quite a bit of bite.

Sea Pursalane

Even when picked young and used as a microgreen, this coastal plant still has a distinctive taste- mildly tangy and salty- that instantly reminds you of the seaside.

The leaves can be picked and used singly, in pairs, or as small clusters- each choice will have a different effect on the visuals of the plate.

The texture of the leaf has a good bite to it. It is quite a dry leaf but very flavorsome. They hold their shape resiliently but also have a softness to them.

This microgreen is an excellent choice for fish or any seafood and also works well to add subtle saltiness to a dish.

Lemon Balm

Lemon balm has an incomparable flavor and compliments spiced food and seafood very well; it can also bring an unusual flavor to salads and simple foods.

It is a very aromatic micro green, bringing notes of mint and citrus to the nose and mouth. It is a member of the mint family and can be used as you would use regular mint leaves.

As well as being used in food, lemongrass is often a popular choice in aromatherapy. Lemon balm can be used as a garnish for savory and sweet dishes.

The leaves are simple and will not distract the eye too much from the other ingredients on the plate. It is a very subtle way to bring quite a surprising burst of flavor and smell to a dish.

It works well with soups and provides a delicious contrast to vinegar elements; it also brings out some ingredients’ sweetness.

Red Orach

Otherwise known as ‘mountain spinach,’ red orach is a colorful microgreen that will catch the eye, especially when used in little bundles as a side garnish on a plate.

Although it is also striking when used to scatter over a dish, or even just when used as a few solitary leaves for fine dining presentation.

The leaves are generally purple in color and sometimes have a contrasting green underside which can have a huge visual impact.

You can use it to significant effect in mixed leaf salads- an excellent choice for a vegetarian dish as it brings variety and a unique flavor. The leaves are tender and have a mild flavor similar to spinach, with quite a moist feel.

Micro Beetroot

Unsurprisingly, micro greens from the beetroot family have a considerable amount of color, which varies between the different types.

One stunning variety is ‘bull’s blood, which boasts deep, rich, red, and purple hues combined with an attractive and enticing green.

The flavor is as you would expect from beetroot, earthy and at times sweet.

Making this microgreen a great choice to pair with strong meat dishes or sweet root vegetables. Something to note is that the color leeches easily from the leaves, so when dressed and added to a salad, it will imprint itself on its neighboring leaves.

Conclusion

Miicrogreens are a versatile and flavorful addition to any dish. They are also packed with nutrients and antioxidants. Whether you are a chef or home cook, be sure to add microgreens to your shopping list. Your taste buds will thank you!

Neil

Neil is a trained chef and proud dad with a lifelong passion for food. His goal is to share tips, knowledge and techniques from his time spent in professional kitchens over the last 25 years. Check out his about page to learn more. Read full bio