What are microgreens?

The basics

Microgreens are young vegetable seedlings harvested after the first true leaves develop, usually 7 to 14 days after planting. You eat the stem and leaves. The root stays behind.

They're bigger than sprouts and smaller than baby greens. That middle window matters because it's when nutrient concentrations peak. The plant has converted its seed energy into vitamins, carotenoids, and phytochemicals but hasn't yet diluted them across a full-sized plant.

How they're different from sprouts

Sprouts are germinated seeds eaten whole — seed, root, and all — usually within 3 to 5 days. They grow in water, in the dark, and carry a higher food safety risk because bacteria thrive in the same warm, wet conditions.

Microgreens grow in substrate under light. They develop real leaves and go through photosynthesis. Different product, different safety profile, different nutrition.

What they taste like

It depends on the variety. Broccoli microgreens taste mild and slightly nutty. Radish microgreens have a sharp peppery bite. Mustard microgreens bring heat. Kale is earthy. Cabbage is delicate.

Most people use them in salads, on sandwiches, blended into smoothies, or as a topping on finished dishes. They work best uncooked. Heat degrades some of the compounds that make them worth eating.

Why the "living" part matters

Grocery store microgreens are cut at the base and packaged in plastic clamshells. From that moment, they start losing nutritional value. Temperature, oxygen exposure, and time all work against them.

A living tray is still photosynthesizing on your counter. The nutrients aren't degrading because the plant is still producing them. You cut what you need, when you need it.

The short list

Microgreens are seedlings. They're harvested young when nutrients peak. They're grown in light, not water. They taste like concentrated versions of the adult plant. And they're best eaten alive.