Microgreens: Small but Powerful

Food, HealthDeanne Capotosto1 Comment

Never heard of microgreens?  Well, you are missing out!

Microgreens are the first leaves of a greens, herbs and flowers.  They are flavorful, colorful and good for you.  Unlike sprouts, microgreens are not grown in water, resulting in more nutrients. Like little powerhouses, they carry a greater punch of nutrients than mature greens.  

I was introduced to these tiny, little bites of deliciousness at the Casey’s Farm Farmers Market.  Our local farm, Farming Turtles grows numerous types of microgreens, such as:

  • Onion
  • Purple Kohlrabi
  • Red Amaranth
  • Red Cabbage
  • Red Russian Kale
  • Ruby Red Chard
  • Tasoi
  • Arugula
  • Beet
  • Carrot
  • Chervil
  • Cilantro
  • Celery
  • Basil


You can get some of your own microgreens at your local farmer's market and of course, at Whole Foods Market.  You can interchange any microgreen in a recipe, resulting in a touch of various colors and mild to spicy additions of flavor.

Here are some of my favorite ways to use microgreens:

For breakfast try a slice of toasted bread with fresh avocado, an over easy egg, and a crisp handful of microgreens.


For a delicious appetizer you can't go wrong with Filo pastry cups filled with homemade egg salad and garnished with microgreen sprigs.


For lunch or dinner enjoy a Caprese salad. Slice fresh mozzarella and tomatoes, top with microgreens, then drizzle with olive oil, salt & pepper.

Leave a comment below, and let me know how you enjoy microgreens!


In the spirit of full disclosure, this post contains affiliate links.  Please note that I only recommend products & brands that I use and love myself.

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