Microgreens offer a remarkable world of flavour, colour, and texture. From the familiar, mild taste of alfalfa to the spicy kick of radish, there's a microgreen to suit every palate and culinary creation. This guide will introduce you to some of the most popular and delicious varieties, helping you choose the perfect microgreens to enhance your meals. Whether you're a seasoned gardener or a complete beginner to growing your own food, you'll find options to explore.
Find out how to grow your own microgreens!
The Essentials (for beginners)
Alfalfa: the star for beginners! Its mild and slightly tangy flavour is universally appreciated. Rich in protein, minerals, and trace elements, it helps lower cholesterol.
- Use: salads, sandwiches, spring rolls, green juices.
Pea: sweet and mild flavour reminiscent of fresh peas, with a pleasantly crunchy texture. Very easy to grow and offers a good yield.
- Use: salads, stir-fries, garnishes, soups.
Sunflower: a delicious nutty flavour and a good source of protein and healthy fats. The shoots are quite large and substantial.
- Use: salads, sandwiches, pestos, snacks.
Lentils: a source of plant-based protein that is very easy to digest once sprouted. Good for cardiovascular health, and promotes lactation.
- Culinary use: salads, soups, vegetarian dishes, curries.
The Bold Ones (to vary the pleasures)
Arugula: its peppery and slightly nutty flavour is unmistakable. Known since antiquity for its (supposed) aphrodisiac properties!
- Use: salads, pizzas, pestos, sandwiches, accompaniment to meats.
Radish (Daikon, Sango, etc.): spicy and crunchy! Daikon radish is excellent for detoxification (liver, kidneys). Sango radish offers a beautiful purple colour.
- Use: salads, crudités, accompaniment to Asian dishes, garnitures.
Mustard (Red Giant, Mizuna, etc.): an explosion of flavours! The different varieties of mustard offer a range of tastes from slightly spicy to downright hot.
- Use: salads, sandwiches, sauces, condiments, Asian dishes.
Red cabbage: its intense purple colour brightens up plates. Its flavour is more pronounced than mature red cabbage, and it is excellent for digestion.
- Use: salads, colourful garnishes, wraps, coleslaws.
Beetroot: a beautiful red-pink colour and a slightly earthy and sweet flavour. Rich in antioxidants.
- Use: salads, juices, smoothies, garnishes.
Red clover: mild flavour similar to alfalfa. Red clover is rich in vitamins and minerals, and it is particularly beneficial for people with a weakened immune system.
- Culinary use: Salad, cold soups.
Amaranth: spectacular bright red leaves! Its flavour is mild and slightly earthy.
- Use: salads, garnishes, Asian dishes.
Basil: enjoy the intense flavour of fresh basil in a miniature version. Perfect for Italian-inspired dishes.
- Use: pestos, salads, tomato sauces, pizzas, pastas.
Cilantro: its fresh and lemony flavour is a staple of Asian and Mexican cuisines.
- Use: guacamoles, salsas, curries, soups, salads.
Fennel: a delicate aniseed flavour that pairs perfectly with fish, seafood, and salads.
- Use: salads, fish dishes, garnishes.
Tips for choosing your microgreens
- Flavour: do you prefer mild, spicy, earthy, or aniseed flavours?
- Texture: some microgreens are crunchy, others are more tender.
- Colour: add colour to your dishes with red, green, purple microgreens...
- Use: some varieties are better suited to salads, others to hot dishes.
- Ease of growth: some are easier to grow than other.
The world of microgreens is vast and exciting. Don't hesitate to experiment with different varieties to find the ones that best suit your tastes and culinary desires. And to go further, ask our Botanix garden centre experts for advice! They will be happy to guide you in your choices and share their tips.
