Microgreens are young, edible greens grown from vegetable, herb, or other plant seeds. Harvested just after the cotyledon leaves appear and the first true leaves begin to develop, they are smaller than baby greens but packed with flavor and nutrients.

These tiny greens typically measure 1 to 1½ inches tall and include a stem, cotyledons, and sometimes a pair of small true leaves. They are cut just above the soil line and are prized for their vibrant color, crisp texture, and surprisingly intense flavor — often sweet, spicy, or tangy depending on the variety.

Microgreens are versatile and can be used in a variety of ways: as salad greens, flavoring agents, garnishes, or even as the main vegetable in a dish. They enhance soups, sandwiches, and entrées with their fresh taste and visual appeal. Common examples include garlic pea shoots, baby cabbage, or turnip greens used in slaws and soups.

Not to be confused with sprouts, microgreens are now considered a specialty vegetable, popular in upscale grocery stores and gourmet kitchens. As their popularity grows, chefs and home cooks alike are finding new and creative ways to include them in everyday meals for a boost of flavor, color, and nutrition.

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