Sunflower Microgreens

The Microgreens

Microgreens are vegetable greens (not to be confused with sprouts or shoots) harvested just after the cotyledon leaves have developed with one set of true leaves.

Different types of microgreens will give you different vitamins, minerals and nutrients.

Confetti Mix

Microgreens are a great source of vitamin A, E, C and K, and minerals such as calcium, magnesium, iron, selenium and zinc. They also come packed with phytonutrients and antioxidants that protect against certain diseases, support your immune system and help keep your gut microbiome healthy.

The nutrients in microgreens are more concentrated than in their fully grown counterparts:

  • A cup of red cabbage microgreens has three times more folate than mature red cabbage.
  • A cup of arugula microgreens has 100% more vitamin A than arugula.
  • Radish microgreens have double the amount of calcium and are higher in omega 3s than radishes.
  • Compared to broccoli, broccoli microgreens have a higher content of the antioxidant sulforaphane, which helps lower fasting blood glucose levels and can protect against heart disease and cancer.
Blueberry Basil Microgreen Sourdough Bagel

Microgreens are versatile

You can add them to:

  • Salads
  • Stir-fries or rice dishes
  • Soups
  • Quiches and omelettes
  • Smoothies
  • Baked goods like zucchini bread or as shown here in our blueberry and basil microgreen bagels

You can also use them as a garnish. Cooking certain microgreens can make them less bitter and enhance their flavours but can also reduce their vitamin content. If you want to get the most nutritional benefit, eat them raw.

They are also used as a visual, flavour and texture enhancement. Microgreens can be used to add sweetness and spiciness to foods.