Red Garnet Amaranth is crisp and tender and has a mild, sweet, earthy flavor. When allowed to grow to full size, it produces seeds that can be used to make flour. 

Nutritional Value: Vitamins C, E, K, zinc, manganese, beta-carotene, calcium, iron Protein (lysine), and potassium

Arugula is a tender and crisp microgreen with an herbaceous, sweet, and nutty initial flavor transforming into a peppery bite similar to mustard. This sturdy little veggie offers a great complimentary flavor to any dish that you would use lettuce or full-sized arugula. But it is also great atop pan-seared fish, roasted chicken, pork, or a hearty soup. Use them on sandwiches, pizza, pasta, or in green salads.

Nutritional Value: Vitamins A, C, folic acid, and calcium

Borage microgreens have a unique cucumber/melon-like flavor. They add a delightful fresh flavor to salads, soups, smoothies, and sandwiches and are often used to make simple syrups. 

Nutritional Value: Vitamins B, C, K, and folic acid 

This microgreen has been studied and discussed more than any other because they are a powerhouse. Some nutrition buffs add them to every meal and their smoothies. The seminal microgreens study showed that broccoli microgreens have 40 times more nutrition by weight than the mature plant. This is one amazing superfood!

Nutritional value: Contains vitamins A, B complex, C, E, and K, calcium, magnesium, phosphorous, potassium, iron, zinc, and antioxidants glucoraphanin, sulforaphane, and polyphenols.

Carrot microgreens taste surprising like the root vegetable … at first. The next flavor is similar to parsley or mature carrot tops, if you are familiar with that flavor.  Use them is salads as super nutritious carrot and parsley flavors, in meatloaf, soups and sandwiches.

Nutritional value:  Contains Vitamin A, antioxidants, carotenoids, and potassium.

Celery microgreens are light green with a slightly shiny leaf. They taste like a clean, crisp celery stalk and have a lovely texture that hold up well in hot soups and add a wonderful complementary flavor. They are also great juiced, in smoothies, with poultry and meats, and in numerous recipes.

Nutritional value:  Contains vitamins A, B, C, and E, calcium, iron, magnesium, phosphorus, potassium, zinc, and amino acids. 

Cress has a peppery flavor similar to nasturtium. Its unique leaf structure makes it popular for chefs to use in soups, salads, and as a garnish. It is one of the most nutrient-dense greens. 

Nutritional Value: Vitamins A, B complex, C, E,  calcium, iron, manganese, folate, and potassium

Fennel microgreens have delicate, beautiful, fan-like blades. They are poplar with chefs as a garnish because of their height and soft texture.  Fennel has a peppery, anise flavor and compliments both savory and sweet dishes. Its lovely flavor is wonderful combined in dips and sauces, salads, sandwiches, or sprinkled over potatoes or pasta. Fennel pairs well with Italian and Indian cuisine, with fruits, cheese, or seafood. 

Nutritional value: Vitamins C, E, K, antioxidants, potassium, and fiber

Fenugreek microgreens are popular in dishes from India. They have a bitter flavor that adds to any curry and many other meals. 

Nutritional value: Mature fenugreek contains vitamin K, A and C and calcium, iron, folate, and lower amounts of magnesium, phosphorus, and antioxidants. We were not able to find studies discussing fenugreek as a microgreen.

Purple Vienna Kohlrabi microgreens are vibrant, with purple to rose-colored stems and contrasting dark green leaves. Some leaves may be tinged with purple   The interesting color combinations and mild, sweet flavor make them a great salad base or addition to any sandwich or slaw. 

Nutritional value: Vitamins C, B6, B9 (folate), and B1 (thiamin), potassium, phosphorus, and calcium. They support heart health, fight cancer, lower blood pressure, and decrease the effects of obesity and diabetes.

Nasturtium leaves initially taste peppery and minty then transition to a slightly sweet flavor. They are lovely with salads, fish, steak, and seafoods. 

Nutritional value: Vitamin C, manganese, iron, flavonoids, and beta carotene. Considered a medicinal herb thought to boost immunity. They have antibiotic, antifungal, and antibacterial properties.

Green Onion microgreens add a flavor similar to chive, scallion, and shallot to your meal. They are easy to use in cooking, as a garnish, on a sandwich, or in a salad. They can replace onions or just add flavorful boost to them. 

Nutritional value: Vitamins A, B, C, and E, Calcium, Iron, Magnesium, Niacin, Phosphorus, Zinc, and Potassium.  

Parsley microgreens have a light green, three lobed leaf.  It is tender, crisp, and succulent with a fresh, grassy aroma. It has a tangy, floral parsley flavor. 

Nutritional value: Contains vitamins A, C, and K, fiber, potassium, magnesium, and calcium.

Popcorn shoots are sweet and beautiful. They add interest and flavor to salad, chowders, and spring rolls. They are lovely garnishes for meat dishes. 

Nutritional value: Contains vitamins A, E, B, and C and calcium, phosphorus, potassium, iron, and magnesium.

Radish is a staple for microgreen lovers. It has a strong radish flavor packed into its tiny red, purple, and green leaves. It’s a beauty! 

Nutritional value: Contains vitamins A, B (including folate), C, E, and K, calcium, iron, magnesium, potassium, phosphorus, and zinc. 

Sorrel is so lemony that you can use it in place of lemons or in conjunction with them in some recipes. They are lovely in a salad with a lemon vinaigrette or just as a topper for fish and chicken. Sorrel comes in a beautiful light green (pictured) or green with red veins. 

Nutritional value: Contains vitamins A and C, iron, calcium, and magnesium.

Want a great mix for just about any meal? This is it. Includes Arugula, Waltham Broccoli, Blue Scotch Curled Kale, Purple Vienna Kohlrabi, Southern Giant Curled Mustard, and Mammoth Red Rock Cabbage.  Yummy! 

Nutritional value: varies based on amount of each variety. Broccoli – rich in vitamins A, B, C, E, and K; Calcium, Iron, Magnesium, Phosphorus, Potassium, and Zinc. They are considered a cancer-fighting microgreen and important in the fight against malnutrition.