Red-veined sorrel leaves are sure to stand out in any dish you add them to. These zingy greens have a bright, lemony flavor that adds freshness to soups and sandwiches, but they work in green salads as well.
Radishes grow quickly in a garden and as microgreens. Radish microgreens add unexpected heat to any dish and are pretty with their vibrant stem and leaf colors.
The seeds of lentil plants are commonly used in soups and other hearty fare. But many types of lentils can also be grown as microgreens and you can harvest them in just 3 to 5 days.
All types of kale can be used as microgreens, including purple and green varieties, but if you want to get lots of color, ‘Red Russian’ is particularly eye-catching with its bright pink stems.
Mustard greens and microgreens are known for their spicy heat, which can elevate the taste of stir fries, salads and even cocktails. Mustard microgreens are harvested about 8 to 11 days
While full-sized arugula leaves are eaten as salad greens, microgreens can be used as garnishes on salads, potatoes, and eggs.
Broccoli microgreens are harvested 10 to 14 days after planting or when seedlings are about 2 to 3 inches tall.
Kohlrabi isn’t as commonly grown as some other veggies, but this tasty Brassica has lots to recommend it. Ready to harvest in about 1 to 2 weeks.
Both black oil and striped sunflower varieties make delicious microgreens and they’ll be ready to harvest in 2 weeks.
The slender leaves of micro chives have a mild, oniony flavor that’s perfect on baked potatoes and other savory dishes and they can be harvested in 14 to 25 days.