A little guide to microgreens

What they are, how they differ from sprouts, how to store them, and how to use them. Or tell us how you feel and we'll suggest a green.

Find greens for how you feel

Describe a concern in your own words. We'll suggest microgreens and how they can sit in your meals — as food, not medical advice.

Young edible plants harvested a few inches tall — typically 7–14 days after planting — with concentrated flavour and colour.

Sprouts are germinated seeds eaten whole. Microgreens are harvested above the soil line with developed leaves and stems.

Refrigerate immediately. Keep in the original pack or an airtight box with a paper towel. Do not wash until you are ready to eat.

Scatter over salads, dosa, toast, bowls, and finished dishes. A small amount adds flavour and colour.

Beginners: sunflower, pea shoots, or spinach. Bold palates: sango radish or mustard. Fenugreek if you cook Indian food often.

Use mild greens as a base and peppery ones as a garnish so a salad tastes considered, not bitter.

Fenugreek for methi character, mustard for heat, pea shoots for sweetness on dosa and bowls.

Spinach and broccoli microgreens blend smoothly. Use a small handful; they are concentrated.