Guides
How to use microgreens
Scatter over salads, dosa, toast, bowls, and finished dishes. A small amount adds flavour and colour.
Treat microgreens as a finishing green, not a bulk vegetable. A small handful is usually enough for two plates.
Mild greens (sunflower, pea shoots, spinach, broccoli) disappear into salads, eggs, parathas, and smoothies. Bold greens (sango radish, mustard, fenugreek) wake up dal, toast, sandwiches, and cheese.
Add them after cooking so they stay crisp. For warm bowls and stir-fries, tumble them on off the heat.