Microgreens are young, edible plants harvested at an early stage, typically just after the first true leaves have formed. Despite their small size, these tiny greens are packed with flavor, color, and a wide array of nutrients. Popular microgreen varieties include arugula, which offers a peppery kick; sunflower, with its nutty taste; radish, known for its spicy zing; and pea shoots, which are sweet and crunchy. Other favorites include cilantro, basil, mustard, and broccoli, each providing unique flavors and textures to elevate dishes. These microgreens not only make your plates pop with vibrant colors but also offer a nutritional punch, packed with vitamins A, C, E, and K, as well as antioxidants and essential minerals like iron and magnesium.

For restaurants, microgreens are an ideal way to enhance the flavor and visual appeal of your dishes. These greens can be used in a variety of ways—from garnishing salads, soups, and sandwiches to adding a burst of flavor to pizzas, pastas, and even cocktails. Their versatility makes them an excellent choice for both fine dining and casual eateries. Microgreens are also an easy way to promote healthy, fresh ingredients in your menu while providing your guests with a nutritious, flavorful experience. With their quick growth and easy adaptability, they’re a sustainable choice for any kitchen, allowing restaurants to keep their offerings fresh and seasonal year-round.