Any of the microgreens make an excellent addition to salads. They can be sprinkled on top for a burst of flavor and nutrition. They can be used to replace adult vegetables entirely.

Microgreens can also make a fantastic dressing particularly the spicier options like mustards. Try chopping the greens finely and mixing them with oil and vinegar. Or use your blender to make a smooth dressing with yogurt, microgreens, and a little salt.

Many microgreens make adding nutrition to smoothies simple and tasty.

We recommend using some of our milder options to start experimenting with more robust flavors as you become familiar with them. Broccoli, cabbage, kale, tat soi, and sunflowers all add high vitamin and mineral content to your smoothie with a mild flavor.

Microgreens can be sprinkled on top of any hot dish, but some also hold up to cooking or tossing with hot noodles.

Any of the pea shoots can be lightly sautéed with garlic and soy sauce for a wonderful, simple side dish. Buckwheat greens can be cooked like spinach and make an interesting, slightly sour addition to many egg dishes. Brassicas (cabbage, kale, mustards) are perfect for tossing with pasta just before serving. The heat wilts them slightly but the stems retain their pleasant crunch.

Using microgreens to augment the flavors of meats or other main dishes is easy if you think of them as similar in flavor to their adult counterpoints.

Broccoli goes well sprinkled on steak. Kale combined with pesto noodles and grilled veggies makes a savory dish. Mustards are terrific on chicken or soy-based dishes. Radishes add spice to any dish.