Everything about microgreens:
A green eye-catcher and culinary highlight
Microgreens are not only an attractive decoration on the windowsill, but also have a wide range of uses in the kitchen. Many plant species are suitable for cultivation as microgreens.
Various microgreens
Microgreens are not only impressive because of their appearance, but also because of their taste. This superfood from America is perfect for beginners, but can also spice up the dishes of gardening professionals. Their advantages include the low cost and the short time required for cultivation. However, it is important to note that microgreens are not a replacement for a balanced diet, but should be viewed as a healthy addition. Here we show you which herbs and vegetables are suitable for cultivation and how they can be used in the kitchen.
What are microgreens?
“Microgreens” are very young vegetable and herb plants that are suitable for consumption. Instead of harvesting the fully grown plants, the young plants are cut off after 7 to 14 days. Growing microgreens is easy even for gardening beginners and works on any bright windowsill.
Differences between microgreens and sprouts
While sprouts show the first cotyledons and are not yet fully developed, microgreens represent the next stage of development. They already have well-developed cotyledons and some real leaves. In contrast to sprouts, which are used whole, microgreens are cut off at the substrate surface.
Which plants are suitable for microgreens?
In principle, all crops whose leafy greens are edible can be grown and consumed as microgreens. Here are some examples:
Suitable plant species:
- **Herbs**:
- Dock (Rumex)
- Anise (Pimpinella anisum)
- Basil (Ocimum basilicum)
- Dill (Anethum graveolens)
- Orache (Atriplex hortensis)
- Chervil (Anthriscus cerefolium)
- Coriander (Coriandrum sativum)
- Mint (Mentha)
- Parsley (Petroselinum crispum)
- Lemon balm (Melissa officinalis)
- **Vegetables**:
- Cauliflower (Brassica oleracea var. botrytis)
- Broccoli (Brassica oleracea var. italica)
- Beans (Phaseolus vulgaris)
- Peas (Pisum sativum)
- Strawberry spinach (Blitum virgatum)
- Fennel (Foeniculum vulgare)
- Spring onion (Allium fistulosum)
- Carrot (Daucus carota subsp. sativus)
- Swiss chard (Beta vulgaris subsp. vulgaris)
- Pak Choi (Brassica rapa subsp. chinensis)
- Radish (Raphanus sativus var. sativus)
- Beetroot (Beta vulgaris)
- Red cabbage (Brassica oleracea convar. capitata var. rubra)
- Rocket (Eruca sativa)
- Celery (Apium graveolens var. dulce)
- **Miscellaneous**:
- Amaranth (Amaranthaceae)
- Buckwheat (Fagopyrum)
- Mustard (Sinapis alba)
- Sunflower (Helianthus annuus)
- Wheat (Triticum)
Unsuitable plant species:
Nightshade plants such as tomatoes, eggplants or potatoes are not suitable because they contain solanine, a substance that is toxic to humans.
Organic seeds should preferably be used for growing microgreens, as conventional seeds are often treated with chemicals.
Health benefits of microgreens
Although vegetables and herbs are generally healthy and recommended by the German Nutrition Society, microgreens often have a higher density of secondary plant substances, nutrients and vitamins than fully grown plants. However, to achieve health benefits, one would have to consume a sufficient amount of microgreens. They have a very intense taste and are therefore often only used as decoration or seasoning. They also lack the high fiber content that is valuable for digestion.
Use in the kitchen
Microgreens develop their full content of healthy substances best when they are eaten raw. They have a very intense flavor and are therefore ideal for decorating salads or soups. They also taste good on bread with butter or spreads, as well as in herb quark or cream cheese variations. They are also ideal as a flavor addition to smoothies. 
Tip: Harvesting and storage
Microgreens should be processed quickly as they spoil quickly. They are also not suitable for freezing as they lose their texture and some of their nutrients. Watch out for mold during cultivation as this makes the plants inedible.
Fenugreek (Trigonella foenum-graecum) is also a versatile microgreen plant that can be eaten raw, prepared as a tea, or used as an oil.