A guide to microgreens (because we know you need one).

So you want to know all about mysterious microgreens? We’ve gathered some insider intel from our greenhouse team and put it into this guide to help answer all your microgreen-related questions and (hopefully) convince you to start adding these greens to your basket every week. Enjoy!

So…what even are microgreens?

In a nutshell, microgreens are young, immature versions of your everyday greens. As the seeds sprout, they form a cotyledon, aka the first leaves of the plant. Microgreens are grown to about this stage - any smaller and they’re not very useful and any larger wouldn’t be “micro.”

These tiny plants germinate super quickly, growing short, tender stems and flavourful small leaves. Microgreens are extremely versatile and can be cut and effortlessly added to any meal.

How do our microgreens grow small and strong?

A one-size-fits-all approach won’t work with microgreens. Some tend to stick together as they germinate, and others grow tall and need to be cut. That’s why we use three substrates: potting soil, coconut fibre, and burlap. Once our compostable trays are filled with substrate and seeds, we place them in a vertical system with LED lights to promote rapid growth.

Which varieties have made our cut?

We grow our microgreens year-round, keeping a few staple varieties available throughout and adding seasonal and trial rotations to the mix to keep things interesting for Lufavores. We know microgreens might be an afterthought as you customize your weekly basket, so here’s everything you need to know to become a microgreens maniac.

Wheatgrass: Loved by humans and cats alike (seriously, check out our reviews), wheatgrass is typically blended to make a great addition to smoothies and juice.

• Team tip! Place them in a sunny spot, water them occasionally to keep them growing for more than one use, snipping the desired amount at tray level.

Pea shoots: Unlike our other microgreens that arrive in trays, these grow much taller (a whole ten centimetres!) and are cut to be portioned. These guys are the longest of our microgreens, and their stems are the main attraction, adding the perfect crunch and subtle flavour to your favourite burger or omelette.

• Team tip! Since the pea shoots are already cut, they should always be stored in the fridge.

Arugula: If you want to ease into microgreens, arugula is the place to start - with no added texture, this peppery plant can be used as a topping in any dish to add some subtle spice.

Radish: If you’re ready to have your mind blown, radish microgreens will do the trick. Plus, their pretty pink stems add the perfect pop of colour to any plate. 

Broccoli: You’ll be shocked at how similar these tiny guys taste compared to their bigger and stalkier versions. Looking like a little forest, these are perfect for green smoothies, juices, and salads.

• Team tip! These greens are easily hidden from hawk-eyed picky eaters.

Sunflower: Still clinging to their seed (remove before enjoying), sunflower microgreens have a nuttier taste.

Cilantro: Explosively filled with the flavour of a mature cilantro plant, these microgreens are a great substitute for the full-sized herb. 

How does our team keep them fresh and crunchy?

If you plan to eat them right away, place your microgreens in a sunny spot and keep the soil damp. They’ll continue growing a little bit but might get less crunchy. If you want them to last longer, place them in the fridge and create a mini-greenhouse by covering them with their compostable bag. No matter how you store them, make sure to use them at their best - when they’re young.