Microgreens 101: Types, Flavour, and How to Store Them

Microgreens are one of the easiest ways to add fresh flavour, colour and nutrition to almost any dish. They look delicate, but they pack a real punch, and once you understand the different types it becomes simple to use them every day. This guide walks you through what microgreens actually are, how each variety tastes, the best ways to enjoy them, and how to keep them fresh for as long as possible.

What Are Microgreens?

Microgreens are young seedlings of edible vegetables and herbs, harvested just days after they sprout, usually once the first set of true leaves appears. They sit somewhere between a sprout and a baby leaf, but they are not the same as sprouts.

The difference matters. Sprouts are germinated seeds eaten whole, root and all, grown in water over a few days with no soil and very little light. Microgreens are grown in soil or a clean medium, given light, and harvested by snipping the stem above the surface. You eat the stem and leaves, not the root. That extra growing time and light is what gives microgreens their fuller flavour and firmer texture.

Why Microgreens Are So Good for You

Because they are harvested so young, microgreens concentrate a lot into a very small leaf. The flavour is far more intense than the full-grown vegetable, which means a small handful goes a long way. They are also rich in nutrients, often carrying a higher concentration of vitamins and antioxidants than their mature counterparts.

In practical terms, this makes them a brilliant finishing ingredient. You get strong taste and real nutritional value from a light scattering, without bulking out a plate. They are a chef's secret for lifting a simple meal into something that looks and tastes considered.

The Types We Grow and How Each One Tastes

We grow a rotating range, sold by the box. Some varieties are available fresh, while others are pre-order, so it is always worth checking what is ready before you order.

Rocket

Peppery and bold, with that classic mustardy bite you know from rocket leaves, only sharper. Excellent where you want a bit of attitude on the plate.

Red Cabbage

Mild and gently sweet, with beautiful purple stems. One of the most versatile and crowd-pleasing varieties, and a lovely way to add colour.

Mustard

A real wasabi-like kick. Mustard microgreens bring heat and brightness, perfect for anyone who loves a sharp, sinus-clearing note in a dish.

Broccoli

Mild, fresh and clean tasting, with only the faintest brassica note. A great everyday microgreen that suits almost anything.

Green Basil

Aromatic and fragrant, carrying that unmistakable basil perfume in concentrated form. Sold as its own box and a favourite for finishing Italian and Thai plates alike.

Red Spinach and Green Spinach

Both mild and tender, with a soft, leafy flavour. The red variety adds a striking deep colour, while the green keeps things fresh and classic.

Mix Box

A rotating blend of whatever is growing beautifully that week, giving you a spread of flavours and colours in a single box.

How to Use Microgreens

The golden rule is simple. Microgreens are usually best raw, added at the very end, rather than cooked hard. Heat wilts them quickly and dulls both their flavour and their colour, so treat them as a finishing touch rather than a cooking ingredient.

Here are the easiest ways to enjoy them:

• Finishing dishes: Scatter over soups, curries, pasta, eggs, grilled fish or meat just before serving.
• Salads: Toss them through, or build a salad around them for a fresh, concentrated bite.
• Sandwiches and wraps: A handful adds crunch, flavour and freshness without sogginess.
• Smoothies: Blend a small amount in for an easy nutrient boost that barely changes the taste.
• Garnishing: Use them to lift the look of any plate, from breakfast toast to a dinner party main.

You can stir them very briefly into a warm dish off the heat, but avoid boiling, frying or roasting them. Their charm is in that fresh, raw quality.

How to Store Microgreens

Stored well, microgreens stay crisp and vibrant for around a week. The key is to keep them cool and dry.

A few simple habits keep them at their best:

• Keep them refrigerated in their original box or a sealed container, ideally in the main body of the fridge rather than the coldest back corner.
• Keep them dry. Moisture sitting on the leaves leads to wilting and quicker spoilage.
• Do not wash until use. Give them a gentle rinse only when you are about to eat them, then pat or spin them dry.
• Use a damp paper towel if they look like they are drying out. Lay a slightly damp, not wet, paper towel over them in the container to keep them perky.
• Use within about a week for the best flavour, texture and nutrition.

If you notice any leaves turning slimy or smelling off, remove them so they do not affect the rest of the box.

Ready to Try Them?

Microgreens are a small change that makes everyday cooking feel fresher and more vibrant. Once you have them in the fridge, you will find yourself reaching for them on almost everything.

You can browse our full range in the shop, with boxes from ฿240. Choose the Mix box at ฿240, single types at ฿300, or green basil at ฿360, and order easily over WhatsApp. We will let you know what is fresh and what is available to pre-order, then get it to you clean, crisp and ready to enjoy.