Why Do Chefs Love Microgreens?
MICROGREENS 101
There’s a reason why chefs can’t get enough of these tiny plants!
Not all microgreens are created equal, and even plants of the same family produce wildly different micros. In fact, you might think that mostly, they basically taste the same, but actually, that couldn’t be farther from the truth! Microgreens can be grouped generally, however, to create different flavor profiles that can suit different culinary needs.
Microgreens most often taste like the adult version of the plant, but some species taste much more strongly than their adult counterpart. If you don’t like traditional kale, you likely won’t love the micro version either. What can be different is that the (in this case) kale micros have a much different texture than the much coarser adult version.
Flavors & Textures of Microgreens
SPICY
Radish, Cress, Nasturtium
When it comes to spicy microgreens, a little goes a long way! Adding radish microgreens to your meal will add a nose tingleing kick you can’t ignore. Adding Cress or Nasturtium adds a peppery boost to your meal.
LEMON
Sorrel, Lemon Balm, Lemon Basil
Bright and attractive, the lemon group tends to bring a bright, fresh lemon flavor to top off any dish. For a more spicy and complex profile try the Lemon Basil!
ONION
Onion, Scallion, Leeks
Typically a more mild onion flavor, this group is my daily go to. I don’t even want potatoes anymore if it’s not topped with some species of micro onions.
EARTHY
Beets, Chard, Amaranth
Need an earthy boost? I like to affectionately say that this group, "tastes like dirt” but there's a bit of truth to this. When using earthy flavors think of soil, wood chips, moss, or mushrooms.
FRESH AND CRUNCHY
Pea Shoots
Shoots add a bright, fresh flavor and a big crunch! You grow them like microgreens, but I tend to use them like sprouts They truly are the best of both worlds!
Other ways of describing microgreens can include:
Nutty | Arugula
Peppery | Cress, Nasturtium
Mustard | Mustards
Bitter | Dandelion
