Food Lens · Produce
Microgreens
Concentrated and often more intense than the mature vegetable, ranging from peppery to sweet depending on variety.
Lens analyzedMicrogreens are the young, first-leaf stage of vegetable and herb seedlings, harvested just after sprouting for their concentrated flavor and delicate texture. They're more developed than sprouts but younger than baby greens, sold as a garnish or salad topper.
Where it comes from
Microgreens emerged from California restaurant kitchens in the 1980s as chefs looked for a more delicate garnish than standard sprouts, and the trend spread from fine dining into everyday grocery produce sections over the following decades.
Buying it
Look for greens that stand upright and look vividly colored rather than wilted or slimy at the base.
Storing it
Their small size and thin leaves make them wilt fast, so keep the container refrigerated and eat them within a few days of buying.
Keeps about 5 days in the fridge.
In season
Available year-round, with no distinct peak season.
Microgreens are commonly grown indoors or in controlled settings, so they have no strong broad seasonal peak.
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