If you’ve been to a farmers market lately—or scrolled through Instagram—you’ve probably heard the word microgreens tossed around. Maybe you’ve even seen them on a fancy restaurant plate: a little pile of fresh, tender greens on top of your meal, looking all cute and colorful.
But here’s the thing: microgreens aren’t just some trendy garnish for chefs to make your food look fancy. They’re one of the most nutrient-packed, flavor-loaded, and downright fun crops you can add to your diet. And as a farmer who grows them every week, I can tell you—once you understand what microgreens really are, you’ll never look at that tiny pile of greens the same way again.
So let’s dig in. What exactly is a microgreen, why are they worth your time and money, and what makes them different from sprouts or baby greens?
Microgreens: The Basics
At its core, a microgreen is simply a young, edible plant harvested at the seedling stage—after it sprouts but before it becomes a full-grown vegetable or herb. Think of it like this: you’ve got seeds that would normally grow into mature kale, radish, or sunflower plants. With microgreens, we harvest those plants early, right after they’ve popped their first set of leaves (called “cotyledons”) and sometimes right as the first true leaves appear.
That’s it. Same seeds, same plants—just harvested young while they’re tender, concentrated, and packed with flavor.
How Are Microgreens Grown?
On our farm, we grow microgreens in trays, using clean soil or other natural growing mediums. We plant the seeds thick, water them daily, and within 7 to 21 days or more (depending on the variety), they’re ready to harvest.
No sprays, no chemicals—just clean, fresh greens that go straight from our farm to your plate, usually within 24 hours of harvest. That’s as fresh as it gets.
How Are Microgreens Different from Sprouts?
People sometimes mix up microgreens and sprouts, but they’re two completely different things.
Sprouts—like alfalfa or bean sprouts—are grown entirely in water, usually in jars or sprouting trays, or in large industrial vats and you eat the entire sprout: root, stem, and leaves. They’re ready in 3-5 days and never see soil or light. There are several illnesses associated with sprouts if they are not grown correctly, so we stay away from these!
Microgreens, on the other hand, grow in soil or a soil substitute, under grow lights that provide the same spectrum as natural sunlight. We harvest only the top part—stem and leaves—while leaving the roots behind. They grow a little longer, develop more flavor, and pack way more nutrition than sprouts.
Why Microgreens Are a Nutrient Powerhouse
Here’s where things get exciting. Microgreens aren’t just baby versions of plants—they’re supercharged versions.
Multiple studies, including research from the USDA, have shown that microgreens can contain anywhere from 4 to 100 times the nutrient levels of their mature counterparts. That means a small handful of microgreens can give you as much, and many times more, of certain vitamins and antioxidants than a full-grown bunch of the same plant.
Take red cabbage microgreens, for example. Researchers found they had 40 times more vitamin E and six times more vitamin C than mature cabbage. That’s a big deal.
So, when you’re eating microgreens, you’re getting a dense dose of nutrients, concentrated flavor, and a freshness you just can’t get from older greens that have been sitting around for a week.
The Flavor: Tiny Leaves, Big Taste
One thing I love about growing microgreens is how much flavor they pack into such a small bite. They’re like the essence of the plant, concentrated into these tender little leaves.
Here’s how it usually breaks down:
- Radish microgreens – crisp, spicy kick like a fresh radish.
- Sunflower microgreens – mild, nutty, and crunchy.
- Pea shoots – sweet, like fresh sugar snap peas.
- Broccoli microgreens – mild, slightly earthy, with all the cancer-fighting sulforaphane you hear about.
- Basil microgreens – pure, intense basil flavor.
- Mustard microgreens – sharp, wasabi-like heat.
It’s like a flavor upgrade for your salads, sandwiches, eggs, tacos—you name it.
Why I Grow Microgreens on the Farm
To be honest, microgreens weren’t the first thing I thought I’d grow when I started farming. But the more I learned about them, the more sense they made—not just for me as a farmer, but for my customers too.
For starters, microgreens are quick to grow. While other crops take months, I can plant, harvest, and sell microgreens in one to two weeks. That means I can offer fresh, living food to my customers year-round—even in the dead of winter.
They’re also a good option for small farms because they don’t need tons of space. We grow them vertically, on racks, meaning I can grow thousands of servings of fresh greens in a small footprint.
Most importantly, they give my customers a way to get nutrient-dense, fresh food into their diets without complicated prep work. Rinse, sprinkle, eat. It’s that simple.
How I Recommend Eating Microgreens
Microgreens are so easy to use that you don’t need to overthink it. You can toss them in pretty much anything you’re already making:
- Add them to your eggs or omelets for a fresh, crunchy bite.
- Top your sandwiches and burgers with microgreens instead of lettuce.
- Mix them into salads for a flavor punch.
- Garnish soups or stews after cooking.
- Blend them into smoothies if you want to boost your greens intake. Our cold dehydrated powders are excellent for this as well!
- Use them on tacos, pizzas, or grain bowls for a fresh, bright finish.
My advice? Start simple. Grab a mix like our “Salad Mix,” which has a variety of flavors, and try it on your next meal. You’ll be surprised how much better it tastes with a fresh, living green topping.
Why Fresh, Local Microgreens Are Better
When you buy local, you’re getting microgreens that were cut the day before (or the morning of), still crisp, full of flavor, and loaded with nutrients. You’re also supporting small farms like mine, keeping your food dollars in the community, and cutting out all that long-distance transport.
We have several options to allow you to get the freshest microgreens for your kitchen. We attend farmers markets, are in several local stores, and offer easy and convenient delivery to home and businesses. For locations of markets and stores please visit our ‘FIND US’ tab on our website.
No matter which option you choose, getting the freshest microgreens is better for you, better for us, and better for the environment.
Final Thoughts: Give Microgreens a Shot
If you’ve never tried microgreens, you’re missing out on one of the simplest, healthiest ways to upgrade your meals. They’re proof that big things really can come in small packages—more flavor, more nutrients, and more life on your plate.
Next time you see us at a farmers market, stop by and ask questions. I’m always happy to tell folks how I grow them, what’s tasting best that week, and give tips on how to use them. Or you can reach out via our contact us page on our website
Fresh, clean, nutrient-packed greens, grown by your local farmer—you can’t go wrong with that.
If you want to see what’s fresh this week or try some for yourself, come visit me at the Knoxville and Seymour farmers market. I’ll have the greens, and I’ll have a smile waiting for you.
Your Farmer,
Tyler