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19 Popular Types Of Microgreens (From Arugula To Mizuna!)

19 Popular Types Of Microgreens (From Arugula To Mizuna!)

Explore different types of microgreens right here, along with recipe inspirations, advice on selecting the freshest ones, and finding the best places to get microgreens. 

Microgreens are a rapidly emerging trend in the culinary world, offering a burst of flavor, vibrant colors, and concentrated nutrients in a tiny package. These young, edible greens are harvested at an early stage of growth, just after the first set of true leaves has developed. 

Ranging in size from one to three inches, microgreens are prized for their delicate textures and intense flavors, making them a favorite among chefs and home gardeners alike. 

Their intense flavors can elevate salads, sandwiches, and wraps, providing a crisp and aromatic component. Microgreens are also used to garnish soups, pasta dishes, and main courses, imparting not only taste but also an artistic touch to the plate.

Commonly grown microgreens include arugula, basil, cilantro, radish, sunflower, and broccoli, each offering unique taste profiles. If you want to know more about different types of microgreens, here’s a list of the ones that are popular.

How To Pick The Freshest Microgreens

Microgreens are delicate and perishable, so choosing the freshest ones is important for the best flavor. Here’s a step-by-step guide on how to pick the freshest microgreens:

  • Appearance. Choose vibrant colors, and avoid wilted or discolored leaves.
  • Smell. Look for a mild, pleasant aroma; avoid strong or bad smells.
  • Texture. Seek tender and crisp, not slimy or brittle microgreens.
  • Packaging. Check for moisture and proper sealing.
  • Harvest Date. Choose the most recent harvest date for freshness.
  • Variety. Recognize specific variety characteristics.
  • Location. Pick from well-maintained displays.
  • Certification. Prefer organic or local options as they’re likely to be fresher.

Best Places To Find Microgreens

You can buy different types of microgreens from various sources, both online and offline. Here are some options to consider:

  • Farmers’ markets. Local markets offer diverse microgreens from nearby growers.
  • Specialty groceries. Larger stores may carry a range of microgreens.
  • Online retailers. Websites like True Leaf Market, Johnny’s Selected Seeds, Burpee, and Amazon sell microgreens seeds and kits.
  • Subscription services. Services like Hamama and Urban Cultivator deliver fresh microgreens to your door.

Popular Types Of Microgreens

1. Arugula Microgreens

Arugula microgreens are young, edible shoots of the arugula plant, harvested just a few days to a few weeks after germination. They have a tender texture and a peppery, slightly nutty taste, more intense than the mature leaves.

These microgreens are an excellent addition to salads, sandwiches, and garnishes. Some of the best recipes that feature this ingredient are this Arugula Microgreens “Caprese” Toast and Wild Mushroom Pizza.

2. Broccoli Microgreens

Broccoli microgreens are young edible seedlings harvested at an early growth stage, just after the first true leaves (cotyledons) have developed. They possess a mild, slightly peppery flavor reminiscent of mature broccoli but are much more delicate in texture. 

They are commonly used as garnishes, in salads, on sandwiches, and even added to soups for a touch of fresh flavor. Some recipes you can try with these young veggie greens include Microgreens Summer Salad and Breakfast Eggs With Broccoli Microgreens.

3. Radish Microgreens

Radish microgreens are the young, edible shoots of radish plants, harvested just days after germination when they are 2 to 4 inches tall. They have vibrant red stems, bright green leaves, a crunchy texture, and a spicy, peppery taste similar to mature radishes. 

Aside from serving as a perfect garnish for soups and grilled meats, these greens can be incorporated into wraps and tacos for a fresh crunch, added to stir-fries and pasta dishes, or even blended into smoothies.

Some of the best recipes that include radish microgreens are Mexican Coleslaw and Microgreen Pasta Salad.

4. Mustard Microgreens

Mustard microgreens are young, edible plants from the mustard species harvested at an early growth stage. Their spicy flavor pairs well with milder greens in salads. They can also be used as a garnish for soups, sandwiches, and entrees or blended into smoothies and juices. 

Different mustard seeds are available for sprouting and growing as microgreens. Some popular ones include the ‘Red Giant’ with its beautiful purple-red leaves and spicy taste, and the ‘Green Wave’, which is mildly spicy.

Some recipes that use this ingredient are Mustard Microgreen Omelette and Parmesan Crumbed Chicken with Microgreens Pineapple Salsa

5. Beet Microgreens

Beet microgreens usually have vibrant red stems and green leaves. They carry a flavor profile that’s similar to mature beets–slightly earthy and sweet.

Their vibrant color can add aesthetic appeal to a dish, and their unique flavor can be a delightful addition to omelets, frittatas, pizza, and dips. While less common, people also toss beet microgreens into stir-fries at the last moment to retain their flavor and color.

One great recipe that features beet microgreens is Raw Kale Caesar with Beet Microgreens & Poached Egg.

6. Swiss Chard Microgreens

Swiss chard microgreens are the young, edible versions of the mature Swiss chard plant. They have vibrant green leaves and can display colorful stems ranging from white to yellow to pink to red. This makes them particularly appealing as a garnish or in dishes where presentation matters.

They have a mildly earthy flavor, reminiscent of beets and can add a fresh crunch to salads, grain bowls, and cold soups. People also like blending Swiss chard microgreens into a pesto sauce for an added depth of flavor. 

Some popular recipes that include Swiss chard microgreens are Crispy Cheese Bowl Microgreen Bites and Chard & Broccoli Microgreens Tacos.

7. Basil Microgreens

Basil microgreens are specifically the basil plant’s young shoots, a popular herb used in various cuisines around the world. Like other microgreens, they are used to enhance the visual appeal of various dishes. 

They have a more concentrated basil flavor and can be used in salads, sandwiches, wraps, or as a garnish. Some recipes that use these greens are Avocado, Micro Basil Pesto Sauce and Mini Strawberry Tarts With Basil Microgreens.

8. Cilantro Microgreens

Cilantro microgreens are the edible young shoots of the cilantro plant. They have a bright, citrusy flavor that is even more pronounced than that of mature cilantro leaves. 

They can be used in various dishes, such as salads, sandwiches, soups, and stir-fries. They can also be used to garnish dishes or to make pesto. Shrimp Ceviche and Green Smoothies are some popular recipes that use this ingredient.

9. Amaranth Microgreens

Amaranth microgreens are the tender, young shoots of the amaranth plant, which are harvested between 10 and 14 days after germination. They have vibrant colors, with leaves ranging from deep green to hues of red and purple.

These greens are a versatile and delicious addition to any meal, thanks to their mild, earthy flavor with hints of sweet and spicy flavor. You can enjoy them raw in salads, sandwiches, or wraps, but they can also be cooked into stir-fries, soups, or stews. 

One good example of a delicious Amaranth microgreen recipe is this Honey Amaranth Smoothie.

10. Sunflower Microgreens

Sunflower microgreens are the young seedlings of sunflowers. They are grown indoors in trays or pots and harvested when about 2 inches tall. They’re known for their delicate, nutty flavor and crunchy texture. 

They can also be eaten on their own as a snack, but the greens are more common in salads, soups, wraps, sandwiches, and even baked goods. Some good recipes using sunflower microgreens are Sunflower Shoot Salad and Grilled Cheese With Sunflower Microgreens.

11. Pea Shoots

Pea shoots are the young, tender leaves and stems of pea plants, specifically those of the garden pea plant (Pisum sativum). They are a popular addition to salads, stir-fries, and other dishes due to their sweet, fresh flavor and crisp texture. They are often harvested when they are a few inches tall, well before the pea plant matures to produce pea pods.

Some recipes that use this ingredient are Garlic Pea Shoots and Spring Pea Shoot Soup.

12. Fennel Microgreens

Fennel microgreens are the edible young shoots of fennel plants. They are harvested when they are about 2-3 inches tall and have two sets of true leaves. They have a mild, sweet flavor with hints of licorice or anise. 

These microgreens can be grown indoors or outdoors and sprinkled on salads, soups, sandwiches, or even as garnishes for main courses. Some great recipes using the ingredient are Fennel Orange Salad With Kalamata Olives & Microgreens and Roasted Carrot & Fennel Soup.

13. Carrot Microgreens

Carrot microgreens are the young seedlings of carrot plants that are harvested when they are just a few weeks old. These microgreens are not the same as the mature carrot roots that most people are familiar with. Instead, they are the green, leafy tops that emerge as the carrot plant begins to grow.

They offer a mildly sweet carrot flavor and a dill-like texture, making them a great addition to salads, sandwiches, stir-fries, and smoothies. Here’s a great recipe with this versatile ingredient: Carrot Microgreen Pesto

14. Buckwheat Microgreens

Buckwheat microgreens are the young seedlings of the buckwheat plant, harvested within 7 to 14 days of germination. Despite its name, buckwheat is not related to wheat. It is a fruit seed that is related to rhubarb and sorrel. 

These microgreens can be added to salads, sandwiches, smoothies, and other dishes. They can also be eaten as a standalone snack. Here are two summer dip recipes that feature buckwheat microgreens.

15. Kale Microgreens

Kale microgreens are young kale plants harvested soon after germination and usually before their true leaves have grown in. Their rich and concentrated flavors outshine the more subdued tastes of their mature versions. 

The vibrant punch of kale microgreens, characterized by a crisp, mildly peppery undertone, can elevate the profiles of salads, sandwiches, smoothies, and wraps. Some recipes that use this variety include Avocado Toast With Kale Microgreens and Microgreen Kale Salad.

16. Dill Microgreens

Dill microgreens are edible young seedlings of dill (Anethum graveolens). They are grown in a controlled environment for about 10 to 14 days until they reach a height of 2 to 4 inches. 

These microgreens have a delicate flavor and aroma that is similar to mature dill, but with a slightly sweeter taste. They are often used in salads, wraps, and stir-fries, but some people use them as a garnish in cheesecake and ice cream, although this is less common.

17. Mizuna Microgreens

Mizuna microgreens are young, edible sprouts of the mizuna plant. They are typically harvested when they are about 2 to 3 inches tall and have just developed their first true leaves. They have a mild, slightly peppery flavor that is similar to arugula or mustard greens.

The greens can be eaten raw or cooked, but some of the best ways to enjoy the ingredient is to use it as a garnish on salads, sandwiches, or tacos. They can be added to comforting soups and stews, too. 

This Banana Blossom Ceviche highlights this ingredient.

18. Purslane Microgreens

Purslane (Portulaca oleracea) is a common weed in many gardens, but it’s also an edible plant that’s been consumed for thousands of years. As a microgreen, purslane is the young and tender stage of this plant, harvested at an early growth stage, just a week or so after sowing.

They feature a slightly tangy, salty, and succulent texture. The taste is refreshingly crisp, and they can be an ideal addition to salads, sandwiches, or even as a garnish. Some recipes that use this ingredient are

19. Chervil Microgreens

Chervil microgreens are the edible young leaves of the chervil plant, which is a member of the parsley family. They have a delicate, licorice-like flavor that is similar to parsley but with a hint of anise. 

These greens thrive when grown both indoors and outdoors, and they complement both savory and sweet dishes beautifully. They serve as a perfect garnish for salads and soups, enrich quiches and stir-fries, and are a fantastic ingredient for making pesto and other delectable sauces.

The bottom line

These types of microgreens are just a few of the many varieties available, showcasing the incredible diversity this category of young plants offers. And with this list, we hope you find a microgreen variety that you enjoy, and that inspires you to create delicious and wholesome dishes.

More About Microgreens

19 Popular Types Of Microgreens

19 Popular Types Of Microgreens

These popular types of microgreens include Swiss chard, basil, and radish, among others–each of these offers a distinctive flavor, texture, and culinary application.


  • Arugula Microgreens
  • Broccoli Microgreens
  • Radish Microgreens
  • Mustard Microgreens
  • Beet Microgreens
  • Swiss Chard Microgreens
  • Basil Microgreens
  • Cilantro Microgreens
  • Amaranth Microgreens
  • Sunflower Microgreens
  • Pea Shoots
  • Fennel Microgreens
  • Carrot Microgreens
  • Buckwheat Microgreens
  • Kale Microgreens
  • Dill Microgreens
  • Mizuna Microgreens
  • Purslane Microgreens
  • Chervil Microgreens


  1. Find your favorite microgreen from our Types of Microgreens list.
  2. Decide what dish you're going to make using the chosen variety. 
  3. Share your journey to our Facebook page.

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