If you are trying microgreens for the first time, it helps to start with varieties that are easy to find and easy to cook with.
Sunflower microgreens are mild, nutty and juicy, which makes them a good first choice for salads, sandwiches and smoothies.
Pea shoots taste lightly sweet and fresh, much like young peas. They work well in dals, stir-fries and wraps.
Radish microgreens bring a peppery bite that lifts toasts, salads and chaat. Broccoli microgreens are milder and blend in easily with most dishes.
Mustard microgreens are the boldest of the group, with a tangy heat. Use them sparingly until you know how much spice you like.
General food and growing information only — not medical advice.
