Sunflower microgreens with seed hulls still clinging to their fresh green leaves

Why Microgreens?

A young green, harvested at its peak

Microgreens are the young, tender first leaves of vegetable and herb plants — harvested just days after germination, well before they mature into the full vegetable or become the sprouts you may already know.

Shop microgreens

Close-up of seedlings unfurling their first leaves in a tray

A dense carpet of bright green microgreen leaves

Young pea shoots rising from dark growing medium

The short answer

Small leaves, big character

That early harvest window is what gives microgreens their concentrated flavour and delicate texture. They’re a finishing ingredient more than a base — a generous handful over a dish rather than the bulk of a meal, which is why a little goes a long way.

What the research found
USDA scientists found most of 25 microgreen varieties held more vitamins and carotenoids than the mature leaves of the same plants (Xiao et al., 2012). This study tested other microgreens, not ours, so it is not a claim about Greziva greens. See the figures below.
Fresh & flavourful
Vivid flavours — mild, peppery or tangy — that liven up familiar dishes.
Easy to add to meals
No prep needed. Rinse, and scatter over dal, dosa, salads or sandwiches.

General food information only — not medical advice. See our nutrition & food disclaimer.

Know the difference

Microgreens vs. sprouts

A dense tray of purple-tinged mizuna microgreens — Microgreens — grown in a tray, cut above the soil

Soaked seeds just beginning to sprout — Sprouts — grown in water, eaten whole

Comparison of microgreens and sprouts
Attribute	Microgreens	Sprouts
How they grow	Microgreens: In soil or a growing medium	Sprouts: In water, no medium
When harvested	Microgreens: 7–21 days after sowing	Sprouts: Within 2–7 days
What you eat	Microgreens: Stem and leaves, cut above the soil line	Sprouts: The whole seedling, root and all
In your kitchen	Microgreens: Cut above the soil, ready after a rinse	Sprouts: Higher moisture, shorter shelf life

What’s inside

Small leaves, concentrated goodness

USDA researchers measured vitamins and carotenoids in 25 microgreen varieties. In most, the young seed leaves held higher concentrations than published values for the same plants’ mature leaves.

Across 25 microgreen varieties

20.4–147mg per 100 g

Highest: Red cabbage. Red cabbage microgreens had about six times the vitamin C reported for mature red cabbage.

Red cabbage microgreens147 mg

Mature red cabbage24.4 mg

Source: Xiao, Lester, Luo & Wang, J. Agric. Food Chem. 60(31):7644–7651 (2012) (doi:10.1021/jf300459b), USDA Agricultural Research Service; fresh weight. Research findings on microgreens grown in the USA, not measurements of Greziva’s greens: nutrient levels vary with variety, growing conditions and storage. The study did not measure sprouts.

Harvest timing

Every variety has its moment

Each variety has its own ideal harvest window — typically 7 to 21 days after sowing. We harvest close to your delivery date so freshness carries through to your kitchen.

Day 0
Seed is sown
Days 2–7
Sprouts stage
Days 7–21
Microgreen harvest

Cutting microgreens just above the growing medium at harvest

Storage

Keep them crisp at home

Keep them cold
Refrigerate at 2–4°C as soon as your box arrives.
Keep them dry
Moisture is the enemy of crisp leaves — rinse just before you eat, not before you store.
Use them fresh
Check the best-before guidance on your product page; it counts from harvest.

In your kitchen