Microgreens are newly sprouted leaves that can be eaten just like lettuce. Harvested at just days old, microgreens top many kinds of dishes and can be used in place of lettuce leaves or shredded lettuce. Microgreens can be sprouted in a fine layer of soil, draining trays, or even moist paper towels. The plants do not require a lot of light to burst through their seed coats. Go ahead and grow some microgreens on your kitchen countertops or dining table.

Microgreens can be used just like salad or shredded lettuce in a variety of meals. The texture of the greens is crunchy, yet delicate. The greens are simple to harvest: just trim, rinse, and add to your favorite dishes.

Many different types of seeds can be grown as microgreens; radishes and sunflowers are two surprising seed candidates for microgreens. Both types of sprouts have a flavor surprisingly similar to that of their mature produce. Radish sprouts are a bit spicy while sunflower sprouts are nutty and robust.

Cilantro can be grown as a microgreen making it the perfect addition to all of your favorite New Mexican dishes like tacos, enchiladas, salsas, and more. As a microgreen, the harvest time for cilantro takes just weeks rather than months. Germinating the sprouts indoors also means that the intense heat which arrives by May does not tax the plants.