In our previous blog post, we delved into the disparities between sprouts and microgreens. If you haven’t caught up on that yet, give it a read here. Now, let’s delve deeper into some specific types of microgreens. You’ve probably Googled the most popular microgreens or the top 5 nutritious ones. While we’d love to discuss that, for now, let’s share helpful insights about microgreens grown by Giving Greens: Broccoli, Red Radish, Red Cabbage, Rocket, and Wheatgrass.

Broccoli Green leaves with white stem Mild Sulforaphane, Magnesium, Vitamins A, C, E and K No / 5-9 days
Red Radish Leaves are light green with violet-coloured veins. The stem is a mix of white and violet. Peppery, spicy Vitamins A, B6, C, E, K, Calcium, Iron No / 6-10 days
Red Cabbage Leaves are dark green with a violet outline. The stem has a gradient of white and violet. Mild, sweet Vitamin C, E, Beta-Carotene, Magnesium, Calcium, Phosphorus No / 10-14 days
Rocket Yellow-green leaves with white stems. Peppery Vitamins A, E, C and K, Calcium, Potassium, Folate No / 6-12 days
Wheatgrass Green Sweet, grassy Iron, Magnesium, Vitamins A, B Complex, C and E, K Calcium, Amino acids Yes / 7-9 days

Let’s categorise them to differentiate the microgreens we offer: colour, flavour, nutrients, pre-soaking, and harvest time.

Broccoli and rocket microgreens almost share the same appearance. Both sport tiny, heart-shaped leaves—green for broccoli and yellow-green for rocket—alongside white stems. If you’re unfamiliar, you might get confused. Similarly, Red Radish and Red Cabbage microgreens boast reddish-violet-green leaves and white-violet gradient stems, with violet veins. However, red cabbage features a distinctive violet outline around the leaves, setting it apart from red radish. For wheatgrass, freshness is indicated by a vibrant green hue and a height of 4-12 inches.

In terms of flavour, our microgreens offer either a mild or peppery taste, providing options for different culinary uses. Broccoli and red cabbage microgreens offer mild flavours, perfect for salads and more. If you crave a punch, red radish or rocket microgreens are the way to go, adding zest to your dishes. These microgreens elevate salads, soups, sandwiches, omelettes, and pasta sauces with their crispy texture. Mild-flavoured microgreens are preferred for smoothies, while wheatgrass, with its sweet, earthy flavour, is popular for juices, though excessive intake might cause side effects for some.

Before diving into their nutritional value, let’s touch on their planting and harvesting. Soaking is necessary for some microgreen seeds, except wheatgrass, to aid sprouting. Harvest time varies, either when the first leaves (cotyledons) or true leaves emerge.

Microgreens are nutrient powerhouses, loaded with micronutrients like Vitamins A, C, E, and K, essential for various bodily functions. Notably, microgreens from the Brassicaceae family offer Sulforaphane, a potent phytochemical with anti-inflammatory effects.

For detailed information, check out our articles on microgreens benefits and Sulforaphane. Wheatgrass, hailed as a superfood, offers numerous health benefits, including antioxidant properties, aiding digestion, and combating inflammation.

Understanding microgreens goes beyond garnishing; they are vital for obtaining essential nutrients. Explore the diverse world of microgreens with Giving Greens.