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Microgreens can be grown from many different types of seeds.
The most popular varieties are produced using seeds from the following plant families (1):
Brassicaceae family: Cauliflower, broccoli, cabbage, watercress, radish and arugula
Asteraceae family: Lettuce, endive, chicory and radicchio
Apiaceae family: Dill, carrot, fennel and celery
Amaryllidaceae family: Garlic, onion, leek
Amaranthaceae family: Amaranth, quinoa swiss chard, beet and spinach
Cucurbitaceae family: Melon, cucumber and squash
Cereals such as rice, oats, wheat, corn and barley, as well as legumes like chickpeas, beans and lentils, are also sometimes grown into microgreens.
Microgreens vary in taste, which can range from neutral to spicy, slightly sour or even bitter, depending on the variety. Generally speaking, their flavor is considered strong and concentrated.
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