Microgreens add freshness, colour, and a finishing touch to any plate. Here's how professionals use them.
Match flavour to the dish
Mild greens (micro spinach, pea shoots, broccoli) work with delicate proteins. Spicy varieties (radish, mustard) pair well with richer, bolder dishes—tacos, sushi, burgers.
Use them last
Add microgreens just before serving. Heat wilts them quickly. A scatter on top of a warm dish is enough to wilt slightly and release flavour.
Vary the look
Stack a small bunch for height. Scatter loosely for a casual look. Use a single variety for clean lines, or mix for colour contrast.
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