The Ultimate Guide to Microgreens

April 29, 2019

I’ve been getting lots of great questions about how to store your microgreens and what to do with them.  This hadn’t really even crossed my mind as addressing since they’re so commonplace in my household - so I apologize for the lack of info!

First off:  Storage.  Microgreens can be picky little buggers.  They like it cool, but not too cold They like some moisture but not too much humidity. They like some air and circulation but definitely not too much.  I’m constantly experimenting with this (I’ve tried ventilating the bags with big holes, small holes, multiple holes, one single hole, heart-shaped holes, a damp towel and on and on).  But so far, the simplest and best way I’ve found to store them is inside the bag that I deliver them to you in with the top closed… as is…and then plan to eat them within a few days.  

Whatever you do, do NOT place them in the coldest part of your fridge where the cold air pours in.  This will make them wilt overnight.

While the microgreens in my home get consumed rather quickly, if you want or need to extend their life as far as possible, Alex, our microgreen grower, suggests taking your greens out of the fridge and letting them air at room temperature for 10-15 minutes every few days.  When you do this, mix them up and fluff them a little bit so the ones on the bottom aren’t getting squished and lacking fresh air.  Using this method, I’ve managed to get the onion and pea micro’s to last several weeks, while the sunflower and broccoli’s tend not to last nearly as long.

Now, what to do with them?  Absolutely everything!  We eat microgreens on top of avocado toast, bruschetta, hamburgers, sandwiches, soups, stews, and chili.  We throw handfuls on top of pizza, omelets, into smoothies and juices, salads.  The list can go on forever!  They are literally the simplest way to add extra veg into every meal.  No washing or prep work required (our microgreens are grown from organic seed stock and never sprayed with anything at all - so they’re super-clean).  The photo here is my favorite lunch: gluten-free sourdough toasted in avocado oil, topped with organic tomatoes, burrata cheese, any type of microgreens I have on hand, then drizzled with olive oil and balsamic glaze. 

Literally, just grab some and put it on whatever food you’re eating.  You will feel the nutrient-dense power packed into these seemingly tiny plants.  I feel a little more satiated and a little more energized with every meal I incorporate them into.

I’d love to hear how you are using and enjoying our microgreens.  Send me an email with your creative ideas…photographic evidence never hurts!

Kristin Varela-Schild

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