These tiny, nutrient-packed greens not only add a burst of color to the plate but also bring unique flavors and textures. As chefs strive to create dishes that are not only visually appealing but also packed with flavor and nutrients, microgreens have become an essential component of their culinary arsenal.

Today, almost everyone has heard about microgreens. It improves immunity, improves digestion, and normalizes blood pressure. In order for microgreens to be effective and healthy, they should only be consumed fresh. With heat or any other treatment, tender sprouts lose their beneficial properties and turn into an unappetizing mush. It is best to add young plants to salads and green smoothies. They usually have a recognizable taste. For example, if you taste radish sprouts, it will actually taste like a root vegetable—only more tender.

The Sustainability Factor
Apart from their culinary appeal, microgreens contribute to the sustainability efforts embraced by many chefs and restaurant owners in the UAE. Vertical farming at Greeneration reduces the environmental impact of traditional agriculture, offering a more sustainable and eco-friendly option for sourcing microgreens.

There are several dozen different types of microgreens. Based on all this diversity, a very logical and interesting question arises - which of them is the most beneficial for the human body? We have studied in detail the information about the nutritional composition of popular microgreens and compiled a selection of the most useful types.

Radish Microgreens
Known for their vibrant red stems and spicy flavor, radish microgreens are a popular choice in the UAE's culinary scene. These tiny greens bring a peppery punch to salads, sandwiches, and seafood dishes, making them a go-to option for chefs looking to add a zesty twist to their creations.

Pea Shoots
Delicate and tender pea shoots are prized for their mild, sweet flavor and crisp texture. When very young, they are best eaten raw. Add them to the salad, enriching the taste with the crisp texture and sweet flavor with an earthy undertone. Pea shoots are very popular microgreens for chefs, especially in Asian restaurants. They are packed with vitamins A, C, and K, folic acid, and antioxidants, supporting immune function and reducing inflammation.

Coriander
With their vibrant green hue and citrusy, herbaceous flavor, coriander microgreens have become a sought-after ingredient. Coriander is especially great for fish and curry dishes. But you can add it to salads, soups, and salsas with a delicious result too.

Arugula Microgreens
Known for their peppery and slightly nutty flavor, arugula microgreens have gained popularity among UAE chefs. These tiny greens add a bold and distinctive taste to salads and pizzas, providing a flavorful contrast to other ingredients and put them into a pasta sauce as a spicy accent, or make them the main component of the pesto.

Mustard Microgreens
Mustard microgreens, with their spicy and tangy flavor profile, have become a favorite among chefs in the UAE. These microgreens add a zing to salads, sandwiches, and savory dishes, providing a unique kick that enhances the overall dining experience.

Kale
Kale microgreens, with their dark green, ruffled leaves, are a nutritional powerhouse. Rich in vitamins and minerals, these microgreens offer a slightly earthy and hearty flavor. Chefs in the UAE incorporate kale microgreens into smoothies, combining them with sweet fruits like pineapple and mangoes, salads, and even as a topping for pizza, adding a nutrient-dense boost to their culinary creations. Kale will be great with egg dishes too.

Calendula
Calendula microgreens, also known as marigold microgreens, bring a mild, peppery flavor with hints of citrus. Chefs often use them as a decorative and flavorful garnish for soups, salads, and desserts. The vibrant orange and yellow petals of calendula microgreens add a touch of elegance to a variety of dishes.

Mizuna Microgreens
Mizuna microgreens, with their feathery leaves and mild, peppery flavor, are gaining popularity. Chefs use Mizuna microgreens to add a delicate spiciness to salads and stir-fries and as a garnish for seafood dishes. Mizuna is an excellent source of vitamin K to promote faster wound healing and is rich in vitamins A and C, antioxidants that reduce inflammation, protect the body against environmental aggressors, and boost the immune system.

Watercress Microgreens
Watercress microgreens are known for their bold, peppery taste. These microgreens add a distinctive flavor to salads, sandwiches, and soups. Watercress is an excellent source of vitamin K and contains vitamins A, C, and E, iron, magnesium, nitrate, phosphorus, riboflavin, potassium, and calcium.

Red Vein Sorrel Microgreens
Red Vein Sorrel microgreens, with their vibrant red stems and tangy flavor, add a visually striking element to dishes. Chefs in the UAE use these microgreens as both a flavor enhancer and an artistic garnish. Red Vein Sorrel microgreens contain vitamins A and C, contributing to skin health and immune support.

Chives Microgreens
Chives microgreens have a crunchy and juicy green bite with a robustly salty taste mixed with a spicy sweet undertone and are a versatile addition to various dishes. Chefs use chives microgreens to enhance the flavor of salads, omelets, and creamy sauces. Micro Chives contain potassium, iron, calcium, vitamins A, B, C, and E, magnesium, zinc, and phosphorus.

Shiso Microgreens
Shiso is aromatic, tender, and semi-crunchy with an earthy flavor containing notes of licorice, mint, clove, basil, and cinnamon. It is also described as having a flavor that is balanced with an equal amount of sweetness and spice. Chefs in the UAE incorporate Shiso microgreens into salads, sushi, and desserts for a distinctive taste. Micro Green Shiso contains calcium, iron, phosphorus, fiber, potassium, and vitamins A, C, and K.