Harnessing the Power of Microgreens
Microgreens are little powerhouses - providing a determined bang for their buck in terms of micronutrients per calorie and per gram.
They remain an easy and effective way of adding nutritional density to everyday dietary routines through their addition into salads, sandwiches and even soups.
However, beyond the nutritional potency that they offer, they have also gained exponential popularity over the last decade in restaurants all over the world due to their diversity in flavor and their consistent ability to elevate a dish.
The Secret Ingredient Elevating High-End Cuisines
Microgreens have proudly moved beyond the confines of homemakers, health cafes and juice bars (who sprout and ferment their goods for their medicinal benefits) and into high-end restaurants. One of the first things to consider when contemplating this evolution of the humble microgreen is why it has become such a beloved go-to for chefs and restaurants.
The simple answer is that microgreens add elegance, finesse and grace to a plate of food.
They add flavor, texture and color variation.
Microgreens have the ability to lighten up any dish; creating a necessary contrast to an otherwise heavy, dense or rich plate of food.
Although small, they add a restrained yet clear adornment to a meal. Each microgreen offers a different flavor and artistic refinement, but each one – in its own way - knows how to signal its’ presence.
A Delicate Dance of Color, Flavor, and Intention
The top microgreens for restaurants are often distinct in mouth-feel as well as the generosity of their colors and shapes.
The differences between certain microgreen flavors are subtle, but to the trained tongue (like that of chefs) the difference is more noticeable - helping chefs to identify which microgreens will be appropriate to the dish in question.
Microgreens are usually the first element of a dish that really catches the eye of the onlooker, and as such, microgreens like Red Amaranth or Bulls Blood Beets are typically considered some of the most popular microgreens to use in restaurants due to their vibrant burgundy and mahogany colors scapes.
The young crops are delicate and incredibly sensitive to touch, temperature and environmental elements.
Because of their finicky nature, there is an art and intentionality to working with microgreens and it is this intentionality that carries through into the dish, adding value to the overall eating experience and even to the restaurant.
Both Subtle and Powerful
Some microgreens have an earthy taste while others have a more pungent, spicey kick or even a mustard-y strength. Some are slightly sweet and gentle, while others offer a more neutral herbaceous or even floral overtone.
Each one has distinct qualities, but it is these differences that make them shine.
Below is a breakdown of the top 10 microgreens for restaurants and a look into what it is about them that restaurants and chefs are loving.
Top 10 Best Microgreens for Restaurants
Pea Shoots
Pea shoots have delicate tendrils that curl up and around the main, slightly round, pea shoot leaves making them a beautiful and playful addition to any dish. They have a mild sweetness and leave the subtle hum of pea flavor on the palate. Pea shoots add an uplifting quality to a plate of food. Adding them to a traditional and somewhat heavy dish like risotto is a great way of making use of these beauties.
Broccoli
Broccoli microgreens have a small, clover-like leaf face which adds a sturdier look to a dish. Beyond its’ good looks, this microgreen is considered one of the microgreens with the highest nutrient density. Broccoli microgreens have a slight bitter taste due to the sulforaphane found in broccoli. Sulforaphane is a compound that activates the antioxidant and anti-inflammatory pathways in the body. Because of its’ bitterness, pairing broccoli microgreens with a dish that has a subtle sweetness like pumpkin ravioli or a caramelized beetroot salad is a great idea.
Sunflower
Sunflower microgreens are somewhat hardier and substantial than some of the other microgreen varieties. They have a long white stem, followed by a strong double-leaf structure that sits perched atop the white stem. These microgreens have a slight nutty taste and a great mouthfeel making them perfect to add to anything with a soft texture (like an omelet, puree or even a sandwich). They also add a unique textural quality to salads and side dishes.
Beetroot
Beet microgreens have a luminescent, hot pink stem followed by a minimalistic tender leaf structure. They add a flamboyance to any dish with their beauty and sweet earthy taste which mirrors their mature vegetable counterpart. Beet microgreens are great to pair with any dish that needs a bit of color and pop!
Radish
These microgreens add a delightfully soft crunch and vitality to whatever they garnish, making them a restaurant favorite, too. They tend to have a soft pink, delicate stem and bright green or mauve leaves. These taste somewhat similar to the radish bulb itself offering a sharp, clear taste. This taste pairs well with anything that needs the addition of a peppery warmth.
Corn
Corn microgreens are the epitome of elegance, having no extravagant tendrils or spindle-like structures. They are long and slender and have a gentle crease down their center that accentuates their shape. Their beauty really lies in their simplicity. These microgreens have that familiar sweet, juicy taste of corn that we all know and love. Chefs tend to love using corn microgreens in combination with shellfish and other white fish.
Arugula
Arugula microgreens give a spicey kick and leave a gentle bitter note that augments any dish they get involved with. Their bitter, astringent flavor (which is more subtle in their microgreen form than their mature expression) helps to create balance in a dish – by supporting any savory elements of a dish and balancing out any sweet ones. This microgreen helps to swiftly cut through any richness or density.
Amaranth
The amaranth microgreen is a real gem; offering a slightly sweet and grounding taste. Along with an incredibly exuberant purplish hue and soft textures, Amaranth adds a feminine presence and a soft attention to whatever she graces her presence with. She works wonderfully with both sweet and savory dishes. Imagine a warm bowl of cauliflower and coconut cream soup topped with the green hue of pumpkin seeds and the bright attendance of amaranth microgreens.
Cress
Cress microgreens are related to watercress and mustard families and this connection is felt in their taste which has a veritable tanginess to it. Their leaves have a beautiful shape and great texture to add to meals. Of all the microgreens, they have one of the strongest tastes along with arugula. Wonderful to add to egg dishes or even to be sprinkled on fresh wood-fired pizzas upon their completion.
Alfalfa
Beyond the name being fun to say, this microgreen is incredibly light and perky in character. With a tender and juicy stem and a simple green leaf structure, these are a great addition to any meal. The taste of these is relatively unobtrusive, having a watery lettuce-like taste. This makes them appropriate to add to a wider range of different salads (for texture and substance) and sandwiches to add some hydration and crunch. These gorgeous alfalfas can make even a simple avocado toast level up.
After exploring some of the best microgreens for restaurants and chefs around the world, and importantly, why they have gained such widespread recognition, we are able to come to a real appreciation for these little herbaceous morsels.
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With their ability to bring ones’ attention to detail, it’s no wonder they have reached the top tiers.
Long live the microgreen!
