The directory journal

Fresh ideas for everyday meals

Buying guides, tested recipes and evidence-based articles from Microgreens 411.

Chef cutting fresh microgreens with scissors over a plated dish in a restaurant kitchen

For Chefs

What a Microgreen Garnish Costs per Plate

A microgreen garnish costs less than most chefs guess. The trick is doing the math by weight, not by the pack.

5 November 2026

White bowl of mixed green and purple microgreens on a gray table, with loose shoots and wooden pepper mills nearby

Evidence & Nutrition

Do Microgreens Really Have 40 Times More Nutrients?

You have probably seen the claim. Microgreens have 40 times more nutrients than the grown vegetable.

5 November 2026

Close-up of a pink fruit smoothie in a glass topped with sunflower microgreens

Using Microgreens

Can You Put Microgreens in a Smoothie?

Yes, you can. Microgreens blend into a smoothie much like spinach or kale.

4 November 2026

A block of fresh green microgreens next to broccoli florets on a white table

Using Microgreens

Broccoli Microgreens: Taste, Uses and Buying Tips

Broccoli microgreens are the mild member of the cabbage family. They are broccoli seedlings, cut a week or two after they sprout, when the first two leaves have opened.

4 November 2026

Clear plastic container packed with small green microgreens on a dark slate surface

Storage and Freshness

Can Microgreens Make You Sick? What the Record Shows

Yes, but it is rare. Microgreens are eaten raw, and any raw produce can carry germs that cause food poisoning.

3 November 2026

A worker in black gloves carries a white tray of dense green shoots past red and white grow racks

Buying Locally

Why Are Microgreens So Expensive?

Ounce for ounce, microgreens are pricey. The pack is light, the plants are tiny, and they grew in about two weeks.

3 November 2026

Chef's hands picking purple-stemmed microgreens from a small clear living container on a steel kitchen counter

For Chefs

Choosing Microgreens for a Restaurant Menu

A pinch of greens can change a whole plate. Chefs have used microgreens for years to finish a dish and make it look like theirs.

1 November 2026

Chef cutting microgreens with scissors over a plated dish in a restaurant kitchen

For Chefs

Buying Microgreens for Restaurants: How to Choose a Supplier

Microgreens can make a plate or sink it. A chef who serves them every night needs the same greens, cut fresh, on the same day each week.

1 November 2026

Two hands holding a plate of three microgreens: sunflower shoots, deep purple microgreens and small green microgreens with pink stems

Using Microgreens

Choosing Microgreens by Flavor: From Mild to Spicy

Not all microgreens taste the same. Some are as mild as lettuce, and others bite like a radish or a spoon of mustard.

1 November 2026