Microgreens (vs. sprouts?)

Many people use the terms microgreens and sprouts interchangeably. But are they really the same thing? Here are many reasons that they are NOT the same!

Microgreens are known to contain higher levels of nutrients compared to sprouts. They are harvested at a more advanced stage of growth, typically after the first true leaves have emerged. This allows them to accumulate a higher concentration of vitamins, minerals, and antioxidants.

Microgreens offer a wider range of flavors and textures compared to sprouts. They possess a richer taste and more complex profiles, which can enhance the overall culinary experience. Microgreens also have a delicate and appealing texture that adds an interesting element to dishes.

Microgreens can be used in various culinary creations, from salads and sandwiches to soups and stir-fries. Their vibrant colors and unique flavors can elevate any dish's visual appeal and taste. Conversely, sprouts are primarily used as a garnish or added to sandwiches and salads.

Microgreens have a longer shelf life than sprouts. While sprouts typically need to be consumed within a few days of sprouting, microgreens can last up to a week when stored properly. This makes microgreens a more convenient option for consumers who may not consume them immediately after purchase.

Sprouts have been associated with foodborne illness outbreaks in the past. Due to the warm and moist conditions required for sprouting, harmful bacteria like Salmonella and E. coli can thrive. Microgreens, grown in soil or hydroponically, have a lower risk of contamination as they are harvested at a later stage and are not consumed with their root systems.

As microgreen growers, we hope to educate those around us as to the difference between microgreens and sprouts. We hope this helps the confusion! Can you guess what our favorite is?