Why Chefs Love Using Microgreens
More than just a pretty face: flavor, texture, and impact.
Flavor Encapsulated
In the early days, microgreens were often dismissed as "expensive confetti." But today, they are a staple in top kitchens worldwide. Why? Because they are flavour bombs. A single shoot of coriander packs the punch of a whole leaf of the mature herb. This allows chefs to add intense flavour notes without cluttering the plate with large volumes of greens.
Visual Architecture
We eat with our eyes first. Microgreens offer delicate structures—curled tendrils of pea shoots, heart-shaped leaves of wood sorrel, or the purple stems of radish. They provide height and elegance that chopped herbs simply cannot match. They turn a flat dish into a 3D landscape.
Innovation
Chefs are constantly finding new uses. We've seen microgreens crystallized with sugar for desserts, infused into oils, or used to garnish cocktails. Micro-mint on a chocolate dessert is a classic example of how a tiny green can balance a rich dish.
Texture Contrast
Beyond taste and looks, there is the crunch. The crisp stem of a sunflower shoot adds a necessary fresh bite to soft dishes like risotto or braised meats. This interplay of textures keeps the palate engaged and makes every bite interesting.