The Definitive List: 1,500+ Types of Microgreens You Can Grow

Fifteen types of microgreens dominate the two billion dollar microgreens market, and research scientists study another 20-25 extensively. But what would it do to your business, gardening, or diet if I told you there are more than 1,500 types of microgreens that you can potentially grow and eat?

Therefore, imagine your kitchen windowsill or indoor space, maybe even a garage or shed, becoming a tiny green farm as we examine how you can identify, grow, and test any of the more than 1,500 microgreen types.

There are tons of different microgreens out there, almost as many as there are edible plants! And scientists have identified over 1,500 types, all with different flavors and nutritional benefits. But some are more common and easier to grow than others, like the ones you might find in your salad mix – alfalfa, broccoli, kale, radish, sunflower, and even wheatgrass. Therefore, next time you’re looking for a healthy and tasty addition to your meal, consider trying some microgreens – you might be surprised by the variety! For a more adventurous palate, try shiso microgreens with their unique anise-like flavor or the vibrant purple amaranth microgreens, which are packed with nutrients.

Each type of microgreen has its own taste, look, and good stuff for your body, which makes eating them exciting and promising. We have taken over 200 of these microgreens and laid out their exact growing conditions so that you can start growing, testing, and eating right away. We even show you how you can test for edibility and nutrient content.

But why bother with all this research? Not all plants are safe to eat when they’re young. So, it’s like being a detective in a garden. You need to dig into trusted sources and ask people who know a lot about plants. This way, you won’t end up growing something that could be harmful or doesn’t taste good. Plus, there is more to eating than just arugula, broccoli, radish, and sunflower.

Therefore, in this post, we break them down for you, from the ones we all know to the ones we’ve never heard of, like green kiwi. So you know for sure the type of microgreens that are edible and safe, and you can enjoy growing and eating them without worry. Plus, some of these tiny greens are packed with nutrition, making them great additions to your meals.

Continue reading about microgreens galore!

An Overview of the 1,500+ Types of Microgreens

As you start growing microgreens, it’s okay to think about trying out plants that aren’t usually grown this way. This approach isn’t just for those who sell microgreens, do research, or garden at home. It also makes you more informed in terms of nutrition and taste. By choosing a variety of microgreen plants, you’re helping to make the industry more sustainable and flavorful.

Let’s break it down. Our process involves applying a set of rules based on the plant’s type and known uses, recognizing that without specific knowledge of every plant’s edibility and growth characteristics, some classifications may be generalized.

To classify each row in our database for its potential or suitability as a microgreen, we’ll rely on the following criteria.

TABLE 1. PLANT CLASSIFICATION AS MICROGREEN

Now, we’re stepping into a space where the kinds of microgreens go beyond what we usually know. This includes both the easiest ones to grow, which are perfect for beginners, and the more challenging ones that need extra care. We open up a whole new world of possibilities for what we can grow and eat, making our diets more exciting and healthier.

Part I: The “Known” – Commercially Grown Microgreens

Starting your journey into the world of commercially grown microgreens is like opening a book to a chapter that reveals important secrets about today’s food and health scene. These tiny greens aren’t just a trend; they’re packed with nutrients and have become significant players in kitchens and health diets worldwide.

This part of your exploration will introduce you to the most popular types of microgreens and give you a peek into what people want from them today. This information will help you understand why these small but mighty greens are such a big deal in the business of food.

First off, microgreens are baby plants, just a few inches tall. Think of them as infants in the plant world, children of the soil, full of taste and vitamins. Chefs love them for adding color, flavor, and nutrition to dishes. People who care about eating healthy are big fans, too.

Now, let’s talk about the most common types you’ll find. There are many, from peppery arugula to sweet pea shoots, each with its unique taste and benefits. Knowing which ones are in demand helps growers decide what to plant.

You can click on any one of the highlighted microgreens to get information on how to grow it, its nutritional profile, and, of course, some great recipes:

TABLE 2. POPULAR COMMERCIALLY GROWN MICROGREENS (Xiao et al., 2012)

Here are the most popular selection of types of microgreens worldwide for their health benefits and how they can improve a meal:

• Broccoli: This microgreen is loaded with a powerful substance called sulforaphane, which helps fight cancer.
• Radish: Known for its spicy taste and quick growing time, radish microgreens add a kick to dishes.
• Pea Shoots: These are packed with vitamins A, C, and folate, making them a nutritious addition to any meal.
• Sunflower: These microgreens are loved for their crunchy texture and taste, which reminds you of nuts.

Understanding what people want is also vital. Today, folks are looking for food that’s not only good for them but also good for the planet. So, microgreens grown in eco-friendly ways are especially popular.

In simple terms, it’s all about matching what farmers grow with what people want to eat. Keeping an eye on these trends allows us to anticipate what you’ll find in your salads tomorrow. It’s important because it shows us how our food choices are changing and how farmers respond to those changes, ensuring we always have tasty, healthy options on our tables.

But how are these microgreens grown for so many people to enjoy? It’s not just about throwing seeds into the soil and hoping for the best. Growers use technology to raise lots of healthy plants fast, in small spaces, even in big cities. They control light, water, and temperature to get the perfect crop every time.

Table 3 MICROGREENS GROWTH RATES

And there’s a science to picking them at just the right moment for the best flavor and nutrition.

Part II: Research Frontiers in Microgreen Growing

Welcome to the exciting field of microgreens research. Here, experts are working hard to make these small plants better in many ways. Scientists are doing three significant things.

• First, they’re trying to grow more microgreens in less space and with less water. This is important because it means we can have more fresh greens without needing a lot of resources.
• Second, they’re figuring out how to make these tiny greens even healthier and taste better. This way, more people will want to eat them, which is excellent for our health.
• Lastly, they’re making sure that growing microgreens is good for our planet and for the farmers.

This means finding ways to grow them that don’t harm the environment and that can help farmers earn a good living.

Emerging Research on Microgreen Yield and Quality

People in the Microgreens World community are always trying to grow more and better microgreens. They’re trying to find ways to get more and better-quality plants by using new methods. Recent studies are looking at the best ways to do this.

• They’ve looked at different kinds of light to see which one helps plants grow best and make more food for themselves (Cowden et al., 2024; Demir et al., 2022; Flores et al., 2024; Ntsoane et al., 2024; Vrkić et al., 2024).
• They’ve compared growing plants in water to growing them in the soil to see which one gives more plants (Singh, 2023; Christofi et al., 2024; Fabek Uher et al., 2023).
• They’ve checked how putting seeds closer or farther apart affects how well the plants grow and stay healthy (Cowden et al., 2024; Betina Luiza Lerner et al., 2024; Signore et al., 2024; Ntsoane et al., 2023).
• They’ve also looked at whether feeding plants with natural or artificial food makes them taste better and be better for you (Ornprapa Thepsilvisut et al., 2023; Yanfang Li et al., 2024; Tongyin Li et al., 2024; Giordano et al., 2023; Toscano et al., 2023‌).

This research helps us learn how to get more and better plants from every batch we grow.

Innovations in Taste, Flavor, and Nutrition

Scientists are seeking the secrets of microgreens’ distinctive flavor and health benefits. By studying the genes of these plants and experimenting with how they’re grown, they aim to boost what these greens can do for us.

Microgreens research is all about finding ways to make these tiny plants more delicious and safe to eat.

• By improving sensory qualities, scientists are making sure microgreens taste even better (Michell et al., 2020; Renna et al., 2016; Caracciolo et al., 2020).
• They’re also working on boosting nutritional benefits, which means these small greens could help keep us healthier (Kyriacou et al., 2015).
• Looking into new kinds of microgreens gives chefs more options for creating yummy dishes.

This research is vital because it could help us all enjoy our food more while getting more health benefits from it.

Here’s the scoop: Scientists are finding intelligent ways to make microgreens better. They’re focusing on making them safer and yummier. This means our soups and salads could taste better and be better for us.

Plus, with new types of microgreens being studied, we might see exciting new flavors on our plates soon.

Part III: Uncharted Territory – “High Potential” Microgreens Not Widely Grown or Researched

Let’s explore some new ground, shall we? I mean, looking at plants you can eat that haven’t been given much attention for growing as microgreens. These plants might be tasty, good for you, or even pretty to look at. Our goal is to find those plants that haven’t been used much or studied a lot for growing in small, indoor spaces. Knowing more about these overlooked plants could lead to new, exciting foods and ways to make our meals healthier.

For example, Muchjajib, U. et al. published a paper, “Production of Microgreens from Local Plant Species in Thailand.” Dagmar Janovska et al., in their paper, “Evaluation of Buckwheat Sprouts as Microgreens.” concluded that “microgreens of both common and tartary buckwheat represent potential nutritional sources for alternative vegetable in the Czech Republic.”

Identifying Underutilized Edible Plants

So, what are we doing exactly? First, we’re making a list of plants that you don’t see every day as microgreens. These could be plants that are really nutritious or have a unique flavor that could make our dishes more interesting. Or, they might just be nice to look at and add a splash of color to our plates or windowsills.

• • Edible microgreens: We look for plant families that aren’t well-known but are very healthy.
  • Nutritional value: We search for plants that have a lot of vitamins and minerals.
  • Culinary versatility: We find plants with different tastes that can make our food more exciting.
  • Innovative cultivation: We learn how to grow some unusual microgreens that might be a bit tricky to grow.

Why does this matter? Well, finding and using these plants could help us discover new tastes and add more nutrition to our diets. It’s like being food detectives, searching for hidden gems in the plant world. By bringing these plants into the spotlight, we can make our meals more exciting and healthy.

Exploring the world of unique and local plants opens up new opportunities for microgreens that haven’t been fully explored or grown before.

• Rare microgreens offer unique flavors and health benefits you can’t find in more common varieties.
• Microgreens from the area bring the benefits of using plants that naturally grow nearby, which is good for the environment.
• Trying out new kinds of microgreens helps us learn more and get creative with these tiny plants.
• Getting to know different kinds of microgreens can make our meals more exciting with new tastes and textures.

Diving into the world of unusual and local plants for microgreens is a win-win. We get to learn about new commercial opportunities, enjoy new tastes, and support the environment, all while learning and having fun with our food.

Growing these less common microgreens is like going on an adventure. It would be best if you were ready for anything, knowing that you might face problems like figuring out the right way to grow them, understanding what customers want, or proving why they’re good to eat. But, if you can find solutions, you could end up bringing something new and exciting to the table.

Part IV: Experimental Avenues – “Low Potential” But Interesting Microgreens

As you dive into the world of unusual microgreens, you’re exploring new ground. It’s like being a plant detective, looking for hidden gems. But remember, it’s super important to make sure these plants are safe to eat. You wouldn’t want to find out the hard way that something isn’t good for you. The section, Resources for Further Exploration, shows you how.

Here, we’re keeping things simple and easy to understand. Even though we’re talking about a pretty specific topic, we want everyone to get it, whether you’re a plant pro or just curious. We’re sticking to the facts and keeping our opinions out of it. We want to share what we know in a way that’s straight to the point.

The Experimental Edge: Pushing the Boundaries

These plants mightn’t be everyone’s first choice because they’re not as well-known. Still, they’re really interesting for science or for selling to unique markets. The world of less common plants brings exciting opportunities for science and unique markets, particularly in the realm of microgreens.

• We find new uses for crops that aren’t often grown.
• We create new ways to grow plants.
• We learn about the different nutrients and tastes these plants can offer.
• We discover small, unique markets eager for these new plants.

This method adds variety to microgreens, making new discoveries in science and food.

Let’s break it down. Sometimes, farmers and scientists look at plants that are not grown by many people. They think, ‘What if we could make these plants popular?’ By studying these plants, they can find out cool things. Maybe a plant has a vitamin we didn’t know about. Or maybe it tastes like nothing we’ve ever tried before. This can be exciting for people who love trying new foods.

Next, they figure out the best way to grow these plants. This part is like a puzzle. They might need to figure out the right amount of water, light, or the type of soil. Once they solve the puzzle, they can grow lots of these new plants.

But why do they do this? Well, finding new plants to eat or use isn’t just fun; it’s also intelligent. Some of these plants could be better for us, taste amazing, or even help farmers make more money. For example, there might be a tiny green plant that’s packed with nutrients or has a unique flavor that chefs love. This could open up a whole new market for farmers.

In the end, exploring these less common plants is about more than just curiosity. It’s about making our food more exciting and maybe even healthier. It shows us that by looking a little closer at the world around us, we can discover amazing things.

Safety First: Ensuring Edibility and Non-Toxicity

When exploring new kinds of microgreens, it’s super important to make sure they’re safe to eat and won’t make you sick. This means you should look into trusted science books or articles, and you might even need to do some tests in a lab to be extra sure these new plants are safe.

Doing this helps keep you healthy and also makes sure that growing these microgreens is done the right way.

Here’s how to be sure these little plants are okay:

• First, look up information about the plant to see if it’s ever been harmful. This is like doing homework to learn as much as you can about the plant.
• Talk to plant experts or botanists who know a lot about growing plants safely. They can give you good advice.
• Grow some of the plants in a particular test to watch out for any bad reactions. Think of this like a science experiment where you watch and learn.
• Check the plants with science tests to make sure they’re safe to eat. This step is like a final check-up to ensure everything is good.

The section, Resources for Further Exploration, shows you how.

Here’s why this matters: Discovering new and nutritious microgreens can contribute to healthier eating habits. Uncovering efficient growing techniques can make microgreen cultivation more accessible to more people. Finding new flavors and textures can enhance our culinary experiences. Focusing on safety ensures that our exploration into new microgreen varieties remains beneficial and harmless.

Part V: Microgreens Innovation and Experimentation

Exploring local plants for growing microgreens is a new world of farming and gardening. When farmers and gardeners work with scientists, they can learn the best ways to grow these plants and understand how they’re good for our health.

This partnership helps both gardeners and scientists learn from each other. By sharing this knowledge with people in the community and in schools, we help others learn about and get excited about farming in a way that takes care of our planet.

Harnessing Local Biodiversity

Exploring local plant databases can help you discover a variety of microgreens that grow well in your area. These databases are packed with information on plants you can eat and are perfect for growing locally.

When you search these databases, think of it as a treasure hunt for your kitchen. You’ll find plants that not only taste great but also are good for you and the planet. This approach is brilliant because it supports the growth of plants that naturally do well in your surroundings, making your gardening efforts more successful and eco-friendly.

The USDA Plant Database, which provides standard information on vascular plants, mosses, liverworts, hornworms, and lichens in the U.S., as well as its territories, is a valuable resource. The database is a plant list of Attributes, Names, Taxonomy, and Symbols and can be found here: USDA Plants Database. See the section, Resources for Further Exploration,  for other plant databases from around the world.

Exploring local edible plant databases can open up exciting new ways to grow microgreens, which are young plants harvested just after their first leaves appear. Here’s how you can do it:

Collaboration Between Commercial Growers and Researchers

When commercial microgreen growers and scientists work together, it’s a big deal. They are looking for new types of microgreens that might become really popular and are working on improving the way we grow them. This helps ensure that new ideas are actually helpful and based on solid science.

By sharing what they learn in a way that’s easy to grasp, they help everyone understand why growing microgreens in new and better ways is something we should all care about.

This partnership is all about making advances in microgreen farming that aren’t only smart but also shared in a way that makes sense to as many people as possible.

Community and Educational Outreach

You can make a big difference by teaching people about growing microgreens.

This can be done by working with local garden schools and talking to people online. These places are great for showing off different kinds of microgreens, how to grow them, and why they’re good to eat. Talking with others in these settings means everyone can learn together, possibly discovering new things about growing microgreens.

Community gardens give us a space to test out our gardening skills with others. Schools help by making learning about microgreens fun and part of everyday lessons. Online, we can talk to others who are also interested in microgreens, no matter where they are.

This team effort means we all get better at growing these tiny plants, and it makes more people want to start gardening, too.

Wrap Up: Microgreens Galore!

Microgreen growing is really cool because it’s a new way to think about farming that’s good for the planet and can make our food healthier. We can try growing different types of microgreens, not just the usual ones, which is exciting because it means we can eat a bunch of different greens. This isn’t only good for our health but also helps farmers and the Earth.

But there’s a challenge. Growing the same few plants all the time isn’t the best idea because it can be boring for us to eat and could stifle competition. So, here’s where the fun part comes in. We can experiment by growing different kinds of plants as microgreens. This way, our meals can have a variety of flavors, and we’re also helping the environment.

So, let’s get creative with our greens and make our world a better place!

Recap: The Vast Potential for Innovation in Growing Microgreens

Growing microgreens is an exciting venture that mixes new technology with sustainable farming. Microgreens, which include more than 1,500 kinds you can eat, are good for the plant and are packed with nutrients. Here’s what makes them unique:

• Advanced Techniques: Farmers use intelligent methods to help microgreens grow better and pack more vitamins.
• Eco-Friendly: Microgreens are great for the Earth. They need very little water and space to grow.
• Full of Good Stuff: Microgreens are tiny but mighty. They’re full of vitamins, minerals, and things that keep our bodies healthy.
• Tasty and Versatile: They add new tastes and crunch to meals, making our food more exciting.

When you grow microgreens, you’re not just gardening. You’re taking a step into a world where farming meets the future. It’s about growing food in a way that’s better for our planet and for us.

A Call To Action for Commercial Growers, Researchers, and Home Gardeners to Explore Beyond Conventional Boundaries and Contribute to the Growth of the Field

To help the field grow, whether you are a commercial grower, researcher, or anyone who enjoys gardening at home, you should try growing new types of microgreens. These little plants aren’t only fun to grow but also pack a lot of nutrients and can add new tastes and textures to our food. Everyone needs to focus on safety and use science to guide them as they explore these new plants. This way, we can discover new foods that are good for us and taste great, too.

Commercial growers should think about adding more microgreens to what they already grow. Researchers should look more into what makes these plants so unique. And, if you like to garden or cook at home, why not try growing some microgreens yourself? This team effort can make our food more diverse and sustainable and push the microgreen world into exciting new areas of food and health.

In simple terms, by working together and trying out new small plants, we can make our meals more exciting and healthy. Plus, we’ll learn a lot along the way!

Continuing to Explore The Many Types of Microgreens

As we finish, think of it like we’ve been on a big adventure through the world of microgreens. Some of these tiny plants are like famous cities everyone knows about, while others are like hidden gems waiting to be discovered.

Now, you know enough to try new things, grow different types of microgreens, and make your farm, community, and garden even better. Remember, these tiny plants aren’t just food; they’re also good for our health and for the Earth.

Keep learning and trying new things with microgreens. By doing this, you help our planet and add new tastes to our meals. Let’s keep exploring and finding out more about what these tiny plants can do for us and our world.

Resources for Further Exploration

To learn more about growing microgreens, you can look at a bunch of great places. You’ll find websites, scientific groups, online communities, and books packed with helpful information. These sources give you the latest science news and tips from other people who love growing microgreens. They’re beneficial if you want to get better at this and try out new kinds of plants safely and with good results.

Why bother with all this? Knowing more about how to grow microgreens makes the whole thing more fun and successful. You can avoid common mistakes and maybe even come up with some fantastic ideas of your own. So, take advantage of these resources. They’re there to help you become a pro at growing (and eating) microgreens.

A Curated List of Databases, Research Institutions, Community Forums, and Publications for Further Learning and Exploration

If you’re interested in learning more about growing microgreens, there are lots of helpful resources out there. These include databases, places that do research, online groups where people chat, and notable magazines and articles. They all talk about edible plants, including microgreens, how to grow them in new ways, and how to do it without hurting the planet.

Here are a number of examples to get you started.

These resources are great because they help you learn more and get better at growing microgreens. They explain things so more people can understand, even if they don’t know a lot about plants yet. It’s essential to learn from these resources because they can teach you new things in a way that’s easy to understand without using too many big, confusing words.

Related Questions

How Do I Identify if a Plant Is Safe to Eat as a Microgreen if It’s Not Listed in Mainstream Resources?

To figure out if it’s okay to eat a particular plant as a microgreen when you can’t find it in popular guides, start by checking out what plant family it belongs to and if it has any relatives that are known to be safe to eat. Look up reliable science-based sources for information, and if you’re still not sure, it’s a good idea to ask an expert before you try growing it yourself.

One good source is the series Edible Medicinal and Non-Medicinal Plants. Springer Netherlands, 2012, available on Amazon.

You can also check out the Microgreens World Plant Catalog.

Here’s why this matters: Eating the wrong plant can be risky, and it’s better to be safe than sorry. By doing a bit of homework on the plant’s background and talking to someone with knowledge in the field, you protect yourself and others from potential harm. Plus, you get to learn something new along the way. Remember, the goal is to enjoy growing and eating microgreens without running into any health issues, so taking these steps is critical to a safe and enjoyable experience.

What Are the Common Pests and Diseases That Affect Microgreens, and How Can They Be Managed Organically?

When growing microgreens, you might run into little bugs called aphids and also mold, which can harm your plants. Keep your growing area clean to avoid using chemicals and to keep your microgreens healthy. Make sure there’s enough air moving around, and use natural methods to deal with pests and diseases.

Here’s how you can manage these issues organically:

1. Cleanliness: Keeping your growing space neat and tidy is the first step. This means identifying problems promptly and taking corrective action to prevent the spread.
2. Air Circulation: Good airflow helps prevent mold because it keeps the environment too dry for mold to thrive. You can achieve this by spacing your seeds properly and using fans if necessary.
3. Natural Solutions: Instead of chemical pesticides or fungicides, consider using natural enemies of pests, like ladybugs for aphids or natural plant extracts that act as fungicides.

Can Microgreens Be Grown in Hydroponic Systems, and if So, What Are the Specific Requirements?

Indeed, microgreens can be successfully cultivated using hydroponic setups. This method involves using a solution rich in nutrients instead of soil, along with ensuring there is enough light and the temperature is just right for the plants to grow well. Hydroponics is a neat and effective way to grow microgreens because it can significantly reduce the chance of pests and diseases affecting the plants.

However, it can be very technical and requires some expertise and knowledge of the correct solution mix to deliver maximum nutrients and flavor. Therefore, study the process.

Read “Hydroponic Food Production” by Dr. Howard Rush.

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