Most microgreen mixes taste like a vague green blur. A blend that actually works has three jobs in it — a base, an accent and an edge — and knowing which crop does which is the whole trick.
Make microgreen pesto and quick green sauces at home with simple ratios, the best crops to use, and an original recipe you can blend in five minutes.
How a small dose of UV light and microgreens work together: mild UV-B stress raises flavonoids and phenolics, the trade-offs with yield, and how to stay safe.
A practical guide to finishing soups with microgreens: when to add them, which greens suit which bowls, and how to keep their nutrients and crunch intact.
How blue light and microgreens interact: cryptochromes drive anthocyanins, flavonoids, and compact growth. The science plus practical lighting tips.
15 savory ways to eat microgreens every day: toast, eggs, soups, tacos, pasta, pizza and more, with a flavor-pairing table to make every handful count.