How to Store Your Microgreens
- Store in the Fridge
- Place in the coldest part of your fridge—not directly in the airflow of vents.
- Ideal storage temperature: 32–36°F (0–2°C).
- Do not remove the moisture absorbing pad –
- If it becomes over saturated, replace with a dry paper towel
Shelf-Life Expectation
Cut microgreens stored like this stay fresh for 10–14 days.
Microgreens Magic: Tips & Tricks for Maximum Enjoyment
To Wash or Not to Wash?
Your microgreens are grown in a clean, controlled environment (like Veggie Graffiti’s hydroponic system), they’re typically safe to eat without washing.
If you prefer rinsing, use cold water and a salad spinner or pat dry gently. Always dry thoroughly before storing again!
When to Add Them to Dishes
Add microgreens at the end of cooking—heat can effect their delicate flavor and nutrients.
Sprinkle them on soups, sandwiches, eggs, pasta, tacos, or avocado toast just before serving for maximum pop and crunch.
Avoid the Crisper Drawer
It’s tempting, but many crisper drawers are too humid. Store in the main fridge compartment—middle shelf is usually best.
Freshen Up with a Cold Water Bath
If your microgreens are looking a little wilted, perk them up with a quick ice water bath for 5–10 minutes.
Dry thoroughly before storing or serving.
Freeze for Smoothies (Yes, Really)
While freezing changes the texture, microgreens can be frozen in ice cube trays with water or juice for smoothies.
Portion Like a Pro
Separate your microgreens into small, meal-sized containers. This reduces exposure to moisture and air each time you open the main batch.
Know Your Flavors: Microgreen Pairing Guide
| Microgreen Type | Flavor Profile | Best With… |
|---|---|---|
| Radish | Spicy, peppery, zesty | Tacos, burgers, ramen, avocado toast |
| Broccoli | Mild, earthy, slightly sweet | Smoothies, egg dishes, grain bowls, salads |
| Cabbage | Crisp, mildly bitter, grassy | Slaws, fish dishes, rice bowls, pickled veggie wraps |
| Kale | Bold, earthy, slightly nutty | Quiches, pesto, soups, roasted veggies |
| Brussels Sprout | Strong, nutty, slightly sulfurous | Mashed potatoes, roasted meats, sandwiches, vinaigrettes |