Microgreens may be small, but they can bring a surprising amount of flavor, texture, color, and variety to the foods we already eat. In the heart of Flowertown, these tiny powerhouses are becoming a staple in local kitchens, thanks in large part to the dedicated work of growers like Young’s Microgreens.
A handful of these greens can brighten a sandwich, add crunch to a salad, bring a peppery finish to eggs, or turn an ordinary grain bowl into something that looks and tastes a little more special. They require very little preparation, making them an approachable way for busy Summerville residents to add fresh greens to their diet without creating another complicated recipe or spending hours in the kitchen.
Their growing popularity in the Lowcountry is not based on appearance alone. Researchers have found that microgreens can provide vitamins, carotenoids, minerals, phenolic compounds, and other naturally occurring plant compounds. However, their exact nutritional content varies considerably by plant variety, growing environment, harvest timing, and storage conditions.
Young’s Microgreens grows a broad selection locally, ranging from familiar broccoli and peas to aromatic herbs, colorful beets, and even melon microgreens. Understanding the differences between these varieties can help you choose a flavor profile that works with the foods your family already enjoys.
What Exactly Is a Microgreen?
Microgreens are young edible plants grown from the seeds of vegetables, herbs, grains, and other crops. They represent a specific stage in a plant’s development that many gardeners might recognize, but few realized were so tasty until recently.
They are generally harvested after the seed leaves—known as cotyledons—have developed and the first true leaves have begun to emerge. This places them between sprouts and more mature baby greens in the plant’s growth cycle. Unlike sprouts, which are usually grown in water and eaten with their seed and root attached, microgreens are normally grown in soil (or a soil substitute), cut above the growing medium, and eaten as tender stems and leaves.
Most of the varieties grown by Young’s reach harvest size in roughly one to three weeks. For instance, broccoli, radish, and peas may be ready relatively quickly, while cilantro generally takes longer to develop its signature aromatic leaves. This short growing cycle allows local growers to produce fresh batches regularly and rotate through an assortment of flavors, colors, and textures.
Are Microgreens Really More Nutritious?
Microgreens are frequently described online as “superfoods,” but the complete picture is more nuanced. While they are undoubtedly healthy, it is important to separate marketing hype from scientific reality.
A widely cited 2012 study measured vitamins and carotenoids in 25 commercially available microgreen varieties. Researchers found substantial nutritional variation among the plants, with some varieties containing relatively high concentrations of particular vitamins or carotenoids compared to their mature counterparts. Red cabbage, cilantro, garnet amaranth, and green daikon were among the varieties that stood out for certain compounds measured in the study.
Broader scientific reviews have found that microgreens can contain vitamins, minerals, carotenoids, phenolic compounds, glucosinolates, and other biologically active plant substances. However, those levels can change depending on:
- Seed variety: Different cultivars of the same plant can have different profiles.
- Growing medium: What the plant is grown in affects its mineral uptake.
- Environmental factors: Lighting, temperature, and irrigation all play a role.
- Harvesting: Timing, storage, and preparation methods can preserve or degrade nutrients.
There is also an important difference between measuring nutrients in a laboratory and proving a particular health outcome in people. Researchers continue to study how microgreens fit into long-term human nutrition and health. The most practical conclusion for any Summerville local is simple: microgreens are a flavorful way to add greater plant variety to your meals, but they are a healthy addition to—not a substitute for—an otherwise balanced diet.
A Microgreen for Almost Every Flavor
One of the most interesting things about microgreens is that they do not all taste like generic salad greens. Some are mild and slightly sweet, while others are peppery, earthy, nutty, citrusy, or intensely herbal. This variety makes it possible to choose a microgreen based on the specific dish you are preparing.
Broccoli — Mild and Easy to Use
Broccoli microgreens are a perfect introduction for someone who has never tried them. They generally have a mild brassica flavor without the heavier texture of mature broccoli.
Try them in: Scrambled eggs, wraps, or avocado toast. Young’s grows the Waltham 29 variety, which typically reaches harvest size in approximately seven days.
Speckled Peas — Fresh, Crisp, and Slightly Sweet
Speckled pea microgreens are often larger and more substantial than delicate herb varieties. They have crisp stems and a fresh flavor reminiscent of young garden peas.
Try them in: Stir-fries (added after cooking), turkey wraps, or as a snack plate with cheese.
China Rose Radish — Peppery and Bold
Radish microgreens bring considerably more bite. They taste remarkably similar to mature radishes. Because of their bold flavor, a small amount can add a wonderful contrast to creamy or rich foods.
Try them on: Tacos, burgers, or cream-cheese toast.
Red Acre Cabbage — Mild Flavor and Striking Color
Red Acre cabbage microgreens provide deep green and purple tones that make an everyday plate look professionally plated. Their flavor is mild, making them a hit with children who might be wary of “strong” greens.
Try them in: Slaws, rice bowls, or fish tacos.
Arugula — Familiar Pepper in a Smaller Package
Anyone who enjoys a peppery arugula salad will recognize this variety. Because the flavor is concentrated, they work best as a finishing green.
Try them on: Pizza after it leaves the oven, or draped over a grilled steak.
Black Oil Sunflower — Crisp and Nutty
Sunflower microgreens are the “heavyweights” of the microgreen world. They have thicker stems and offer a satisfying crunch. Their flavor is mildly nutty, making them substantial enough to be a primary salad base.
Try them with: Hummus wraps, chicken salad sandwiches, or mixed with fresh fruit and nuts.
Cilantro — Familiar Flavor with a Delicate Texture
Cilantro microgreens offer the recognizable citrusy, herbal flavor of mature cilantro in a smaller and more delicate form.
Try them with: Tacos, salsa, rice bowls, soups, or curries. Young’s grows the Leisure Split variety, which generally takes approximately 21 days to reach harvest size.
Genovese Basil — Sweet and Aromatic
Genovese basil microgreens bring the unmistakable aroma of basil to dishes without requiring large mature leaves.
Try them with: Tomatoes and mozzarella, pasta, pizza, or summer salads. Young’s Genovese basil generally reaches harvest size in approximately 14 days.
Rainbow Beets — Earthy, Tender, and Colorful
Rainbow beet microgreens can have red, pink, yellow, and green stems, making them especially attractive in salads and plated dishes. Their flavor tends to be mildly earthy and less intense than that of a mature beet.
Try them with: Goat cheese, citrus, grain bowls, or roasted vegetables. Young’s Rainbow Mix generally reaches harvest size in approximately 14 days.
Curled Garden Cress — Bright and Peppery
Cress has a sharp, lively flavor that may remind some people of mustard or watercress. It pairs particularly well with foods that are creamy, buttery, or mild.
Try them with: Egg salad, cream cheese, potatoes, or avocado toast. Young’s Curled Garden cress generally reaches harvest size in approximately 14 days.
Hales Best Melon — An Unexpected Microgreen
Melon is probably the most surprising item in Young’s current selection. Most people have eaten melon fruit but have never considered tasting the plant at its microgreen stage. Less familiar varieties can have flavor profiles that differ from what shoppers expect. Young’s Hales Best melon microgreens generally reach harvest size in approximately 14 days.
Easy Ways to Add Microgreens to Everyday Meals
You do not need a restaurant-style recipe to use microgreens. In fact, they are best used as a final “topping” to maintain their fresh texture and flavor.
- Breakfast: Fold mild broccoli varieties into scrambled eggs just before serving.
- Lunch: Layer pea or sunflower microgreens into sandwiches instead of standard lettuce.
- Dinner: Top tacos with radish or cilantro microgreens for a fresh pop.
- Side Dishes: Sprinkle cress or cabbage microgreens over roasted potatoes or creamy soups.
- Entertaining: Use the vibrant colors of beet microgreens to garnish a charcuterie board featuring local favorites like those from Laila’s Lowcountry Sourdough.
Buying, Washing, and Storing Microgreens
When shopping at the Summerville Farmers Market, look for microgreens that appear crisp and brightly colored. Avoid any that show visible decay or excessive moisture in the container. Once you get them home, refrigerate them promptly and keep them dry until you are ready to use them.
Before eating, rinse your greens thoroughly under cold running water and dry them gently with a clean cloth or paper towel. The FDA does not recommend using soaps or commercial washes. Because microgreens are young and delicate, following medical guidance regarding raw produce is especially important for young children, older adults, or those with weakened immune systems.
Meet Young’s Microgreens
Young’s Microgreens is a family-owned local grower serving the Summerville and Charleston area. Its mission is to bring family, community, and locally grown food together. By focusing on small-batch local production, Young’s can bring freshly harvested greens directly to area customers.
You can find them at the Summerville Farmers Market on Saturdays from April through November (8 a.m. to 1 p.m.). During the cooler months, look for them at the Coastal Coffee Roasters Winter Market from December through March.
Get in Touch
Young’s Microgreens
View Business Profile
- Website: youngsmicrogreens.com
- Phone: +1 (808) 220-9458
- Instagram: @youngsmicrogreens
- Facebook: Young’s Microgreens
- TikTok: @youngsmicrogreens
- Email: youngsmicrogreens@gmail.com
Sources and Further Reading
- Bhaswant, M., Shanmugam, D. K., Miyazawa, T., Abe, C., and Miyazawa, T. “Microgreens—A Comprehensive Review of Bioactive Molecules and Health Benefits.” Molecules, 2023. https://pubmed.ncbi.nlm.nih.gov/36677933/ — This review discusses the definition of microgreens, their bioactive compounds, nutritional content, and differences among varieties and growing conditions.
- Mir, S. A., Shah, M. A., and Mir, M. M. “Microgreens: Production, Shelf Life, and Bioactive Components.” Critical Reviews in Food Science and Nutrition, 2017. https://pubmed.ncbi.nlm.nih.gov/26857557/ — This paper reviews microgreen production, culinary use, bioactive compounds, storage, and shelf life.
- Rao, A. P., Pradhan, A. K., and Patel, J. R. “Persistence of Foodborne Bacterial Pathogens on Microgreens and Soil Irrigated With Contaminated Water.” Journal of Food Protection, 2025. https://www.ars.usda.gov/research/publications/publication/?seqNo115=425827 — This research examines how contaminated irrigation water can introduce and spread foodborne pathogens during microgreen production.
- Teng, Z., Luo, Y., Pearlstein, D. J., Wheeler, R. M., Johnson, C. M., Wang, Q., and Fonseca, J. M. “Microgreens for Home, Commercial, and Space Farming: A Comprehensive Update of the Most Recent Developments.” Annual Review of Food Science and Technology, 2023. https://pubmed.ncbi.nlm.nih.gov/36525689/ — This review covers microgreen production, nutritional composition, growing conditions, storage, and recent research developments.
- Turner, E. R., Luo, Y., and Buchanan, R. L. “Microgreen Nutrition, Food Safety, and Shelf Life: A Review.” Journal of Food Science, 2020. https://pubmed.ncbi.nlm.nih.gov/32144769/ — This review examines microgreen nutrition, food-safety considerations, post-harvest deterioration, and shelf life. (PMID: 32144769)
- U.S. Food and Drug Administration. “Selecting and Serving Produce Safely.” https://www.fda.gov/food/buy-store-serve-safe-food/selecting-and-serving-produce-safely — This guidance covers choosing, refrigerating, washing, drying, and safely preparing fresh produce.
- Xiao, Z., Lester, G. E., Luo, Y., and Wang, Q. “Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens.” Journal of Agricultural and Food Chemistry, 2012. https://pubmed.ncbi.nlm.nih.gov/22812633/ — This study measured vitamins and carotenoids in 25 commercially available microgreen varieties.
- Young’s Microgreens — About the Grower. https://www.youngsmicrogreens.com/about — Information about the family-owned business, its local roots, and its community-focused mission.
- Young’s Microgreens — Official Website. https://www.youngsmicrogreens.com/ — General information about the grower, its market schedule, local availability, and current services.
- Young’s Microgreens — Services and Ordering Information. https://www.youngsmicrogreens.com/services — Details on one-time orders, subscriptions, home delivery, and Summerville Farmers Market pickup.
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