A Chef’s Guide to Microgreens: Flavor Profiles, Pairings & Culinary Inspiration

St Pete Microgreens
May 7
5 min read

Microgreens are becoming more and more popular amongst chefs, not only as a garnish but also as a key component to a dish.

Microgreens are more than just garnishes—they’re concentrated bursts of flavor, texture, and color that can elevate any dish. As chefs and food lovers, understanding the character of each variety helps us use them intentionally, not just decoratively. Here's a breakdown of our microgreen lineup, complete with flavor notes, cuisine pairings, and ingredient affinities to help you craft more dynamic, seasonal plates.

Available Microgreens

🌿 Mixed Basil & Genovese Basil

Clockwise from top left: Genovese Basil Microgreens ready for harvest; Strawberry Financier; Heirloom tomato salad; mixed basil microgreens profile.

Flavor: Sweet, aromatic, classic basil with hints of anise and clove.
Cuisine Pairings: Italian, Mediterranean, Thai.
Flavors That Pair Well: Tomato, mozzarella, balsamic, lemon, garlic, prosciutto.
Chef Tip: Use as a fresh counterpoint to rich sauces or to top cold starters like crudos and burrata.

🌱 Arugula

Left to Right: Mushroom pizza with arugula microgreens; arugula microgreens profile; avocado toast with arugula microgreens

Flavor: Peppery, nutty, slightly mustardy.
Cuisine Pairings: Italian, French, Middle Eastern.
Flavors That Pair Well: Parmesan, citrus, prosciutto, fig, balsamic vinegar.
Chef Tip: Arugula microgreens add spice and lift to fatty meats, creamy cheeses, or egg dishes.

🥦 Broccoli

Left to Right: Smoothies with broccoli microgreens; broccoli microgreens profile; asparagus and radish salad with broccoli microgreens.

Flavor: Mild, slightly grassy, subtly sweet cruciferous flavor.
Cuisine Pairings: American, Asian fusion, health-focused menus.
Flavors That Pair Well: Lemon, tahini, ginger, garlic, miso, yogurt.
Chef Tip: Use for texture and a nutrition boost in grain bowls, sandwiches, and soups.

🍈 Cantaloupe

Left to right: Cured salmon with starfruit, purple basil fluid gel, cantaloupe microgreens profile; cantaloupe microgreens; Pavlova with yuzu lemon curd, chantilly cream and raspberry sorbet

Flavor: Sweet, melon-forward, surprisingly aromatic.
Cuisine Pairings: Modernist, dessert plating, brunch.
Flavors That Pair Well: Prosciutto, mint, lime, chili, yogurt, soft cheeses.
Chef Tip: A striking accent on summer dishes or to highlight unexpected sweet-savory flavor play.

🌿 Cilantro

Left to Right: Whole crispy sheepshead fish with Thai curry and cilantro microgreens; cilantro microgreens profile; pan fried redfish with Peruvian sweet potato puree, pickled red onions, miso pickled mustard and cilantro microgreens

Flavor: Bright, citrusy, slightly earthy—just like mature cilantro.
Cuisine Pairings: Latin American, Southeast Asian, Indian.
Flavors That Pair Well: Lime, chili, avocado, coconut milk, cumin.
Chef Tip: Use to finish tacos, curries, and ceviches with precision and pop.

🌱 Pea Shoots

Left to Right: Pan roasted veal with peas and morels; pea shoots profile; lamb, peas and ricotta

Flavor: Sweet, crisp, green-pea flavor.
Cuisine Pairings: Pan-Asian, spring menus, vegetarian-forward.
Flavors That Pair Well: Mint, lemon, ricotta, sesame, garlic, shrimp.
Chef Tip: Great for lightening heavier dishes—think risottos, pasta, or pork belly.

🌿 Pea Tendrils

Left to Right: Codfish with peas and zuchini; pea tendrils growing; pea tednrils as a garnish

Flavor: Similar to pea shoots, but more delicate and herbaceous.
Cuisine Pairings: Farm-to-table, Nordic, vegetable-forward cuisine.
Flavors That Pair Well: Fresh herbs, citrus zest, butter, trout, tofu.
Chef Tip: Layer into composed salads or use to top poached fish or dumplings.

🫜 Rambo Radish

Left to Right: vegan Buddha bowl with radish microgreens; Purple Rambo Radish profile; Grilled salmon with radish salad

Flavor: Spicy, mustardy, with a sharp radish bite.
Cuisine Pairings: Korean, Japanese, Southern U.S., New American.
Flavors That Pair Well: Pickled vegetables, pork, soy sauce, kimchi, yuzu.
Chef Tip: Adds heat and drama—especially good for cutting through fatty or fermented dishes.

🌻 Sunflower

Left to Right: sunflower microgreen salad with charred corn and cucumber; sunflower microgreens profile; sunflower microgreens growing

Flavor: Nutty, crunchy, slightly earthy.
Cuisine Pairings: American, rustic European, vegan.
Flavors That Pair Well: Beets, goat cheese, walnuts, vinaigrettes, roasted vegetables.
Chef Tip: Use as a substantial microgreen in salads or grain bowls—pairs well with root veg and legumes.

🥬 Superfood Mix

Left to Right: Smoked Salmon poke bowl; Superfood Microgreen mix profile, Tofu buddha bowl.

Flavor: Balanced mix of mild to peppery greens.
Cuisine Pairings: Health-focused, modern American, smoothie bowls.
Flavors That Pair Well: Avocado, citrus, tahini, grains, lean proteins.
Chef Tip: Versatile base green for dishes needing brightness, crunch, and nutritional punch.

🍃 Shiso (Green or Red)

Left to Right: Cured Triggerfish with Cara Cara orange, miso pickled mustard, tomato fluid gel, nasturtium oil and shiso perilla; shiso microgreens profile; Shiso cocktail

Flavor: Bright, citrusy-minty, with a touch of anise and clove.
Cuisine Pairings: Japanese, Korean, Southeast Asian.
Flavors That Pair Well: Plum, rice vinegar, soy, grilled meats, tempura.
Chef Tip: Fantastic in cocktails, desserts, and seafood dishes—play with its exotic flavor and aroma.

🥕 Carrot

Clockwise from top left: Beet tartar with goats cheese and endives, Roasted carrots, Chervil Microgreens profile, Carrot tartar

Flavor: Sweet, fresh carrot essence with a hint of parsley.
Cuisine Pairings: Modern American, Middle Eastern, Nordic.
Flavors That Pair Well: Orange, cumin, fennel, honey, yogurt, lamb.
Chef Tip: Use to echo carrot components or enhance earthiness in roasted dishes and mezzes.

🌿 Fenugreek

Fenugreek Microgreens profile

Flavor: Maple syrup-like sweetness with a bitter herbal undertone.
Cuisine Pairings: Indian, North African, fusion.
Flavors That Pair Well: Curry, yogurt, ginger, garlic, turmeric.
Chef Tip: A great finishing green for dal, grilled meats, or slow-roasted dishes.

🌱 Chervil

Clockwise from top Left: Snapper; Hamachi Ngiri, Chervil Microgreen Profile, Grilled whitefish, king oyster mushroom, lemon foam.

Flavor: Mild anise, parsley-like delicacy.
Cuisine Pairings: French, Scandinavian, seasonal fine dining.
Flavors That Pair Well: Egg, cream, fish, mushrooms, tarragon.
Chef Tip: Highlight in egg dishes, veloutés, or to bring elegance to a classic French plate.

🫜 Wasabi

Clockwise from top Left: Wasabi Microgreens profile, Salmon Ngiri, Ramen Bowl, Chirashi bowl

Flavor: Sharp, sinus-tingling heat—just like wasabi root.
Cuisine Pairings: Japanese, steakhouse, sushi, fusion.
Flavors That Pair Well: Soy, miso, tuna, beef, ponzu, citrus.
Chef Tip: A little goes a long way—adds unexpected punch to sushi, sliders, or sashimi.

🍁 Red Leaf Mizuna

Clockwise from top Left: Red Leaf Mizuna microgreens profile; Softshell Crab; Pork with sweet potato; Pork Tenderloin with apples and potatoes.

Flavor: Mild mustardy heat, tender with a slight bitterness.
Cuisine Pairings: Japanese, modern American, fall menus.
Flavors That Pair Well: Apple, sesame, soy, pork, maple.
Chef Tip: Excellent for layering textures in composed salads or warm vegetable dishes.