Unlike sprouts, which are grown in water, Micro-Greens are grown in soil, and harvested when the first pair of true leaves have emerged. They are usually harvested with scissors, cutting just above the soil level and then rinsed before eating. Colourful and full of flavour, Micro-Greens can be used as you would sprouts – in sandwiches, as garnishes or as a unique salad on their own. Just about any vegetable or herb seed can be used, too. Some of our favourites include radish, kale, pac choi, and kohrabi.