What people actually put it on
Everything on this page is something a real person has made. Some of them are ours. Most of them came from customers who told us what they tried.
The one that goes on almost anything
Six microgreens, onion, pepper, salt and spices. It goes on finished food, after the cooking is done.
On eggs
Scrambled, fried, or an omelette. Shake it on at the plate. This one came from customers, and it is the single most common thing people tell us they do with it.
Stirred into cream cheese
Mix it through softened cream cheese and spread it on a bagel or a cracker. A vendor at one of our markets found this one and told us about it.
Stirred into sour cream
Same idea, colder and thinner. Chips, baked potatoes, taco night. We are not allowed at family events without it.
Dill pickles, dried and ground
Dill pickles, microgreens, onions, pepper, salt, peppers and spices. It has a little heat, so start light.
Tossed on wings
Fry the wings the way you always do. Drain them, put them in a bowl, and toss them in the dry spice while they are still hot. No sauce needed. Start with less than you think.
On a bloody mary rim
Wet the rim, roll it in the spice, build the drink. Customers worked this one out before we did.
These ones are for your morning, not your dinner
The powders taste exactly like the microgreen they came from. We will be straight with you about that, because people are split on it.
In capsules
What the owner does. No taste at all, and the quickest way to work it into a morning routine.
In water
Stir it into a glass of cold water. It is earthy. Some people genuinely love it that way and some people do not.
In a smoothie
Blend it in with fruit. The fruit carries it, and this is the easiest version for most people.
Sprinkled on food
Over yogurt, a salad, or a finished plate. Add it at the end.
Tell us what you put it on
Two of the three best uses on this page came from customers, not from us. If you have found one, text it to us at (386) 365-3186 and we will try it.
New to all of this? Start at What We Make →