Short answer: for a microgreens garnish, pick greens by flavour first and colour second. Rinse and dry them. Place a small, tidy pile on the dish right before serving, using fingertips or tweezers. Choose contrast: red greens on pale food, bright green on dark sauces. A drop of olive oil and a pinch of flaky salt finish it.
Microgreens garnish rules
- Flavour first. The garnish should taste good with the dish.
- Contrast colour. Red on white, green on brown.
- Small and neat. A tidy pinch beats a scattered handful.
- Last second. Heat wilts microgreens fast.
- Dry greens. Water makes them limp and dilutes sauces.
Best microgreens for garnish
| Microgreen | Colour | Flavour | Garnish for |
|---|---|---|---|
| Red amaranth | Magenta | Mild | Fish, risotto, desserts |
| Red cabbage | Purple stems | Mild | Salads, tacos, bowls |
| Radish | Pink stems | Hot | Tacos, sushi, avocado toast |
| Pea shoots | Green, tendrils | Sweet | Soups, risotto, scallops |
| Basil | Green or purple | Sweet herb | Pizza, caprese, tomato soup |
| Cilantro | Green | Citrus herb | Curries, ceviche, noodles |
| Red shiso | Purple | Mint and anise | Sushi, cocktails |
| Nasturtium | Round green leaves | Peppery | Cocktails, salads |
12 microgreens garnish ideas
- Creamy soups: pea shoots or red amaranth in the centre.
- Tomato soup: a pinch of basil microgreens.
- Tacos: radish and cilantro microgreens.
- Sushi and poke: shiso or wasabi mustard.
- Steak: peppery mustard or arugula.
- Grilled fish: red amaranth for colour.
- Risotto: pea shoots and lemon zest.
- Eggs Benedict: a small pile of broccoli microgreens.
- Pizza: arugula or basil after baking.
- Deviled eggs: a single radish sprig each.
- Desserts: basil or red amaranth on berries and panna cotta.
- Cocktails: a floating shiso or nasturtium leaf.
How to place a garnish neatly
- Pick up a small bunch with fingertips or tweezers.
- Fluff it so it stands up rather than lying flat.
- Place it slightly off-centre for a natural look.
- Add a drop of olive oil for shine.
Prep ahead for parties
Cut and dry the greens a few hours early. Store them in a lined container in the fridge. Garnish each plate just before it goes out.
Learn more in why chefs use microgreens, or grow a colourful microgreen mix for garnishes.
Seeds in this article
Frequently asked questions
How do you use microgreens as a garnish?
Choose microgreens that suit the dish's flavour and colour. Rinse and dry them, then place a small pile on top right before serving. A drop of olive oil keeps them glossy.
What are the best microgreens for garnish?
Red amaranth and red cabbage for colour, radish and mustard for heat, basil and cilantro for aroma, and pea shoots for pretty tendrils.
How far ahead can I garnish with microgreens?
Right before serving. Microgreens wilt within minutes on hot food. Cut and dry them in advance, then garnish at the last moment.
How do I keep microgreens fresh for a party?
Keep them in a lined, covered container in the fridge until just before plating. Living trays stay freshest if you can cut them on the day.
Written by Michael
A passionate sprouting professional sharing practical tips for growing sprouts and microgreens at home. More about Michael
