Brassica Microgreens: Broccoli, Radish, Mustard, and Kale

Broccoli, radish, mustard, kale, and arugula microgreens all come from the same plant family, brassicas, and they share a family resemblance in flavor: sharp, a little peppery, sometimes a real bite. But each one is different enough that it’s worth knowing them apart before you decide what to put on your next plate.

Broccoli microgreens

Milder than the rest of the family, broccoli microgreens have a clean, slightly grassy flavor that works almost anywhere. Blend a handful into a smoothie and you’ll barely notice it, or sprinkle it over eggs and salads for crunch without much heat.

Radish microgreens

Radish microgreens carry the most peppery kick of the group. A small handful adds real bite to tacos, avocado toast, or a rich pasta dish. If you like a bit of heat but don’t want to reach for hot sauce, this is usually the one to try first.

Mustard microgreens

Similar in spirit to radish but with a sharper, more distinct flavor, mustard microgreens are good alongside fatty meats or a cream sauce, where the sharpness cuts through the richness. They’re also one of the three greens in our Spicy Mix, along with arugula and radish.

Kale microgreens

Kale microgreens are more subdued than the mature vegetable and don’t carry the same toughness. They add a mild, earthy note to a grain bowl or a stir-fry, and their color makes them a good match for our Rainbow Mix alongside broccoli and red cabbage.

Arugula microgreens

Arugula microgreens are peppery in the same way the full grown leaf is, just concentrated into a smaller package. They’re a good stand in for basil in a quick pesto, or a finishing touch on a warm pizza right out of the oven.

Wheatgrass

Not technically a brassica, but worth mentioning here since people often ask about it alongside these varieties. Wheatgrass has a strong, grassy flavor that’s best used sparingly, usually juiced on its own or blended in small amounts with fruit.

How we grow them

All of these are grown in shallow trays here near Charlotte, watered daily, and harvested once the first true leaves appear, usually within two weeks of planting. We grow in small batches so we can check each tray and cut at the right stage rather than running everything on one fixed schedule.

Putting them to use

A simple way to start is to keep a mild variety on hand for smoothies and eggs, like broccoli or kale, and a peppery one for sandwiches and tacos, like radish or mustard. Rotate between them and you’ll get a feel for which ones fit your cooking style. Add them raw or right at the end of cooking, since they wilt quickly once they hit real heat, and a quick rinse before use is all the prep they need.

Get your fresh, locally grown microgreens delivered same day from TC Greens, and try building your own mix from this family of greens.