Can You Cook Microgreens? Yes, and Pea Shoots Are the One With Real Evidence
Yes, and the technique is the whole answer: add them late. Every documented method adds them at or near the end, and pea shoots are the one crop with a real cooked recipe behind it.
Can You Freeze Microgreens? What Survives Drying and Freezing, and What Does Not
A microgreen is 87 to 94 percent water, so a whole tray dries down to a couple of spoonfuls. Drying is not a kill step, freezing does not make greens keep their crunch, and only one crop has ever been measured.
How Much Microgreens Per Serving, and What It Actually Costs
2.5 grams a person is the only weighed serving in a published recipe. Computed from the yield and seed figures for 38 crops, that serving costs about 1.5 cents of seed, against retail at 16 to 21 times as much per ounce.
How to Store Microgreens, and How Long Do They Last?
Cold, dry, unwashed and vented, and basil is the exception. Controlled studies cover about a dozen crops out of sixty-two, and they disagree on the best temperature.
Should You Wash Microgreens? Yes, But Not When You Think
Wash them immediately before eating and never before storing. A plain-water rinse removes half to three quarters of the bacteria, not all of it, and every shelf-life number you have ever read for microgreens silently assumes the crop was never washed.
What Each Microgreen Tastes Like, and What to Put It With
Nobody publishes a crop-by-crop flavor map for microgreens. Here is one for all 62 crops, and it shows the axis that actually matters is not how peppery a crop is but how much of it you can eat.