Microgreens are greens caught at the very start of the journey: young plants harvested when they've grown just their first true leaves - 1–3 little leaves above the stem. They're not seedlings waiting for a pot, and they're not jar sprouts - they're a green in their own right, with concentrated flavor and a crisp bite. At CityFarm, they grow in one of the 5 vertical farms in Chișinău - an hour from you - and arrive cut the same day.
What microgreens are
A microgreen is the young plant of an everyday green - basil, radish, pea, sunflower - picked at a few fingers tall, right after the first true leaves appear. It's cut just above the growing mat and eaten whole: stem and leaf. The flavor is more intense than the grown-up plant's: radish microgreens bring a peppery kick, pea is sweet and green, and basil smells emphatically of basil.
How we grow them
Our microgreens grow under LED light, in clean water, with no soil, on a precisely dosed nutrient solution. No field soil also means no pesticides - the plant gets exactly what it needs and nothing on top. And the LEDs stand in for the sun every single day, so you get green all year: doesn't matter if it's January or July outside.
Young greens, cut today. They don't sit on shelves - they reach you alive.
The varieties you'll find
The palette is wider than you'd expect. At CityFarm you'll find microgreens in several varieties, each with its own character:
- Radish - peppery, pink-stemmed; lifts any sandwich or soup.
- Pea - sweet and crunchy, good enough to snack on plain.
- Sunflower - meaty and nutty, holds up well in salads.
- Basil - fragrant, made for pasta and pizza.
- Broccoli - mild, green, easy to put on anything.
- Coriander - fresh and aromatic, for dishes with character.
Beyond microgreens, the lineup includes lettuce (several varieties), herbs and edible flowers. Mushrooms are coming soon.
How to plate them
Microgreens aren't for cooking - add them at the end, raw, so they keep their texture and taste. A few simple ideas:
- A handful over a salad, right before serving.
- On top of a sandwich or avocado toast.
- Over a cream soup or a warm bowl, as a fresh accent.
- On pizza or pasta, straight out of the oven.
- As a garnish on a platter - color and crunch, zero effort.
There's just one rule: they go in last. Heat wilts them, so they're the final touch on the plate. Professional kitchens get these same microgreens fresh every day - see how we work with chefs.
How to keep them fresh
Because they arrive cut the same day, they start at peak freshness. Keep them in the fridge, in a covered box or loosely wrapped, and take them out only when you need them. Don't wash them until they're headed for the plate - extra moisture softens them. They'll stay crisp and green for days.
Where to get them
CityFarm microgreens are harvested today and delivered today or tomorrow, across all 6 sectors of Chișinău. Unlike store-bought greens, which travel an average of 2,000 kilometers over 5–7 days, ours start an hour from you. Get them in a weekly box, alongside lettuce and herbs, straight from the farm.
Want microgreens cut today, in your fridge tomorrow? Pick your box of living greens →
