Here's a list of the most popular microgreens in the Seattle area as compiled by our friends in the cloud.

The Seattle microgreens market is shaped by both chef demand and consumer trends, with a strong emphasis on flavor, color, and versatility. The following varieties are consistently among the most popular in the greater Seattle area:

Arugula. Frequently cited as one of the most popular microgreens, valued for its mild peppery, nutty flavor and high nutrient content.
Radish (including Triton, Red, and Daikon). Spicy radish microgreens are top sellers, especially among chefs. They are fast-growing, colorful, and add a zesty kick to dishes.
Mustard (including mixed
Mustard microgreens, often included in spicy mixes, are favored for their bold flavor and vibrant appearance.
Sunflower. Sunflower microgreens are popular for their nutty, sweet flavor and crunchy texture, making them a favorite for salads and garnishes.
Pea Shoots. Pea microgreens are common due to their sweet flavor and tender texture, widely used in both home and restaurant kitchens.
Broccoli. Broccoli microgreens are easy to grow, mild in flavor, and highly nutritious, making them a staple at farmers markets and in retail packs.
Beets (Bull’s Blood). Bull’s Blood beet microgreens are valued for their deep red color and unique chard-like flavor, often used for visual appeal on plates.
Kale (Red Russian, etc.). Kale microgreens, particularly Red Russian, are popular for their nutritional value and versatility.
Amaranth. Garnet Red Amaranth is noted for its striking color and delicate texture, making it a favorite for garnishing high-end dishes.
Basil. Basil microgreens are favored for their aromatic qualities and are us`ed in a variety of cuisines, especially Italian and Asian-inspired dishes.

Additional Popular Varieties

Mixed Microgreens Blends: Many Seattle producers and chefs use blends of brassicas (broccoli, kale, cabbage), radish, and mustard for both flavor and visual diversity.

Specialty Varieties: Red shiso, red Malabar spinach, and micro herbs like cilantro and celery are sometimes featured in upscale or specialty restaurant menus.

In summary: The most popular microgreens sold in Seattle are arugula, radish, mustard, sunflower, pea shoots, broccoli, beets (Bull’s Blood), kale, amaranth, and basil. Chefs and consumers alike seek out these varieties for their flavor, color, and versatility in both everyday and restaurant cooking.

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