In 2025, as hyperlocal sourcing and nutrient-dense ingredients dominate fine dining trends, are microgreens still a chef’s secret weapon—or have they evolved into essential superfoods for sustainable, health-focused menus? Microgreens—especially nutrient-rich varieties like broccoli, radish, cabbage, rocket, kohlrabi, fenugreek, red clover, alfalfa, red beet, and pea—are the perfect tool to achieve this.