Pea
Micro pea – freshness, crunch and a sweet taste
Pea microgreens are one of those microgreens that easily earn a place on the everyday menu. They combine tender green leaves with a crisp stem and a pleasant, naturally sweet taste reminiscent of fresh young peas.
Benefits
Pea microgreens contain vitamin C, vitamin K and B vitamins, including folate. They also provide iron, manganese and other minerals, as well as plant compounds with antioxidant activity.
Vitamin C contributes to the normal function of the immune system and to the protection of cells from oxidative stress. Vitamin K contributes to the maintenance of normal bones and to normal blood clotting, and folate contributes to normal blood formation and has a role in the process of cell division.
What makes pea microgreens so pleasant for everyday eating is the combination of nutritional value, freshness and a very easy way to enjoy them – you can simply add them to a finished dish, with no special preparation.
Taste
Tender, fresh and slightly sweet, with a clear taste of young peas. The stems are crisp and the leaves delicate, which makes them enjoyable on their own and gentle enough not to mask the flavour of the other ingredients.
Where does it feel most at home?
Pea microgreens love fresh and creamy combinations. They pair beautifully with creamy cheeses, cottage cheese, ricotta and avocado, where their sweet taste and crisp texture add a fresh contrast to the softness.
Add them to a warm omelette, scrambled or fried eggs – the warmth brings out their sweetness, and the fresh shoots add a pleasant texture. They are also lovely on hummus, pâtés and dips, or on toast with avocado or cheese.
In more substantial dishes, pea microgreens are a great partner for pasta with light cream or cheese sauces, risotto, roasted vegetables and delicate chicken or fish. Their fresh pea flavour balances richer, creamier sauces without weighing them down.
And if you simply need something fresh on the plate, put a generous handful on a salad, a bowl of quinoa or another grain base. Pea microgreens add not just colour, but crunch and natural sweetness too.
Our little trick: don’t keep them just for garnish. Add them at the end, right before serving, to preserve their freshness, crunch and delicate flavour.
The plants are ready about 10 days after sowing. The amount in two cups is roughly 30 g - 32 g.
Sources
- USDA FoodData Central – food composition database of the US Department of Agriculture.
- Xiao et al. (2012), “Assessment of vitamin and carotenoid concentrations of emerging food products: edible microgreens”, Journal of Agricultural and Food Chemistry 60(31):7644-7651.
- Balik et al. (2025), “Nutritional quality profiles of six microgreens”, Scientific Reports 15:6213.
- Pavlović et al. (2026), “Effects of LED light treatments on the bioactive composition and functional properties of pea (Pisum sativum L.) microgreens: a comparative analysis with sprouts”, Frontiers in Plant Science 17:1834435.
- Ebert (2022), “Sprouts and microgreens – novel food sources for healthy diets”, Plants 11(4):571 (review).
- Regulation (EU) No 432/2012 – list of permitted health claims made on foods (vitamin C, vitamin K, folate).