I gave them a shot. Never again. Microgreens are a waste of plant life.
For those unfamiliar, microgreens are the initial leaves and stem that sprout from a vegetable or herb seed. Usually, they consist of a pair of the sprouting leaves and one or two of the "true" leaves. The sprouting leaves are usually plain looking and do not have the same characteristics as the true leaf which makes them hard to define in dishes. Their flavor is strong considering how small they are but typically not as full flavored as the actual plant or herb. They are a nice garnish but that's about it.
The reason I consider them a waste is because a single microgreen, if left to develop, can grow into a full stem of herbs or vegetables leaves. It's like the veal or suckling pig of plants but have no added benefits of tenderness/flavor.
The good news is, there's no difference in seeds for herbs/veggies as microgreens. All you have to do is keep watering them and you'll soon have a nice little garden.
Unfortunately, in SF, unless I want to pay a monthly fee/wait on a 5 year long queue for a tiny plot of land, I will have to be content with my east facing window sill.
So next time you sit down at a fancy restaurant and see the microbasil garnish - eat it - enjoy it - and appreciate that it could've been a delicious pesto had it just been given the chance.
Here are my microgreens - now matured into just greens. Mesclun, basil, beets and cilantro.
He who eats alone, chokes alone.