Microgreens Across Europe: Top-Selling Varieties by Country and Cuisine Trends

Microgreens have become a pan-European culinary trend, uniting fine dining chefs, health-conscious consumers, and urban farmers. But while they’re a universal product, each country in Europe has its own favorite varieties, influenced by cuisine, climate, and lifestyle. From nasturtium in France to broccoli in Germany and basil in Italy, this article explores which microgreens sell best in different regions — and why these choices matter for growers and suppliers.

 

Table of Content:

• Microgreens as a Global & Local Phenomenon
• Western Europe
• Northern & Benelux Countries
• Southern Europe
• Central & Eastern Europe
  Global Trends Shaping the European Market
  
  

 

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1. Introduction: Microgreens as a Global & Local Phenomenon

Microgreens have moved from niche restaurant garnishes into a mainstream trend across Europe and beyond. Their short growth cycle, concentrated nutrients, and striking appearance make them attractive for both chefs and consumers. Today, the microgreens market in Europe is valued in the hundreds of millions of euros, with analysts projecting ~10–11% CAGR through 2030. 

You can find more information about Microgreens market potential in our other article:📚Microgreens Market 2025: Trends, Growth and Opportunities

Why different countries prefer different varieties

No single variety dominates everywhere. Local cuisine, cultural taste profiles, and climate conditions all shape what sells best in each country. For example, broccoli and kale microgreens resonate strongly in Germany thanks to their superfood reputation, while basil and rocket are in high demand in Italy as natural extensions of Mediterranean cuisine.

From French fine dining plating with nasturtium and sorrel, to Italian antipasti decorated with basil and borage, microgreens naturally adapt to culinary traditions. Chefs across Europe don’t just see them as “mini plants” — they treat them as flavor accents and visual highlights that fit their country’s food culture.

Climate and lifestyle as market drivers

Warmer southern climates favor heat-tolerant herbs like basil, rocket, and coriander, while cooler northern countries lean toward dill, mustard, or pea shoots. 

Beyond climate, consumer lifestyles matter too: urban health-conscious buyers in Germany choose broccoli microgreens for functional benefits, while UK restaurants seek variety for Instagram-worthy plating.

 

2. Western Europe

France: Elegance on the plate 🇫🇷

In France, aesthetics drive demand. Chefs in Paris and other gastronomic hubs prefer microgreens that add color, shape, and acidity to their dishes. Nasturtium, sorrel, beet, shiso, and borage are among the top picks. 

These varieties shine in fine dining, where plating is as important as flavor. Their peppery and tangy notes elevate fish, sauces, or amuse-bouches, and their striking leaf patterns turn a plate into art.

[product id="42, 190"]

Germany: Functional food and BIO focus 🌱

The German market is built on functionality and trust. Buyers here look for broccoli, kale, and radish microgreens, strongly associated with health benefits such as sulforaphane content. This functional-food positioning resonates with health-conscious consumers and retailers. BIO/organic certification is not just an extra, but often a requirement, especially for supermarkets testing microgreens in retail chains. For growers, the message is clear: highlight nutritional benefits, sprouting ratios, and certification to win German customers

[product id="12, 96"]

Italy: Micro-herbs rooted in tradition 🍕

Italy’s love for herbs naturally translates into strong demand for basil, rocket (arugula), mustard, and borage microgreens. Their flavors mirror those already central to Mediterranean cuisine — from antipasti and pasta to pizza and seafood. 

Italian chefs treat microgreens as both decorative accents and aromatic enhancers, adding freshness and authenticity to traditional recipes. In this market, aroma and flavor matter as much as visual appeal, making basil one of the undisputed champions

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3. Northern & Benelux Countries

The United Kingdom – a diverse micro-herb culture

In the UK, chefs love variety. Pea shoots, sunflower, radish, basil, coriander, and nasturtium are among the most popular picks. There’s also a strong interest in edible flowers to complement micro-herbs, especially for fine dining and catering. 

The UK market is very chef-driven, with urban farms and local suppliers building close ties to restaurants. For growers, the opportunity lies in offering breadth and flexibility — packs of different flavors, quick deliveries, and visually striking microgreens that help chefs impress their guests.

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Netherlands & Belgium: innovation in cress and shiso 🌸

The Netherlands is a true pioneer thanks to companies like Koppert Cress, which turned microgreens into a language of flavors for chefs. Here, it’s not just about pea shoots or radish — specialty cress varieties, Sakura mix, Affilla (pea-like tendrils), shiso (green and purple), and borage cress dominate menus. 

Belgium, with its proximity and shared gastronomic trends, follows closely. This region stands out for education and experimentation: chefs are encouraged to try new textures and aromas, often showcased in tasting menus and culinary schools.

[product id="74, 292"]

Nordic countries (Denmark, Sweden, Norway, Finland) – freshness above all ❄️

In the North, simplicity and purity define the cuisine. Dill, mustard, pea shoots, and nasturtium are particularly appreciated because they connect with foraged flavors and the New Nordic philosophy of using fresh, local ingredients. 

Nordic chefs often choose microgreens for seafood dishes, fermented foods, and minimalist plating. Here, flavor intensity and clean visuals matter more than exoticism — growers focusing on robust, hardy varieties will find steady demand.

[product id="62, 182"]

 

4. Southern Europe

Spain & Portugal: fresh herbs for tapas and seafood 🇪🇸🇵🇹

In Iberia, chefs lean on coriander, parsley, rocket, and basil microgreens. These herbs naturally complement seafood, rice dishes, and tapas, where freshness is key. The warmer climate also makes heat-tolerant micro herbs a practical choice for growers. In Spanish cuisine, coriander microgreens pair well with grilled fish and paella, while Portuguese chefs often use parsley microgreens to bring brightness to cod-based dishes.

[product id="30, 58"]

Greece – where tradition meets modern microgreens

Greek gastronomy already relies heavily on herbs, so the move into microgreens was natural. Rocket, basil, oregano, and mustard microgreens reflect the flavors of the Mediterranean diet. They appear in meze platters, grilled meats, and fresh salads, often adding both aroma and a decorative finish. For chefs, microgreens aren’t just trendy — they’re an extension of traditional flavors in a modern format.

[product id="148, 295"]

Mediterranean islands 🌞 (basil, oregano & beyond)

Across Sicily, Cyprus, and other Mediterranean islands, demand is concentrated on basil and oregano microgreens, with rocket and mustard also in steady use. These micro herbs thrive in the climate and connect directly to regional dishes like pasta, seafood, and summer salads. While volumes are smaller than in mainland markets, island restaurants focus strongly on aroma-driven microgreens that enhance authenticity.

[product id="215, 293"]

 

5. Central & Eastern Europe

Poland & Czechia – strong colors, strong yields

In these markets, practicality is key. Growers and restaurants often choose radish microgreens, pea shoots, sunflower, and beet because they are affordable, high-yielding, and visually appealing. Radish brings bold red stems, while beet microgreens add a deep magenta tone — both highly valued in modern plating. For horeca buyers, these varieties balance low cost with high impact, making them the backbone of the local microgreens trade.

[product id="170, 265"]

Hungary: microgreens with spice and tradition 🌶

Hungarian cuisine is known for its bold flavors, so mustard and radish microgreens fit perfectly into soups, spreads, and meat dishes. Basil and pea shoots are also gaining traction, especially in restaurants blending local and modern European styles. Here, chefs appreciate microgreens as a way to refresh traditional recipes without losing their authentic taste.

[product id="2, 148"]

Romania and neighbors — market on the rise

Romania and nearby countries are fast-developing microgreens markets, with demand led by radish, pea shoots, sunflower, and basil microgreens. These are easy to grow, reliable, and suit both home growers and small urban farms supplying restaurants. Local consumers are becoming more health-focused, so there’s rising interest in nutrient-dense micro herbs like broccoli and kale as well. The region is still in an early growth phase, but shows huge potential for expansion.

[product id="18, 46"]                                                                                                                                                                                                                                                                                                                                           

6. Global Trends Shaping the European Market

Adding color to the plate 🎨

Across Europe, chefs increasingly reach for colorful microgreens like Amaranth and Purple Radish. These varieties don’t just taste great — they deliver a visual punch that makes dishes more attractive to diners and social media followers. In competitive horeca markets, vibrant colors are a selling point, especially for fine dining plating.

Choose your microgreens variety by colour:

Red Microgreens

Yellow Microgreens

Green Microgreens

Microgreens as functional food

Health positioning is another key driver. Broccoli and kale microgreens are popular in Germany and the UK because of their link to sulforaphane and antioxidant content. Framing microgreens as a functional food helps growers appeal to health-conscious consumers and retailers, opening doors to supermarkets as well as restaurants.

Read more about Health Benefits of Microgreens in our other article.

Zero-kilometer and urban farming 🌱🏙️

The zero-kilometer movement — sourcing food as locally as possible — is boosting demand for microgreens across cities. Urban farms in Paris, London, and Berlin supply restaurants directly, emphasizing freshness and sustainability. For growers, highlighting local sourcing can be as powerful as promoting variety or nutrition.

📚Microgreens and Permaculture Ethics: Care for Earth, People, and Fair Share

Visual presentation for chefs

In modern gastronomy, micro herbs for chefs are not just flavor elements. They are part of a story on the plate — a way to communicate freshness, creativity, and premium quality. Whether it’s shiso in France, basil in Italy, or cress in the Netherlands, chefs choose microgreens that make dishes memorable. The visual factor is becoming just as important as taste.

 

7. Summary: Microgreens With Local Faces, Global Potential

Microgreens are truly a universal product — but each European country gives them its own local twist.

• In France, chefs highlight nasturtium, sorrel, and beet for fine dining elegance.
  
  
• Germany leans on broccoli, kale, and radish for their functional food reputation and BIO certification.
  
  
• Italy celebrates basil, rocket, mustard, and borage as natural extensions of Mediterranean cuisine.
  
  
• The UK, Benelux, Nordics, Iberia, and CEE each show their own preferences, from pea shoots and sunflower to dill, coriander, and parsley.
  
  

For growers and suppliers, tracking these preferences is more than curiosity — it’s a strategy to win local markets. By matching seed choices with national cuisines, climate, and consumer expectations, you can grow a stronger business 🌱.

👉 Ready to stock up? Explore our microgreens seeds collection and discover varieties tailored to your market.

 

8. FAQ – Top Questions About Microgreens in Europe

Which microgreens are most popular in Europe overall?

Pea shoots, radish, and sunflower lead across many countries. Basil, rocket, broccoli, and nasturtium are also consistent top sellers.

Why do different countries prefer different microgreens?

Culinary traditions drive choices: Italy favors basil and rocket, Germany prefers broccoli and kale for health, and France leans toward nasturtium and sorrel for plating aesthetics. Climate and lifestyle also play roles.

What are the best microgreens for Mediterranean cuisine?

Basil, rocket, oregano, and mustard microgreens are ideal for pasta, pizza, seafood, and fresh salads.

Are microgreens considered functional food?

Yes — especially broccoli and kale microgreens, which are promoted for their sulforaphane and antioxidant content. This positioning is strong in Germany and the UK.

What micro herbs do chefs in France and the UK use most?

French fine dining favors nasturtium, sorrel, and shiso, while UK chefs regularly use pea shoots, basil, coriander, and edible flowers for plating.

How fast is the European microgreens market growing?

Analysts estimate around 10–11% CAGR through 2030, with growth driven by horeca, retail, and urban farming.