EVEC Microgreens
Hello friends, welcome to a new section where we will explore certain microgreens that can be toxic, why this happens, which chemical compounds may be harmful to human health, and the symptoms or effects their consumption can cause.
As we already know, multiple studies have confirmed that in some species, the nutritional content per gram can exceed that of the mature plant. However, this high concentration of compounds also comes with a risk: not all plants are safe in their juvenile stage, and some can become toxic when consumed as microgreens.
Unlike sprouts, which are eaten just a few days after germination, microgreens are harvested slightly later, once they have developed their first true leaves. This stage involves important changes. In many species, the plant concentrates defensive compounds that protect it from fungi, bacteria, herbivores, and even solar radiation. But some of these compounds can be harmful to human health.
Let’s get into it!
The Solanaceae family, which includes tomato, potato, eggplant, pepper, tobacco and similar species, is one of the most problematic in microgreen cultivation. While their ripe fruits are usually edible, their leaves and young shoots contain high levels of toxic alkaloids such as solanine, tomatine, capsaicin, or nicotine (in species related to tobacco).
In the mature plant, these compounds decrease in edible parts like the fruit, but in the early growth stages they remain highly concentrated as a defense mechanism. Solanine can cause serious health effects.
For this reason, food safety experts warn that Solanaceae should be strictly excluded from microgreen production, even if their seeds come from edible varieties.
Another risk comes from a lack of awareness about the toxic properties of some ornamental or garden plants. Among the most dangerous are:
• Castor bean (Ricinus communis): contains ricin, one of the most potent plant toxins known.
• Euphorbia: produces an irritating latex.
• Lantana: toxic to humans and animals.
• Foxglove (Digitalis): contains cardiac glycosides that affect the heart.
Although these plants are rarely used as food, some inexperienced growers have attempted to use them as microgreens, which can be extremely dangerous.
Rhubarb is a unique plant: while its stalks are traditionally consumed, its leaves are highly toxic due to their oxalic acid content and other compounds. As microgreens, this acid may be present in even higher concentrations.
Excessive consumption of oxalic acid can cause:
• kidney stone formation
• gastrointestinal problems
• interference with mineral absorption
• severe kidney damage in extreme cases
Therefore, rhubarb microgreens should not be considered safe.
Some legumes also pose risks when consumed as raw microgreens, due to the presence of lectins, proteins capable of causing intestinal damage.
Kidney beans, black beans, and soy contain these substances in amounts that can only be neutralized through cooking, which does not occur in microgreens, since they are eaten fresh.
There is no universal rule to determine whether a plant is safe at the microgreen stage. Toxicity differences depend on several factors:
• the defensive function of certain compounds
• the amount of alkaloids in leaves vs. fruits
• each species’ evolutionary traits
• chemical changes during plant maturation
What is clear is that the edibility of a fruit or mature plant does not guarantee a safe microgreen.
The rise of home grown microgreens has led many people to experiment with all kinds of seeds without checking their safety. Combined with the lack of specific regulations in many countries, this increases the risk of poisoning.
Therefore, it is essential that consumers:
In conclusion, plants that produce natural toxins in their leaves or shoots, such as Solanaceae, rhubarb, certain legumes and ornamental species, should never be consumed as microgreens under any circumstance.
We hope this article has been very helpful and that you take great care when growing microgreens.
See you next time!
Carlota
Sources
FoodSafety.com. Microbial hazards of microgreens production in indoor farming. Food Safety. https://www.food-safety.com/articles/7873-microbial-hazards-of-microgreens-production-indoor-farming
Green U. Which microgreens are not edible? Green U. https://www.greenu.in/which-microgreens-are-not-edible/
International Journal of Bio-Pharma Sciences (IJBPAS). (2024, January). IJBPAS. https://ijbpas.com/pdf/2024/January/MS_IJBPAS_2024_7687.pdf
Microgreens Grower. (2025, June 11). Toxic or trendy: The hidden danger in borage microgreens. Microgreens Grower. https://www.microgreensgrower.com/2025/06/11/toxic-or-trendy-the-hidden-danger-in-borage-microgreens/
Microgreens World. Can microgreens make you sick? Microgreens World. https://microgreensworld.com/can-microgreens-make-you-sick/
Plantura Garden. Microgreens. Plantura. https://plantura.garden/uk/green-living/indoor-gardening/microgreens
RusticWise. Can you eat microgreens raw? RusticWise. https://rusticwise.com/can-you-eat-microgreens-raw/
Science Meets Food. Microgreens. Science Meets Food. https://sciencemeetsfood.org/microgreens/
Start Microgreens. Disadvantages of microgreens. Start Microgreens. https://startmicrogreens.com/disadvantages-of-microgreens/
Wikipedia contributors. Cerbera odollam. In Wikipedia. https://es.wikipedia.org/wiki/Cerbera_odollam
Wikipedia contributors. Potato fruit. In Wikipedia. https://en.wikipedia.org/wiki/Potato_fruit
Wikipedia contributors. Solanum nigrum. In Wikipedia. https://en.wikipedia.org/wiki/Solanum_nigrum
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