Flavours:

Sunflower are sweet and nutty like the seeds, with a spicy aftertaste.

Nutritionals:

Sunflower microgreens are an excellent source of vitamins, including vitamin A, B complex, vitamin E, and vitamin K.

Use:

Sunflower microgreens have a wonderful nutty flavour and a crunchy texture, and are awesome on sandwiches, in soups, salads, scrambled eggs, and wraps.

Flavours:

Nasturtium microgreen has a peppery spicy flavour best served raw in a salad.

Nutritionals:

Contains high vitamin C levels, manganese, iron, flavonoids, and beta carotene. It can improve your immune system, stopping sore throats, coughs, and colds, as well as bacterial and fungal infections.

Use:

Nasturtium leaves and the flowers have a delicious peppery, spicy flavour and add a bite to green salads and fresh bowls.

Flavours:

Red Amaranth are crisp, tender, and have a mild and sweet, earthy flavor reminiscent of mustard but with much less spice and a delicate grassy finish.

Nutritionals:

Red Amaranth contains high complete protein amounts with vital amino acids, in contrast with other protein sources. Amaranth is gluten-free. Amaranth microgreens also contains vitamin A, C, E, folate, iron, magnesium, phosphorus, potassium, dietary fiber, calcium, amino acids, antioxidants, minerals and essential lysine.

Use:

Red amaranth is best as a tasty addition to your salad or in your sandwich. However, you can also use them as a garnish on virtually any dish, boosting the nutritional value of your food. It is best to keep them raw.

Flavours:

Green frill Mustard crunchy yet tender with a robust mustard flavour and mild sweet and spicy pepper-like finish.

Nutritionals:

Green frill Mustard mustard contains compounds which have cancer preventing benefits, including antioxidants, anti-inflammatory and natural detoxifying properties.

Use:

Green frill mustard compliment beef, pork, grilled fish, garlic, and creamy soft and fresh cheeses. It is great to cook with and is a lovely garnish.

Flavours:

Strong spicy, zesty flavor, like the radish root. With a punchy, spicy aroma.

Nutritionals:

High in vitamin A, B and C, Good source of Iron, Magnesium and Calcium = Healthy immune system + bones and better skin.

Use:

Daikon radish, are juicy crisp and tender, perfect for topping a sandwich or salad. Daikon radish can replace cabbage to make a very interesting coleslaw. They are packed with flavour that you can use in your salad dressing recipes.

Flavours:

Fresh, earthy, slightly bitter taste, like that of a broccoli head.

Nutritionals:

High in fiber, High in vitamin K, C and B6, Anti-inflammatory, High in Omega 3s, Antioxidant.

Use:

Broccoli can be used to garnish any dish, or can be used in soups or stews and cooked for 5 minutes or less

Flavours:

Red Swiss Chard have a distinctive appearance with their pink stems and slender leaves. These tasty shoots are sweet, with an earthy aftertaste that makes an exciting addition to sandwiches, wraps and salads.

Nutritionals:

Red Swiss Chard  contain vitamins A, B, C, E, and K, calcium, magnesium, potassium, iron, zinc.

Use:

Red swiss chard microgreens are best eaten as a young plant before the first set of leaves grow. Red swiss chard is colourful, sweet, and earthy, so they’re best used fresh and raw in salads, sandwiches and garnishes.

Flavours:

A robust, clean slightly punchy flavor and a lettuce-like crunch and a fresh lemony aroma.

Nutritionals:

High in vitamins A, C and K, Low calories, zero cholesterol and fat, rich in antioxidants, minerals and dietary fiber.

Use:

Parsley flat-leaf works great in vibrant green sauces, like chimichurri and Italian gremolata. It complements meat dishes, like wiener schnitzel and infuses bread and baked goods beautifully.

Flavours:

Pea shoots have a sweet slightly nutty and fresh earthy flavour. 

Nutritionals:

Peas shoots are a good source of dietary fiber, vitamin C, E and A, and potassium. Glycosylated quercetin derivatives were the main flavonoid compounds of pea shoots. The nutritional value was generally stable during storage.

Use:

Pea shoots are delicious served raw with light vinaigrette so their delicate grassy flavour comes through. Add the greens to stir fries or simply sauté the greens to highlight their savoury flavour.

Flavours:

Red Mizuna is harvested at both the baby lettuce and mature stages, the younger leaves are more tender and milder while the older leaves offering a peppery, piquant, and mildly bitter taste with a hint of sweetness.

Nutritionals:

Red Mizuna contains vitamins A, C, and K, folate, iron, B-complex vitamins like niacin, riboflavin, and thiamine, calcium, magnesium, selenium, zinc, and manganese. Red Mizuna also has several compounds like glucosinolates, kaempferol, and anthocyanin, which is the red pigment in the leaves, that offer antioxidant benefits.

Use:

Red mizuna is suited for both raw and cooked applications. The young leaves can be used with other lettuces like spinach, arugula, chard, oak leaf and romaine to make delicious salads. The leaves can also be layered in sandwiches, pasta salads, noodle dishes, risotto, stews, or soups.

Flavours:

A sweet tasting aromatic herb with a scent of pepper, anise and mint.

Nutritionals:

Anti-Inflammatory, Anti-bacterial, Diabetes preventer, Immune booster, Cancer Fighter, Reduces fevers, Strengthens blood vessels, Anti-Oxidant.

Use:

Basil, Is used most often in Mediterranean and Italian cuisines it adds a distinctive flavour to salads, pasta, pizza, and compliments tomato especially well.

Flavours:

Strong spicy and chili-like flavor with mustard and nutty aroma.

Nutritionals:

High in Vitamin A, C, B and K, High in Anti-Oxidants, Anti-Bacterial and Immune Boosting Properties.

Use:

Rocket is a popular herb used in a lot of Italian recipes because of how versatile it is. Used well in salads, on pizza, in sauces like pesto or hummus or as an addition to your pasta, soups and stews.

Flavours:

Purple Kohlrabi microgreens are tender and mild-tasting with a slightly sweet hint of broccoli. Some describe it having a mild cabbage flavor.

Nutritionals:

Purple Kohlrabi are very nutritious and contains over 100% of the recommended daily value of Vitamin C. It’s also high in Vitamin B6, Folate (B9), Thiamin (B1), potassium, phosphorus, and calcium.

Use:

Purple kohlrabi has a mild and versatile flavour, kohlrabi microgreens go well with many dishes. It is severed best raw and fresh, as a salad base or lightly garnish sandwiches, omelettes, or pasta.

Flavours:

Onion sprouts have a robust sweet and savory aroma with a nutty, slightly sweet, pungent flavor. The sprout’s flavor is mild, less potent, and lacks the abrasive acidity commonly found in full-grown onions.

Nutritionals:

Reduce blood pressure, cholesterol levels, anti-inflammatory, may protect against heart disease, may regenerate vitamin E levels and may have some cancer-fighting properties.

Use:

Use as a garnish to give your dish a distinctive beauty. Great on a grilled piece of fish, like salmon.

Flavours:

punchy citrus-like flavor with a hint of pepper and an earthy lemon aroma

Nutritionals:

High source of Vitamin A, E and K, Beta-carotene and lutein = skin and eye health, Anti-Oxidant.

Use:

Coriander is used in most Asian, Latin, and Indian dishes, as well as European cuisine. The herb is used fresh as a garnish on soup or used in cold pasta salads, lentils, fresh tomato salsa and noodle dishes.

Flavours:

Wheatgrass has a light, sweet taste. It is fibrous to taste and “grassy”.

Nutritionals:

Cancer prevention, fights infections, may lower cholesterol, levels lowers inflammation, aids in healthy digestion, blood sugar regulation and may improve cognitive function.

Use:

Great in Smoothies or as a juiced shot with a squeeze of lemon juice.

Flavours:

Pak Choi has a crisp texture and a slightly sweet, robust cabbage-like flavor. It is mild but slightly nutty and sweet.

Nutritionals:

Maintains bone strength and structure, Keeps good blood pressure, Heart health, Improves sleep, Improves memory, Improves muscle movement and boosts collagen production.

Use:

Fantastic in stir-fries and warm Asian salads. Goes well as an accompaniment to asian cuisine.

Flavours:

Green mustard has a sweet hot mustard flavour, zestier tha regular mustard greens.

Nutritionals:

Green mustard is high in Vitamin K, Vitamin B6, Vitamin A, Vitamin C, and Vitamin E. These microgreens are a great source of Omega-3 Fatty Acids, Copper, Phosphorous, Folate, Manganese, Zinc, Folate, Niacin, Magnesium, Iron, Potassium and Calcium.

Use:

Green mustard is perfect as an extra topping on sandwiches and in salads with a much more traditional mustard flavour very punchy and strong with a wasabi-like flavour.