Variety Breakdown
Broccoli
A fine and delicate texture which will add a fresh, crunchy flavour to your foods. They have a subtle pleasant earthy flavour similar to mature broccoli, but not as bitter and strong.
Beetroot (Bulls Blood)
Bull’s Blood beetroot microgreens are a beautiful combination of contrasting colours that chefs are really enthused about. They have bright green leaves, with a prominent dark red vein running through and a blushed red underside. The stem of the microgreen is a rich vibrant crimson colour. The taste can be described as slightly nutty with a sweet, earthy taste which is similar to beets.
Chervil
The Chervil microgreen is related to the parsley family therefore looks and tastes similar to parsley but also with a mild, sweet, anise flavor. A very versatile microgreen, chervil can be tossed in salads, on top of snacks or used in cooking.
Coriander (Cilantro)
This great all-round and versatile favourite offers an earthy aroma with a hint of citrus and is a must-have for any kitchen. It has an intensely aromatic coriander flavour and is commonly used in Mexican, Indian, Thai and Chinese dishes. The coriander microgreen has a more intense fuller flavour then its adult counterpart.
Green Mizuna Mustard
This microgreen is popular in its adult form throughout Japan and is often known as Japanese mustard or spider mustard. It has a distinct flavour and is certainly one of the most sought-after greens around. It has a tender texture compared to the adult version and has a distinct mustard peppery flavour with a fresh crisp taste. It is an attractive microgreen and will compliment all dishes with its dark green, serrated leaves and thin stems.
Purple Rambo Radish
Rambo radish microgreens are truly stunning and ideal to enhance the presentation and taste of many dishes as well as sandwiches, salads and even soups. They are dark purple in colour and have a truly snappy flavour and spicy bite
Purple Tatsoi
This leafy microgreen has striking dark green leaves with purple undertones, especially when grown in cooler climates. The leaves are attractive with the smaller leaves having a heart shaped appearance. The Tatsoi plant reach back to ancient China, however the leafy green is mostly used nowadays in Japan. The taste of purple tatsoi is a mild, sweet, delicate cabbage flavour which would complement most dishes.
Rainbow Chard
Rainbow chard microgreens are a mixture of white-stemmed Swiss chard, red chard and golden chard and when they come together, they are a visually striking combination that are well at home in any fine dining establishment. Regarding flavour, the taste of the three varieties is just as stunning as they are to look at. From the sweet and juicy Swiss chard, the earthy sweetness of red chard and finally the wonderful mild nutty flavour of golden chard.
Red Amaranth
Red Amaranth (Garnet) are an intense microgreen that stand out with their beautiful and vibrant reddish-purple colour. They are slightly smaller and on the delicate side but will certainly make your dishes unique and add a slightly sweet earthy taste.
Red Cabbage
Red cabbage microgreens are well known for their colourful presentation and also for their many health benefits. The green leaves and intense purple stems make them immensely popular. They are low in fat and calories and come with a high concentration of vitamins and antioxidants. Red Cabbage are also known for fighting inflammation and promoting a healthy heart.
Red Giant Mustard
This microgreen is a gorgeous, large-leafed microgreen that delivers a strong spicy mustard flavour. It has appealing green leaves with purple highlights that make this a perfect choice for chefs.
Rocket (Arugula)
Arugula microgreens give the same delicious peppery taste as the full-sized grown ones. These small leaves are full of nutrition and add a fantastic tangy flavour to make any dish stand out. These spicy leaves are filled with health benefits and are low in calories.