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Microgreens

Microgreens
Microgreens are vegetable and herb seeds that are soaked and then planted on potting soil and exposed to light. In other words, they are the shoots of very young vegetables. Both the stem and leaves are eaten.

Microgreens : Stylish and packed with nutrients!

People rave about microgreens for their appearance, taste, and texture, but also because they pack a nutritional punch. In fact, shoots are more nutrient-dense than their mature equivalents. This concentrated life form is bursting with antioxidants, vitamins, and minerals.

What’s a microgreen?

Microgreens are vegetable and herb seeds that are soaked and then planted on potting soil and exposed to light. In other words, they are the shoots of very young vegetables. Both the stem and leaves are eaten.

A broad variety of herbs and vegetables can be eaten as microgreens (including radish, arugula, beet, kale, and lettuce). Each variety has its own unique flavour. Mild, spicy or lightly aromatic, microgreens bring to mind the taste of their mature counterparts.

Red cabbage

Green leaves tinged with red and a dark red stem that tastes slightly of cabbage.

Dijon

Green and red leaves that taste like Dijon mustard.

Pink radish

Large green leaves and a pink stem with the sharp taste of radish.

Arugula (roquette)

Green, heart-shaped leaves with a subtle flavour of hazelnut and shallot.

Tatsoi

An Asian vegetable with dark green, oval leaves, tatsoi tastes a bit like spinach.

Mediterranean Flavours

A highly flavourful, brightly coloured blend of arugula, beet, and red cabbage microgreens.

Gourmet Tips

Pink radish sandwich

Pink radish

Toast two slices of country bread. Mash avocado onto one slice with a fork, and crumble feta cheese onto it. Place a few spinach leaves and a handful of microgreens on top. Close the sandwich and enjoy!

aragula in dried raw ham

Arugula (roquette)

Whisk snipped basil, olive oil, salt, and pepper into a small bowl of ricotta. Spread this mixture onto slices of dried raw ham (prosciutto or serrano ham). Sprinkle with toasted pine nuts and microgreens, and roll up. Place rolls on a serving platter and amaze your guests!

Microgreens and strawberries salad

Mediterranean Flavours

In a large salad bowl, mix microgreens with arugula, sliced radish, quartered strawberries, and toasted pecans. Toss with maple-balsamic dressing, and serve with good croutons and your favourite cheese.

Beetes, goat cheese and microgreens

Tastoi

Peel cooked beets and slice into thick rounds. Spread goat cheese onto each round and top with another beet slice. Repeat as desired. Garnish each stack with walnuts and microgreens. Drizzle a blend of oil, vinegar, and honey over top.