The big beginning for Microgreens started with chefs and farmers coming together to find new and exciting produce. No longer does the chef want to walk through a crowded market to buy produce… they are out in the country side exploring every facet of farm life. It was during one of these collaborations that the chef stumbled into the farmers nursery where his seedings had just begun to germinate. The chef was amazed by the assembly of colour, shape and texture he had happened upon and, as if he had hit the jackpot, a flavour explosion!
From then on, the practice of microgreen-ing was sown.
Microgreens are mostly known for their delicate addition to a plate as a garnish. From the reds and pinks of Amaranth and Beetroot, the purples of Radish and Kohlrabi, to the lettuce varieties from Asian and the Mediterranean providing the spread of greens, they collectively produce a kaleidoscope of garnish leaves.
More than the visual, Microgreens offer the palate with a carnival experience of flavours.
A spicy Radish bite for a salad, a nutty peppery Arugula for soft cheeses, bold Mustards for burgers… or a steak, intense coriander for a curry, sweet popcorn on your desserts and a crunchy fresh Peashoot for where your creativity takes you.