Microgreens 🌱 - compact plant power for the professional kitchen

Microgreens are young plants that are harvested shortly after the first true leaves have formed. They are somewhere between sprouts and baby leaves and are characterized by their compact size and high concentration of nutrients. In gastronomy, they are used both as a source of flavor and as a design element on the plate.

🌱 Microgreens - an overview of different varieties for professional kitchens:

Pea: The pea microgreens have a mildly sweet flavor reminiscent of fresh sugar snap peas. They are suitable for cold dishes, pestos or as an addition to vegetable components.

Sunflower: Sunflower microgreens are crunchy in texture and have a slightly nutty note. Their firm leaves make them a popular ingredient in salads and smoothies.

Radish (China Rose / Red Vulcano): Both radish varieties are characterized by a pungent, mustard-like spiciness, but differ in colour. They can be used well in spicy dishes or as a topping.

Radish: With its fresh spiciness, radish microgreen goes well with Asian cuisine. It is suitable for accentuating starters or accompanying raw fish dishes.

Broccoli: Broccoli microgreens have a cabbage-like flavor and contain sulforaphane - a phytochemical that is a popular ingredient in nutrition-conscious cuisine.

Red cabbage: This variety offers a good balance of sweetness and acidity. Its crunchy structure makes it versatile - both raw and as a garnish.

Kale: The microgreens of kale have a delicate, slightly bitter aroma. Compared to full-grown kale, they are milder, which makes them suitable for more delicate dishes.

Corn: Corn microgreens are characterized by a strikingly bright, yellow color and a sweet taste. They are grown in the dark and are suitable for visual accents.

Nasturtium (India): This variety develops a spicy aroma with a sweet and spicy note as it develops. It is characteristic and can be used specifically for intense flavor components.

Mustard: Mustard microgreens offer a typical, subtle spiciness. They can be used as a versatile seasoning component, for example in dressings, egg dishes or hot dishes.

Beet: As a microgreen, beet brings earthy flavors with a slightly acidic note. Its intense color is particularly suitable for color contrasts in the dish.

Onion: With an aroma reminiscent of spring onions, onion microgreens can be subtly integrated into many dishes without dominating.

Borage: Also known as cucumber herb, borage has a subtle cucumber aroma. This makes it suitable for fresh, light preparations such as salads or cold soups.