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.

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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.

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

Nutritionals:

Nasturtium microgreen leaves are packed with nutrition, containing 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, it can be used in cooked dishes but should be added in the last few minutes to avoid overcooking.

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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.

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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.

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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.

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