We have a variety of microgreens/ microbrotes available to choose from below depending on your needs, be it flavour, texture and taste or a more nutritionally based choice.
Red Cabbage:
Red cabbage microgreens offer a mild, subtly sweet brassica flavour with earthy, peppery notes and a crisp, crunchy yet tender texture.
Pair well with spicy or savory profiles, such as in tacos and burritos for a zesty contrast.
Daikon Raddish:
Daikon radish microgreens have a mild to sharp spicy radish flavor with distinct peppery notes and a gentle spiciness, offering a fresh, crisp crunch. They are bolder than many other microgreens, adding a peppery punch without overwhelming heat.
They complement a variety of cuisines and pair well with ingredients like seafood, rice, root vegetables, grains, and fresh produce.
Green Pea:
Green pea microgreens, also known as pea shoots, offer a fresh, mildly sweet flavor reminiscent of young snow peas or springtime, with subtle earthy undertones and a crunchy yet tender texture. They provide a delicate sweetness that is more potent and clearer than mature peas, making them versatile for balancing flavors without overpowering dishes.
Highly versatile, suitable for raw applications to preserve their crunch and freshness, or lightly cooked (e.g., sautéed or added at the end of cooking) to enhance color and texture. They add nutrition, visual appeal, and a sweet contrast to various cuisines, particularly Asian-inspired or fresh, healthy meals.
Red Amaranth:
Red Amaranth microgreens have a mild, earthy flavor with subtle beet-like and nutty undertones, offering a slightly sweet and fresh taste that is more delicate than mature amaranth leaves. This profile makes them versatile for both sweet and savory applications, adding a vibrant pop without overpowering other ingredients.
Ideal for raw uses to maintain their colour and crunch, or as a quick sauté or garnish in cooked dishes. They add nutrition, texture, and visual appeal, particularly in health-focused or colourful meals. They complement seafood, poultry, grains, and vegetables, making them suitable for Asian-inspired, Mediterranean, or fusion cuisines.
Broccoli, Calabrese:
Broccoli microgreens offer a mild, fresh flavor with subtle earthy, peppery, and nutty undertones, often reminiscent of mature broccoli or cabbage but with a slightly sweet finish and hints of mild spice, bitterness, and umami. They provide a balanced, concentrated taste that is clearer and more potent than full-grown broccoli, without being overpowering, grassy, or strongly pungent. Their texture is tender, crisp, and crunchy, adding a refreshing bite to dishes.
Highly versatile, best used raw to preserve their crunch and nutrients, or lightly sautéed, blended, or added as a finishing garnish. Their mild profile enhances both savory and sweet recipes, adding freshness, texture, vibrant colour, and visual appeal without dominating flavors.
Arugula:
Arugula microgreens, also known as rocket microgreens, deliver a bold, peppery flavor with savory spiciness and subtle nutty undertones, offering a crisp, fresh bite that is milder yet more concentrated than mature arugula. This profile adds a zesty, slightly bitter kick reminiscent of mustard greens, making them ideal for enhancing dishes with a vibrant, herbaceous edge without overwhelming other ingredients.
For raw applications to retain their crunch and spice, or as a quick garnish in cooked dishes, elevating both simple and gourmet meals across various cuisines. They complement rich, creamy, or mild flavors by providing contrast.
Kale, Tuscan Black:
Tuscan Black Kale microgreens, also known as Lacinato or Cavolo Nero microgreens, feature a mild, sweet kale-like flavor with subtle earthy and nutty undertones, offering a crisp, tender texture that is sweeter and less bitter than mature kale varieties. This balanced profile provides a fresh, versatile taste that can range from sharp and vibrant when raw to mellow and velvety when cooked, making them an approachable option for enhancing dishes without overpowering other elements.
Highly adaptable, best enjoyed raw for maximum crunch and freshness or lightly wilted, sautéed, or added at the end of cooking to preserve their vibrant color and nutrients. They complement hearty, savory flavours and add a nutritious boost to a variety of cuisines, particularly Italian, Mediterranean, or health-focused meals.
Kale, Red Russian:
Red Russian Kale microgreens feature a mild, sweet, and nutty flavour with subtle earthy undertones, often compared to broccoli or other Brassicas but less spicy than mustard and sweeter than mature kale varieties. They offer a robust yet approachable taste without bitterness, paired with a tender, velvety, and crisp texture that provides a fresh crunch. They are the sweetest and most tender among kale microgreens varieties, with a subtle juiciness and balanced taste that enhances dishes gently.
These microgreens are versatile, best used raw to preserve their tenderness and nutrients or added as a finishing garnish to warm dishes. They add colour, subtle flavour, and nutrition to a range of meals, complementing savory proteins, grains, and fresh produce in health-focused or everyday recipes.
Sisho, Red Perilla:
Perilla Red Shiso microgreens, also known as red perilla or beefsteak plant microgreens, feature a complex, aromatic flavor profile with notes of basil, mint, anise, cinnamon, and citrus, accented by subtle earthy, umami, and refreshing undertones. This unique taste is more concentrated and fragrant than mature shiso leaves, providing a balanced herbaceous kick that enhances dishes without overpowering them.
These microgreens are highly versatile in Asian-inspired cuisines (Japanese, Korean, Southeast Asian) and beyond, best used raw for their vibrant color and aroma or lightly incorporated into cooked dishes. They add a fragrant, umami boost and visual appeal.
Sunflower:
Sunflower microgreens have a distinctive nutty flavor with hints of sweetness and a satisfying crunchy texture. Some varieties may also carry subtle toasty or lemony notes, while overgrown ones can develop a mild bitterness. Overall, their taste is mild and earthy, reminiscent of sunflower seeds but fresher and more vibrant.
Sunflower microgreens are versatile due to their nutty crunch, which adds texture and flavor without overpowering other ingredients. They pair well with fresh, light dishes and can be used raw to preserve their nutrients and crispness.
Buckwheat:
Buckwheat microgreens offer a mild and delicate flavor profile, often described as nutty with hints of sweetness, freshness, and earthiness. They also carry crisp, zesty, and slightly tangy notes, sometimes with a mild citrus taste, making them brighter and more vibrant when eaten fresh. Unlike some microgreens, they lack bitterness and provide a tender texture with occasional pink stems adding visual appeal.
Buckwheat microgreens are versatile due to their mild yet zesty profile, which adds crunch, color, and nutrition without overwhelming other ingredients. They are best used raw or lightly cooked to preserve texture and nutrients, pairing well with fresh, seasoned, or hearty dishes.
Cilantro:
Cilantro microgreens deliver a robust, citrusy flavor that’s fresh, bold, and slightly sweet, mirroring the essence of mature cilantro but without the polarizing soapy taste often associated with the full-grown herb. They offer a crisp texture with bright, clean notes that can enhance dishes subtly or prominently, depending on quantity used.
ilantro microgreens are highly versatile, adding a fresh kick to a variety of global cuisines like Mexican, Indian, Thai, Vietnamese, Asian, Caribbean, and more. Their intense yet balanced profile makes them ideal for raw applications to preserve crispness, though they can also garnish hot dishes.
Beet, Red:
Red beet microgreens feature an earthy, slightly sweet taste with a mild beet flavor, often accompanied by nutty undertones and a fresh, peppery crunch. Their texture is crisp and tender, reminiscent of spinach or young beet leaves, providing the essence of mature beet roots but in a milder, more vibrant form without the intensity or staining.
Red beet microgreens are versatile, adding color, nutrition, and a subtle earthy sweetness to dishes. Their mild profile makes them ideal for raw uses to maintain crunch, but they can also be lightly cooked or used as garnishes. They pair well with creamy, citrusy, or roasted elements, enhancing salads, proteins, and hearty meals.
Beet, Bull’s Blood:
Bull’s Blood beet microgreens are characterized by an earthy and sweet taste, often with a mild beet flavor that includes nutty undertones and a hint of peppery spice, reminiscent of young spinach or mature beets but in a more tender form. Their texture is crisp and tender, with vibrant dark red leaves that add visual appeal without overpowering intensity.
Bull’s Blood beet microgreens are versatile, providing color, nutrition, and a balanced earthy sweetness that enhances both savory and hearty dishes. They are best used raw or as garnishes to preserve their crunch and vibrancy, pairing well with creamy, salty, or spiced elements.
White Mustard:
White mustard microgreens feature a bold, peppery flavor with a sharp, tangy bite and hints of horseradish or wasabi, similar to mature mustard greens but in a milder, more delicate form. They offer crisp texture and can include subtle sweet notes, making them potent yet versatile without overwhelming intensity.
White mustard microgreens add a spicy kick and nutritional boost to various dishes, best used raw or lightly cooked to retain their crispness and flavor. They pair well with rich, creamy, or hearty elements, enhancing global cuisines with their peppery profile.
Alfalfa:
Alfalfa microgreens are known for their mild, nutty flavor with sweet undertones, offering a fresh and crisp texture that is crunchy without being overpowering. They provide a delicate, green note reminiscent of alfalfa sprouts but in a more vibrant, tender form, making them approachable for a wide range of palates.
Alfalfa microgreens are versatile due to their mild and fresh profile, which adds nutrition, texture, and subtle nuttiness without dominating other flavors. They are best used raw or as garnishes to maintain crispness, pairing well with light, creamy, or summery dishes across various cuisines.