Our microgreens
Living microgreens in punnets, ready to become part of your next meal. Explore their flavours, uses and nutritional background.
Peppery & bright
Bring a crisp, peppery finish to tacos, eggs, sandwiches and grain bowls. Use a handful as part of a salad, or scatter over a finished dish.
Radish microgreens have been studied for vitamins and minerals, including vitamin E in some varieties. The amounts depend on the variety and growing conditions.
Sweet & delicate
Fold into salads, pile into a sandwich or add at the end of cooking a stir-fry. Their tender shoots also make a lovely finish for risotto.
Pea microgreens contribute plant nutrients to a varied diet. Research has measured their protein, mineral and antioxidant profiles; these are not nutritional values for our punnets.
Nutty & crisp
Add crunch to wraps and colourful salads, tuck into a sandwich or serve alongside hummus. More than a garnish, they can be part of the handful of greens that builds a meal.
Sunflower microgreens have been studied for their protein, minerals and plant compounds. A small garnish is a small serving, so enjoy them alongside a varied range of foods.
Mild & earthy
Mix into a salad, finish a soup just before serving or add to an omelette. Their mild flavour also works in grain bowls and sandwiches.
Kale microgreens belong to the brassica family. Research on brassica microgreens has measured minerals including potassium, calcium and magnesium; levels vary between crops.
A note on nutrition
Microgreens contain nutrients and plant compounds, but amounts vary with the variety, light, growing conditions and harvest stage. We have not laboratory-tested our punnets, so we do not publish precise nutrient figures or claim that a garnish replaces a portion of vegetables.
Research background: USDA vitamin research, USDA brassica mineral research and nutritional profiles of six microgreens.