With its spicy flavor and dark red, ruffled leaves, mustard is ideal as a garnish in gourmet cuisines. Its peppery bite pairs well with rich meats and Asian cuisine, it can also add a burst of flavor to salads. It pairs well with raw fish or carpaccio.
Benefits:
Fights cancer PH level
Lowers level of cholesterol
Promotes a healthy brain, blood and bones.
• Reduces symptoms of arthritis
• Fights off colds and flu
• Lowers cholesterol levels
• Good for a healthy heart, joints and bones
• Prevents acne
Nutrients:
Rich in Vitamin A, C and K
How to use?
Raw, Garnish, Frying
Dishes:
Fish, beef, chicken, salad, pasta, sandwiches, vegetarian, sushi, soup
How to maintain?
Slightly water the punnets with fresh water on daily basis. They are to be stored in the refrigerator.
*Source: Journal of Agricultural and Food Chemistry
With its spicy flavor and dark red, ruffled leaves, mustard is ideal as a garnish in gourmet cuisines. Its peppery bite pairs well with rich meats and Asian cuisine, it can also add a burst of flavor to salads. It pairs well with raw fish or carpaccio.
Add a burst of color to any plate with beetroot, which needs no introduction with its intensely purple stems and bright green leaves. Just like a beetroot, you can almost taste the earth. Packed with plenty of crispy bite, beetroot micro-greens have a unique sweet, earthy taste – and a mild beet flavor.
Benefits:
Promotes healthy hair and skin
Support liver health and promote blood circulations
Helps in lower cholesterol
Promotes weight loss and supports cellular metabolism
Nutrients:
Full of Vitamiin A, B6, C and Calcium
How to use?
The beautiful dark red color makes it a great contrast for salad and it goes well with fish.
Raw, Garnish, Stir, Fry
Dishes:
Fish, Chicken, Beef, Sandwich, Salad, Pasta, Pizza, Vegetarian, Soup, Smoothies, Cakes
How to maintain?
Slightly water the punnets with fresh water on daily basis. They are to be stored in the refrigerator.
*Source: Journal of Agricultural and Food Chemistry
Flavor is a combination of citrus and cinnamon, with a slight undertone of anise.
Shiso is common in sushi restaurants. The dark purple Shiso is used by Japanese chefs for garnishing Donburi Japanese bowl dishes, Chilled tofu, Tempura served with sashimi, sushi rolls and more.
Benefits:
Helps in lower cholesterol
Lower the risk of growing cancer
It can reduce stomach discomfort
Great antioxidant, anti-allergic, anti- inflammatory and anti- depressant.
Nutrients:
Rich in Vitamin B and Biotin
How to use?
Raw, Infused and Garnish
Dishes:
Great seasoning for fish, chicken, beef, sushi, salad and pastry.
How to maintain?
Slightly water the punnets with fresh water on daily basis. They are to be stored in the refrigerator.
*Source: Journal of Agricultural and Food Chemistry
A hint of bitterness with peppery taste but mild. Just like raw broccoli.
The taste of broccoli cress is wonderfully mild and very versatile to use to add a delicious touch of health to various dishes and recipes. Consider adding to salads, soups on bread and briefly stir-frying.
Benefits:
High antioxidant content
Fights cancer
Prevents glaucoma
Promotes healthy skin
Breaks down urinary stones
Nutrient:
Rich in Vitamin A and C
How to use?
Raw, Garnish, Smoothies
Dishes:
Fish, beef, chicken, salad, pasta, sandwiches, vegetarian, sushi, soup, pizza, sushi, grills.
How to maintain?
Slightly water the punnets with fresh water on daily basis. They are to be stored in the refrigerator.
*Source: Journal of Agricultural and Food Chemistry
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