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Showing 1–12 of 14 results

  • ARUGULA

    With its distinct pungent, spicy and peppery flavor, rocket also has a wonderful aroma. The sharp flavor of this micro-green pairs well with tomato, cheese and grilled root vegetables, mashed potatoes, pizza, pasta or just an addition to salad.

    Benefits:
    Antioxidant properties
    Boosts the metabolism
    Aids in the removal of toxins
    Restore the body’s optimal PH level
    Lowers level of cholesterol
    Promotes a healthy brain, blood and bones.

    Nutrients:
    Rich in Vitamin A, C and K, Magnesium, Calcium and Iron

    How to use?
    Raw, Garnish, Marinating, Smoothies, Salads. The sharp flavor of this micro-green pairs well with tomato, cheese and grilled root vegetables as well.

    Dishes:
    Eggs, beef, chicken, salad, pasta, sandwiches, vegetarian, sushi, soup, pizza.

    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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  • BEETROOT AMARANTH

    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

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  • BROCCOLI

    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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  • CORIANDER

    Also known as Cilantro, Coriander is full of flavor, aromatic with citrus and peppery taste. Often makes a perfect combination with Asian curry or salad. It goes well with Mediterranean dishes too.

    Benefits:
    Rids the body of heavy metals
    Lowers anxiety and improves sleep
    Lowers blood sugar
    Prevents cardio-vascular diseases

    Nutrients:
    Rich in vitamin K, A, C and Potassium

    How to use?
    Raw, Garnish, Frying

    Dishes:
    Fish, Chicken, Beef, Sandwich, Salad, Soup, Pasta, Sushi, and Vegetarian dishes

    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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  • GARLIC CHIVES

    Onion flavor with a distinctly pleasant garlic overtone.
    Bright green, grass-like herb often appearing as a garnish, adding a hint of onion and garlic flavor to dishes.. Perfect combination to most Asian dishes.

    Benefits:
    High in Fiber
    Aids in weight – loss
    Helps in blood clotting for healing injuries
    Breaks down fat

    Nutrients:
    Rich in Vitamin K and Fiber

    How to use?
    Raw, Garnish, Frying

    Dishes:
    Fish, Chicken, Beef, Sandwich, Eggs, Soups, Salad, Sushi, Vegetarian

    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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  • GREEN RADISH

    Strong peppery taste
    The green radish taste like horseradish, it has peppery punch to it, which makes it a great combination with salad, sandwiches, soup or sushi.

    Benefits:
    Promotes respiratory health
    Good for detoxication
    Fights jaundice
    Relieves Osteoarthritis
    Helps in weight management

    Nutrients:
    Rich in Vitamin C, E and Fiber

    How to use?
    Raw, Frying and Garnish

    Dishes:
    Fish, beef, salad, pasta, sandwiches, vegetarian.

    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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  • GREEN SHISO

    A bit of spicy flavor with a hint of cinnamon.
    Shiso pronounced she-so is the Japanese name for an annual herb called Perilla, which belongs to the mint family, also known as the Japanese Basil. The anise minty flavor makes it perfect when combined with raw fish.

    Benefits*:
    Green Shiso tea is full of antioxidants, anti-inflammatory and allergy fighting properties.
    Strenghten the immune system and skin health.
    Famous is treating asthma, arthritis and eczema.

    Nutrients*:
    Rich in Vitamin B2, C, Calcium and Iron.

    How to use?
    Raw, Infused and Garnish, Stir and Fry

    Dishes:
    Fish, Pastry, Salad, Sushi, Vegetables, Tea, Pastry and dessert

    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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  • ITALIAN BASIL

    As delicious as mature basil, it is a zesty, crisp, tender, and aromatic that has a subtle flavor of cloves, followed by a sweet finish with notes of citrus, pepper and mild anise. It’s a dainty micro-green with bright green leaves attached to a slender stem, and is refreshingly crisp and tender.

    Benefits:
    Raises the body’s immune defenses
    Supports liver function to detoxify the body
    Raises the body’s immune defenses
    Promotes cardiovascular health
    Combats stress, depression and anxiety
    Slows down the effects of aging

    Nutrients:
    Rich in vitamin A, C, K1, Omega 3, B-carotene, Omega 6, omega-3 fatty acids,

    How to use?
    garnish on pasta, pizza, quiche, soups, green salads, and fruit salads or combined into dips, dressing, pesto and sauces, as well as being mixed into lemonades, fruit juices and other drinks.

    Dishes:
    #Pasta #Pizza #Cheese #Fish #Chicken #Salad #Sandwich #Soup #Vegetarian

    How to maintain?
    Slightly water the punnets with fresh water on daily basis. They are to be stored at room temperature.

    *Source: Journal of Agricultural and Food Chemistry

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  • KALE

    kale is one of the most nutritious super-foods out there. It is tender-crisp and has a sweet and mild yet complex flavor, with undertones of nuts, pepper and a classic brassica bite. With its dark green leaves, kale is the king of the leafy greens.

    Benefits:
    Antioxidant properties
    Anti-inflammatory food.
    Prevents macular degeneration.
    Promotes a healthy brain, blood and bones.

    Nutrients:
    beta-carotene, vitamins K, C and A, calcium, fibre, iron, and antioxidants

    How to use?
    Raw, Garnish, Smoothies

    Dishes:
    Fish, beef, chicken, salad, pasta, sandwiches, vegetarian, sushi, soup, pizza.

    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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  • MUSTARD

    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

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  • PEA TENDRIL

    Also known as pea shoots, this fresh ingredient adds the taste of spring to any dish. The thin, textured tendrils and soft green leaves of the tendril pea are succulent, tender and hugely flavorsome. Packed with sweet, fresh green and nutty tones, these shoots are enjoyed best when served fresh, lightly steamed, or sautéed.

    Benefits:
    7x more vitamin C than blueberries
    4x more vitamin A than tomatoes
    Controls blood sugar levels
    Reduce food craving
    Supports the immune system
    Ensures proper cell regeneration
    Can aid in weight loss
    Helps to prevent heart disease

    Nutrients:
    Rich in vitamins K, B1 and C, as well as dietary fibre, phosphorus and folate

    How to use?
    The more decorative version of the classic pea taste as good as they look when folded into salads and stir fries, sprinkled on soups and pizzas, or blended into nutritious smoothies.

    Dishes:
    Salad base, Soup, Meat Dishes, Smoothies, Avocado toast, Great for vegetarian and vegans dishes.

    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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  • PURPLE SHISO

    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

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