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
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.
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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 metabolismNutrients:
Full of Vitamiin A, B6, C and CalciumHow to use?
The beautiful dark red color makes it a great contrast for salad and it goes well with fish.
Raw, Garnish, Stir, FryDishes:
Fish, Chicken, Beef, Sandwich, Salad, Pasta, Pizza, Vegetarian, Soup, Smoothies, CakesHow 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 managementNutrients:
Rich in Vitamin C, E and FiberHow to use?
Raw, Frying and GarnishDishes:
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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SORREL
Sharp tangy flavor, lemony
Add plenty of color and flavor to a variety of sweet and savory dishes with sorrel. Its bright lime-green leaves with distinctive red veins release a fresh, tangy tartness with just a hint of lemon. As well as having the sharp flavor as regular Sorrel, this microgreen can bring a touch of elegance to the table.Benefits:
Help in weight loss,
detoxify the body,
enhances the digestive health,
boosts energy,
strengthens immunity.Nutrients:
The potassium content can help increase blood circulation and it is also full of Vitamin A, C that can contribute to stronger immune system.How to use?
Sorrel can be added to soups, sandwiches, fruit salads, omelette, and used to garnish starters and main dishes. One of its secret talents is to thicken soups and stews, and it can also be used in place of rennet in making cheese. Raw, Garnish, Frying, Stir.Dishes:
Fish, Salad, Soup, Cheese, Sushi, Vegetarian, DessertHow 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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