A favourite with chefs for its mild but spicy peppery flavour, pepper cress is similar in taste to watercress. Its bright green crisp leaves, which are attached to a slender stem, release a grassy taste followed by a bold and tangy spiciness. This hugely appetizing micro-green can be added to both cold and hot dishes, and is perhaps best paired with raw dishes such as ceviche.
Add a burst of colour to any plate with beetroot, which needs no introduction with its intensely purple stems and bright green leaves. Packed with plenty of crispy bite, beetroot micro-greens have a unique sweet, earthy taste – and a mild beet flavour. It pairs well with fruit and vegetables including green apples, blood oranges, carrots, bell peppers, and onions, as well as seafood.
Add plenty of colour and flavour to a variety of sweet and savoury 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 flavour as regular Sorrel, this microgreen can bring a touch of elegance to the table.
A showstopper of a micro-green, wasabi cress brings a sharp peppery flavor to a variety of Asian savoury dishes. Its miniature light green leaves tease the palate with an initial mild, sweet taste, which quickly bursts into an array of spicy notes that mellow quickly. Similar to horseradish, the Wasabi Cress is the perfect addition to sushi, sashimi and other South East Asian dishes.