Blog — microgreen growing

You’ve heard they’re healthy, but what makes broccoli microgreens such a standout in the world of greens? Let’s take a look at the science behind the superfood. Brassicaceae Family Power Broccoli belongs to the Brassicaceae family, home to other nutrient-dense greens like Kale, Cabbage, and Mustard. This family is celebrated for its high levels of beneficial compounds, especially sulforaphane. What is Sulforaphane? Sulforaphane is an antioxidant created when we chew cruciferous vegetables. In microgreens, the levels of it are much higher than in mature plants, meaning you get a concentrated dose of this anti-inflammatory, cell-protecting nutrient in every bite. Additional...

Growing our Red Vein and Blood Vein sorrel is quite straightforward.  A little more patience is required as they are slower to grow than some of our faster varieties such as Broccoli, Radish and Mustard.    It is most certainly worth the wait.  Our Blood Vein and Red Vein sorrels will add colour and a distinct lemony tang to a variety of dishes both savoury and sweet alike. Here is a basic guide to help you get started.  Step-by-Step guide Prepare your tray or pots with a moist growing medium.  Preferably soil or coconut coir. Sprinkle the seeds evenly on top,...

In the vibrant world of specialty microgreens, where flavour meets nutrition in miniature form, Wasabi Mustard Microgreens or also called Wasabina are emerging as a true standout. Forget everything you thought you knew about "mustard greens"  these tiny powerhouses are here to surprise and delight your palate with a unique, invigorating punch. Despite their evocative name, Wasabi Mustard Microgreens are not related to the fiery Japanese horseradish, Instead, they are a distinct variety of mustard greens, affectionately known as "Wasabina" in Japan, which literally translates to "like wasabi". This name perfectly captures their essence: a sharp, cleansing heat that mirrors...

Wasabi Mustard Microgreens are incredibly versatile, suitable for both raw and briefly cooked applications. They are generally best consumed raw to preserve their fresh taste and nutritional value, often used to enliven dishes, soups, salads, sandwiches, or even smoothies. If you choose to cook them, it's best to add them at the very end of the process to maintain their vibrant flavour and nutritional integrity.   Their young, tender leaves are perfect for raw uses, shining in salads, sandwiches, and spring rolls, or as elegant garnishes. They can add a distinct "zing" to your favourite sandwich or salad.   Use Ideas  Here...