Microgreens
Discover our varieties!
Amaranthus oleraceus
Taste: Very delicate, light beet flavor. Suggestions : Cucumber salad, goat's cheese, omelette and fried egg, cold soups, vegetable tapenades.
Amaranth
Ocimum basilicum
Taste: More pungent than basil. Notes of pepper, cinnamon and anise. Suggestions: Salads, pasta, vegetable fritters, gratins with eggplant or zucchini, strawberry salad.
Purple basil
Brassica oleracea
Taste: Subtle broccoli flavor. Adds a touch of finesse to dishes. Suggestions : Egg, chicken and pork dishes, grilled vegetables, Italian cuisine, etc.
Broccoli
Borago officinalis
Taste: Strong cucumber flavor, crunchy texture. Suggestions: Salads, soups, fresh cheeses, fish.
Borage
Brassica oleracea
Taste: Sweet and fruity. Suggestions : Omelettes and fried eggs, carrot stews, mixed salads with nuts, cold meats, soups, grilled vegetables, buddha bowls, etc...
Red cabbage
Allium schoenoprasum
Taste: Very aromatic, between fresh garlic and chives. Slightly spicy. Suggestions: Salads, omelettes, woks, raw fish, seafood, mushrooms.
Chive
Coriandrum sativum
Taste: Intense herb flavor with more finesse and less bitterness than the adult plant. Suggestions: Raw or cooked fish and seafood, Asian, Middle Eastern, Indian and Mexican dishes... a whole journey on your plate!
Coriander
Foeniculum vulgare
Taste : Mild anise, slight licorice flavor. Suggestions : Risotto with scampi, seafood pasta, eggs, baked fish, orange salad, Mediterranean cuisine, etc...
Fennel
Brassica oleracea
Taste: Similar to Brussels sprouts, but milder. Suggestions: avocado toast, salads, sandwiches, eggs, lentil and quinoa dishes, etc.
Kale
Melissa officinalis
Taste: Lemony taste, with a touch of mint, very refreshing. Suggestions: Fish, seafood, fruit salads, chocolate desserts, sorbets, cocktails.
Lemon balm
Sinapis alba
Taste: Spicy and tangy. Tender texture. Suggestions : Sushi, sashimi, spring rolls, steak, wraps, beef tartar, carpaccio, mustard-based sauces, etc...
Mustard
Rumex acetosa
Taste: Ripe, tangy. Very decorative. Suggestions : Fish and seafood, white meats, omelettes, fruit salads, ice creams and sorbets.
Sorrel
Petroselinum crispum
Taste: Delicate flat parsley flavor, with a softer texture. Suggestions: Salads, Mediterranean and Middle Eastern dishes, fish and seafood, beef tartar.
Parsley
Pisum sativum
Taste: Fresh peas, slightly sweet. Crunchy texture. Adds a structural edge to dishes. Suggestions: Mixed salads, poached eggs, soups, paella, pork dishes, asparagus, risottos, wraps, buddha bowls, etc.
Green pea
Taste: Hot and spicy. Horseradish, wasabi. Suggestions: Sushi, sashimi, spring rolls, Asian dishes, beef tartar, carpaccio, seafood and fish dishes, mushrooms, salads etc...
Purple frills
Raphanus sativus
Taste: Pungent and spicy (but not as spicy as pink radish). Adds color and freshness. Suggestions: mixed salads, sandwiches, burgers, seafood, sushi and sashimi, ceviche, carpaccio, tartars, etc.
Purple radish
Raphanus sativus
Taste and texture: Spicy and tangy. Adds a touch freshness. Suggestions: mixed salads, sandwiches, burgers, seafood, sushi and sashimi, ceviche, carpaccio, tartar, etc...
Pink radish
Eruca sativa
Taste: Pungent, peppery flavor, with a hint of hazelnut. Suggestions : Appetizers, salads, mozzarella tomatoes, carpaccio, pasta, pizzas.
Rocket salad
Salvia officinalis
Taste: Sweeter and less bitter than adult sage. Suggestions: White meat dishes (chicken, pork and veal), game, pasta, potatoes, legumes (especially white beans).
Sage
Eutrema japonicum
Taste: Hot and spicy. Horseradish, wasabi. Suggestions: Sushi, sashimi, spring rolls, Asian dishes, beef tartar, carpaccio, seafood and fish dishes, mushrooms, salads etc...
Wasabi
For merchants:
Do you have a restaurant or supermarket in Brussels? Would you like to offer local and sustainable microgreens to your customers? Do not hesitate to contact us for more information.
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