Micro GreenMixAt The Chef’s Garden we grow at large range of micro-greens which we sell individually and it is these that make our macro/micro salad mix unique.

Micro-greens are tiny plants which are harvested very young, they are remarkably robust and packed with flavour and nutrients. Only the tiny leaves and stems of micro-greens are consumed.

Once only seen in top restaurants micro-greens are now more readily available to the home cook, where they are a great addition to just about any cooked dish – think pizzas, roasted vegetables, pasta, soups, casseroles and stews – or add them to your favourite sandwich, wrap or salad. No matter what you add them to, they add colour, flavour, texture and nutrition. Don’t just think of them as a garnish, they are way too good.

Considered to be ‘functional foods’, micro-greens have been found to have higher levels of concentrated active compounds than are found in mature plants and so offer significant health benefits.

We grow the following micro-greens at The Chef’s Garden:

Amaranth – Red
The bright fuchsia-red leaves of this micro are due to the presence of anthocyanins. With its striking colour and mild flavour, reminiscent of baby beetroot, red amaranth is a popular addition to any micro mix.

Basil – Genovese
This summer micro is one of the most popular and is used in both savoury and sweet dishes to add character and interest.  It partners particularly well with strawberries.

Basil – Purple
This micro with its vivid purple leaves not only has visual appeal, but also a pleasant clove-scented aroma which is great in rice and pasta dishes as well as salads.

Bull’s Blood
Available year round this micro-beetroot has a maroon stem and a mix of red and green leaves. Much loved by chefs for the dramatic finish it gives to a dish, it also has a wonderful earthy flavour and aroma.

Chard – Golden
The golden yellow stems and tiny yellowish green leaves of this micro make it an attractive and unique addition to any salad mix.

The leaves of this micro are elongated, not at all like the mature plant and have a strong, punchy flavour which lends itself to salads and Asian dishes.

Cress – Moss
Having a mild peppery flavour, the leaves of this cress are finely divided and dark green in colour.

French Sorrel
A fresh, tangy, lemony-flavoured micro with oval green leaves which is excellent with seafood or for adding a citrus flavour to fruit salads.

Kale – Russian
With its pretty, wavy leaves that range in colour from blue-green to a gorgeous red (depending on the weather – green in warmer weather, red in cooler weather) this micro adds not only great colour, but also a wonderful nutty sweetness.

With its long narrow leaves, minutina adds a mild nutty flavour and crunchy texture to salad mixes.

This green of Japanese origin has a mild mustard flavour and fancy, toothed leaves.

Mustard Streaks – Red and Green
The sweet, mild mustard flavour pairs well with eggs, mushrooms, legumes, smoked fish, soft cheeses and red meats.

Parsley – Flat-leaf
With its crisp, green leaves and fresh, strong parsley flavour this micro is an excellent garnish and addition to salads.

Radish – Red and Green
Micro-radishes are strong and spicy making them ideal for adding to sandwiches and salads or as a garnish on barbecued food.  But care should be taken when using as a garnish as they can overpower the rest of the dish.

High in antioxidants and vitamins A, C and K, this micro has small, round leaves which are extremely zesty and will perk up any sandwich, salad, pizza, risotto, egg dish or soup.

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