We are a young team that can surprise you to diversify and supplement each days favorite dishes and drinks by still undiscovered microgreens tastes, their bright colors and vitamins. Microgreens – a very young shoots of vegetables and spices with a strong, concentrated flavor. Grown from a vegetable and spice seeds. It is very widely used by restaurant chefs on a variety of dishes: salads, soups, sandwiches, sauces and other dishes decoration. It gives the vibrancy and color to the dish. They can be termed as a “ribbon on gift “…  New, exciting and nutritious. Microgreens, which has a much more biologically active substances required by the human body than an adult vegetables or spices. The taste is unforgetable. Once You taste – you want more and more!

Products

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Celery

Celery

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  • Taste – Pleasant pungent taste, strong smell. Recalls mustard or horseradish.
  • Benefit – Helps neutralize free radicals, preventing cell damage. It is recommended in patients with anemia, beriberi. Purifies the blood from harmful substances.
  • Vitamins – Rich in vitamin E (skin), calcium, iron, vitamins A, B, C, K, and PP.
  • Usage – Good for soups, sauces, with cheese, meat and fish. In addition, it is Frankfurt green sauce component.
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Sorel

Sorel

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  • Taste – Strong, aromatic flavor.
  • Benefit –
  • Vitamins –
  • Usage –
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Coriander

Coriander

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  • Taste – Strong, aromatic flavor.
  • Benefit – (LT) Padeda organizme palaikyti normalią vandens ir druskų apytaką, veikia antibakteriškai, gerina žarnyno veiklą, gydo odos ligas.
  • Vitamins –
  • Usage –
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Borage (lot. Borage officinalis)

Borage (lot. Borage officinalis)

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  • Taste – young borage leaves are succulent, fresh cucumber scent.
  • Benefit – in old age, when the bones become less frequent , weaker joints. Reduce cough, bronchial revive .
  • Vitamins – borage contains fatty and resin acids , saponins , tanning materials , essential oil. Particular materials are mucous membranes (about 30 %) and vitamins.
  • Usage – Minced borage leaves is to flavor cottage cheese , soups , fish and egg dishes. Borage is the famous ” Frankfurt green sauce ” component.
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Radish

Radish

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  • Taste – Fresh, spicy radish flavor, rich in antioxidants.
  • Benefit – These fresh herbs rich in phenol, which in itself has the most antioxidants, betacaroten protects cell membranes from free radicals.
  • Vitamins – C, calcium, potassium, sodium, magnesium.
  • Usage – Flavor accents seafood and meat entrees. Use with sandwiches, pizza, salads, meat, fish, eggs, cheese dishes, smoothes.
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Mustard

Mustard

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  • Taste – Mustard microgreens starts with a sweet, mellow taste, but finish with a peppery.
  • Benefit – Useful digestive system – stimulates saliva and gastric juice, rich in antioxidants, healthy for skin and vision.
  • Vitamins – Folic acid, antioxidants, vitamins A and C.
  • Usage – Use in bean soups, julienned, or as a substitute for spinach in your quiche.
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Arugula

Arugula

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  • Taste – Arugula has a nutty and slightly spicy flavor profile that adds a strong astringent note.
  • Benefit – A positive effect on metabolism, has a toning effect.
  • Vitamins – A, B, C and E, calcium, iron, magnesium, niacin, phosphorus, potassium, antioxidants, all essential amino acids.
  • Usage – Arugula can be used in a variety of dishes including pizza, pasta, salads, fish, meat. The peppery flavor of microgreen arugula pairs exceptionally well with tomato, olives, garlic, beets, citrus, nuts and cheese.
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Radish rioja (red leaf)

Radish rioja (red leaf)

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  • Taste – Fresh, spicy radish flavor.
  • Benefit – Vitamin C (2.5 times more than the radish roots), calcium, potassium, sodium, magnesium. Rich in antioxidants.
  • Vitamins – These microgreens rich in phenol, which in itself has the most antioxidants, betacaroten protects cell membranes from free radicals.
  • Usage – Flavor accents seafood and meat entrees. They are rich in vitamin C and minerals. Use with meat, fish, eggs, cheese dishes.
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Peas

Peas

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  • Taste – Crisp, mild, spring-sweet taste.
  • Benefit – Has the amino acid, iron, magnesium, zinc, selenium, calcium, phosphorus, potassium, vitamins B, PP, C, E.
  • Vitamins – It improves brain activity, gives energy, protects cells from calcification. Has a rare vitamin H (biotin), which is beneficial for the skin, regulates blood sugar levels, calms nervs. Has less calories and fat than other protein foods.
  • Usage – Suitable to make omelettes, soups, side dishes, as well as fried, steamed, various vegetables, rolls, sandwiches, pizza.
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Garlic chieves

Garlic chieves

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  • Taste – Hlightly pungent, the same as garlic.
  • Benefit – From colds, reduces blood pressure, improves digestion, treats atherosclerosis, assessed anticancer vegetable protects and reduces cholesterol.
  • Vitamins – A, B, C and E, F, has a lot of anti-inflammatory properties, calcium, magnesium, iron, zinc, potassium, many monosaccharides phytoncides, allicin.
  • Usage – making it great garnish for anything from sandwiches, pizzas, fish to egg dishes or even soups. Taste really good on sourdough rye crisp bread with cream cheese and smoked salmon.
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Cress

Cress

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  • Taste – Pleasant pungent taste, strong smell. Recalls mustard or horseradish.
  • Benefit – Helps neutralize free radicals, preventing cell damage. It is recommended in patients with anemia, beriberi. Purifies the blood from harmful substances.
  • Vitamins – Rich in vitamin E (skin), calcium, iron, vitamins A, B, C, K, and PP.
  • Usage – Good for soups, sauces, with cheese, meat and fish. In addition, it is Frankfurt green sauce component.
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Lemon basil

Lemon basil

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  • Taste – Strong, aromatic, reminiscent of lemon and lime flavor.
  • Benefit – It helps the body maintain normal water and salt metabolism, has an antibacterial effect, improves intestinal function, heals skin diseases.
  • Vitamins – Linalool estragole and eugenol, rutin, carotene, chlorophyll, vitamin K.
  • Usage – Basil microgreens even stronger taste than adults slips. Used as a spice in Arabic, Indonesian, Lao, Farsi and Thai cuisine. Lemon basil is mild enough to flavor grilled fish or shrimp and can be substituted for basil if you are looking for a fresh twist of flavor. The main flavor of the famous Italian pesto ingredient.

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