A careful selection of buds of different flavors, broccoli, red kale, komatsuna, mizuna, and radish sprouts. Its color is mainly green with some purple hue.
Its flavor is slightly spicy, crisp and watery. The radish daikon has many nutrients, including vitamin A and C. As it has a lot of flavor, it can be used as a natural dressing in salads. It’s ideal with white fish.
The celery microgreen has a pleasant celery flavor, it reminds us of stew broth. Refreshing.
Its toothed and green shape gives a nice color to the dishes. Taste of nuts, almond milk, crispy.
The Red Cabbage Microgreen bud has a mild and sweet taste. It contains high levels of vitamins A, B, C, E and K, as well as being rich in magnesium and reducing the risk of cardiovascular diseases. It is used in stews and meat dishes.
The Ice plant leaf impresses with its texture that reminds us of the morning dew and creates very characteristic crystallized points. Its flavor is mild and is used in salads, fish, ceviches and carpaccios.
Orange blossom water, gin and tonic, tropical fruit. Pineapple aroma.
The Micro Onion has a longer shape than the common onion, sweet flavor, very tasty and crispy. Its use is very versatile and has become one of the micro vegetables most demanded by chefs for their versatility and aesthetics.
The Begonia Flower is in different colors. It has an acidic flavor, but with bittersweet notes that reminds us of a dressing. It is used in carpaccios, ceviches, oysters and Asian dishes.
The carrot leaf is very versatile and very tasty, reminiscent of the herbal liqueur. Its aroma is wet forest. The possibilities of use are very varied and is ideal with carpaccios. Its health benefits are manifold, filled with potassium, chlorophyll and other nutrients.
One of our most special shoots and used by chefs for its taste of citrus skin. It has beautiful green buds shaped like small palm trees. Use it to decorate your dishes with white fish, desserts and even cocktails will surprise you with its great tangerine flavor!.
Sisho is known as Japanese basil and is used in a wide variety of dishes. Its flavor and aroma of anise and mint go well with fish dishes, rice and seafood. It is highly appreciated for its bright green leaves.
Highly appreciated for its bright lime green leaves with dark red veins and pointed shape. Its flavor is slightly bitter and earthy with a hint of sour, crisp and succulent apple. It is a phenomenal ingredient for fish, carpaccios and ceviches.
This bud has a nice purple color. Its soft earthy taste is very suitable for tasty dishes, although it is also used in sweet dishes. Amarant sprouts have 15% protein. They are rich in Vitamins A, B, C and E, calcium, iron, magnesium, niacin, phosphorus, potassium and amino acids.
In an elongated form and green leaves with which it is blurred to a white color at its very elegant end, it is a very special micro vegetable, closely related to onions, onion and garlic. It has a mild onion flavor and is used in meats, creams and winter stews.
Its tiny yellow flowers and bright green stalks have a aniseed flavor, with an astringent finish that cleans the mouth of other flavors; fragrance of liquorice very aromatic. It combines well with seafood dishes, fruit salads and Arabic dishes, especially with lamb recipes.
A careful selection of buds of different flavors, broccoli, red kale, komatsuna, mizuna, and radish sprouts with petals. Its color is mainly green with some purple hue.
If you like radish, you will love this bud for its refreshing and spicy flavor. It has multiple health benefits, vitamin A, B, C, E and K, contains calcium, magnesium, phosphorus, potassium, amino acids and antioxidants. For its color and flavor it is one of the buds most appreciated by the chefs.
The Óxalis Purple Leaf impresses with its beautiful butterfly shape, with three purple triangular petals. Its acidic flavor, sour but with bittersweet notes, reminds of a dressing. Ideal with sushi, meat dishes and game stews.
Its crisp fresh pea flavor and its curly shape at the ends make it a very characteristic bud, as many chefs use it to decorate their dishes. It is used in vegetable dishes, fish and side dishes.