microgreens - maximum
taste

Was sind microgreens?

After a plant has germinated, it is first called a shoot. As soon as it forms its first small leaf, it is called a microgreen. So they are a stage between a shoot and a finished plant.

Vitaminwunder

Microgreens sind zwar klein, dafür aber geballte Vitaminwunder. Sie gelten als Superfood, da sie mehr Nährstoffe und Vitamine als die fertig ausgewachsenen Pflanzen enthalten. Außerdem sind sie sehr intensiv im Geschmack.

microgreens - maximum
taste

Microgreens are very versatile. 
Fresh and raw they taste very good on bread in combination with spreads. As a garnish they enhance any dish visually and taste, you can use them in pesto, eat as a salad or even mix in smoothies.

Depending on the variety, they also taste great steamed in wok dishes or added to desserts such as ice cream, cottage cheese and refreshing drinks such as lemonades and cocktails.

Wie bewahre ich die greens auf?

To keep the microgreens fresh as long as possible, they are best kept in the refrigerator. If they are to be stored longer, it is recommended to keep the substrate moist so that the micros do not dry out.


Thus, the sprouts not yet harvested should remain fresh for a week, some varieties can be kept fresh in this way even longer.

purple radish

Flavor, Usage & Ingredients

Tastes spicy, like radish.
Pairs well with:
cold dishes such as salads, bread with spread, sushi, fish dishes.
Nutrients: vitamin B1 and B6, vitamin C, biotin, phosphorus, molybdenum.

pink radish

Flavor, Usage & Ingredients

Tastes spicy, like radish.
Pairs well with:
cold dishes such as salads, bread with spread, sushi, fish dishes.
Nährstoffe: Vitamin B3, B6 und B9, Vitamin C, Phosphor.

Daikon radish

Flavor, Usage & Ingredients

Tastes spicy, like horseradish.
Pairs well with:
cold dishes such as salads, bread with spread, sushi, fish dishes.
Nutrients: vitamin A, vitamin B2, vitamin C, calcium.

mustard

Flavor, Usage & Ingredients

Tastes spicy, like mustard or wasabi.
Pairs well with:
Fischgerichten, Sushi, in Salaten.
Nutrients: vitamin C, vitamin K, calcium, vitamin A, vitamin B9, manganese, molybdenum.

peashoots Affila

Flavor, Usage & Ingredients

Tastes sweetly like young peas.
Pairs well with:
kalten und warmen Gerichten, Salaten, Fischgerichten, Fleischgerichte, Sushi, Wokgerichte.
Nährstoffe: Vitamin B1, B2 und B3, Biotin, Kupfer, Selen, Kalzium, Vitamin C.

rocket

Flavor, Usage & Ingredients

Tastes nutty, spicy, very intense.
Pairs well with:
Bread with spread, salads, pasta, pizza, meat and fish dishes (raw).
Nutrients: vitamin A, vitamin C and iron.

weizengras

Flavor, Usage & Ingredients

Tastes fresh and sweet.
Pairs well with:
Smoothies!
Nutrients: vitamin A, vitamin C, vitamin E, calcium, magnesium.

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kohlrabi lila

Flavor, Usage & Ingredients

Tastes like fresh cabbage.
Pairs well with:
Fish and meat dishes, salads, soups, sandwiches.
Nutrients: vitamin B1 and B6, vitamin C, biotin, phosphorus, manganese.

garden cress

Flavor, Usage & Ingredients

Tastes slightly spicy mustard.
Pairs well with:
Breads with cold cuts, soups, meat dishes, pasta, salads, sandwiches.
Nutrients: vitamin C, vitamin E, vitamin K, vitamin B9, iron, biotin, calcium.

marigold

Flavor, Usage & Ingredients

Tastes fresh, lemony, minty.
Pairs well with:
Dessert dishes, sushi, cocktails, long drinks, also poultry and fish dishes.

borage

Flavor, Usage & Ingredients

Tastes fresh and crunchy like cucumber.
Pairs well with:
Fish dishes, seafood, mussels, oysters, in long drink in combination with gin.
Nutrients: rich in calcium.

Basilikum genovese

Flavor, Usage & Ingredients

Tastes like full-grown basil Genovese style.
Pairs well with:
Meat dishes, pasta, pizza, salads or dessert dishes.
Nutrients: vitamin B2, vitamin C, calcium, iron.

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purple amaranthus

Flavor, Usage & Ingredients

Tastes earthy, reminiscent of beet.
Pairs well with:
Dessert dishes, as a decoration for drinks, salads, sandwiches, meat dishes.
Nutrients: vitamins K, E and C, calcium, iron and beta-carotene.

Chinese Chives

Flavor, Usage & Ingredients

Tastes like a mixture of chives and mild garlic.
Pairs well with:
All dishes in which garlic is used: Cheese, bread with spread, fish dishes, meat dishes, salads, pasta, etc.
Nutrients: vitamin A, vitamin B1, B9 and B12, vitamin C, vitamin E, vitamin K, copper, manganese, thiamine.

koriander

Flavor, Usage & Ingredients

light citrus flavor, like full-grown coriander.
Pairs well with:
Fish dishes, poultry, soups, salads.
Nutrients: vitamin A, vitamin E, vitamin D, vitamin K, potassium, copper, manganese, molybdenum.

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bordeaux basil

Flavor, Usage & Ingredients

Tastes slightly spicy and sweet, similar to basil genovese.
Pairs well with:
Meat dishes, pasta, sandwiches, salads.
Nutrients: vitamins A, B, C, E and K, calcium, iron, potassium, magnesium.

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Shiso green

Flavor, Usage & Ingredients

Tastes sweetly of anise and mint.
Pairs well with: Desserts, salads and especially with raw fish as in sushi, but also with other fish dishes.
Nutrients: vitamin C, vitamin B2, calcium.

Nasturtium

Flavor, Usage & Ingredients

Tastes very spicy and slightly like horseradish.
Goes well with: all fish dishes, cheese, in salads or in drinks with gin.

Chinese Mahogany

Flavor, Usage & Ingredients

Has a very special taste of beechnuts and reminds you of the forest. Also very slightly oniony.
Goes well with: dishes with game, with cheese and nuts.
Nutrients: vitamin C, vitamin B9, vitamin K, vitamin E, calcium, potassium.