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Shiso; Beefsteak plant purple
Scientific name: Perilla frutescens variety Crispa
Origin: Native to mountainous regions of India and China
Description: An annual herb, the foliage has a high yield of citra oil. Small, wrinkled, beautiful purple/red leaves (bigger leaves available to order). Germinated sprouts (mejiso (芽ジソ)) are frequently used as a garnish. The leaves can be pickled, fried and are popular in cocktails .
Taste: Floral; citrus undertones; hints of red berries
Anis; Aniseed
Scientific name: Anise hyssop, Agastache foeniculum (Blue giant hyssop, blue lavender hyssop)
Origin: north-central and northern North America
Description: A member of the mint family, anise (attracts many insects and pollinators) was used as a medicinal herb by aboriginal Americans. The leaves can be used as a tea or salad garnish.
Taste: minty/liquorice aroma and flavour; sweet liquorice prevails
Radish – China rose
Scientific name: Raphanus sativus L.
Persilja;Parsley
Scientific name: Brassica oleracea var. sabellica
Scientific name: Petroselinum crispum
Origin: Central Mediterranean (Greece, Portugal, Spain, Cyprus, Morocco, Tunisia, Algeria, Malta)
Description: Seeing widespread use in European, Middle Eastern, Brazilian and American cuisine, it is used as a garnish, as an addition to soups, stews, and as a snack all by itself.
Fänkål; Fennel
Scientific name: Foeniculum vulgare
Origin: Indigenous to Mediterranean shores
Description: A member of the carrot family, one of the main ingredients in absinthe (together with anise) and akvavit, and what Prometheus used to steal the fire of the gods. The bulbs are more recognised, but the shoots taste just as good (we think better and stronger!). Leaves are an excellent addition to salads, dessert sauces, soups and fish sauces. Very popular in certain Middle-eastern, Afghani, Iranian and Indian cuisine. Kashmiri Pandir and Gujurati cooking uses fänkål extensively. Many, many cultures around the world use fänkål as a regular addition to dishes.
Taste: Sweet, aromatic, and yet a delicate aniseed/liquorice aroma and taste
Vreta Gulärt; Swedish Yellow Peas
Origin: Sweden
Description: A distinctive plant with a unique flavour, these vreta gulärt are descended from Swedish and Danish rural varieties. Used in salads, as a snack, as a topping to sandwiches and as a garnish.
Taste: Refreshing, crunchy taste with hints of apples
Morot;Carrot
Scientific name: Daucus carota subsp. sativus
Origin: Native to Southeast Asia and Europe, likely originated in Persia
Description: Small, thin, spiky leaves at the end of a long stem, these microgreens are somewhat unknown but are one of our favorites.
Taste: A distinct taste of carrot, but fresher and more crisp
Genovese Basil
Scientific name: Ocimum basilicum, cultivar of
Origin: Italy, Geonva
Description: Small to large, shiny, curled leaves with an incredible aroma and taste. One of the most popular herbs, used in pesto and a key part of Genoese sauce.
Kale; “leaf cabbage”
Scientific name: Brassica oleracea var. sabellica
Red Russian Kale
Scientific name: Brassica oleracea var. sabellica
Origin: Siberia
Description: Blue-green leaves with reddish-purple veins and stems. Can be steamed, sauteed and eaten raw. Low in carbohydrates, fats and calories.
Taste: Sweet with a hint of iron
Nutritional information
- Vitamins A (260% DV) & C (170% DV)
- Phytonutrients:
- Lutein
- Zeaxanthin
Borage; Starflower
Scientific name: Borago officinalis
Origin: Mediterranean
Description: Edible leaves and flowers, often used in salads when fresh or dried to a herb. Common in German dishes and Aragon and Navarre regions in Spain, Crete and Liguria region of Italy. Used in ravioli and pansoti, to flavour pickled gherkins in Poland, as a garnish in Pimms cocktail and flavouring in certain select gins.
Taste: Leaves gives a cucumber-like taste. Flowers have a sweet, honey-like taste
Rädiskön Daikon (lit. Radish, Big Root); Japanese radish (true daikon; 日本蘿蔔); icicle radish
Scientific name: Raphanus raphanistrum sub-species sativus
Origin: Southeast or continental East-Asia
Description: Fast growing, big leaves show within 2 weeks. The most common western radish. Many, many varieties of the main strain. Commonly used in Japanese pickles and condiments. Excellent addition to salads, savoury dishes, stir fries and very tasty eaten raw. Can be boiled, cooked, shredded and fried. Combine with chilli, salt and pepper and coriander for a distinctly oriental feel.
Taste: Mild, yet peppery taste.
Mizuna (“water greens”); kyona; Japanese mustard greens; spider mustard
Scientific name: Brassica rapa var. Niposinica, cultivar of.
Origin: Japan
Description: Attractive, serrated and glossy leaves with white stems. Can be stir-fried, boiled, steamed and used in salads. Compliments Asian mustard greens (e.g. China Rose Radish) very well.
Taste: Mild, peppery taste, piquant, a hint of spiciness
Rapeseed; Rapsfrön
Scientific name: Brassica napus subspecies napus
Swiss chard, red
Scientific name: Beta vulgaris subsp. vulgaris, Cicla-Group and Flavescens-Group
Description: Chard is popular across the world with a great number of varieties.