Small but Mighty… Micro Herbs
Micro herbs are just seedlings and are harvested well before they become mature plants. Studies show that younger versions of the plants, such as micro radish, can be more concentrated in important nutrients including vitamin C, beta carotene and vitamin K. Since micro herbs are harvested when the plants are young, they’re packed with nutrients and antioxidants they need to grow into full-grown plans.
Micro herbs not only add colour and freshness to a dish, but they also carry intense flavour and can change your entire tasting experience.
Why not try incorporating some micro herbs in your cooking? We have an extensive range of micros, including leaves, flowers and sea herbs.
We have a large range of micro leaves available on our website. Use them in salads or as a garnish. See below all our micro leaves.
Micro Garlic Chives | Micro Lemon Balm | Micro Red Basil | Micro Celery | Micro Coriander | Micro Fennel | Micro Green Basil | Micro Thai Basil | Micro Lovage | Micro Mint | Micro Mizuna | Micro Red Mustard Frills | Micro Pink Radish | Micro Pea Shoots | Micro Rocket | Micro Tarragon | Micro Thyme | Micro Watercress | Nasturtium Leaves | Borage Leaves | Cardamon Leaves | Lemon Verbena | Blue Pepe Nasturtium Leaves | Micro Parsley | Popcorn Shoots | Micro Red Amaranth | Micro Red Vein Sorrel | Micro Ruby Chard | Micro Sweet Cicely | Micro Wasabi Leaves | Purple Shiso Leaves | Tendril Pea Shoots
So how do you use micro leaves, we list some examples below;
Micro Garlic Chives
These beautiful stringy greens have a sweet, chive-like flavour. Their jet black seeds burst with an oniony twang. Try adding garlic chives to quiches, omelettes, savoury tarts or potato salads.
Pea shoots have that sweet, juicy flavour you get from a fresh, seasonal garden pea. The only difference is they’re available all year round. Try them in place of fresh peas, pea and ham soup, in veggie pasta or chicken risotto.
These beautiful pink-stemmed greens have a slight peppery kick, similar to radish. They’re very versatile and are a great replacement for horseradish. Pair micro radish with roast beef, mackerel, egg mayo sarnies or Caesar salad. Basically, anything rich or creamy can be cut through with a fresh peppery kick.
Popcorn shoots are tender and crisp with a very sweet, mild corn flavour. The shoots can be used on top of meat dishes or mixed into salads. They pair especially well with cherry tomatoes, lettuce, grilled sweetcorn, chicken and fish.
Micro Sweet Cicely
Sweet Cicely has an aniseed-like flavour. It pairs well with tart fruits such as rhubarb and gooseberries as it has a naturally sweet taste.
We have a range of edible flowers available on our website. Use them in salads, use them to decorate a cake or as a garnish. See below a list of all our edible flowers.
Violas | Fuchsia | Apple Blossom | Borage Flowers | Nasturtium Flowers | Premium Flower Mix | Oyster Leaf Flowers | Garlic Chive Flowers | Sea Buckthorn Berries
How do you use edible flowers? We list some examples below;
Borage flowers are small, bright blue, and star-shaped. They have a light cucumber flavour and one of their most popular uses is as a garnish in a glass of Pimm’s. Traditionally, borage flowers are used in a classic dessert – Blackberry Fool.
Fuchsia comes in a variety of bright colours and looks lovely as a garnish in salads and cold soups. They are also commonly candied and added to sweets. The stamen needs to be removed before eating.
Nasturtiums come in tropical colours ranging from white to red to orange. They taste similar to watercress and have a slightly peppery kick. Perfect in salads.
Violas can be many different colours and they have a light and sweet flavour. A great way to use violas is to sugar them and put them on a cake. They can be easily added to salads.
Apple blossom is tart in taste and their pretty, light features make it a happy contrast in both sweet and savoury dishes. Most popularly used in salads, on top of cakes or in cocktails.
Sea Buckthorn Berries
Sea buckthorn berries have an intense tangy and citrusy taste. They are best used in jellies, juices, purees and sauces.
Taste of the Sea
We have a range of edible sea herbs available on our website. Use them in fish dishes, as a garnish or in salads. See below a list of all our edible sea herbs.
Ice Lettuce | Oyster Leaves | Samphire | Rock Samphire | Salty Fingers | Sea Kale | Sea Purslane | Sea Rosemary
How do you use edible sea herbs? We list some examples below;
Ice lettuce gets its name from the tiny ‘bubbles’ all over its surface. It has a clean lemony flavour and can be eaten raw or pan-seared – goes great with fish and chicken dishes as well as salads.
Oyster leaves are juicy green leaf that has a similar taste to a salty mushroom with a touch of freshness. You can use them as a garnish to any oyster platter or wild mushroom dish.
Samphire grows in saltwater and has vibrant green, fleshy finger-like leaves. It has a distinctively crisp and salty flavour. Samphire can be used raw in a salad but is more often cooked. It can be fried in butter, boiled in water or steamed for a couple of minutes. You can find some samphire recipes on our blog.
Rock samphire has an unpleasant smell when it’s fresh and is traditionally pickled to get rid of this. The most common uses are for it to be boiled with fish, added to sushi and salads and is even used in cocktails with spirits, like Rock Samphire Gin.
Salty fingers have a not unpleasant, slightly bitter, slightly salty taste. They look a bit like little green tubes filled with a gelatine-like liquid but they are in fact crunchy. Salty fingers go well with seafood, especially scallops.
Pizza with Pesto, Mozzarella & Micro Rocket
Prep time: 12-24 hrs
Cook time: 15 mins
1 Pizza serves 2
This easy and unusual courgette salad looks beautiful and makes a lovely little side dish. A perfect accompanying dish to a summer barbecue. It’s also really versatile, you can add in lots of different ingredients to change it up every time you make it. – Emma
For the dough
- 375g plain flour
- 1/2 heaped tsp active dry yeast
- 1 1/2 tsp sea salt
- 295ml water
- Fresh mozzarella
- Sliced fresh cherry tomato or sun-dried tomatoes
- Micro rocket
- Mix all dough ingredients with a spoon in a large bowl. The dough will be shaggy and rough; this is fine, but if it feels too rough, add another spoonful or two of water. Cover bowl with cling film and keep at room temperature for at least 12 hours, up to 24 hours or until the dough has more than doubled.
- Flour your work surface very well. Turn down out of the bowl onto the floured work surface. In the time it has risen it should have changed from that shaggy rough ball to a very loose, soft, sticky, and stretchy dough. Flour the top of the dough, and divide dough in half (or more pieces, if you’re making smaller pizzas). Form them into ball-like shapes. Grab the first round with floured hands and let the soft dough stretch and fall away from your hands a few times before placing the dough on your prepared baking sheet/paddle. Use floured fingers to press and nudge dough into a roughly round shape.
- Add several dollops of pesto, sliced fresh mozzarella, fresh cherry tomatoes and prosciutto and bake for 10 – 15 minutes at the highest oven temperature until the top is blistered and the crust is golden.
- Top with the micro rocket just after removing the pizza from the oven and let cool for a few minutes before serving.
Prep time: 5 mins
Suitable for Vegetarians
This nasturtium salad uses both nasturtium leaves and flowers, along with rocket, strawberries, and a quick vinaigrette. Make it for a quick and easy summer salad!
Source: Champagne Treats
- 85g rocket leaves
- 1 large handful of nasturtium flowers and leaves, leaves chopped if desired
- 130g strawberries, hulled and sliced
- 2 tbsp sesame seeds
- 30ml olive oil
- 30ml apple cider vinegar
- 1 tbsp honey
- 1/4 tsp salt
Toss all the salad ingredients together.
Whisk all the vinaigrette ingredients together. Toss the dressing into the salad. Serve immediately.
Pink Peppercorn & Viola Shortbread
Prep time: 15 mins
Cook time: 15 mins
These pretty and unique tasting shortbread biscuits will be great with a cup of tea.
Source: Better Homes & Gardens
- 230g plain flour
- 30g sugar
- 100g butter
- 45g violas, chopped
- 1 tbsp pink peppercorns, crushed
- Milk, optional
- Whole violas optional
Preheat oven to 180°C. In a large bowl combine flour and sugar. Using your fingertips, rub the butter into the flour and sugar until a fine breadcrumb-like texture forms. Stir in chopped violas and peppercorns. Knead mixture until it forms a smooth ball. (Mixture will be crumbly at first).
Pat dough to a ½ cm thickness. Cut with 5cm round cutter. Arrange 5 cm apart on an ungreased baking tray. If desired, brush shortbread with milk, add whole violas, and brush with milk.
Bake 15 minutes or until bottoms start to brown. Cool on a wire rack. Store in an airtight container in the fridge for up to 1 week or freezer for up to 3 months.