🌱 Microgreens (20+ Varieties)

What Are Microgreens? Young vegetable greens harvested 7-14 days after germination, when cotyledons (seed leaves) are fully developed. Nutrient density 4-40x higher than mature vegetables.

Our Selection:

• Radish (Raphanus sativus): Peppery kick, vibrant pink/purple stems, 40x Vitamin E
• Mustard (Brassica juncea): Bold spice, intense green, pairs with fatty proteins
• Pea Shoots (Pisum sativum): Sweet, delicate, 7x Vitamin C, beautiful tendrils
• Beet (Beta vulgaris): Earthy sweetness, magenta/gold stems, visual contrast
• Sunflower (Helianthus annuus): Nutty, crunchy, high protein, salad base
• Cilantro (Coriandrum sativum): Concentrated coriander flavor, early-stage aroma
• Basil (Ocimum basilicum): 5 varieties (Italian, Thai, lemon, purple, cinnamon)
• Amaranth (Amaranthus): Mild, colorful (red, gold), high lysine amino acid

Culinary Applications:

• Fine Dining Garnish: 2-5g portions, visual accent, flavor burst
• Salad Base: 20-30g portions, nutrient-dense alternative to lettuce
• Sandwich/Burger: Texture and freshness layer
• Purees & Sauces: Microgreen purées for vibrant green sauces

🌸 Edible Flowers (8+ Varieties)

Culinary Flowers are pesticide-free, food-safe blooms with distinct flavors and stunning aesthetics.

Our Collection:

• Borage (Borago officinalis): Cucumber flavor, star-shaped blue flowers, cocktail garnish
• Nasturtium (Tropaeolum majus): Peppery like watercress, orange/red/yellow blooms, salads
• Pansy (Viola × wittrockiana): Mild grassy flavor, vibrant colors, dessert decoration
• Marigold (Calendula officinalis): Slightly spicy, golden petals, rice dishes (saffron alternative)
• Chive Blossoms (Allium schoenoprasum): Mild onion flavor, purple clusters, cream cheese pairing
• Lavender (Lavandula angustifolia): Floral, aromatic, pastries and cocktails
• Rose Petals (Rosa damascena): Fragrant, sweet, Middle Eastern desserts
• Chrysanthemum (Chrysanthemum morifolium): Slightly bitter, Asian cuisine, tea infusions

Usage Guidelines:

• Whole Flower: Pansy, borage, nasturtium (plate centerpiece)
• Petals Only: Rose, marigold, chrysanthemum (scatter garnish)
• Infusions: Lavender, rose (syrups, oils, vinegars)

Safety: All flowers grown in controlled hydroponic environments, zero pesticide exposure, food-grade certified.

🌿 Rare Aromatic Herbs

Specialty herbs difficult to source conventionally:

• Shiso (Perilla frutescens): Japanese cuisine, minty-basil flavor, green & purple varieties
• Lemon Verbena (Aloysia citrodora): Intense lemon aroma, desserts and teas
• Mexican Tarragon (Tagetes lucida): Anise flavor, heat-tolerant alternative to French tarragon
• Cuban Oregano (Plectranthus amboinicus): Bold oregano-thyme hybrid, Cuban/Caribbean dishes
• Holy Basil (Ocimum tenuiflorum): Sacred in Thai cuisine, peppery clove notes
• Sorrel (Rumex acetosa): Lemony tang, French sauces, fish pairing

Why Hydroponic? Herbs maintain essential oil concentration 25-40% higher than field-grown due to stress-free environment and optimized nutrient delivery.

🥬 Specialty Lettuce & Leafy Greens

Beyond Iceberg: Premium lettuce varieties for high-end salads:

• Lollo Rosso: Frilly red leaves, bitter-sweet, visual impact
• Oak Leaf (green & red): Tender, mild, delicate structure
• Butter Lettuce: Silky texture, sweet, premium burger/wrap base
• Romaine Hearts: Crunchy, sweet core, Caesar salads
• Frisée: Curly endive, slightly bitter, bistro salads
• Mizuna: Japanese mustard green, mild peppery, feathery leaves
• Tatsoi: Spoon-shaped, mild bok choy flavor, Asian fusion

Custom Salad Mixes: We create proprietary blends for your restaurant (e.g., “Chef’s Signature Mix” with 7 greens + microgreens + edible flowers).

What We Offer

1. Product Training

• 4-hour hands-on workshop at your restaurant or our facility
• Tasting sessions: 30+ varieties (microgreens, herbs, flowers)
• Flavor profiling, pairing suggestions, handling techniques
• Storage best practices (extending 10-14 day shelf life)

2. Seasonal Menu Planning

• Quarterly collaboration: New product introductions
• Recipe development featuring hydroponically-grown ingredients
• Plating demonstrations, visual presentation techniques
• Cost analysis: Premium product integration within food cost targets

3. Custom Cultivation Requests

• “Can you grow X for us?” - We trial new varieties based on chef requests
• Recent examples: Purple basil for a signature cocktail, micro cilantro for taco garnish, edible orchids for dessert
• Lead time: 8-12 weeks for new product development and testing

4. Kitchen Team Education

• Training for sous chefs, line cooks on handling delicate microgreens
• Preventing wilting, maximizing shelf life, storage protocols
• Recipe cards with suggested uses and portion sizes

Case Study: Michelin-Star Restaurant Partnership

Client: 1-Michelin-star contemporary Turkish restaurant, Istanbul Challenge: Inconsistent microgreen quality from conventional suppliers, seasonal unavailability of edible flowers Solution:

• Dedicated 150 m² hydroponic module for restaurant’s exclusive use
• Custom product mix: 12 microgreens + 6 edible flowers + 8 rare herbs
• Daily delivery (harvest morning, delivery afternoon)
• Chef collaboration: 4 menu items redesigned around hydroponic ingredients

Results:

• Zero waste: Hydroponic products used 98% vs. 75% conventional (longer shelf life)
• Menu pricing: +15% on dishes featuring hydroponics (customers value freshness story)
• Press coverage: 3 food magazine features highlighting farm-to-table narrative
• Michelin retention: Fresh, innovative ingredients contributed to star retention in 2024 review