Sunflower + Pea Shoots5 min
Microgreen Salad Bowl
Toss a generous handful with cucumber, cherry tomato and lemon-olive oil dressing. Add the greens last so they stay crisp.
Recipes
Ways to use your greens.
Microgreens need no cooking. Here are six things we make almost every week.
Radish + Broccoli5 min
Avocado Toast Topper
Mash avocado with salt, pepper and lime on toasted sourdough, then pile on radish microgreens for a peppery bite.
Broccoli3 min
Green Smoothie Boost
Blend a small handful into your banana-spinach smoothie. Mild in taste, big on nutrients — kids never notice.
Mustard1 min
Dal & Curry Garnish
Scatter over hot dal, sambar or curry just before serving. The heat softens the greens and lifts the whole dish.
Pea Shoots2 min
Sandwich & Wrap Layer
Use instead of lettuce in sandwiches, rolls and wraps — sweeter, crunchier and far more nutrient dense.
Radish + Sunflower1 min
Pasta & Pizza Finish
Finish pasta or a fresh-out-of-the-oven pizza with a handful of greens and a drizzle of olive oil.
How to store your greens
- ✓Keep the pack refrigerated as soon as it arrives — the crisper drawer is ideal.
- ✓Don't wash until just before you eat; moisture shortens shelf life.
- ✓Use within 5–7 days for the best flavour and crunch.
- ✓Line the container with a dry paper towel if the greens feel damp.