Small leaves.
More flavour.

Finish a warm potato salad with cultured cream and onion microgreens: the fresh bite balances the creamy dressing.

Add at the pass to keep the fine shoots fresh.

Use in a chickpea and roasted carrot salad for crunch against the soft vegetables.

Fold into salads just before serving.

Top asparagus risotto with pea shoots to reinforce its spring vegetable flavour.

Use raw or briefly wilt after removing the pan from the heat.

Add to avocado toast with soft eggs: peppery leaves cut through the richness.

Start with a small pinch; taste the batch for heat.

Finish a hummus bowl with broccoli microgreens and lemon for a gentle green note.

Use when a stronger mustard flavour would overwhelm the dish.

Scatter over roast pumpkin and lentils; the green bitterness balances sweet squash.

Dress lightly so the leaves keep their shape.

Use on a pork sandwich with apple and yoghurt slaw for colour and a fresh cabbage note.

Add after warm fillings to preserve the texture.

Pair with pear and fresh cheese in a salad where the mild leaves leave room for delicate flavours.

Keep dressings light and avoid soaking the leaves.

Finish a tofu and mushroom rice bowl with pak choi microgreens for fresh contrast.

Add after cooking rather than simmering in the sauce.

Serve with duck and orange; the mustard note complements the rich meat and citrus.

Use a loose handful in salads or a small tuft on hot dishes.

Finish roast beef with mustard microgreens and pickled vegetables for heat and acidity.

Taste before plating; intensity varies considerably by variety.

Scatter over a tomato flatbread with Parmesan after baking to add a peppery finish.

Add after the oven, keeping the tender leaves away from prolonged heat.

Layer into an egg and cucumber sandwich; the pepper lifts the creamy filling.

Use sparingly with delicate ingredients.

Finish tomato and mozzarella with micro basil, or try a few leaves with fresh strawberries.

Use as a fresh aromatic finish; avoid long cooking.

Finish coconut prawns with lime and micro cilantro to bring a fresh herbal edge.

Add at the end and taste alongside the sauce.

Pair with goat cheese and orange: citrus brightens the earthy note and the cheese adds richness.

Place gently; the colourful stems are part of the presentation.

Finish mushroom barley with ricotta and chard microgreens for a mild earthy connection.

Keep colourful stems visible and add just before service.

Use a few leaves over beetroot and goat cheese for a delicate finishing note and vivid colour.

Use small clusters; delicate leaves wilt quickly on hot food.

Try a small amount in an apple and cucumber salad for a light green contrast.

Use culinary microgreens from your supplier and taste a small portion first.

Blend a small amount of wheatgrass juice into an apple and cucumber drink; ginger adds contrast.

Best considered for juicing; fibrous blades are less suited to a delicate plate garnish.

Try a few yellow corn shoots with seared scallops, lime and chilli for sweet contrast.

Taste first: light exposure and harvest stage change the flavour.

Use as a delicate base for cucumber and fresh cheese with a light lemon dressing.

Dress immediately before service to avoid limp leaves.