Blog — microgreen australia

The small, crisp, purple radish microgreen on your salad carries a rich and surprisingly ancient history. These tiny greens are more than just a peppery accent - they’re the result of thousands of years of cultivation and culinary evolution. From the Wilds of China to Your Plate The story begins in China, the birthplace of the radish, where it can still be seen growing in the wild. The word “radish” comes from the Latin radix, meaning “root.” Its scientific name, Raphanus, is derived from the Greek raphanos, meaning “easily reared” - a nod to how easy and quick it is...

If you’ve grown your own vibrant, nutrient-packed Red Shiso microgreens, you’ll know just how versatile they can be. One of the most traditional and delicious ways to enjoy them is by making Yukari - a fragrant, tangy, and slightly salty seasoning that pairs beautifully with rice, meats, vegetables, and even salads. This simple recipe transforms your fresh Red Shiso into a pantry staple that you can use year-round. Ingredients:  100 g of Red Shiso  18 g of sea salt  100 ml of plum vinegar Salt to taste  Instructions  Place 100g of Red Shiso leaves in a bowl and mix with...

Small in Size, Big in Benefits Don't let their size fool you! Red shiso microgreens pack a powerful punch in both flavor and nutrition. Their flavour is complex and unique, often described as a blend of mint, basil, anise, and a hint of cinnamon. It's a taste that is both refreshing and slightly spicy, making it an excellent addition to a wide range of dishes.  They are a much more concentrated version of the mature shiso leaf, providing a more intense flavor profile in a smaller quantity. This makes them perfect for garnishes where a little goes a long way....

Red shiso microgreens are a vibrant, tiny version of the mature shiso plant, also known as Japanese basil or perilla. Originating from Southeast Asia, the plant has a long history of being used in traditional medicine and cuisine. The word "shiso" is derived from the Japanese word "shiso," which itself comes from the Chinese "zi su," meaning "purple perilla."  The plant was introduced to Japan long ago and became an integral part of Japanese culinary tradition. While the mature plant has been used for centuries, microgreens are a more recent development in the culinary world, prized for their concentrated flavour...