Micro Wasabi

Red Veined Sorrel is one of the most attractive herbs with its lime-green leaves with dark red veins. These versatile leaves are velvety and crisp, perfect for salads, soups and entrees. History Red Veined Sorrel is indigenous to Europe as well as Asia. This plant has dark-red stems and veins, suggestive of dripping blood. The botanical epithet is from the Latin sanguineus meaning "blood-red". Sorrel is a cleansing herb that has been used for culinary and medicinal purposes. Sustainability & Food-Safety Red Veined Sorrel is cultivated in a socially responsible manner using environmentally friendly biological crop-protection systems. Grown in an ultra-hygienic and sustainable environment, Red Veined Sorrel is produced under strict HACCP guidelines and only need to be rinsed under water.

Yellow, golden, orange, brick-red, cherry-pink, salmon, crimson, and dark mahogany. They pair nicely with sweeter greens and add a refreshing bite to classic salads with potatoes, eggs, or seafood. Tip: to perk up the flowers, keep them in a small vase with water. History Nasturtium flowers have delighted gardeners and cooks alike for centuries. At different times in their history, they’ve been considered a vegetable, an herb, a flower, and even a fruit. Renaissance botanists named it after watercress, (Nasturtium officinale in Latin) which tastes similar. During the Victorian era, Nasturtium flowers were eaten to prevent scurvy since they are rich in Vitamin C. Health Benefits Nasturtium Flowers contain mustard oil, which has been used as a natural antibiotic. They can be chewed to soothe a sore throat and to ward off colds and flus. The flowers have also been known to alleviate respiratory congestion and to stimulate the digestive system. The flowers are cultivated in a socially responsible manner using environmentally friendly biological crop-protection systems.

Shiso was first used as an herb in China, but migrated to Japan in the eighth century. Shiso Leaf Green is called Oba in Japan. It was originally grown for lamp oil. The seeds of the plant were crushed to make the oil, but this was expensive, so the practice died out when other oil sources were found. Then the plant had a second coming when it was discovered to be an asset both in the kitchen and the medicine cabinet. In Japan, there is almost no fish dish without one or a few leaves. The main reason is that, next to its good taste, the leaf is considered as a stimulant to the intestines and could help protect against (mild) food poisoning. 

Culture: Socially responsible culture with biological crop protection

Packaging: 25 or 50 leaves