The gateway microgreen: mild, nutty, and made for beginners.
If you've never cooked with microgreens before, this is where Avyssa says to start. Sunflower shoots are sweet and a little nutty, closer to a fresh pea than anything sharp or bitter, an easy way to bring texture to a plate without changing the flavour of the meal.
How to use Stir through pasta or noodles off the heat, layer into a toastie before it hits the pan, or blitz a handful into pesto for extra green and crunch. They hold their texture better than most greens, even mixed into something warm.
How to store Refrigerate below 5°C. Refresh with a rinse under cool water before use. Best within a few days of delivery.
Recipe ideas:
Blitzed into a sunflower shoot and parsley pesto, stirred through warm potatoes
Piled onto scrambled eggs or a breakfast toastie, good on a cold morning
Scattered over a broccoli and cauliflower cheese bake, straight from the oven
Organically grown, not certified, by Avyssa at Little Things Grown, Maclean.
