Micro greens add an exciting new dimension to any dish, with a unique combination of color and flavor. Micro greens can be paired with everything from entrees, to appetizers, salads, soups, and desserts. They can replace the usual standby like parsley or other herbs to add that special touch to a plate. You can be sure that micro greens are a garnish that won’t be ignored.
All too often, the garnish on a plate looks like an afterthought. It may improve the appearance of the meal, but has no use beyond that. The diner moves it off to the side or someplace out of the way and it ends up being pretty much a waste of money.
But as good chefs know, everything on a plate should contribute to the flavor by using a garnish that fits with and enhances the dish. An unrelated garnish just thrown in will probably not be effective.
Today’s chefs think about the flavor, color, texture, and appearance of each garnish they use, and that is the reason why micro greens are the perfect choice.
Because they come in so many colors and flavors, micro greens are a garnish that can really tie a meal together, instead of simply acting as an add on. They give the chef an array of possibilities to choose from.
Micro chives, micro arugula, micro beet greens and micro cilantro are just some examples of the broad spectrum of micro greens that can add color and complement the flavor and texture of a meal. There is micro red amaranth, with an arresting red purple color. Micro flower firestix, a tiny edible amaranth flower that has a deep red blossom, is another great garnish. They are usually one-half to one-inch long, with a flavor similar to corn silk.
There is micro arugula, which has a more tender texture than mature arugula. Micro lemon basil has a more citrus flavor than sweet basil. Micro opal basil has a rich burgundy and green hue with a delicate basil and clove flavor. Bull’s blood is also a deep purple and red color that goes particularly well with salads. Celery micro greens have the clean fresh taste of mature celery but without the tough fibers. And then there are the Micro Ruby Radish and the Micro Daikon, which offer a powerful radish taste. Another micro green that makes for an interesting garnish is Micro Purple Kohrabi, which has green leaves on purple stalks. And micro Mizuna is a Japanese micro green with a hint of mustard in its taste.
And, even better than your ordinary garnish, micro greens and firestix are a garnish that the diner will actually enjoy eating.