Micro Herbs

Micro herbs have become very popular over recent years and have become a mandatory inclusion in dishes authored by the world’s best chefs. In dishes where fat and salt have been reduced, flavor can easily be enhanced with these fresh micro herbs. A micro herb, also referred to, as a micro green, is a tiny vegetable green that is used both as a visual and flavor component or ingredient primarily in fine dining restaurants. They are generally used as garnish or as a small salad accompaniment on a plate.

Technically they could be categorised as half way between a sprout and a baby leaf or a sprout where the second leaf has emerged. Micro herbs have three basic parts: a central stem, cotyledon leaf or leaves, and typically the first pair of very young true leaves. They vary in size depending upon the specific variety grown, with the typical size being 25mm to 38 mm in total length. When the green grows beyond this size, it should no longer be considered a micro herb.”