[yith_wcwl_add_to_wishlist label=""]Green Mustard
Flavours:Green mustard has a sweet hot mustard flavour, zestier tha regular mustard greens.Nutritionals:Green mustard is high in Vitamin K, Vitamin B6, Vitamin A, Vitamin C, and Vitamin E. These microgreens are a great source of Omega-3 Fatty Acids, Copper, Phosphorous, Folate, Manganese, Zinc, Folate, Niacin, Magnesium, Iron, Potassium and Calcium.Use:Green mustard is perfect as an extra topping on sandwiches and in salads with a much more traditional mustard flavour very punchy and strong with a wasabi-like flavour.
[yith_wcwl_add_to_wishlist label=""]Mizuna
Flavours:Fresh, crisp mild peppery flavor with a mildly spicy aroma.Nutritionals:High in vitamin C and K, Kaempferol – Cancer fighting and increased development of healthy cells, Anti-oxidant, Good source or iron.Use:Mizuna is used very often in Italian and Greek recipes. It works great fresh in pasta, risotto and stir fries. It is also great as a garnish on soups and in salads or even simply Sauté with olive oil and garlic.
[yith_wcwl_add_to_wishlist label=""]Broccoli
Flavours:Fresh, earthy, slightly bitter taste, like that of a broccoli head.Nutritionals:High in fiber, High in vitamin K, C and B6, Anti-inflammatory, High in Omega 3s, Antioxidant.Use:
[yith_wcwl_add_to_wishlist label=""]Coriander
Flavours:punchy citrus-like flavor with a hint of pepper and an earthy lemon aromaNutritionals:High source of Vitamin A, E and K, Beta-carotene and lutein = skin and eye health, Anti-Oxidant.Use:Coriander is used in most Asian, Latin, and Indian dishes, as well as European cuisine. The herb is used fresh as a garnish on soup or used in cold pasta salads, lentils, fresh tomato salsa and noodle dishes.
