No shortcuts.
No fortification.
No unnecessary ingredients.
Why fresh microgreens?
Microgreens aren’t about decoration.
They’re about intensity.
Harvested at an early stage of growth, microgreens contain concentrated levels of plant compounds that support flavour, colour, and nutritional value — often in higher proportions than mature plants.
They bring:
- Depth and freshness to food
- Vibrancy without heaviness
- Nutrition that hasn’t been dulled by long storage or transport
Freshness is what makes the difference.
How we grow
We grow our microgreens using organic principles, focusing on plant health rather than speed or yield.
- We use organic seeds wherever available
- Our growing medium is coco coir, a clean, soil-free substrate
- Plants are fed with a certified organic seaweed feed
- No synthetic fertilisers or chemical pesticides
Although we follow organic standards in practice, we’re unable to hold formal organic certification because our microgreens are grown in a controlled indoor environment rather than in bedrock soil.
For us, the focus is on how the plants are grown and handled, not on ticking boxes.
Grown with intention
We grow slowly and harvest carefully.
That means:
- Healthier plants
- Better flavour and structure
- Consistent quality
Wherever possible, microgreens are harvested to order, moving quickly from grow room to kitchen.
This isn’t mass production.
It’s careful growing, done properly.
What we grow
Our range varies with season and demand, but commonly includes:
- Broccoli
- Pea shoots
- Sunflower shoots
- Radish
- Red cabbage
- Popcorn
- Nasturtiums
- Coriander and other herbs
Each variety brings its own balance of flavour, texture, and plant compounds.
Our microgreens
Organic-led growing
Low-impact by design
Grown locally
Harvested fresh (24 hrs)
What the science tells us
Microgreens have been widely studied for their nutritional potential.
Research has shown that many microgreens contain higher concentrations of vitamins, minerals, and antioxidant compounds than their mature counterparts, particularly polyphenols, carotenoids, and vitamin C.
Because they’re harvested young and used fresh, these compounds are less likely to be lost through storage, transport, or processing.
We don’t grow microgreens because they’re fashionable — we grow them because the science supports their role as nutrient-dense, functional foods.
(Links to selected research and reviews can be found below.)
Local by nature
Fresh microgreens are highly perishable.
That’s why we keep them local.
We currently supply:
- Chefs and hospitality partners
- Local customers in our area
Keeping things local allows us to prioritise freshness, reduce waste, and maintain quality from grow room to plate.
If you’re looking for something designed for national delivery, Big Shot is built for that.
Fresh microgreens are about proximity, not scale.
From fresh to functional
Our work with fresh microgreens is where everything starts.
It’s how we understand the plants.
How we see how they behave.
How we learn what freshness really means.
That knowledge feeds directly into our functional products, including Big Shot — where those same plants are transformed through fermentation for a different purpose.
Fresh or fermented, the philosophy stays the same:
Real plants. Prepared properly.
Interested in fresh microgreens?
If you’re a chef, food business, or local customer interested in fresh microgreens, we’d love to hear from you.