Sunflower Microgreens

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.