Why Micro Herbs

It is sometimes the reaction of ‘Joe Public’ to look at a sprinkle of micro herbs and glance skyward at the concept of munching into a delicate little plant as apposed to wolfing down a selection of large salad leaves. This reaction soon changes when that individual has a taste of the micro herbs and realise that this is something rather special.

I have always found it a joy as a grower to watch the first reactions of someone who has never before tasted micro herbs. With a more recognised variety such as mustard cress, the taster often thinks he or she knows what they are in for, but just wait a few seconds until the real taste and strength of these flavour packed herbs hits their pallet and the reaction is almost always the same “Wow that’s got some kick to it”.

With other micro herbs like the basils there is a wide range of flavours, smells and tastes. Lemon basil for example has its own very distinctive taste that many of us have never come across before. When freshly cut you can make out the distinctive signature of lemon and basil, but it is only when you taste the herb that you can fully appreciate the strength and depth of the taste this small plant gives you. In contrast the red basil has an almost blackberry aroma, and its colour alone gives life to a salad or plate of food. Again everything is in the taste, and the red basil never fails to impress those who are used to thinking of basil in its traditional sense.

There are several characteristics that seem to carry through with all micro herbs. Firstly the freshness of this product is unsurpassed you simply can’t get fresher than the first growth stage in the life of these herbs. Secondly the texture or succulence of these herbs is superb, there is no time for the herb to harden or become awkward to consume whole. Lastly the overriding feature of micro herbs is their superbly subtle and yet powerful taste delivery. It is simply extraordinary how so much flavour and taste can come from such a small and delicate plant. They bring life to salads and depth to any dish that incorporates them.

Micro herbs are what you could think of as being the first and purest stage in the development of a plant which is edible. It is not corrupted by the use of pesticides, nutrient feeding, nor any kind of additive or preparation, it is simply the combination of water, light and the wonderful released potential of a seed.

If ever there was a case to be put forward that less is more then micro herbs fit the bill. Weight for weight they out-punch their fully grown counterparts both in taste and freshness. Of course to the chef or restaurateur there is always the added dimension that micro herbs add a delicacy and presentation to a salad, or plate of food that is hard to match with any other fresh product. The delicacy of leaf structure, colours, and myriad of overall shapes can give a good chef the added dimension for creating a truly attractive and taste fulfilled dish.