MIGHTY GREENS
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  • Home
  • Varieties
  • Costs
  • How to order
  • Pick Up Points
  • Chefs
  • Health benefits
    • How to use >
      • Recipes
  • WORKSHOPS
  • Contact
    • About me
    • FAQ

Super versatile

 These aromatic greens are bursting with flavour, have a unique crispy texture, and are super versatile. They add a welcome splash of colour to a variety of dishes.​
They are best eaten raw, as that way they retain their 
vitamin and mineral content.

There are so many ways you can use these versatile greens, hence so many ways to add nutritional value to pretty much all your meals. Use them as a garnish to give your meal that finishing touch. Use them as a base for salads. Use them on top of your soups, wraps, or pizzas, or add to your juice or smoothie, or as a side to any main dish (eg stir fries, curries, pasta), or as an alternative to lettuce in tacos or a burger or sandwich. Or just something to snack on whilst cooking dinner. They could even replace the noodles in your stir fry for low carb fanatics. The ways to use them are endless.

Given they're very concentrated in nutritional value they’re an especially cost-effective way to boost nutrient intake without having to purchase large quantities of vegetables.
​​And as they're not seasonal you can get these locally grown greens delivered to you all year round.


The shelf life of microgreens is up to 10 days after harvesting. Keep them refrigerated (airtight) at a maximum of 5°C. Recommended to wash before use.

​Read more about the health benefits these mighty greens provide.
For recipes, other inspiration and all the latest, make sure you like the Mighty Greens Facebook page
Lunch inspiration, mighty sunflower microgreens added to home made sourdouh with home pade pesto (incl basil from the greenhouse), halloumi, and roasted capsicum
Lentil cabbage stir fry on a homemade sourdough wrap, with avocado, coriander and red cabbage and kohlrabi Might Greens microgreens
Spice up your lunch with these vibrant yummy radish microgreens. Home made sourdough wrap with lentil cabbage stirfry, avocado and coriander.
Mighty Greens microgreens in fresh summer veggie spring rolls yum yum
Srambled eggs on sourdough toast with smashed avocao. Finished off with sunflower and radish MIghty Greens microgreens.
Sourdough toast with home made pesto, halloumi, tamarillo from our tree, and kohlrabi and red cabbage Mighty Greens microgreens
Hemp Pasta with Mighty Greens pea pesto and broccoli microgreens. Complemented with a salad, also including Mighty Greens
Homemade lunch: sourdough, kombucha, falafel, nut butter and a Mighty Greens microgreens coleslaw
a pita wrap filled with nut butter, falafel and Mighty Greens microgreens coleslaw. Enjoyed outside next to the Tulips
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