Contrary to the Dutch name of Nasturtium – which translates roughly to East-Indian Cress – the microgreen actually originates in South America. We grow Nasturtium as cress, meaning that we harvest the microgreen a few days after germination. Next to the leaves, we also harvest the Nasturtium Flowers, which are beautifully colored from yellow, to orange, to red. 

Chefs like to use our Nasturtium in many ways. In general it is nice to combine the microgreen with amuses, salads or warm dishes. For example, Restaurant Tollius used our Nasturtium to top of a dish that consists of old Beemsterkaas, a compote of mustard, baked mustard seeds and an herbal dressing topped with Tete Moir, Crispy old Beemster and our Mustard Frills Green and Purple.