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Any herb or green vegetable that has edible leaves and is harvested at the the stage when the first set of leaves sprout are called microgreens. Microgreens are commonly harvested from leafy greens such as arugula, kale, onions, beet greens, watercress, radish greens, aloe vera, thyme, rosemary, oregano, sage, tarragon, majoram, bok choy and chard. Also from herbs such as basil, cilantro, chives and parsley. Microgreens provide with several health benefits; they are abundant in Vitamin C, loaded with Beta-Carotene, are a good source of vitamin E and also contain vitamin K. They range in flavor from slightly to mild spicy and are easy to include into any of your meals.