MicroVerdes.
Fresh trays
Garnet Red amaranth cropMicroVerdes · Grown for the plate
Illustrative crop image; each harvest may look different.

Garnet Red amaranth

Amaranthus sp.

Vivid red amaranth with a delicate, earthy-nutty taste for colorful salad and plate finishes.

AvailableOne living 20 × 14 cm tray · Pay after delivery
€11.50

Flavour

Mildly earthy and nutty, reminiscent of young beet greens.

On the plate

Salads, sandwiches and delicate garnishes.

Two ideas for this crop

Examples of bringing its flavour and texture to your menu. Adapt the preparation and quantity to your kitchen.

Hake, celeriac cream and Garnet Red. Suggested plating with Garnet Red amaranth.
Generated illustration of a suggested plating.
Recipe idea

Hake, celeriac cream and Garnet Red

Golden hake, pale purée and green apple with a precise red-amaranth microgreen accent.

What the greens add

Intense red stands out against pale fish and purée. Its delicate earthy note accompanies the celeriac; apple supplies the composition's acidic contrast.

At the pass

Make two small groups of microgreens touching the purée without covering the skin. Adjust the number of tips after tasting a complete bite.

Ingredients and preparation

Indicative build for 1 portion; adjust after tasting.

Indicative ingredients

  • 150 g skin-on hake loin
  • 80 g peeled celeriac
  • 25 ml milk and vegetable stock as needed
  • 10 g butter
  • 15 g green apple in fine matchsticks
  • 1.5 g Garnet Red amaranth microgreens
  • Olive oil, lemon and salt to taste

Suggested preparation

  1. Cook the celeriac with milk and a little stock until tender; blend with some of the butter and adjust with lemon.
  2. Sear the hake skin-side down and finish cooking until the fish is fully cooked. Prepare the apple matchsticks.
  3. Plate the purée and hake, add the apple and place Garnet Red last, close to the area picked up with the fish.

Another possibility

Use fresh cod or replace celeriac with cauliflower; the microgreen keeps the same visual role, while the lemon balance needs adjusting.

References behind the idea

An original MicroVerdes composition inspired by these references. This does not imply their authors used our crop.

Illustration of roasted pear, white chocolate and Garnet Red.
Generated illustration of a suggested plating.
Recipe idea

Roasted pear, white chocolate and Garnet Red

Roast pear and white-chocolate cream with hazelnuts and a few amaranth tips.

What the greens add

Intense red supplies a contrast against pale pear and cream. Its mild earthy profile suggests a link with hazelnuts; taste the proportion against the dessert's sweetness.

At the pass

Place the tips in a single bite with pear and cream. Keep the fruit's golden surface visible and treat the microgreen as a precise accent.

Ingredients and preparation

Indicative build for 1 portion; adjust after tasting.

Indicative ingredients

  • 90 g peeled, cored pear
  • 20 g white chocolate
  • 30 ml cream
  • 5 g butter
  • 8 g chopped toasted hazelnuts
  • 1 g Garnet Red amaranth microgreens
  • Lemon, vanilla and a pinch of salt to taste

Suggested preparation

  1. Roast the pear with butter and vanilla until tender and lightly golden; balance its sweetness with a few drops of lemon.
  2. Pour hot cream over the chocolate, emulsify and allow the cream to reach a suitable plating consistency.
  3. Arrange pear, cream and hazelnuts. Add a few Garnet Red tips last, when they can retain their shape.

Another possibility

Try roasted apple or a yoghurt cream instead of chocolate; review the amaranth's intensity against the new acidity.

References behind the idea

An original MicroVerdes composition inspired by these references. This does not imply their authors used our crop.

Explore all recipe ideas

On your menu

Garnet Red amaranth microgreens bring intense colour and mild earthy flavour in a small detail.

Finishing the dishStart with a few tips in one part of the plate and taste their contribution to the bite.

Three ideas to start with

  1. Mark a colour accent on courgette cream.
  2. Add a few tips to mild cheese and pear toast.
  3. Try a small detail beside seared fish and a pale purée.
Taste your harvest and adjust the portion to your dish.
Is it the same as red amaranth baby leaf?

Garnet Red is a microgreen; red amaranth is offered as baby leaf. Garnet Red’s botanical identification remains Amaranthus sp. until the species is confirmed.

More about this variety

Garnet Red is a color-first choice: vivid shoots can draw the eye to a composed plate. Its delicate, mild earthy flavor suits salads and small finishing touches.

Texture and colour

intense red shoots · delicate

On the plate

Use a small red accent on scallops, white fish or a pale vegetable purée. Its subtle taste is useful when you want color without a strong herbal note.

Japanese · Mediterranean

Format
Living 20 × 14 cm tray
Harvest stage
Microgreens
Edible portion
Leaves and tender stems cut above the growing medium; roots left behind.
Restaurant delivery
Confirmed with you after your order request.

Tray dimensions do not represent a fixed edible weight.

Tasting notes are a guide; each harvest can vary.

Next crop: Red amaranth baby leaf →

Your selection

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