MicroVerdes.
Fresh trays
Ruby Streaks mustard cropMicroVerdes · Grown for the plate
Illustrative crop image; each harvest may look different.

Ruby Streaks mustard

Brassica juncea

Ruby and green mustard leaves bring color and a gentle-to-peppery mustard finish to the plate.

Ingredient note Contains mustard, a declared food allergen.

AvailableOne living 20 × 14 cm tray · Pay after delivery
€8.50

Flavour

Mild, sweet mustard to a peppery bite, depending on harvest stage.

On the plate

Salad mixes, sandwiches, grain bowls and garnishes.

Two ideas for this crop

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

Duck, beetroot, orange and Ruby Streaks. Suggested plating with Ruby Streaks mustard.
Generated illustration of a suggested plating.
Recipe idea

Duck, beetroot, orange and Ruby Streaks

Duck breast with fruit and roast root vegetables; mustard leaves accompany each mouthful of meat.

What the greens add

Mustard provides a fresh counterpoint to rich duck and sweet beetroot. Green and maroon foliage connects the plate's colours without hiding the skin.

At the pass

Place small leaves alongside the slices, keeping crisp skin exposed and leaves clear of the jus.

Contains mustard, a declared food allergen.

Ingredients and preparation

Indicative build for 1 portion; adjust after tasting.

Indicative ingredients

  • 150 g duck breast
  • 60 g roasted beetroot
  • 30 g orange segments
  • 3 g Ruby Streaks mustard (contains mustard)
  • 10 ml duck jus and 5 ml orange juice
  • Olive oil, sherry vinegar and salt

Suggested preparation

  1. Cook the breast with well-browned skin to the kitchen's required standard; rest before slicing.
  2. Warm the beetroot and balance the jus with orange juice and a few drops of vinegar.
  3. Arrange meat, roots and segments; sauce around them and add raw Ruby Streaks at the pass.

Another possibility

Use roast pork and tart apple in place of duck and orange.

References behind the idea

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

Illustration of roast celeriac, lentils, apple and Ruby Streaks.
Generated illustration of a suggested plating.
Recipe idea

Roast celeriac, lentils, apple and Ruby Streaks

A vegetable starter of lentils and browned roots with a measured amount of fresh mustard.

What the greens add

Mustard brightens the earthy components and apple. Light leaves contrast with lentils and add maroon accents to the pale roots.

At the pass

Make a low lentil base; distribute leaves beside the celeriac so they become part of the bite.

Contains mustard, a declared food allergen.

Ingredients and preparation

Indicative build for 1 portion; adjust after tasting.

Indicative ingredients

  • 100 g peeled celeriac
  • 80 g cooked, drained green lentils
  • 25 g tart apple
  • 3 g Ruby Streaks mustard (contains mustard)
  • 8 ml olive oil and 4 ml cider vinegar
  • 3 g toasted pumpkin seeds, thyme and salt

Suggested preparation

  1. Roast evenly cut celeriac with oil and thyme until tender and golden.
  2. Dress the lentils with oil and vinegar; add freshly cut apple and adjust the salt.
  3. Arrange roots over lentils; finish with seeds and raw Ruby Streaks at the pass.

Another possibility

Replace celeriac with roast squash, increasing dressing acidity slightly.

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

Ruby Streaks combines fine ruby-green leaves and mustard character for roasted vegetables and pale bases.

Finishing the dishTaste the heat before setting the portion and keep the mustard notice with any mixture.

Three ideas to start with

  1. Place a few leaves over roasted carrots and mashed potato.
  2. Finish mushroom toast with a gentle cream.
  3. Try a small cluster beside roast duck and apple.
Taste your harvest and adjust the portion to your dish.
Should I use the same amount as Golden Streaks?

Taste each harvest: Ruby Streaks’ heat can vary. Both varieties contain mustard.

More about this variety

The ruby tones and fine leaf shape give this mustard an expressive finish. Its bite can shift with harvest stage, so taste the tray before deciding how much to add to a dish.

Texture and colour

green veins · purple-green leaves · ruby leaves

On the plate

Add a few leaves to roast duck or a plate of caramelized carrots. Their dark, finely cut shape creates contrast without covering the main ingredient.

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: Tatsoi →

Your selection

Total per delivery0,00 €

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