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Ramps
The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Grower
Micro Italian basil is very small in size, averaging 5-7 centimeters in height, and has 2-4 bright green leaves that are connected to a pale green stem. The first set of leaves to open, or the cotyledons, have a smooth texture and a rounded spade-shape, while the second pair, or the true leaves, are more oval and resemble a tiny version of mature basil. Micro Italian basil is crisp, tender, and aromatic with a green, subtle clove-like flavor that is followed by a sweet finish with notes of citrus, pepper, and mild anise.
Micro Italian Basil is available year-round.
Micro Italian basil is the young, tiny, edible version of one of the most commonly grown herbs and is harvested 14-25 days after sowing. Prized for its pungent yet classic sweet and spicy flavor, Micro Italian basil is predominately used as a garnish on a variety of culinary dishes to add an extra layer of flavor, texture, and aesthetic appeal.
Micro Italian basil contains some vitamins A, B6, C, E, and K, calcium, phosphorus, iron, zinc, copper, magnesium, and potassium.
Micro Italian basil greens are best suited for raw applications as their delicate nature cannot withstand high heat. The mild and sweet characteristics of Micro Italian basil make it ideal for incorporating into both savory and sweet applications. They can be used as a garnish on pasta, pizza, quiche, soups, green salads, and fruit salads. They can also add flavor to lemonade and fruity cocktails like mojitos, gimlets, or martinis or be combined into dips, dressing, and sauces. Much like mature basil, Micro Italian basil works well with many classic pairings including tomatoes, garlic, onion, corn, and mozzarella cheese, and also pairs well with blueberries, strawberries, apricot, pineapple, nectarines, peaches, watermelon, vanilla, lemon verbena, coconut, honey, ginger, cinnamon, and white chocolate. Micro Italian basil will keep 5-7 days when stored unwashed, in a sealed container, and in the refrigerator.
Microgreens have recently become a favorite edible garnish for chefs in fine dining restaurants because of their ease of use and increased aesthetic appeal. Consumers today are more aware of the visual presentation of a dish due to social media and the sharing of food photos. With this awareness, restaurants are finding new ways to create unique looking dishes to be promoted over these platforms. Microgreens are also packed with nutrients and provide the consumer with fresh, green flavors year-round without laborious preparation.
Basil is native to India and was introduced to the Mediterranean and Asia via trade routes and immigrants during ancient times. It was then brought to the New World in 1621 with colonists and early settlers. Micro Italian basil was one of the first microgreens produced and became popular in the 1980s-1990s when fine dining restaurants began adding them as a garnish to dishes. Today Micro Italian basil is available through select distributors and at specialty grocers in the United States, Europe, and Asia.
Restaurants currently purchasing this product as an ingredient for their menu.
the other 39...
Recipes that include Micro Italian Basil. One
is
easiest, three is harder.
| Fresh Origins | Homepage |
Description/Taste
Micro Italian basil is very small in size, averaging 5-7 centimeters in height, and has 2-4 bright green leaves that are connected to a pale green stem. The first set of leaves to open, or the cotyledons, have a smooth texture and a rounded spade-shape, while the second pair, or the true leaves, are more oval and resemble a tiny version of mature basil. Micro Italian basil is crisp, tender, and aromatic with a green, subtle clove-like flavor that is followed by a sweet finish with notes of citrus, pepper, and mild anise.
Seasons/Availability
Micro Italian Basil is available year-round.
Current Facts
Micro Italian basil is the young, tiny, edible version of one of the most commonly grown herbs and is harvested 14-25 days after sowing. Prized for its pungent yet classic sweet and spicy flavor, Micro Italian basil is predominately used as a garnish on a variety of culinary dishes to add an extra layer of flavor, texture, and aesthetic appeal.
Nutritional Value
Micro Italian basil contains some vitamins A, B6, C, E, and K, calcium, phosphorus, iron, zinc, copper, magnesium, and potassium.
Applications
Micro Italian basil greens are best suited for raw applications as their delicate nature cannot withstand high heat. The mild and sweet characteristics of Micro Italian basil make it ideal for incorporating into both savory and sweet applications. They can be used as a garnish on pasta, pizza, quiche, soups, green salads, and fruit salads. They can also add flavor to lemonade and fruity cocktails like mojitos, gimlets, or martinis or be combined into dips, dressing, and sauces. Much like mature basil, Micro Italian basil works well with many classic pairings including tomatoes, garlic, onion, corn, and mozzarella cheese, and also pairs well with blueberries, strawberries, apricot, pineapple, nectarines, peaches, watermelon, vanilla, lemon verbena, coconut, honey, ginger, cinnamon, and white chocolate. Micro Italian basil will keep 5-7 days when stored unwashed, in a sealed container, and in the refrigerator.
Ethnic/Cultural Info
Microgreens have recently become a favorite edible garnish for chefs in fine dining restaurants because of their ease of use and increased aesthetic appeal. Consumers today are more aware of the visual presentation of a dish due to social media and the sharing of food photos. With this awareness, restaurants are finding new ways to create unique looking dishes to be promoted over these platforms. Microgreens are also packed with nutrients and provide the consumer with fresh, green flavors year-round without laborious preparation.
Geography/History
Basil is native to India and was introduced to the Mediterranean and Asia via trade routes and immigrants during ancient times. It was then brought to the New World in 1621 with colonists and early settlers. Micro Italian basil was one of the first microgreens produced and became popular in the 1980s-1990s when fine dining restaurants began adding them as a garnish to dishes. Today Micro Italian basil is available through select distributors and at specialty grocers in the United States, Europe, and Asia.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Madison | San Diego CA | 619-822-3465 |
| Cove House | La Jolla CA | 858-999-0034 |
| InterContinental Vistal Kitchen | San Diego CA | 619-501-9400 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Red Tail Catering | San Marcos CA | 858-605-8219 |
| The Glen at Scripps Ranch | San Diego CA | 858-444-8500 |
| Coast Catering | Escondido CA | 619-295-3173 |
| Union Kitchen & Tap (Encinitas) | Encinitas CA | 760-230-2337 |
| Beach Terrance Inn | Carlsbad CA | 760-729-5951 |
| The Prado at Balboa Park Kitchen | San Diego CA | 619-744-3732 |
| Del Mar Country Club | Rancho Santa Fe CA | 858-759-5500 x207 |
| Park Hyatt Aviara | Carlsbad CA | 760-448-1234 |
| Brigantine Imperial Beach | Imperial Beach CA | 619-591-1350 |
| Marriott Courtyard Nolen | San Diego CA | 619-544-1004 |
| Catamaran | San Diego CA | 858-488-1081 |
| Pandemic Pizza | San Diego CA | 314-397-4234 |
| Mangia Mangia | Valley Center CA | 619-295-3172 |
| 264 Fresco (Deck Kitchen) | Carlsbad CA | 760-720-3737 |
| KI's | Encinitas CA | 760-586-8289 |
| San Diego Yacht Club | San Diego CA | 619-758-6334 |
| Rovino The Foodery | San Diego CA | 619-204-3666 |
| Stone Brewing World Bistro & Gardens | Escondido CA | 760-294-7866 |
| The Country Club Of Rancho Bernardo | San Diego CA | 858-451-9100 |
| The Cork and Craft | San Diego CA | 858-618-2463 |
| Paradise Point Resort Main Kitchen | San Diego CA | 858-490-6363 |
| Graze | San Diego CA | 619-839-9852 |
| Sushi Exchange | San Diego CA | 619-961-7218 |
| Rosewood Kitchen | Oceanside CA | 760-231-5886 |
| Pacific Coast Grill | Solana Beach CA | 858-794-4632 |
| Monarch | Del Mar CA | 619-308-6500 |
| Et Voilà! French Bistro | San Diego CA | 858-610-8784 |
| Don Pietro | San Diego CA | 619-255-7205 |
| Shake and Muddle | Chula Vista CA | 619-816-5429 |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-3085 |
| Estancia Adobe | San Diego CA | 858-550-1000 |
| Inn at Rancho Santa Fe | Rancho Santa Fe CA | 858-381-8289 |
| Pali Wine Company | San Diego CA | 310-893-0038 |
| Communal Coffee | San Diego CA | |
| University Club | San Diego CA | 619-234-5200 |
| The Monsaraz | San Diego CA | 858-760-6228 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Pacific Terrace Hotel | San Diego CA | 858-581-3500 |
| Dolce Pane & Vino | Del Mar CA | 858-832-1518 |
| Vineyard Gourmet Catering | Temecula CA | 951-858-1585 |
| Burning Beard | El Cajon CA | 619-884-4716 |
| International Smoke Del Mar | San Diego CA | 619-331-4528 |
| Barrel & Board | San Diego CA | 619-379-2574 |
| The Wild Thyme Company | San Diego CA | 858-527-0226 |
| Dark Horse Coffee Roaster | San Diego CA | 808-647-4494 |
| Gaslamp Union Kitchen & Tap | San Diego CA | 619-795-9463 |
| Stone Brewing-Liberty Station | San Diego CA | 619-269-2100 |
| Lodge at Torrey Pines Grill | San Diego CA | 858-453-4420 |
| The Tavern | Coronado CA | 602-628-5890 |
| Scuderie Italia | San Diego CA | 858-352-6912 |
| Farmer and The Seahorse 2020 | San Diego CA | 619-302-3682 |
| Villa Capri Poway | Poway CA | 858-391-9400 |
| Rustic Root | San Diego CA | 619-232-1747 |
| Royal Polaris Sportfishing | San Diego CA | 619-226-8030 |
Recipe Ideas
Recipes that include Micro Italian Basil. One
is
easiest, three is harder.| Stirring Stew |
|
Tomato and Mozzarella Salad with Microgreens |
