These Frisée microgreens are quicker-growing, more tender, and more nutrient dense than the mature greens. Frisée, also known as curly endive or frilly endive, is a type of endive with frilly, voluminous leaves. Its lightly bitter flavor is a great balance to salads, while its puffy leaves add interesting texture to a salad.
A classic dish is Frisée aux Lardons, which is a staple at many French cafés and bistros. It is made by blanching bacon, dicing and browning it, and then mixing it with olive oil, mustard, and lemon juice, forming a vinaigrette. The frisée is tossed in the vinaigrette, and topped with a poached egg, shaved Gruyère cheese and croutons.
Frisée and other endives are a good source of Vitamin E (Alpha Tocopherol), Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Riboflavin, Folate, Pantothenic Acid, Calcium, Iron, Potassium, Zinc, Copper and Manganese.
As always, no GMOs , no pesticides , no herbicides