Baby Greens are known to be a nutritional powerhouse. Mix of 3 types of baby leaves, for Mesclun Mix salad. Just pluck it, mix it with lettuce to savour your regular salad. Our greens are cultivated for maximum nutrition profile and texture. Pollutant and pesticide free.
Locally grown at Livfresh farms. Freshly picked upon order. Living Baby Kale, Baby Tat Soi and Baby Mizuna comes with roots.
- Raw, in a salad – Baby Greens don’t need to be cooked to be enjoyed.
- In a soup – Baby Greens’ texture makes it the perfect green to throw into a pot of soup.
- In pasta – adds extra flavour to pasta.
- Turn them into Juice or Smoothies.
- Use Them in Sautés & Stir Fries.
- Make them into Slaw.
- Get Fancy & Make Sauce.
- Use them in Wraps.
- Prepare a pot / vase wit a cup of water
- Put the living plant in the pot
- Place the living of plants away from direct sun
- Top up the pot with water (~100ml) daily. Ensure roots are partially submerged
- Pluck/harvest and consume the plants fresh whenever. No washing required
- Remove the greens from the cup and tap them gently
- Cut the roots (roots are excellent source of compost and nutrition for your potted plants)
- Line a box or zip lock bag with the paper towel
- Loosely fill the bag or box with the greens.
- Seal and store in the fridge.
- 1 cup frozen fruit (banana, mixed berries, tropical mix)
- 1 cup of fresh greens ( Kale, Baby kale, Mizuna, Totsoi or Arugula)
- 1/2 – 1 cup milk (Almond, Soy, Coconut, Cows, etc.)
- 1/2 tablespoon ground seeds (flax, chia, etc.)
- Roasted chickpeas
- Lemon juice,
- Extra virgin olive oil
- 1 small garlic clove, minced
- Black pepper
- Baby Greens
- Parmesan cheese
Nutritional & Health Benefits
Livfresh Baby Greens are Nutrient-rich, Pesticides-free, non-GMO, and sustainably grown in Singapore.
Baby Greens are known to be a nutritional powerhouse. Baby and adult greens are nutritionally similar. Baby greens like Kale, Mizuna, Tat Soi and Arugula are harvested when they’re 15 to 40 days old, as opposed to 45 to 60 days, for a more immature leaf. They’re more tender and, in their youthful state, automatically bite-sized. The tough, bitter leaves of a fully-grown plant can be too much for some eaters, and baby varieties offer a lighter take on both flavor and texture.
Tat Soi A dark green Asian salad green that has a spoon like shape, a pleasant and sweet aroma flavor like a mild mustard flavor, similar to spinach and bok choi. When tatsoi is mixed with other greens it enhances the flavor and nutritional value. Tatsoi is a good source of vitamins A, C and K, carotenoids, folate, calcium and potassium.
Mizuna baby mizuna is a cross between arugula and mustard. It has dark green, serrated leaves with thin stems, low in calories but high in several important vitamins and antioxidants. It may provide several health benefits, such as improved bone, immune, and eye health — and even anticancer effects. It originates from Japan and has a piquant, slightly spicy or peppery flavour.
Baby Kale is one of the healthiest and most nutrient-dense foods you can eat. Kale contains fiber, antioxidants, calcium, vitamins C and K, iron, and a wide range of other nutrients that can help prevent various health problems. Antioxidants help the body remove unwanted toxins that result from natural processes and environmental pressures.
Flavours and Storage
Tat Soi Tatsoi is a very versatile green and may used similarly to spinach, raw, steamed, sauteed, braised or stir fried. It makes an excellent accompaniment to other salad greens. Its tangy and peppery notes pair well with citrus, crisp cool ingredients such as apple, fennel and mint, warm flavors that are abundantly found in chiles, garlic and all spice.
Mizuna is a simple and nutritious way to add a pop of flavor to your next salad or stir-fry. Mizuna’s pleasant, peppery taste makes it great for pastas, pizzas, soups, and stir-fries. It’s edible raw or cooked.
Baby kale Both the petite stems and leaves of Baby kale are edible, with a chewy yet succulent texture and a slightly peppery flavor, similar to arugula. It is most often used raw, as its leaves are tender enough to be enjoyed fresh, yet its texture is still sturdy enough to stand up well in cooking. It can add an earthy flavor to raw salad green mixes, or it can be juiced, fried or sautéed.
Instead of using this as a base, use these fresh baby greens as a supplement to other greens in salads. It gets you a hit of flavor and those dark leafy green nutrients without the need to commit completely.
How to use Baby Greens
*LivFresh living plants are grown hydroponically, so if you try and re-pot them in soil, they will not grow. But the roots and the cocopeat becomes excellent compost for your indoor plants.
Storage I, upto 4 days
Storage II, after 4 days
Favourite Green Smoothie
Favourite Green Smoothie
For Green Smoothie
Place all ingredients into a high-speed blender.
Blend on high until smooth. We recommend starting with 1/2 cup of milk and going up from there depending on how thick you like your smoothies, serve immediately. Enjoy!
Protein Packed Baby Greens Salad
In a large bowl, combine the lemon juice, olive oil, garlic, salt and pepper. Add the greens androasted chickpeas toss until evenly coated. Taste and adjust seasoning if necessary. Arrange on plates and top with Parmesan cheese. Enjoy!