Upcoming
Photo coming soon
Nasturtium
Taste: clean peppery heat with a fresh green finish.
Color & texture: vivid petals, soft bite and strong visual contrast.
How to use: final garnish for seafood, tartare, canapés and tasting-menu mains.
Chef Collection — launching soon
Inspired by modern chef-focused garnish programs, this upcoming lineup is curated for color, aroma, texture and reliable week-to-week kitchen performance.
Upcoming flowers
Built for plating impact
First launch wave for chef tables, tasting menus and signature plates. Each item includes chef notes for taste, texture and service use. Photos coming soon.
Upcoming
Photo coming soon
Viola Flower
Taste: gentle floral character with subtle sweetness.
Color & texture: elegant tones for refined plating and pastry work.
How to use: desserts, cocktails, cheese courses and light spring compositions.
Upcoming
Photo coming soon
Tagete
Taste: aromatic citrus-herbal lift designed for chef finishes.
Color & texture: bold petal color that pops on neutral plates.
How to use: seafood, poultry and premium garnish where aroma matters.
Chef microgreens
Kitchen-specific micro leaves
Selected for intensity, consistency and finish quality in professional service. Structured chef notes below mirror how top garnish brands present products. Photos coming soon.
Upcoming
Photo coming soon
Shiso
Taste: aromatic basil-mint notes with a clean finish.
Color & texture: broad expressive leaves with tender bite.
How to use: crudo, grilled fish, composed rice bowls and high-aroma garnish.
Upcoming
Photo coming soon
Sorrels
Taste: bright citrus tang that cuts rich textures.
Color & texture: crisp micro leaves with elegant contrast.
How to use: fatty fish, cream sauces, tartare and cold starters.
Upcoming
Photo coming soon
Coriander
Taste: fresh herbal top notes with clean green finish.
Color & texture: delicate leaves with precise plating detail.
How to use: ceviche, curries, tacos and modern fusion tasting bites.
Upcoming
Photo coming soon
Bronze Fennel
Taste: refined anise and sweet herbaceous lift.
Color & texture: fine frond texture for premium plate finesse.
How to use: seafood mains, shellfish, vegetable tasting menus and amuse.
Upcoming
Photo coming soon
Watercress
Taste: crisp peppery profile with classic cress finish.
Color & texture: lively green leaves with fresh snap.
How to use: soups, grilled proteins, steak garnish and layered salads.
Upcoming
Photo coming soon
Amaranth
Taste: mild earthy sweetness with gentle herb notes.
Color & texture: deep red tones that elevate contrast and depth.
How to use: tartare, canapés, modern appetizers and premium garnish lines.
Chef list opens soon
Want first access to this upcoming lineup? Contact us and we’ll prioritize your kitchen for launch samples.