Ten years ago, Scott Brindle and Bianca Kampshof never would have thought there would be a big market for tiny greens in New Zealand. Microgreens, which are seedling vegetables or herbs packed with nutrients, have long been used in lavish restaurants overseas, but they are now becoming increasingly popular.
Brindle, the owner of Kaimai Greens, says they began growing the “tiny powerhouses of goodness” six years ago in their own vegetable patch, in a bid to be healthier. Now the couple is one of the country’s largest suppliers of microgreens, selling 28 types to supermarkets and restaurants around the country.
“Microgreens have long been underrated,” he says. The Matamata man, whose background is in landscaping, says that in the early days the couple began growing things such as radishes and coriander micro as an experiment, hoping to add more flavor and nutrients to their dinner dishes.
But the benefits of their miniature vegetables didn’t stay a secret for long, after the couple began giving away produce to family and friends to try. “There was a lot of interest from the people around us. They didn’t really know much about microgreens but loved the taste. “This gave us the confidence to approach local restaurants nearby, and the business just snowballed from there.”
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