Microgreens for Restaurants in Amman: A Chef's Guide

Why chefs reach for microgreens

A pinch of microgreens changes a plate. They add colour, a clean crunch and a concentrated flavour, from the sweetness of pea shoots to the peppery bite of radish and nasturtium, without hiding the dish underneath.

They also tell a story guests care about. Greens grown in Amman and cut days before they reach the pass are a simple way to show that a kitchen sources fresh and local.

Which microgreens for which dishes

Pea shoots are sweet and crunchy: build salads and grain bowls on them, or finish Asian-style dishes and noodles. Sunflower shoots are nutty and sturdy, made for sandwiches, wraps and salads that need to hold up.

Peppery greens cut through richness. Pink stem radish, salad rocket and nasturtium sit well beside grilled meat, kofta, shawarma plates and fish. Nasturtium's round leaves also make a striking garnish for mezze and cocktails.

For colour, red amaranth, beet bull's blood and red cabbage bring deep reds and purples to hummus, carpaccio, burrata and desserts. Sweet basil finishes pizza, pasta and tomato dishes, while coriander and garlic chives belong on Levantine and Asian plates. Borage tastes of cucumber and suits fish and drinks.

Short on time? A ready mix such as our OH Shoot Mix or The Flavourful Chaser gives you a balanced plating mix in one pack.

How much to order

A garnish uses about 2 to 5 grams, and a salad portion about 10 to 20 grams. As a guide, a 30 gram pack garnishes roughly 8 to 12 plates, and 100 grams of pea shoots makes 5 to 8 salads.

Start from a week of covers, order a little over for the first week, then adjust. Ordering smaller amounts twice a week keeps every plate fresher than one large order.

Keeping them crisp through service

Store microgreens in their closed pack in the walk-in at 2 to 4°C, away from the fan, where the air is coldest and steadiest. Keep them dry: wash only right before plating, if at all, and handle them with dry hands or tongs.

Rotate first in, first out, and use each pack within the days on its label. Sturdy shoots such as pea, sunflower and radish keep longer than delicate leaves such as basil, nasturtium and amaranth.

Buying direct from a local grower

Taza grows microgreens in Amman and harvests to order, so greens are cut close to your delivery day rather than sitting in a warehouse. We deliver to restaurants, cafés, hotels and caterers across Amman on set delivery days.

A business account gives you trade prices, and we can agree prices for your regular items. A standing order brings your usual greens on your delivery days, and you can add to, change or skip any delivery before its cut-off. Approved businesses can pay by monthly statement instead of at each delivery.