Eat, know, grow.

Start with the food you already eat. Red radish on dosa gives heat and crunch. Fenugreek on upma tastes like young methi. Sunflower adds bite to curd rice without changing the dish. Basil works on tomato rice. Mustard is strong, so use less.

Do not cook microgreens for long. Heat dulls the texture. Add them after plating, like coriander, but with more structure. Wash, pat dry, scatter, eat.

If you are serving guests, use colour as a guide: pink radish for curd rice, sunflower for sandwiches, red amaranth for a thali, wheatgrass for juice.

Microgreens are young vegetables harvested after the first true leaves begin to appear. They are older than sprouts and younger than baby greens. Most varieties are ready between 4 and 21 days depending on the seed.

The useful thing about microgreens is not mystery. It is concentration. The plant is small, but the flavour is clear. Radish tastes like radish. Fenugreek tastes like methi. Basil tastes like basil. You use less and get a sharper note on the plate.

We do not sell them as medicine. They are food. Some varieties contain compounds that need honest notes: brassicas contain goitrogens, amaranth and beetroot contain oxalates, wheatgrass contains gluten. Normal portions are fine for most people. If you have a medical condition, talk to your doctor.

Tirupur is a textile city. That matters. The local water has a history, so our growing room uses RO-filtered water. It is not a decorative detail. It is the baseline for growing clean food here.

The medium is coconut coir from the Pollachi cluster, 45 km away. We hydrate it, seed by hand, keep trays indoors, and harvest when the flavour is right. Some varieties are fast: mung bean can be ready in 4-6 days. Coriander can take 14-21 days.

Every pack should answer the questions a customer would ask if they stood inside the growing room: what is this, when was it harvested, who grew it, what water was used, what should I know before eating it?