3 Biggest mistakes we see Chefs make with microgreens and herbs that is costing them money

We’ve talked to over 100 Toronto chefs and would see the same 3 biggest microgreens mistakes that were causing them to lose margins where they didn’t need to.

3 Biggest Mistakes by Toronto Chefs

Mistake 1: Buying the cheapest microgreens (poor quality)

Your wholesaler might be getting micro herbs, microgreens from far away places like California that have the cheapest price but if you’re over ordering because half of it is dead on arrival or has inconsistent quality, what started out as $2 for a box of micro basil can easily be actually costing you over $20 a box once you factor in over-ordering and labour costs. You might find yourself ordering extra because some of it arrives not usable. Some Chefs can become too focused on the price paid on the receipt without factoring labour costs that come with the cheaper greens. Have you considered the labor cost of having your cook take the time to sort through what’s useable and what’s not? Costs can sneak up on you without realizing it.

Mistake 2: Buying hydroponic greens that lack flavour

 Hydroponic greens are not going to give your client flavour in every bite. Greens grown in soil almost always have more flavour.  Soil has a unique network of nutrients that you can’t find in hydroponics and it creates more rich and complex flavours in the crop. Hydroponic nutrients often make the greens grow faster which means they have higher water content and therefore less intensity in flavour.  The greens are also not exposed to any environmental stress which means the plant will build less compounds that contribute to the flavour we taste when we eat them. Microgreens grown indoors in soil like ours can have that rich flavour because we mimic environmental stress correctly with heavy stones, wind and lights.

Mistake 3: Your team is taking micro herbs out multiple times from the fridge to the pass

If your line cooks are taking the same container of micros in and out of the fridge multiple times, the change in temperature over and over again will stress out the plant and the shelf life will be no good almost immediately. Might sound simple but as a reminder, to take out only what you need. In our experience, blanching microgreens just simply makes them soggy. No benefits like you’d see with other vegetables.

The Solution

Work with a farmer nearby like us that harvests right before delivery 

What gets most Chefs or executive chefs is when they see a report with a cheap prices on the invoice. But if you have to order more than you need or half of it is dead you are now paying double over the course of multiple invoices. Let’s not forget the not so obvious additional labour costs. When it arrives dead, now you have to get one of your cooks to sort through what’s usable and what’s not. Suddenly your $2 basil is now costing you over $20 a container.

We harvest within 24-48hours of delivering to you chefs in the Toronto and Hamilton area, giving you the freshest greens with it being all usable so no unnecessary food waste

Buy micro herbs grown in soil if you care about flavour

Greens grown in soil almost always have more flavour.  Soil has a unique network of nutrients that you can’t find in hydroponics and it creates more rich and complex flavours in the crop. Hydroponic nutrients often make the greens grow faster which means they have higher water content and therefore less intensity in flavour. 

Growing in soil also means the farmer has the opportunity to put some environmental stress on the plant. We use stones when plants are germinating, and fans to mimic the wind. Providing some environmental stress even when grown indoors makes the plants build compounds that add flavour for us.

We grow in the highest quality soil with a complex network of nutrients to maximize the flavour you get in our greens with every single bite. Even though we grow indoors, we put weight on our seedlings to add some manageable stress

Always keep micro herbs in the fridge, only take to the line what you need. 

Don’t take it in and out by the pass or back in the fridge. Stable temperatures is what’s going to help you most. Pro tip: Most chefs are surprised to hear this when I tell them but Green basil is actually very sensitive to temperature. Basil is a subtropical plant so essentially the cold causes the plant to break down and turn black if it is in shock from the temperature. It needs to be kept in a warmer environment like a wine fridge or the counter when possible. If that’s a challenge for your kitchen, you could try a more cold tolerant basil like purple basil. Slightly different flavour profile so reach out if you’d want to try and see the difference.

Everyday Micros Farm is the best microgreens supplier for Toronto Chefs. Everyday Micros Farm grows over 50+ different microgreens, herbs and edible flowers specifically for chefs.