AI generatedMicrogreens
Water Spinach
Water spinach microgreens are the young shoots of the same plant Thailand stir-fries by the wok-load. Cut at ten days they are far more tender than the mature stems — mild, faintly grassy, with hollow stalks that stay crisp and snap cleanly. They take heat well, so they work stir-fried as well as raw.
Harvest: 7–10 days
Pesticide-free
Net Weight 70g
Best for
Stir-friesNoodle soupsSaladsRice bowls
฿75.00· Pre-order
Pre-order now and we'll cut yours on the next sowing. Harvest time isn't a delivery date — we'll confirm yours by email.
No minimum order. Harvested fresh on delivery day. Reach out for pricing and availability.
How to enjoy
- 1Stir-fry over high heat for under a minute with garlic and oyster sauce.
- 2Drop into noodle soup off the heat so the stems stay crisp.
- 3Toss raw through a som tam for a soft, green contrast.
- 4Pile onto a rice bowl with a fried egg.
In the kitchen
Recipes with Water Spinach
4 min read
Stir-Fried Water Spinach Microgreens, Pad Pak Bung Style
The flavours of pad pak bung fai daeng — garlic, chilli, fermented soybean and oyster sauce — with water spinach microgreens in place of the mature stems. Done in under a minute.
Read more4 min readStir-Fried Sunflower Shoots with Egg
The other way to stir-fry sunflower shoots: scramble the egg first, greens in last, off the heat in forty seconds. One pan, under ten minutes, and a meal rather than a side dish.
Read more4 min readGarlic Stir-Fried Sunflower Microgreens
Pad pak bung's technique, applied to sunflower shoots: screaming heat, garlic, oyster sauce, and under a minute in the wok so the stems keep their snap.
Read more
