Probably the most beautiful microgreen of the entire Brassicaceae family — vibrant magenta-purple stems contrasting magnificently with the small tender green cotyledon leaves, the whole forming a genuine visual spectacle on the plate. This extraordinary pigmentation comes from anthocyanins, the same red-violet pigments responsible for the colour of mature red cabbage leaves.

Astonishingly mild flavour, far more subtle than that of the other Brassicaceae sprouts, almost sweet, with a fine crunchy note of fresh cabbage and a light mustardy kick on the finish. Tender, juicy, crunchy texture. It's probably the microgreen you choose when you want to pair spectacular colour with easy-to-integrate flavour: colourful tacos, garnished Asian bao, cold sandwiches, beef tartare, poke bowls, or simply as garnish on a fresh cheese.

Rich in sulforaphane like all sprouts in the family, with the added antioxidants of the anthocyanins.

• Soak: not required (fine seeds), optional 4 to 6 hours.
• Germination time: 2 to 3 days.
• Sprout harvest: 4 to 6 days after the start of soaking.
• Microgreen harvest: 8 to 12 days after sowing.
• Yield: roughly 1 teaspoon of seeds produces a 20 × 20 cm tray of microgreens.
• Best use: spectacular visual effects, tacos, colourful bowls, garnishes.