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Pea Shoots

Our pea shoots have a mild, pleasantly sweet taste and are great to eat by themselves or mixed into a salad. Pea shoots have long been prominent in Asian cuisine, traditionally stir-fried with sesame oil and garlic. They also brighten up a spring pasta dish or can be served as a garnish!

Net weight per quantity ordered: 70g

  • £3.99


When you try one of our fresh, crisp pea shoots we are sure you’ll find it love at first bite! They have a mild, slightly sweet taste and provide a beautiful, crisp, crunch to any meal.

We only harvest our pea shoots at just two weeks old; when they have developed the perfect balance of taste and nutrient density. They have an awesome nutrient to calorie ratio and provide a healthy amount of fibre which can contribute towards greater control of body weight and energy metabolism1.


Pea shoots are particularly high in Vitamin C - a single serving provides over a quarter of the daily reference intake for an average adult! Vitamin C is an essential nutrient and contributes to many varied & important functions. including normal collagen formation for the normal function of blood vessels, bones, cartilage, gums, skin & teeth. Vitamin C contributes to normal energy-yielding metabolism, normal functioning of the nervous system, and normal psychological function. Vitamin C contributes to the protection of cells from oxidative stress, helps to reduce tiredness & fatigue, and increases iron absorption. Vitamin C also helps to maintain the normal function of the immune system during and after intense physical exercise.


Our pea shoots are bursting with powerful phytonutrients including quercetin & kaemferol. Phytonutrients are substances found in certain plants which are believed to be beneficial to human health and help prevent various disease.


Flavonoids comprise a range of plant-based compounds, typically found in higher concentrations in intensely coloured fruits and vegetables. They have been associated with positive effects in a variety of disease states as a result of their antioxidative, anti-inflammatory, liver protective and anti-mutagenic properties2,3.


Quercetin is a flavonoid that has been shown to have positive effects on inflammation, antioxidation, diabetes, Alzheimer’s disease, arthritis and cardiovascular performance in a range of animal and human cell culture studies4,5. A review of several studies have shown that Quercetin can reduce markers of inflammation in individuals suffering from chronic disease6.


Kaempferol is a flavonoid which has been shown to have to have a strong anti-oxidant effect, reducing inflammation, protecting blood vessels, the liver and mitigating against metabolic disease7. Kaempferol has been shown in clinical trials to reduce markers of inflammation8.


Rinse thoroughly with clean water prior to eating. Our pea shoots can be chopped and added to provide a tender crunch to any salad, sandwich or stir fry. They also make a delicate garnish for a larger meal, served simply with a dressing of olive oil and sea salt.


Please store your shoots in the fridge, where they will last for up to a week. You can also freeze them to ensure they last for longer although freezing breaks the plant cell walls so they won’t look the same or have their awesome crunch.

Nutritional Information


1 Slavin, J.L., 2005. Dietary fibre and body weight. Nutrition, 21(3), pp.411-418.

2 Panche, A.N., Diwan, A.D. and Chandra, S.R., 2016. Flavonoids: an overview. Journal of nutritional science, 5.

3 Kumar, S. and Pandey, A.K., 2013. Chemistry and biological activities of flavonoids: an overview. The scientific world journal, 2013.

4 Salehi, B., Machin, L., Monzote, L., Sharifi-Rad, J., Ezzat, S.M., Salem, M.A., Merghany, R.M., El Mahdy, N.M., Kılıç, C.S., Sytar, O. and Sharifi-Rad, M., 2020. Therapeutic potential of quercetin: New insights and perspectives for human health. Acs Omega, 5(20), pp.11849-11872.

5 Li, Y., Yao, J., Han, C., Yang, J., Chaudhry, M.T., Wang, S., Liu, H. and Yin, Y., 2016. Quercetin, inflammation and immunity. Nutrients, 8(3), p.167.

6 Ou, Q., Zheng, Z., Zhao, Y. and Lin, W., 2020. Impact of quercetin on systemic levels of inflammation: A meta-analysis of randomised controlled human trials. International journal of food sciences and nutrition, 71(2), pp.152-163.

7 Ren, J., Lu, Y., Qian, Y., Chen, B., Wu, T. and Ji, G., 2019. Recent progress regarding kaempferol for the treatment of various diseases. Experimental and therapeutic medicine, 18(4), pp.2759-2776.

8 Alam, W., Khan, H., Shah, M.A., Cauli, O. and Saso, L., 2020. Kaempferol as a dietary anti-inflammatory agent: Current therapeutic standing. Molecules, 25(18), p.4073.