Nasturtium Organic — Live Tray (10×20) are grown by ChefPax for crop-specific flavor, texture, and cut-to-order freshness. They fit Austin home cooking and chef service when a dish needs a fresh finishing ingredient with more identity than standard greens.
Nasturtium Organic — Live Tray (10×20) are grown by ChefPax for crop-specific flavor, texture, and cut-to-order freshness. They fit Austin home cooking and chef service when a dish needs a fresh finishing ingredient with more identity than standard greens.
Chefs use Nasturtium Organic — Live Tray (10×20) for salad service, event garnish, cocktails, and chef plating programs. It is best added close to service so texture, aroma, and plate signal stay intact.
Keep live trays in indirect light and cut only what you need with clean scissors. For harvested greens, keep them cold, dry, and loosely packed.
Nasturtium Organic — Live Tray (10×20) works for chefs, restaurants, and home cooks who want a fresh ingredient with a clear culinary job: flavor, texture, garnish, or service-friendly freshness.
Peppery, mustard-like, slightly sweet flavor. 10×20 live tray. Perfect for garnish, salads, plating, living trays. Ready in 14-21 days.
One-time: $48.00
Weekly subscription: $43.20/week
Typical grow cycle: 21 days
Delivery: Local delivery across the Austin metro area. Based in Manor, TX.
Request a sample tray and tell us how you would use Nasturtium Organic — Live Tray (10×20).
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Popular with Austin chefs for: salad service, event garnish, cocktails, and chef plating programs. Chef Supply Hub →
ChefPax is a local Austin microgreens farm in Manor, Texas, delivering fresh-cut microgreens, live trays, specialty crops, and sprout-style crops to chefs and home cooks across the Austin metro area.
Peppery, mustard-like, slightly sweet flavor. 10×20 live tray. Perfect for garnish, salads, plating, living trays. Ready in 14-21 days.
ChefPax microgreens are grown in Manor, TX and delivered within 24–48 hours of harvest. Live trays continue growing, extending shelf life beyond pre-cut greens.
Compared with a generic garnish, nasturtium organic — live tray (10×20) has a clearer culinary role because it is selected by crop type, flavor direction, tray size, and service use.
Nasturtium is peppery like arugula but more floral, rounded, and visually distinctive.
salad service, event garnish, cocktails, and chef plating programs
Use the flavor wheel as a chef-facing shortcut from taste to products, recipes, and pairings.
Anise / licorice
Flavor pathSweet aromatic herbs for seafood, cocktails, eggs, and cream sauces.
Nasturtium and nasturtium microgreens deliver distinctive peppery heat through glucosinolate-derived compounds — the same chemical class responsible for heat in radish and mustard microgreens. They are used as edible garnishes, flavor accents on proteins and composed plates, and as a visual element with their vivid green color.
• Nasturtium plants and microgreens contain glucosinolates and isothiocyanates — the same compound class found in brassica crops like radish and broccoli microgreens.
moderate evidence• Peppery heat intensity in nasturtium microgreens is linked to glucosinolate concentration, which varies by growing conditions and harvest timing.
moderate evidence• Nasturtium has been studied for vitamin C content in both the leaves and flowers.
limited evidence1. Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens — Journal of Agricultural and Food Chemistry, 2012
2. Microgreens: Production, Shelf Life, and Bioactive Components — Critical Reviews in Food Science and Nutrition, 2017
ChefPax Recipes
ChefPax recipe
10 min
A crisp, nutty, protein-rich salad built with fresh sunflower microgreens — used by Austin chefs and perfect for quick home meals or elevated plating.
ChefPax Recipes
ChefPax recipe
8 min
Creamy avocado topped with nutty sunflower microgreens for the perfect breakfast.
ChefPax Recipes
ChefPax recipe
10 min
Silky scrambled eggs folded with fresh pea shoots for a protein-packed morning.
Pick a plating goal and ChefPax will shape a tasting set around flavor, texture, and service use.
I'm plating seafood
Aromatic, citrus-friendly herbs for crudo, oysters, salmon, white fish, and raw bar plates.
Bronze Fennel
anise aroma and feathery heightCurled Chervil
soft French-herb liftPea Shoots
sweet height and clean stemsShiso
Japanese aromatic contrastBrowse ChefPax by the way chefs actually choose garnish: dish, service context, and flavor job.
Best microgreens for seafood
The best microgreens for seafood are bronze fennel, curled chervil, pea shoots, and shiso because they add aroma, height, and freshness without overwhelming delicate fish.
Best microgreens for steak
The best microgreens for steak are Chinese Mahogany, radish, wasabi mustard, and nasturtium because they cut richness with savory depth, pepper, or mustard-like heat.
Best garnish crops for cocktails
The best garnish crops for cocktails are bronze fennel, lemon basil, nasturtium, and shiso because they bring aroma and visual precision to the rim or glass.
Best mild microgreens for sandwiches
The best mild sandwich greens are alfalfa sprouts, broccoli microgreens, sunflower, and pea shoots because they add texture without dominating the filling.
Best specialty crops for chefs
The best ChefPax specialty crops for chefs are Chinese Mahogany, bronze fennel, curled chervil, shiso, nasturtium, and red amaranth.
Best herbs for French plating
The best microgreen herbs for French plating are curled chervil, bronze fennel, parsley, and sorrel because they bring restrained aroma and clean finishing flavor.
Best crops for spicy dishes
The best crops for spicy dishes are Rambo radish, wasabi mustard, nasturtium, and cilantro because they add heat, brightness, or fresh herbal contrast.
