MICRO herbs have sprouted in Dorset thanks to a Wimborne based business.

As part of a joint venture from Jez and Niki Barfoot of The Tickled Pig and Clare and Baz Williamson of Premium Fodder, HydroPhoria employs the latest hydroponic methods to grow clean, pesticide-free micro herbs, using recycled water and a space-efficient vertical farming system.

The miniature ingredients are available to consumers exclusively from The Tickled Pig’s brand new deli, where diners at the café and kitchen can even use the herbs placed on their tables to garnish their food.

Packed full or nutritional value, micro herbs are kind to the environment, good for the body and promise to deliver flavour to the taste buds.

With a diverse selection of micro herbs freshly grown on a daily basis, HydroPhoria is set to burst onto the restaurant scene.

The herbs will supply the adventurous diner with flavour bombshells like the Radish Rioja, with its deep red or green leaves and spicy radish flavour.

Other herbs include the pink veined Mustard Red Zest, offering a peppery wasabi flavouring as a garnish, in sushi or as a new take on mashed potato.

There is also the vitamin K-rich Lemon Basil, possessing a citrus tang that works equally well in a panna cotta or a creamy pasta sauce and can even add a new fresh note to homemade lemonade.

HydroPhoria’s full range of micro herbs is now available to the UK catering industry and members of the public looking to get creative with their greens can also purchase them exclusively from The Tickled Pig’s deli in Wimborne, Dorset.

Micro herbs available:

Affilia Cress Shoots

Basil Lemon

Garlic Chives

Green Micro Amaranth

Micro Mustard Red Lion

Micro Mustard Red Zest

Micro Radish Rioja

Micro Salad Rocket Victoria

Red Micro Beet Bulls Blood