Gilded Greens announces the launch of its new microgreens and edible flowers business for both home cooks and restaurant chefs.
Founded in April 2017, Gilded Greens grows with organic practices in the Kenton neighborhood of Portland, Oregon. These edible immature greens are harvested 10-25 days after germination and are grown from non-genetically engineered seeds and without chemical pesticides or herbicides.
Microgreen varieties available include, but are not limited to: Green Wave mustard, arugula, White Icicle and Hong Vit radish, beets, sorrel, cilantro, sunflower, snap peas, cress, anise and more. Edible flowers include Nasturtium, Calendula, and Bachelor’s Button.
Much like other artisanal producers of candy, hot sauce, jewelry, or handmade gifts in Portland, founder Nathan Gilds, realized his skills could fit into the grower and maker community in our city. “I had long considered starting a company using my skills in growing, but when a chef friend approached me and suggested I grow microgreens, I was immediately interested.”
With many years of experience in landscaping and grounds maintenance, Gilds moved to Portland in 2008. Gilds earned a AAS in Horticulture at Clackamas Community College and gained experience in vineyard planting, soils and organic fertilizers, growing greenhouse crops, potted plant care, and more.
“Chefs and restaurant customers alike enjoy the micro versions of their favorite garden veggies for maximum flavor, aesthetic and their heightened nutritional value,” Gilds says.