We stopped by and their own Mick Fleming gave us the tour.

Mick Fleming
"Who would ever believe in a million years that something like Micro-greens would be the order of the day or something that would be used and bought in Belize."

But it has so much so, that you've likely come across them at your favorite uptown restaurant.

Those flavorful little plants that adorn your dish... Formally, they're known as micro-greens.

And here at the Lodge at Chaa Creek, they're cultivated and harvested, all in an organic manner, so they can be served fresh in your meal…

And just what goes into getting these little shoots ready for the plate. Well, like most plants, it starts with seeds...

Mick Fleming
"You know, we buy the seeds from a company called Johnny's Seeds in the United States and bring them in down here. It's the energy from the seed which goes into, you know, to creating that first sort of, you know, inch or two inches of growth. And as I say before, it puts on its first true leaf. You know, that's when you cut it."

The seeds are laid down onto a bed of shredded coconut husks and misted with water.

Mick Fleming
"So, it's really important to get a nice pattern running through the whole tray there."

Employee
"After this process it takes three days cover so that it germinates, after those three days once it reached one inch in height it touches the lids, so it tends to shoot their roots downwards, and that's the reason during this process I put some bricks on top. So, once it reaches the germination which is the black out, I'll be taking them to pierce to the vehicle to receive sunlight."

And from there, they're harvested, and it's up to the chef to decide what happens next...

Employee
"People that love spicy, some don't so that's where Micro-greens comes in. This different flavor, different taste, different color, texture. That's the reason we have a lot of varieties. So that people to choose from. And at the same time, like I said, different flavors, different dishes. That's where they come in."

Reporter
"What what kind of pride does it give you to know that these little garnishes are going onto some of the best meals presented in the Belize?"

Employee
"Well, honestly, I will say I don't really have much of words to express that gratitude. And the only thing I can say, I just feel well, I will say appreciation with Mr. Mick because he gave me that priority to try it out."

And apart from being just a garnish, those microgreens are full or micronutrients with some studies placing a concentration of key vitamins and minerals as high as 40x what you would find in mature vegetables.

Mick Fleming
"You know, there's a lot of people who are a lot more conscious about what they're eating, their health and things."

Reporter
"Especially since the pandemic because everyone had that big scare. And now they're like, what can I do to get my body right? And so, eating greens is certainly the order."

Mick Fleming
"It's rather an expensive way to do it with Micro-greens like$8, $10 an ounce, you know? But, you know, they're extremely good for you."

The Lodge at Chaa Creek currently distributes micro-greens via air-mail, and various producers sell them at leading supermarkets.

That segment was part of "The Good Life" - Episode 3 of that show airs next week Thursday on Channel 7 after the News.