All Microgreens

Adding microgreens to your daily meals adds flavor and texture, making eating healthy fun!
Microgreens are convenient, with little to no prep necessary. This makes it easy to create beautiful dishes that everyone will enjoy.

Many varieties can be purchased at local stores, see home page for a list.
Pricing for chefs and produce managers can be requested through the Contact Page.

That classic arugula bite with fresh, buttery tones. A favorite for salad additions, soup and pasta toppings!

• Vitamins A and C, calcium, iron, and phosphorus

The most popular single microgreen!
Small, tender leaves with a pale stem and fresh taste.

• The healthiest of all microgreens! A mild addition to smoothies.
  Vitamins A, B, C, potassium, and the phyto-chemicals sulforophane indole and isothiocyanate. Research suggests that these phytochemicals may reduce the risk of multiple forms of cancer.

A mix of 3 varieties to add color and interest. Red Rambo: beautiful purple leaves… Daikon: green leaves with bright white stems… China Rose: rosy stems… Fresh and spicy, a great addition to any salad or sandwich.
These 3 varieties can be ordered individually if desired.

• Highest in vitamin E compared to other microgreens as well as its matured counterpart

Hefty sprouts with juicy stems and nutty flavor. A definite favorite with kids!

• Comprised of 24% to 30% protein
• High in fiber, essential fatty acids, vitamins A, B complex, C, D, and E. Calcium, phosphorous, iron, iodine, potassium, magnesium, zinc, manganese, copper, and chromium.

Fresh, sweet pea taste with large green leaves with delicate tendrils to add flavor and interest to any dish. Longer and more tender than Tendril Pea.

• High in chlorophyll, protein, enzymes, and minerals.

Mild pea flavor with tender green leaves and lots of tendrils to add texture and heft to any dish. Shorter, more fibrous, with more tendrils than Speckled Pea.

• High in chlorophyll, protein, enzymes, and minerals.
• Approx. 100 pc per oz

Beautiful pink stems make a great base for any microgreens salad. The interesting color combinations make them great garnishes or additions to any sandwich or slaw. Lighter green leaves with more varied color than red cabbage. Has a great broccoli and cabbage flavor.

• Full of antioxidants, fiber, Vitamins A,C, and B-complex, calcium, potassium and copper

Full brassica flavor, dark green leaves with violet to red highlights throughout. Purple stems. A soft and fresh microgreen with a mild pleasant flavor and striking color.

• High in Vitamins C, A, and E, beta-carotenes, potassium and iron

Mild flavor, extremely tender, and fresh. Nutty flavor, sweeter than Alfalfa.

Big time nutrition: a source of many valuable nutrients including proteins, minerals, including calcium, iron, magnesium, potassium, silicon, as well as vitamins A, B-12, C, E and K.
Also contains: niacin, thiamine, antioxidants. Offers high concentrations of isoflavones.

Smaller leaves and less spicy than straight radish, a nice mix consisting of Broccoli, Kale, Radish, Purple Kohlrabi, Arugula, Red Cabbage & Mustard. This has a great flavor and makes a delightful salad in and of itself.

A delicate, non-spicy mix that brightens any meal.
Bright-red Amaranth really stands out among the Kale, Purple Kohlrabi, Arugula, Red Cabbage, Mustard, and Broccoli.
Another mix that can really elevate your salad, or be a tasty side all by itself.

This mix is BIG!
Contains Sunflower and Pea shoots, Radish, Arugula, Broccoli, Leeks, Kale, Kohlrabi, Red Cabbage, Giant Mustard, and Nasturtium… all the heavy hitters come out to play with this salad mix that’s packed with flavor and texture!

A mix especially for those who love adding microgreens to smoothies and juicing recipes!
‘Smoothie Booster‘ contains a mix of Broccoli, Sunflower, and Red Cabbage.
Broccoli is a nutritional powerhouse, well known for it’s health-promoting properties.
Sunflower offers a nutty crunch and slight sweetness.
Red Cabbage has a beautiful color and increases the sulforaphane content.

Specialty: Red Garnet Amaranth is a high-protein microgreen with stunning red and magenta tones. This heirloom variety can be used in salads or many oriental dishes It can add depth to any dish that requires fresh greens–or in this case, reds!
It’s striking colors make it a great garnish or a lovely addition to any microgreen salad.

Specialty: Leeks have an onion taste that bring a burst of flavor to any micro salad.
Long, slender greens look like miniature chives, and can be used as an onion substitute in most any dish and are especially great with eggs.
The soft, edible seed hulls add texture to any dish!

Specialty: Beautiful round leaves appear on long stems in varying sizes.
Intense, peppery taste lingers on the palette like sweet wasabi and is a real focal point with any dish. Especially good added to salads, and with sushi and seafood dishes.
A favorite of foodies and chefs. Left on the stems for longer shelf life. Approx. 175-200 leaves per ounce pack, depending on size of leaf.

Specialty: Popcorn shoots have elongated, slender leaves with a short stem. The shoots are sprouted in darkness and have a yellow-white hue.
Popcorn shoots are crunchy, succulent, and tender. The shoots have a distinctly sweet flavor that lingers on the palate combined with a mild corn taste and a tart, grassy undertone.
Popcorn shoots are a source of vitamin A, vitamin E, B vitamins, and vitamin C. The shoots also provide calcium and phosphorus, potassium, and other nutrients, including iron and magnesium.

• Approx. 100 pc per oz

Specialty: Blonde Peas are grown in complete darkness, to prevent chlorophyll production and keep the shoots sweet and tender!
This is one to wow your guests: the yellow color and delicate branching leaves are a real show stopper.

• Excellent with seafood, sushi dishes, or any dish where you want to add a dramatic flare.

HIGH IN NUTRIENTS

Contain 4-40 times more nutrient density by weight than their fully-grown counterpart.

IMPROVE HEART HEALTH

Studies have shown microgreens may help reduce heart disease risk factors, such as weight, bad LDI, cholesterol & triglycerides.

CONTAIN POLYPHENOLS

Prevent the buildup of harmful free radicals associated with a reduced risk of heart disease, cancer and Alzheimer’s disease. Contain wider variety of polyphenols than their mature vegetable counterparts.

REDUCE CHRONIC DISEASE RISK

Veggie consumption is associated with the lower risk of certain cancers, inflammation, heart disease, diabetes & obesity.          (Sources: NCBI, FASEB)