Varieties

Amaranth is an ancient grain cultivated by the Aztecs. This microgreen has stunning garnet color and a subtle earthy flavor. And since it's high in protein, it's perfect for shakes and smoothies.

Arugula is a leafy green similar to kale and spinach. This green's peppery, spicy, and slightly tart flavor can be enjoyed fresh in salads and sauteed with pastas, meats and other dishes.

Basil is an herb of the mint family and is used for its sweet, aromatic taste in cuisines all over the world.

Borage has been cultivated in the mediterranean since ancient times. This succulent and crisp green has the taste of cucumber. Perfect for salads and garnishes.

Carrot microgreens taste surprisingly similar to carrot roots, but with a dill-like texture. Perfect as a fresh garnish.

Cilantro is an herb from the fresh leaves of the coriander plant. Used in cuisines throughout the world, cilantro is a flavorsome addition to soups, salads, curries, and so much more.

Dill is an herb that’s found throughout European and Asian cuisines. Also called dill weed, the plant has slender stems with alternating soft leaves and brown, flat, oval seeds. While the leaves have a sweet, grassy flavor, dill seeds are more aromatic, with a slight citrus flavor that’s similar to caraway seeds.

Lemon Balm is an herb of the mint family. It was used as far back as the Middle Ages as a calming and healing herb. Its distinct lemon flavor is perfect for desserts, teas, and garnishes.

Nasturtium Leaves are dark green, round leaves that look similar to lily-pads; These peppery leaves are rich in vitamin C and are a fantastic bed for seafood, meats and poultry.

Pea shoots are young leaves and shoots of the snow pea plant and taste like a cross between peas and spinach. They’re delicate and tasty when gently stir-fried, or can be enjoyed raw as a salad green. The shoots are very tender, so only cook for a short period of time.

Pea tendrils are young leaves and shoots of the snow pea plant and taste like a cross between peas and spinach. They’re delicate and tasty when gently stir-fried, or can be enjoyed raw as a salad green. The shoots are very tender, so only cook for a short period of time.

Grown from Daikon and Rambo Radish seeds. Similar to other shoots, they are added to salads, sandwiches, and stir-fry dishes, providing a crispness and mild taste to the surrounding flavors.