Varieties

Amaranth is an ancient grain cultivated by the Aztecs, but also found across the globe as a grain or leaf crop. This microgreen has stunning garnet color and a subtle earthy flavor. It's high in protein and perfect for shakes and smoothies. Sprinkle on any dish for a memorizing red hue and shine!

Arugula is a leafy green similar to kale and spinach. This green's peppery spice and distinct aroma can be enjoyed fresh in salads and sautéed with pastas, meats and other dishes.

Basil, like mint, thyme, sage, oregano and rosemary, is an herb in the Labiatae family and is used for its sweet, aromatic taste in cuisines all over the world. We love all varieties equally, from opal basil (deep purple color and strong classic flavor) to thai basil (intense, anise flavor). There is nothing like the aroma of cutting living basil onto pasta with Parmigiano Reggiano!

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 the vegetable root. Perfect as a fresh garnish, the carrot-flavored plant feathers provide a wonderful-yet-subdued aromatic sophistication to any meal!

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. Reach for cilantro when you need a detox... unless you're genetically disposed to taste cilantro as soap that is!

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. The microgreen form of dill is a delicate brush of aromatic tenderness, unlocking the potential of the dill seed.

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. Sweet to peppery, the leaves pack an x-factor that wow the tastebuds just as the striking edible flowers of the nasturtium plant do.

Pea shoots are tender, fresh and mild but pack a great nutritional punch! They’re delicate, tasty when gently stir-fried, and can be enjoyed raw as a salad green. Great plant protein and may help build bones strength!

Pea tendrils are frilly, delicate and delicious and taste like sugar snap peas. They’re delicate and tasty when gently stir-fried.... or just enjoy raw in a spruced up a salad! 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 crisp and spicy taste to the surrounding flavors.