Arugula

Arugula has a potent tangy, peppery flavor to add spice to your dish. Perfect for burgers, salads, pesto, and much more.

Basil

Genovese Basil microgreens have more potent flavor than full-grown basil leaves, require no chopping, and have a better shelf life. Just a pinch will enhance caprese, bruschetta, and other italian dishes!

Beet

Popular among chefs for the vibrant red color, Bull's Blood Beet adds a distinct visual appeal and a mild, sweet flavor to salads.

Broccoli

One of the most nutritious microgreens, Broccoli is coveted for its antioxidant qualities and reduction of excess estrogen hormones. These microgreens taste like grown broccoli, and are best used to balance against sweetness in a sandwich, salad, or other dish.

Cilantro

Cilantro shoots have a slightly different taste from full-grown cilantro, with more citrusy notes on the palate and a reduced "soapy flavor".

Daikon Radish

Radish has a powerful spicy, peppery flavor that subsides quickly, similar to a radish bulb. Use anywhere you want to add a kick to your plate!

Kohlrabi

Highly desired for its bold purple color, Kohlrabi tastes similar to broccoli, but slightly sweeter.

Peas

A popular garnish among chefs, Tendril peas with their lovely shoot are a crunchy, fresh addition to salads, sandwiches, and even stir fry. Pea shoots without the tendril are also available.

Rambo Radish

Slightly less spicy than Daikon radish, Rambo radish adds a stunning purple color to your plate anywhere you desire a spicy flavor.

Red Cabbage

Red cabbage microgreens have a light purple color and taste similar to adult red cabbage, with its sharp flavor. Goes well in sandwiches, salads, and used as garnish.

Sunflower

A favorite microgreen to form the core of a tasty salad, Sunflower has a hearty, crunchy texture with a raw, sweet taste.