Our Microgreens

Amaranth was cultivated by Aztecs and other cultures from tropical climates. It is actually an ancient kind of grain used in India. Very easy to digest, Amaranth microgreens are available in different colors, from light green to pink or dark red. They are fragile shoots that enhances beautifully any meal with color and a light sweet taste. Amaranth contains high complete protein amounts with vital amino acids, in contrast with other protein sources. Amaranth is gluten-free. Amaranth microgreens also contain vitamin A, C, E, folate, iron, magnesium, phosphorus, potassium, dietary fiber, calcium, amino acids, antioxidants, minerals and essential lysine.

Considered as one of the most useful and healthiest natural superfood, this plant adds a health supplement to a variety of menus. Arugula is also known as rocket. The Arugula microgreen is flavorful with a peppery taste. The leaf is similar to the oak leaf. It is a great source of folic acid, iron, copper and a variety of minerals and vitamins A, C and K.

Basil is a common aromatic herb in the mint family, the same plant family as other nutrientdense, beneficial herbs, including mint, oregano and rosemary. The taste is sweet, but savory, and just like the smell, it is peppery, yet ever so slightly minty. Basil, of course, is used to add flavor to a variety of recipes, but what may surprise you is the many benefits of basil that make it well-known for its immunity-enhancing properties and is one of the most important medical herbs known today. Basil has vitamin A, K, C and manganese.

Beets are from the same family as chard and spinach. Beets have so many benefits that it would be a shame not to incorporate them to your daily food diet. Beets provide a well-being sensation while reducing stress. Beets micro-greens have a slight sweet flavor and bring a colorful touch with its bright red stem and the contrasting darker green leaves. Beets are low in fat, rich in fiber, iron, nitrate, folic acid, minerals, and vitamins. Beets are also charged with powerful antioxidants. Promotes muscle oxygenation while exercising, which has the potential to reduce fatigue and raise the energy level and increase tolerance to endurance training. The pectin contained in beets help remove toxins and heavy metals from the body.

Borage is a very flow-calorie culinary herb, which found its usage in the Mediterranean countries. Borage microgreens are unique in that they have tiny hairs on the surface of the stem. The stems and leaves vary from light green to green. The flavor is similar to cucumbers with a cantaloupe aftertaste. Borage microgreens add flavor profiles to salads, soups, and sandwiches. Borage microgreens are quite juice and are used to flavor salads, sandwiches, and smoothies. If allowed along with parsley, chervil, chives, watercress, sorrel, and sala burnet in the preparation of Traditional German green sauce. The fresh herb can also be added to sausages, pizza, and poultry stuffing. Borage tea is a popular refreshing drink in European countries.

Cantaloupe is also called mush melons, muskmelons, Persian melons and rock melons which belong to the family Cucurbitaceae that includes watermelons and honeydew. It is widely grown in Europe and California. It weighs down from 500 g to 5 Kg (1 to 10 pounds). The seeds of Cantaloupe possess 30 to 35% of protein, 40-45% of fat, 8-10% of carbohydrate and minerals as well as fibers. It possesses omega-3 fatty acids such as oleic acid and linoleic acid. It also possesses the micronutrients such as potassium, selenium, zinc and copper. Cantaloupe seeds also contain high content of fat soluble vitamin E such as tocopherol.

Carrots, botanically classified as Daucus carota subs. sativus, are slender, edible, underground taproots that grow frilly leaves in a rosette pattern and belong to the Apiaceae family along with celery, parsnips, and parsley. Labeled as a root vegetable, there are many different varieties of Carrots found in a wide array of colors that are harvested at multiple stages of maturity for commercial sale.

Carrots have been cultivated since ancient times and were deeply rooted in the diets and traditional medicine of Asian and European cultures. Despite our familiarity today with the bright orange variety, orange carrots did not arrive into the commercial marketplace until the 16th and 17th centuries. Carrots are an excellent source of vitamin A, which can help prevent vision loss, vitamin C to protect the body from sickness, and fiber to assist with digestion. The roots also contain some vitamin K, magnesium, calcium, folate, and potassium.

Chinese toon is a popular aromatic garnish microgreen in Asian dishes. It’s tender, has a unique aroma and appetizing flavor that resembles the onion. Chinese toon is a perennial hardwood, which is a member of the Meliaceae family. Chinese toon microgreens are a nutritional, healthy gourmet vegetable and are more popular in China.

Prominent in Chinese culture, the Toona sinensis has been recognized for its medicinal purposes. In Chinese, the tree is also often mentioned to symbolically represent the father in Chinese poetry and literature.

Chives are nutrient powerhouses that have numerous anti-inflammatory and antioxidant properties as well as a collection of vitamins.

A member of the Amaryllidaceae family which includes other plants such as garlic, onion, and leek, chives are rich in potassium, iron, calcium, vitamins A, B, C, and E, magnesium, zinc, and phosphorus.

The cilantro microgreen has a sweet, bright aroma and is quite bold. In contrast to full size cilantro, micro cilantro is slightly peppery and has a little bit of grassiness. It also smells much different than mature cilantro and doesn’t have the musty smell that many people dislike. Micro Cilantro pairs well with avocado, carrots, zucchini, tomato, coconut milk, citrus, ginger, mint, lemongrass, chile peppers, yogurt, chicken, lamb, and white fish.

Cress is a very nutritious microgreen with great revitalizing power recognized for hundreds of years. Cresson seeds were discovered in the tombs of Egyptian pharaohs. Cress is widely used in India and Europe. This culinary and healing microgreen has a tangy, peppery taste similar to mustard. It is recommended to consume this microgreen fresh or in juices to preserve its beneficial properties.

This is an excellent source of carotene, manganese, copper, iron, fiber, calcium, vitamins B1, B2, B6, C and E. Also contains more sulfur and sodium that most vegetables

Dandelions are often thought of as a pesky weed in an otherwise perfectly-maintained yard. But have you ever considered eating them? According to the U.S. Department of Agriculture, Dandelion greens rank high on the nutritional barometer, surpassing both spinach and broccoli in nutritional value. Dandelion greens are rich in Vitamin C, K, and A, as well as omega-3 and omega-6 fatty acids, and protein.

Dandelion microgreens are full of potent antioxidants, which may explain why this plant has such broad applications for health.

Dill is packed with micronutrients that provide health benefits. For example, a 100-gram serving of dill boosts your vitamin A intake. Vitamin A is a fat-soluble vitamin that helps you to maintain healthy vision, skin, immune function, growth, and reproductive health. You’ll also get a significant boost of vitamin C, an important antioxidant that helps your body to resist infection. Dill is also a good source of fiber, folate (important for cell division and production of DNA), calcium for healthy bones, riboflavin for cell function and development, manganese.

This is a mix of 6 different varieties of radish microgreens. Each variety has its own level of spiciness and color scheme making this combo beautiful as in “Hot”!

By comparing to USDA National Nutrient Databases, microgreens showed a higher level (up to 69 times) of nutrients than its mature counterpart. In particular for lettuce microgreens, it’s found 9x more minerals than in the mature lettuce.

Also for lettuce, the 7-day old lettuce microgreens had found the highest concentration of phenolic compounds and antioxidants level than the rest of growth stages, which potentially implies a big role in cancer prevention

By comparing to USDA National Nutrient Databases, microgreens showed a higher level (up to 69 times) of nutrients than its mature counterpart. In particular for lettuce microgreens, it’s found 9x more minerals than in the mature lettuce.

Also for lettuce, the 7-day old lettuce microgreens had found the highest concentration of phenolic compounds and antioxidants level than the rest of growth stages, which potentially implies a big role in cancer prevention

Another somewhat unexpected microgreen- Marigold! A good source of beta-carotene, which is an antioxidant that is used in the body to produce vitamin A, this microgreen is a deliciously flavored addition to your diet. The leaves also provide potassium, which can help regulate fluid levels within the body and contain manganese, calcium, vitamin K, and zinc.

In addition to vitamins and minerals, Marigold contains proline, which is an amino acid that contributes to strengthening joints and increasing collagen production.

Mustard is the second most popular spice that is traded around the world. Mustard microgreens are a storehouse for many phyto-nutrients that have health promotional and disease prevention properties. Over the years, mustard has been imbued with curative powers. Mustard microgreens are tender, succulent and spicy. Many variety add different sharp flavors to a wide range of meals. They are very popular in Asian mix. Eating mustard microgreens offers a plateful of benefits. The mustard microgreen is a good source of vitamin A, C, E, energy and carbohydrates, proteins, dietary fiber, folate, niacin, riboflavin, thiamin, sodium, potassium, calcium, copper, iron, magnesium, manganese and zinc.

The name “nasturtium” comes from the Latin words for nose (nas), and tortum (twist), which essentially translates to “twisted nose.” Many believe it was named for the reaction on a person’s face after biting into the peppery, bittersweet leaves. In addition, a unique trait of Nasturtium leaves is that they are superhydrophobic, meaning the leaves contain waxy nanostructures that prevent water from absorbing through the top of the leaf. This process also cleans the leaf because as the water drops off, it removes dirt and debris allowing the leaf to have a clean surface to continue photosynthesis. Nasturtium leaves are an excellent source of vitamins A, C, and D, beta-carotene, iron, manganese, and flavonoids.

Under the same family of Allium, onion seedlings look very much like the chives and leek. Onion seeds are dark in color, and the shoot grows up with the seed hulls still attached. Onion microgreens taste pretty much like the full-grown onion, but milder.

Peas are a powerhouse of nutrition and strong anti-oxidants. Peas have such high-quality protein that they are now added to many meals and commercial protein products. In taste, pea tendril microgreens are slightly sweet, with a mild bitter aftertaste, and they have a nutty undertone. The leaves have a texture similar to spinach, although not as delicate. Pea tendrils add freshness and a little crunch to dishes with rich and earthy flavors. Peas microgreens are low fat but high everything else. They contain protein, fiber, omega-3 and micronutrients. Rich in folate, carbohydrates, vitamin A, C, E, B1, B2, B3, B6.

Enjoy the mild, and deliciously nutty flavor of our Broccoli Di Cicco, Ramoso Santana and our Waltham 29 combination. This combo brings a massive amount of nutrition to your diet.

Shungiku can be grown as an edible flower, salad greens, or especially as a microgreen. As a micro, it has thin serrated true leaves. This light green, pretty micro has a slightly crunchy texture with a strong carrot, fruit, flowery flavor that also has a mild but pleasant bitterness.

Great as an addition to mixed salad greens. Contains Vitamin A, Vitamin C, Vitamin E, Vitamin K, B12, And B6.

Shungiku, also known to be the edible chrysanthemum, is another Asian herb microgreen that has a delightful floral flavor with a slight bitter taste. This beautiful microgreen is short, has a thin serrated leaf, and light green in color. Shungiku is mild, crisp and crunchy, and can be a great complement for any salad mix.

Shiso, also known as Japanese basil or beefsteak plant, is a popular bush plant in Asian countries. It has a delightful aroma, anise-like flavor, and complements well with fish.

They are popularly used in Japanese cuisine as they offer a subtle flavor and tender texture, and can be used to garnish sushi or sashimi, sprinkled over miso soup or soba noodles, wrapped around meat, mixed in with tofu or bean curd dishes, added to stir-fries, or even steeped in green tea.

Shiso contains calcium, phosphorus, iron, potassium, antioxidants, and vitamins A, C, and K.

We offer you the twisted tale of three kales. Enjoy the mildly sweet flavor of our light-colored Green Kale, and strong earthy flavor of white kale, combined with the robust kale flavor of our Red Kale. Simply delicious!

Sorrel micros are known for its delightful and strong lemony tang. It’s commonly used as a micro herb, garnish, or to give a dash of lemon zest to a salad! Sorrel is a lovely accompaniment to seafood and mild-flavored meats like poultry, and can add a nice zing to any smoothie or salad!

A good source of Vitamin K, Vitamin C, oxalic acid, and Vitamin E, sorrel is a perennial herb that belongs in the knotweed family along with rhubarb and buckwheat. The term “knotweed” stems from the little nodes the stems of some of the family’s species have.

Sorrel grows in grassland habitats all over Europe and in parts of Central Asia, though its history goes back as far as 1700 with mentions of the sour herb in Jamaican literature.

Sunflower microgreens offer one of the most balanced forms of a complete plant protein around. It is one of the best food to add to your diet for overall health and wellbeing. It has a strong stem and green leaves. The taste is fresh and crunchy. Delicious eaten as a snack or in any salad, sandwich, wrap or culinary creation. Sunflower microgreens are low in calories and high in nutrition, making them ideal for any natural and healthy fat loss program. They are a great source of valuable nutrients including proteins, enzymes, folic acid, selenium, lecithin, minerals, including calcium, copper, iron, magnesium, potassium, phosphorous, zinc as well as vitamins A, C, Complex D and E.

Swiss chard is from the same family as beets. It is available in many varieties that offers a range of colorful stalk like red, white, pink, yellow and orange. The leafy part is always green. The eye-catching colors and beautiful delicate texture of this microgreen makes it one of the most appealing meal garnishing assets. Swiss chard microgreen is also commonly used in sandwiches, wraps and smoothies.

These microgreens have exceptional effects in promoting health. Because of their higher proteins as well as their mineral content, they offer resistance against a number of illnesses and diseases.

The Swiss chard microgreens have a distinctive mild, juicy as well as salty taste that reminds us of the flavor of beets with a mix of spinach.

Low in fat. Rich beta-carotene, vitamin E, K &C, zinc, copper, sodium, potassium, iron, manganese, phosphorus, lutein and several other illnesses battling antioxidants. Also, a high level of Calcium, Magnesium and vitamin K contributes in good bone health.

Turnip microgreen are an excellent source of vitamin K, vitamin A (in the form of betacarotene), vitamin C, folate, copper, manganese, dietary fiber, calcium, vitamin E and vitamin B6. They are a very good source of potassium, magnesium, pantothenic acid, vitamin B2, iron and phosphorus. Additionally, they are a good source of vitamin B1, omega-3 fatty acids, niacin and protein.

A blend of at least four nutrient-dense microgreens from the brassica family considered vegetable royalty. Excellent as a salad and in all your favorite dishes.

Wheatgrass may appear like a simple grass, but it is actually among the most powerful natural detoxifying agents, since it is one of Nature’s richest source of chlorophyll and live enzymes. In fact, it has been said that one ounce of wheatgrass is equivalent in nutritional value to more than 2 pounds of leafy green vegetables. From diminishing the appetite, to reducing body odors and preventing cancer, wheatgrass has a place in your diet.

Wheatgrass contains more than 90 minerals, including potassium, calcium, magnesium and sodium as well as essential enzymes and 19 amino acids.