Our Greens

Did you know that, ounce for ounce, microgreens generally have 4–40 times higher nutrient concentrations than their mature vegetable counterparts?

See below for a complete list of what we grow!

Pea (Speckled)

Look, Smell & Taste:

Bright green vines with delicate tendrils and paired oval leaves. Mildly grassy aroma with a sweet, crisp taste reminiscent of sugar snap peas.

Common Uses:

  • Fresh salads and wraps

  • Smoothies

  • Garnish for soups and pasta

Nutritional Highlights:

  • High in Vitamin C, Vitamin A, and folate

  • Good source of fiber and plant protein

Key Antioxidants:

  • Vitamin C (ascorbic acid)

  • Lutein & Zeaxanthin (support eye health)

Sunflower (Black Oil)

Look, Smell & Taste:

Thick, crunchy stems with large, bright green leaves. Nutty and earthy aroma; flavor is crunchy, mildly sweet, and sunflower seed-like.

Common Uses:

  • Base for salads

  • Sandwich filler

  • Juices and smoothies

Nutritional Highlights:

  • Rich in Vitamin E, selenium, and B vitamins

  • High in protein and healthy fats

Key Antioxidants:

  • Vitamin E (alpha-tocopherol)

  • Chlorogenic acid & Caffeic acid (phenolic compounds)

Radish (Sango Purple)

Look, Smell & Taste:

Vibrant green tops with pink to purple stems. Strong, peppery aroma and a sharp, spicy flavor similar to mature radishes.

Common Uses:

  • Spicy addition to salads and sandwiches

  • Garnish for tacos or noodle dishes

Nutritional Highlights:

  • High in Vitamin C, folate, and potassium

  • Contains anti-inflammatory compounds

Key Antioxidants:

  • Vitamin C

  • Raphanin (glucosinolate) → metabolizes into isothiocyanates

Beet (Detroit Dark Red)

Look, Smell & Taste:

Stunning red stems with green or burgundy leaves. Earthy and mildly sweet aroma. Taste is sweet, earthy, and beet-like but more tender.

Common Uses:

  • Visual and flavor pop in salads

  • Garnish for soups, cheese boards

Nutritional Highlights:

  • Rich in folate, potassium, manganese, and Vitamin C

  • Supports heart and liver health

Key Antioxidants:

  • Betalains (especially betanin and vulgaxanthin)

  • Lutein

  • Vitamin C

Mustard (Komatsuna)

Look, Smell & Taste:

Tender green leaves, often tinged with purple or red. Sharp, pungent mustard scent. Bold, spicy flavor similar to horseradish or Dijon mustard.

Common Uses:

  • Kick of spice in sandwiches and egg dishes

  • Garnish for meat or savory entrees

Nutritional Highlights:

  • Rich in Vitamins A, C, and K

  • Contains anti-inflammatory phytochemicals

Key Antioxidants:

  • Sinigrin (glucosinolate) → converts to allyl isothiocyanate

  • Quercetin & Kaempferol (flavonoids)

  • Beta-carotene (precursor to Vitamin A)

Cabbage (Golden Acre)

Look, Smell & Taste:

Small, round to heart-shaped leaves with dark green hues. Mild, slightly earthy cruciferous scent. Taste is slightly sweet with a faint cabbage flavor, much gentler than mature cabbage.

Common Uses:

  • Base or topping for fresh salads

  • Smoothie additive for a subtle green boost

  • Topping for sandwiches, tacos, or egg dishes

Nutritional Highlights:

  • High in Vitamin C and Vitamin K

  • Good source of beta-carotene (pro-vitamin A), calcium, and magnesium

  • Contains beneficial glucosinolates that aid detoxification and support immune health

Key Antioxidants:

  • Vitamin C

  • Beta-carotene – supports vision and skin health

  • Kaempferol & Quercetin (flavonoids)

  • Glucosinolates – converts into isothiocyanates that help protect cells and reduce inflammation

Healthy Food -- Real Skills -- Sustainable Living