Click on variety name for availability & ordering options:

Amaranth Red This amaranth has nutritious, flavorful foliage with a hearty spinach flavor that is sweet and slightly tangy.  It makes a great salad ingredient after spring greens have been harvested or are bolting. Steam, stir-fry, saute, or mix with spaghetti sauce, rice, or meatloaf.

Arugula Add new flavor to everyday salads! High in vitamin C and potassium, arugula's peppery flavor is the perfect balance tossed simply with balsamic vinegar and Parmesan cheese. Arugula baby greens can be grown indoors at any time of year and are a nutrient-packed way to get your "green fix" in winter. Move containers as needed for best light exposure and temperature.

Basil Cinnamon It can work as an alternative to sweet basil but it has a broader array of applications. Cinnamon basil makes a great addition to cocktails where it can serve as a replacement for another herb in its family: Muddle it to make a version of a mojito or for a new twist on any other drink or your faviorte dish that might call for mint as well

Basil Italian/Green There is nothing like the aroma of basil in the summer! Genovese has the traditional fragrance and flavor, making it excellent for almost any basil dish, especially pesto. One of the most useful herbs, it also has beautiful, edible flowers. In a warm, sunny window, basil can grow indoors in the winter!

Basil Lemon There are dozens of ways to use lemon basil in the kitchen! It makes a great pesto or chiffonade to top fish or shrimp, adds an extra kick to flavored vinegars, is an excellent accompaniment to light pastas like capelli D'Angelo (angel hair) or farfalle (bow tie), and adds a tangy note to citrus or blueberry desserts.

Basil Purple Opal A mild, sweet taste that is perfect for those who love basil's flavor, but shy away from too much herbal spiciness. It's excellent in a variety of dishes, including pesto, pasta, and salads.

Basil Thai Thai basil is a popular herb in Southeast Asian cuisine and is a flavorful garnish served with Vietnamese pho (a savory broth of noodles and meat). It holds its flavor and texture better after cooking than other basil varieties and adds a kick to salads when sliced and eaten fresh. Sweet Thai's dark purple flowers and intoxicating scent make it a beautiful addition to the flower garden.

Beets, Bulls Blood  'Bull's Blood' is valued for its tender, sweet, dark red, almost burgundy foliage. Selected from a French heirloom for the darkest colored leaves, the 16" "greens" rival chard and spinach for delectability and nutritional content. The roots are also quite tasty when harvested small.

Bok Choy/Pac Choi, Purple This ancient, Asian green, also called pak choi, is just as excellent in a stir fry as in a marinated salad.

Borage Leaves have with a cucumber-like flavor can be used fresh to garnish dips, salads, and summer drinks, or candied with sugar for later use.

Broccoli Broccoli sprouts contain higher levels of the cancer-fighting, phytochemical sulforaphane glucosinolate than mature heads of broccoli, while also contributing vitamins A, C, and E, calcium, and fiber to the diet. Extremely versatile in the kitchen, tangy broccoli sprouts will perk up almost any dish—fresh or cooked.

Cabbage, Chinese Chefs love it for its tenderness and clear cabbage flavor. Now you can bring that same flavor in small, controlled amounts to your dishes as a garnish or bok choy micro-salad.

Cabbage, Red Perk up cole slaw or your favorite stir-fry with this gorgeous, deep-red cabbage.

Celery, Cutting A very light green micro that tastes just like celery, but with a more intense flavor. Great addition to any micro salad or sandwich to add crunch and celery flavor.

Chives, Garlic Garlic chives are a versatile herb used widely in Asian cooking. When young, leaves and flower buds have a delicate aroma and a garlic flavor with hints of honey and onion. Add to stir fries, scrambled eggs, soups, and noodles, or sprinkle on meats and fish.

Cilantro Delight in the freshest-of-the-fresh, cilantro microgreens with that unique flavor, unparalleled by any other herb. The intense flavor balances well with other strong-flavored ingredients, or kicks up the culinary experience when paired with mild-flavored

Citrus Marigold Leaves/Tangerine Lace Beautiful feathery green leaves. Amazing and surprising tangerine flavor! Fabulous and unique garnish for seafood, poultry, and desserts. Add a refreshing citrus tang to cocktails.

Collards A staple in the South, collards are a nutritious and versatile vegetable that had the same flavor as adult collard greens, but with more flavor and intensity

Cress, Curly The perfect Micro-Green, Cress is seriously flavorful - some would say spicy - but it's much more complex than that.

Dill The refreshing flavor of dill will surely win you over (if you don't already love it)!

Fennel Green Use as a garnish for savory or sweet dishes. Fennel microgreens are thin, green and delicate. They have a mild anise flavor that makes them a great garnish for Italian or Indian dishes

Greek Oregano Greek oregano is the superior, true culinary type of oregano prized by Italian and Greek chefs. It is highly aromatic and flavorful, superbly complementing fresh tomatoes or tomato sauces, omelets, marinated vegetables, meat, fish, and poultry.

Kale, Red Russian How do you make a nutritional powerhouse even more nutritious? Grow it as a microgreen! Loaded with vitamins A and C with big boosts of calcium, protein, iron, and fiber.

Kale, Tuscan Mild, sweet, flavor similar to other Brassicas. Green Kale produces another lovely, and exceptionally tasty Micro-Green.

Kohlrabi Purple Eye-popping color and fabulous crunch with purple kohlrabi. Classic brassica flavor with spicy notes—exciting to the palate! Take in health-promoting phytochemicals, B-complex, vitamin C, and more..

Lemon Balm Add to tea, use as a cooking herb to impart lemony flavor, or enjoy its aromatherapeutic qualities in a relaxing bath. Used by herbalists for insomnia and to soothe upset stomachs.

Mustard Green One of the most nutrient-dense foods, micro mustard greens add a unique "bite" to salad, sandwhiches or cooked dishes.

Mustard Red Mizuna The delicate, serrated mizuna leaves add visual interest and mild mustard flavor to dishes.

Mustard Red Streak Mizuna Deeply serrated fringy  leaves are purple-red and pack a zingy peppery flavor that gets bolder with age. Alomg with other microgreens great to add some flare to a salad.

Mustard, Green Mizuna The bright-green leaves of this heirloom Japanese mustard add peppery zing to mixed-green salads and are delicious simply sautéed or stir-fried.

Mustard, Purple Mizuna This superstar green is high in nutrients yet low in calories and boasts a long list of benefits to your health. It is a common ingredient in salads and is usually mixed with other greens, but its mild, peppery flavor also makes a great topping for pasta dishes, soups, stews and pizzas.

Mustard, Red Red mustard is mildly spicy and a great addition to salad greens and is good in stir-fries, sandwiches and wrap.

Mustard, Scarlet Frills This specialty purple-red mustard from Japan is harvested young for salad mixes or as a garnish in gourmet cuisines. The intense scarlet colored lacey leaves are deeply cut, and have a mildly spicy flavor.

Nasturtium Leaves Nastutium leaves have a peppery, spicy flavor and add a bite to green salads. They can also be used in cooked dishes, but should be added in the last few minutes to avoid overcooking. The leaves, chopped, can be used in vinaigrettes, sauces, and dips.

Orach, Red Also called Mountain Spinach. The magenta-red leaves will not change color when cooked. Use this nutritious green in salads (small, raw leaves) or take the larger leaves and cook them. The flavor is a nuttier version of spinach.

Parsely Micro Parsely  can be sprinkled on top of soups, stews, casseroles, salads, and combined into stocks, sauces, and condiments to add flavor. They can also be mixed into pasta dishes with tomato, cheese, or cream-based sauces, spread across boiled or mashed potatoes, or placed in sandwiches

Pea Shoots They have a mild sweet pea flavor. Try them on your next gourmet salad, sandwich, or wrap. They can also be lightly steamed/sauteed, or just eaten by the handful. 

Pea Tendrils They have a mild sweet pea flavor. Try them on your next gourmet salad, sandwich, or wrap. They can also be lightly steamed/sauteed, or just eaten by the handful. Try them on your next gourmet salad, sandwich, or wrap. They can also be lightly steamed/sauteed, or just eaten by the handful.

Popcorn Shoots Bright color and clean, potent flavor makes them an great garnish for any dish or platter where a burst of yellow and sweetness would be welcome. They can also be tossed in salads with other greens.

Purslane, Red Soft green, fleshy leaves with a light spinach flavor.

Radish, Daikon Daikon Radish is a green crop with an intense radish flavor great in any microgreen salad or full sized salad. Daikon is one of the most popular radishes to sprout as well. Use instead of sliced radish anywhere you would normally use radish.

Radish, Purple Sango radish is a spectacular shade of purple (with an occassional green) that adds crunch, radish flavor and amazingly colorful hightlights to any microgreen salad or full sized salad. Use instead of sliced radish anywhere you would normally use radish.

Rainbow Swiss Chard Rainbow Swiss chard is used as a salad green and a leaf vegetable, making it a versatile ingredient in the kitchen. It can be used both raw and cooked; cooking will give the leaves a milder flavor. Chard, in general, is used as a substitute for spinach and in tandem with other hardy greens such as kale, leaf mustards and collards.

Red-Veined Sorrel Bright green leaves with a rich red stem and veins make this an eyecatching addition to salads. Young and tender leaves have the same tangy, lemon flavor as regular green sorrel.

Shiso, Red Micro Red shiso greens are best suited for raw applications as their flavor, and delicate nature cannot withstand high heat. 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. Micro Red shiso can also be used in fish dishes, especially fried fish, richer fish like salmon and tuna, or mixed into a crab and avocado salad. Micro Red shiso pairs well with pear, apple, plums, cabbage, lemongrass, onion, lime, wasabi, mint, cilantro, melon, soy sauce, sesame, eggs, yogurt, sea urchin, fried foods, oily fish, and rice

Shungiku (Chrysanthemum Greens) Shungiku is crisp and juicy like watercress and have a pleasantly light bitterness that can add interest to a salad. Plus, their lacy, serrated leaves are so pretty. We’ve been sprinkling them into green salads or can be eaten on any cooked dish to give in an Asian flavor or eaten raw.

Sunflower Shoots Sunflower Shoots are gaced with a nutty flavor and a crunchy texture, sunflower microgreens are nothing short of awesome in sandwiches, soups, salads, scrambled eggs, and wraps. ... Health Benefits of Sunflower Shoots: High in protein, zinc, omega fatty acids, B vitamins, folate, and LIVING enzymes.

Tarragon A popular addition to meat and egg dishes, this anise-flavored herb is only available from propagated cuttings. Use fresh or dried

Tatsoi Believed to be of very ancient origin, the spoon-shaped, dark green, evenly spaced leaves make tatsoi a plant worthy to be grown for its decorative value alone! More nutritious (high calcium and vitamin content) and more flavorful (slightly mustard-like) than traditional bok choy; many consider it a superior flavor, and it is prized for its smooth texture.

Watercress With a peppery and pungent flavor, this ancient plant is popular around the world for its nutritional and medicinal value. High in vitamins A, C, and K, as well as providing potassium and calcium, watercress has been studied for its antioxidant properties

Wheatgrass Wheatgrass contains an abundance of nutrients. The seeds, also known as hard winter wheat berries, germinate rapidly into beautiful greens that can be juiced; the juice is packed with vitamins, minerals, and chlorophyll! Be sure to save some seeds to sow for beautiful greenery in indoor containers for table centerpieces (especially to nestle eggs in at Easter!).

Our most popular blends, combos and mixes

Asian Mix Add zest to all of your Asian dishes: A combination of Asian Radish's, Mustard and Tatsoi. Ruby, Shungiku, and Tatsoi. Top any of your Asian favorites, float on ramen or pho. A perfect finishing touch for stir fry and noodles.

Citrus Combo Add a premium blend of microgreens with lemon zing to any dish:Add vibrant citrus flavor for seafood, meat, poultry or any dish that a pop of citrus would enhance.

Italian Blend Top your pasta and pizza with high-antioxidant micro herbs: Our Italian Blend is a combination of Arugula, Kale, Basil and Parsley with a flavor profile what is perfect for your favorite Italian dishes!

Kale Combo Add the most nutrient-dense food to your salad: Our Kale Mix includes Kale, Kohlrabi and Broccoli, and is loaded with powerful antioxidants like quercertin and kaempferol. Excellent source of vitamins C & K. Amazing compliment to any salad!

Rainbow Mix Add this colorful blend to your favorite dish: Our rainbow mix is a colorful blend of chard and colorful microgreens that chefs use as a multipurpose garnish adaptable as a garnish or topping for any savory dish.

Spicy Combo Add some snap to your burger and more! An amazing compliment to your burger! Intensify the flavor by adding a perfectly balanced mix of Radish, Daikon and cress that will add immense flavor to your burgers and more!

Tex-Mex Blend A healthy garnish for your favorite Mexican dishes: Tex-Mex blend includes Chives, Cilantro, Parsley and Radish. Awesome as a topping for Tacos or Enchiladas or on your favorite soup!

Veggie Blend Give your sandwich or any salad a nutritional punch! Add to your favorite sandwich or bring new flavors to a salad or your favorite dish. Our Veggie Blend is a mix of Radish, Collards and Amaranth.