Anthriscus cerefolium

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Chervil has long been considered one of the more refined herbs in French cooking, prized for a delicate flavor that never overwhelms a dish. Chervil microgreens carry that same understated elegance into a smaller, more delica…

Anethum graveolens

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Dill has been a fixture of pickling and seafood cookery for generations, its bright, feathery fronds instantly recognizable on any plate. Dill microgreens deliver that same familiar flavor in a smaller, more delicate form, ready…

Foeniculum vulgare

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Fennel has flavored Mediterranean kitchens for thousands of years, its feathery fronds and anise forward character turning up in everything from seafood dishes to after dinner digestifs. Fennel microgreens capture that same brig…

Brassica juncea

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True wasabi is notoriously difficult and slow to grow, which is why most wasabi served in restaurants is actually a substitute made from horseradish and mustard. Wasabi mustard microgreens lean into that same tradition, offering a …

Perilla frutescens

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Shiso has been a defining herb in Japanese cooking for centuries, its bold, layered flavor turning up in everything from sushi to pickles. Shiso microgreens carry that same complex character into a leaf small enough to use as a …

Brassica oleracea var. capitata

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Red cabbage has long been a fixture of hearty, cold weather cooking, its deep purple color a familiar sight in markets across the world. Red cabbage microgreens capture that same vivid color at the very start of the…

Amaranthus tricolor

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Amaranth has been cultivated for thousands of years across the Americas, valued both as a grain and as a leafy green long before it became a favorite among modern microgreen growers. Amaranth microgreens carry that ancient line…

Rumex sanguineus

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Sorrel has grown wild along hedgerows and forest edges for centuries, valued by foragers long before it found its way into cultivated gardens. Red veined sorrel microgreens carry that same tart, lemony character forward, marked by…

Zea mays

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Popcorn shoots grow from the same seed used to pop popcorn, harvested as a tender young shoot long before any ear of corn could form. What begins as a towering summer crop is instead enjoyed here in miniature, carrying a taste of high sum…

Cucumis sativus

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Cucumber microgreens come from the same vining plant that produces the crisp salad staple found in gardens everywhere, harvested long before any fruit could ever form. They offer a way to taste that familiar coolness in leaf form, …

Eryngium foetidum, sometimes marketed as "Garlic Cilantro." A distinct plant from true cilantro (Coriandrum sativum), though closely related in flavor

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Culantro is cilantro's louder, more assertive relative, a plant with deep roots in Caribbean, So…

Pisum sativum

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Pea shoots are grown from the same seed that produces garden peas, though harvested long before any pod ever forms. What starts as a climbing vine reaching for a trellis is instead enjoyed as a tender young shoot, capturing the sweet…

Coriandrum sativum

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Cilantro is one of the most divisive herbs in the world, a flavor people tend to either love or find soapy and unpleasant, a difference largely traced back to genetics. Cilantro microgreens distill that same bold, citrusy charac…

Beta vulgaris

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Long before a beet develops its deep purple root underground, it begins life as a small seedling topped with vivid magenta stems, colored by the same pigment that gives the mature vegetable its signature hue. Beet microgreens capture…

Vigna radiata

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Mung bean microgreens are close cousins of the familiar bean sprouts found in stir-fries and spring rolls across Asian cuisine, though grown with their small leaves intact rather than blanched to a uniform white. Their thick, juicy s…

Raphanus sativus

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Radish microgreens are the seedling stage of the same plant that produces the crisp, peppery radish root found in gardens and markets everywhere. Harvested while still young and tender, they capture that same radish personality in…

Eruca vesicaria

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Arugula has been a staple of Mediterranean kitchens for centuries, prized for a peppery bite that mellows into something entirely its own once tossed with good olive oil and lemon. Arugula microgreens carry that same restless, pepp…

Brassica oleracea

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Broccoli begins its life not as a tight green head but as a small, rounded seedling, and it is at exactly this early stage that broccoli microgreens are harvested. They carry a gentler version of broccoli's familiar peppery edge,…

Medicago sativa

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Alfalfa has been a familiar sight on delis and salad bars for generations, its thin, curling sprouts a classic garnish long before microgreens became fashionable. Grown from the seed of a plant more commonly known as livestock fora…

Helianthus annuus

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Grown from black oil sunflower seed, the same variety often used in birdseed and for pressing sunflower oil, these microgreens trade the towering stalk and golden bloom of a mature sunflower for a low, dense carpet of thick, crun…