Check out all our varieties available to send to you directly, freshly harvested.
Red Cabbage:
Red cabbage microgreens offer a mild, subtly sweet brassica flavour with earthy, peppery notes and a gentle, clean finish. The taste is more delicate and refined than mature red cabbage, carrying a light sweetness balanced by subtle spice and a touch of bitterness that never becomes overpowering. Their texture is crisp, crunchy and yet tender, providing a refreshing bite. Visually they stand out with attractive purple-to-deep-red leaves and stems that add vivid colour to any plate.
Highly versatile, they are best used raw to preserve their crunch, colour and nutrients, though they can also be lightly wilted or added at the end of cooking. They pair especially well with spicy or savoury profiles — think tacos, burritos, Mexican and fusion dishes — where they deliver a zesty, colourful contrast. They also enhance salads, sandwiches, grain bowls, roasted vegetables, pork, poultry and creamy elements, adding both visual drama and a balanced, fresh brassica note without dominating the dish.
Daikon Raddish:
Radish microgreens deliver a bold, spicy and distinctly peppery flavour with a sharp, clean bite and subtle earthy undertones. The heat is brighter and more concentrated than mature radish roots, often carrying mild wasabi or horseradish-like notes, yet remains refreshing rather than harsh or bitter. Their texture is firm, crisp and crunchy, offering a satisfying snap.
These microgreens are ideal for raw applications to retain their full spice, crunch and vivid colour, or used as a finishing garnish on warm dishes. They excel at adding a lively, peppery punch to tacos, salads, sandwiches, avocado toast, seafood, Asian-inspired plates, rice bowls and creamy or mild preparations (such as soft cheeses, eggs or avocado). Their bold character provides excellent contrast against rich, fatty or subtle flavours while remaining versatile enough for everyday and gourmet cooking alike.
Green Pea:
Green pea microgreens, also known as pea shoots, offer a fresh, mildly sweet flavor reminiscent of young snow peas or springtime, with subtle earthy undertones and a crunchy yet tender texture. They provide a delicate sweetness that is more potent and clearer than mature peas, making them versatile for balancing flavours without overpowering dishes.
Highly versatile, suitable for raw applications to preserve their crunch and freshness, or lightly cooked (e.g., sautéed or added at the end of cooking) to enhance colour and texture. They add nutrition, visual appeal, and a sweet contrast to various cuisines, particularly Asian-inspired or fresh, healthy meals.
Red Amaranth:
Red Amaranth microgreens have a mild, earthy flavor with subtle beet-like and nutty undertones, offering a slightly sweet and fresh taste that is more delicate than mature amaranth leaves. This profile makes them versatile for both sweet and savoury applications, adding a vibrant pop without overpowering other ingredients.
Ideal for raw uses to maintain their colour and crunch, or as a quick sauté or garnish in cooked dishes. They add nutrition, texture, and visual appeal, particularly in health-focused or colourful meals. They complement seafood, poultry, grains, and vegetables, making them suitable for Asian-inspired, Mediterranean, or fusion cuisines.
Broccoli, Calabrese:
Broccoli microgreens offer a mild, fresh flavour with subtle earthy, peppery, and nutty undertones, often reminiscent of mature broccoli or cabbage but with a slightly sweet finish and hints of mild spice, bitterness, and umami. They provide a balanced, concentrated taste that is clearer and more potent than full-grown broccoli, without being overpowering, grassy, or strongly pungent. Their texture is tender, crisp, and crunchy, adding a refreshing bite to dishes.
Highly versatile, best used raw to preserve their crunch and nutrients, or lightly sautéed, blended, or added as a finishing garnish. Their mild profile enhances both savory and sweet recipes, adding freshness, texture, vibrant colour, and visual appeal without dominating flavours.
Arugula:
Arugula microgreens, also known as rocket microgreens, deliver a bold, peppery flavour with savory spiciness and subtle nutty undertones, offering a crisp, fresh bite that is milder yet more concentrated than mature arugula. This profile adds a zesty, slightly bitter kick reminiscent of mustard greens, making them ideal for enhancing dishes with a vibrant, herbaceous edge without overwhelming other ingredients.
For raw applications to retain their crunch and spice, or as a quick garnish in cooked dishes, elevating both simple and gourmet meals across various cuisines. They complement rich, creamy, or mild flavours by providing contrast.
Kale, Tuscan Black:
Tuscan Black Kale microgreens, also known as Lacinato or Cavolo Nero microgreens, feature a mild, sweet kale-like flavour with subtle earthy and nutty undertones, offering a crisp, tender texture that is sweeter and less bitter than mature kale varieties. This balanced profile provides a fresh, versatile taste that can range from sharp and vibrant when raw to mellow and velvety when cooked, making them an approachable option for enhancing dishes without overpowering other elements.
Highly adaptable, best enjoyed raw for maximum crunch and freshness or lightly wilted, sautéed, or added at the end of cooking to preserve their vibrant colour and nutrients. They complement hearty, savoury flavours and add a nutritious boost to a variety of cuisines, particularly Italian, Mediterranean, or health-focused meals.
Kale, Red Russian:
Red Russian Kale microgreens feature a mild, sweet, and nutty flavour with subtle earthy undertones, often compared to broccoli or other Brassicas but less spicy than mustard and sweeter than mature kale varieties. They offer a robust yet approachable taste without bitterness, paired with a tender, velvety, and crisp texture that provides a fresh crunch. They are the sweetest and most tender among kale microgreens varieties, with a subtle juiciness and balanced taste that enhances dishes gently.
These microgreens are versatile, best used raw to preserve their tenderness and nutrients or added as a finishing garnish to warm dishes. They add colour, subtle flavour, and nutrition to a range of meals, complementing savoury proteins, grains, and fresh produce in health-focused or everyday recipes.
Sisho, Red Perilla:
Perilla Red Shiso microgreens, also known as red perilla or beefsteak plant microgreens, feature a complex, aromatic flavor profile with notes of basil, mint, anise, cinnamon, and citrus, accented by subtle earthy, umami, and refreshing undertones. This unique taste is more concentrated and fragrant than mature shiso leaves, providing a balanced herbaceous kick that enhances dishes without overpowering them.
These microgreens are highly versatile in Asian-inspired cuisines (Japanese, Korean, Southeast Asian) and beyond, best used raw for their vibrant colour and aroma or lightly incorporated into cooked dishes. They add a fragrant, umami boost and visual appeal.
Sunflower:
Sunflower microgreens have a distinctive nutty flavor with hints of sweetness and a satisfying crunchy texture. Some varieties may also carry subtle toasty or lemony notes, while overgrown ones can develop a mild bitterness. Overall, their taste is mild and earthy, reminiscent of sunflower seeds but fresher and more vibrant.
Sunflower microgreens are versatile due to their nutty crunch, which adds texture and flavour without overpowering other ingredients. They pair well with fresh, light dishes and can be used raw to preserve their nutrients and crispness.
Buckwheat:
Buckwheat microgreens offer a mild and delicate flavor profile, often described as nutty with hints of sweetness, freshness, and earthiness. They also carry crisp, zesty, and slightly tangy notes, sometimes with a mild citrus taste, making them brighter and more vibrant when eaten fresh. Unlike some microgreens, they lack bitterness and provide a tender texture with occasional pink stems adding visual appeal.
Buckwheat microgreens are versatile due to their mild yet zesty profile, which adds crunch, colour, and nutrition without overwhelming other ingredients. They are best used raw or lightly cooked to preserve texture and nutrients, pairing well with fresh, seasoned, or hearty dishes.
Cilantro:
Cilantro microgreens deliver a robust, citrusy flavour that’s fresh, bold, and slightly sweet, mirroring the essence of mature cilantro but without the polarizing soapy taste often associated with the full-grown herb. They offer a crisp texture with bright, clean notes that can enhance dishes subtly or prominently, depending on quantity used.
Cilantro microgreens are highly versatile, adding a fresh kick to a variety of global cuisines like Mexican, Indian, Thai, Vietnamese, Asian, Caribbean, and more. Their intense yet balanced profile makes them ideal for raw applications to preserve crispness, though they can also garnish hot dishes.
Beet, Red:
Red beet microgreens feature an earthy, slightly sweet taste with a mild beet flavour, often accompanied by nutty undertones and a fresh, peppery crunch. Their texture is crisp and tender, reminiscent of spinach or young beet leaves, providing the essence of mature beet roots but in a milder, more vibrant form without the intensity or staining.
Red beet microgreens are versatile, adding colour, nutrition, and a subtle earthy sweetness to dishes. Their mild profile makes them ideal for raw uses to maintain crunch, but they can also be lightly cooked or used as garnishes. They pair well with creamy, citrusy, or roasted elements, enhancing salads, proteins, and hearty meals.
Beet, Bull’s Blood:
Bull’s Blood beet microgreens are characterized by an earthy and sweet taste, often with a mild beet flavour that includes nutty undertones and a hint of peppery spice, reminiscent of young spinach or mature beets but in a more tender form. Their texture is crisp and tender, with vibrant dark red leaves that add visual appeal without overpowering intensity.
Bull’s Blood beet microgreens are versatile, providing colour, nutrition, and a balanced earthy sweetness that enhances both savoury and hearty dishes. They are best used raw or as garnishes to preserve their crunch and vibrancy, pairing well with creamy, salty, or spiced elements.
White Mustard:
White mustard microgreens feature a bold, peppery flavour with a sharp, tangy bite and hints of horseradish or wasabi, similar to mature mustard greens but in a milder, more delicate form. They offer crisp texture and can include subtle sweet notes, making them potent yet versatile without overwhelming intensity.
White mustard microgreens add a spicy kick and nutritional boost to various dishes, best used raw or lightly cooked to retain their crispness and flavour. They pair well with rich, creamy, or hearty elements, enhancing global cuisines with their peppery profile.
Alfalfa:
Alfalfa microgreens are known for their mild, nutty flavor with sweet undertones, offering a fresh and crisp texture that is crunchy without being overpowering. They provide a delicate, green note reminiscent of alfalfa sprouts but in a more vibrant, tender form, making them approachable for a wide range of palates.
Alfalfa microgreens are versatile due to their mild and fresh profile, which adds nutrition, texture, and subtle nuttiness without dominating other flavours. They are best used raw or as garnishes to maintain crispness, pairing well with light, creamy, or summery dishes across various cuisines.
Pea, Foxy:
Foxy pea microgreens (a specific pea shoot variety) offer a fresh, mildly sweet flavour reminiscent of young snow peas or classic pea shoots, with subtle earthy undertones and a delicate green note. They provide a clear, potent sweetness that is brighter and more refined than mature peas, paired with a crunchy yet tender texture that delivers a satisfying, refreshing bite.
Highly versatile, best used raw to preserve their crunch and vibrant green colour, or lightly sautéed or added at the end of cooking. They add nutrition, visual appeal and a sweet contrast to Asian-inspired dishes, salads, sandwiches, stir-fries, grain bowls and fresh, healthy meals without overpowering other ingredients.
Mustard, Red Giant:
Red Giant mustard microgreens deliver a bold, spicy and peppery flavour with a sharp, tangy bite and subtle mustard heat, often with mild horseradish or wasabi notes. The taste is more concentrated yet slightly milder than mature mustard greens, offering a zesty kick without excessive bitterness. Their texture is crisp and tender, and the leaves display striking reddish-purple tones that add strong visual impact.
Ideal for raw applications to retain their spice and colour, or as a quick garnish on cooked dishes. They excel at providing contrast in rich, creamy, mild or hearty recipes, and pair particularly well with sandwiches, salads, Asian and fusion cuisines, grilled meats, eggs and strong cheeses.
Lupine:
Lupine microgreens have a mild, slightly sweet and nutty flavour with subtle earthy and fresh green notes, sometimes carrying a gentle legume character similar to young beans or peas. The taste is delicate and approachable, free of strong bitterness, with a tender yet crisp texture that feels light and pleasant on the palate. Stems and leaves are typically a clean, bright green.
Best enjoyed raw to maintain crunch and freshness, or lightly incorporated into dishes. They add nutrition, subtle flavour and a clean visual lift to salads, sandwiches, grain bowls, Mediterranean-style plates and health-focused meals, complementing mild proteins, vegetables and fresh produce without dominating the dish.
Cress:
Cress microgreens (garden or common cress) offer a bright, peppery and slightly spicy flavour with fresh, tangy and mustard-like notes, delivering a clean, zesty bite that is more concentrated than many mild greens. The taste is sharp yet balanced, with a crisp, delicate texture and vibrant green colour that stands out on the plate.
Highly versatile for raw use to preserve their spice and crunch, or as a finishing garnish. They elevate sandwiches, egg dishes, salads, soups, seafood and classic European or British-style recipes, providing a lively contrast to rich, creamy or mild flavours.
Basil, Italian:
Italian basil microgreens deliver a classic, aromatic sweet-basil flavour with herbal, slightly peppery and anise-tinged notes that are more intense and fragrant than mature leaves. The taste is fresh, clean and distinctly basil-forward without any soapy aftertaste, paired with a tender texture and bright green colour.
Best used raw to maximise aroma and flavour, or added at the very end of cooking. They shine in Mediterranean, Italian and fusion dishes — ideal for pesto, Caprese-style plates, pasta, pizza, tomatoes, mozzarella, seafood, salads and as a fragrant garnish that adds both taste and visual appeal.
Fenugreek:
Fenugreek microgreens feature a distinctive, mildly bitter-sweet and aromatic flavour with notes of maple, celery and subtle spice, reminiscent of the mature herb but fresher and more delicate. The taste is complex yet balanced, offering a pleasant savoury-sweet character with a tender, slightly crisp texture and light green leaves.
Versatile for both raw and lightly cooked applications. They complement Indian, Middle Eastern and fusion cuisines particularly well, pairing with curries, lentils, yogurt-based dishes, roasted vegetables, flatbreads and spiced proteins, while adding unique flavour, nutrition and visual interest.
Spinach:
Spinach microgreens offer a mild, fresh and slightly sweet leafy-green flavour with subtle earthy undertones, cleaner and more delicate than mature spinach and free of strong bitterness. The texture is tender and soft yet still pleasantly crisp, with vibrant green leaves that provide a classic, approachable green note.
Extremely versatile and ideal for raw use to preserve nutrients and colour, or lightly wilted/sautéed. They enhance salads, sandwiches, smoothies, egg dishes, pasta, soups and health-focused meals, pairing seamlessly with almost any cuisine while adding nutrition, mild flavour and a soft visual freshness without overpowering other ingredients.