All photography is of our own produce.

While current FDA Organic Regulations do not cover produce grown hydroponically in a soil-less medium, we use non-GMO seeds and where available organic seeds. These are sourced from one of the nation’s leading suppliers – True Leaf Market, Salt Lake City, UT. Grown without pesticides, fungicides or insecticides - just water, light, natural nutrients and much care!

Below, is a sampling of our microgreens.

Soon to come.

Currently trialing various mints; Common Mint, Spearmint, Peppermint, Lemon Mint and Chocolate Mint, along with Thai Basil and Dark Opal Basil!

Pea shoot Tendrils

Pisum sativum L. We grow yellow peas which produce more tendrils than other peas and are desired for elevating the presentation of dishes with a distinguished touch, while providing a subtle pea flavor. Should you wish sans-tendrils let us know.

Red Veined Sorrel

Rumex sanguineus. A touch of lemon with and distinguished presentation for many a dish - from fish to desserts. Grown to the size of a Quarter coin approx.

Red Veined Sorrel - large leaf

Rumex sanguineus. A touch of lemon with and distinguished presentation for many a dish - from fish to desserts. Grown to double/treble the regular size. More veins and more Wow! factor.

Genovese Basil- Micro

Ocimum basilcum. Micro Basil provides an intense aroma with a punchy basil flavor with just their cotyledon leaves. Use micro basil in place of regular basil in any recipe, to elevate intense flavor and aroma of dishes. Micro Basil pesto is amazing!

Genovese Basil - mini

Ocimum basilcum. Mini basil is grown to true leaves for their more attractive leaves and intense aroma.

Purple Sango radish

 Raphanus sativus. Radish microgreens are substantial and crunchy - with a pleasant peppery bite that taste exactly like radish. The purple hues makes a great choice to add color and pep to any salad, dish or sandwich.

Mix Radish

A mix of Daikon and Purple Sango with the same radishy flavor while adding a contrasting presentation.

Sunflower Shoots

Helianthus annuus. These are large, meaty and crunchy - having a pleasant nutty flavor. We love to use them as a base for any microgreen or regular salad. They also make an excellent addition to snack sandwiches!

Cilantro (also called Coriander)

Coriandrum sativum. With its distinct and delicious fragrance, is a great garnish for many dishes.

LEEKS

Allium ampeloprasum. Leeks have a delicate oniony flavor that add color and a zing to salads, egg dishes, soups and cheeses. Long and slender, these greens look like miniature chives and can be used as an onion substitute in most any dish.

arugula

Eruca vesicaria. Also know as rocket, roka, roquette, rucola or rugula is a favorite for complimenting salads for its intense flavor - spicier than baby arugula. The peppery taste gets less intense as it grows bigger.

Radish Mix (II)

A blend of Purple and China Rose Radish with the same radishy flavor while adding a contrasting presentation with purple and pink hues.

Chervil

Anthriscus crefolium. With a Parsley-like leaf, its light anise flavor also has a hint of tarragon. The finely cut curled aromatic leaves are great for soups, egg dishes, fish and sauces; sometimes a substitute as a mellow fennel flavor.

Mixed Salad

Mixed salad comprises a flavorful blend of Arugula, Kale, Broccoli, Brussels sprouts, Bok Choi and Pak Choi. Great plate confetti to garnish most any dish!

Fennel Fronds

Foeniculum vulgare. Use micro-fennel as a garnish for fish, savory and sweet dishes. Fennel microgreens fronds are thin, green and delicate. They have a mild anise flavor that makes them a great garnish for Italian and Indian dishes.

Carrots

Daucus carota. The green top when in microgreen stage has a delightful flavor of mild sweet carrot with a genuine earthy hint of heartily grown winter carrots. The texture is like dill, without any dill taste.

BORAGE

Borago officinalis. Borage is an immensely healthy microgreen with succulent stems and strong cucumber flavor!