Organic Wheatgrass

Organic Kale-ifornia™ Micro Greens

Organic Mint/Herbs

Organic Broccoli Micro Greens

Organic Baby Greens

Organic Hot Mama’ Micro Greens

Organic Basil

Organic Wasabi-Bok Choy Micro Greens

WHAT ARE MICRO GREENS?

They are simply the first growth of many of the same herbs and vegetables that are currently sold in the produce department of supermarkets, such as basil, broccoli, cabbage, cauliflower, collards, cress, daikon, kale, parsley, radishes, as well as many others. A typical microgreen is a 1”-2” stem with two cotyledon leaves, which are the two leaves that first emerge from a seed after it germinates, although sometimes you may also see an additional true leaf. Micro greens have traditionally been used only by chefs in very high end restaurants.

ARE MICRO GREENS THE SAME AS SPROUTS?

They look similar, but are grown differently with a resulting increased flavor punch. Sprouts are seeds that are germinated in water for 2-5 days in warm, low-light conditions. The end product consists of the seed, the root, the stem and pale, immature leaves. Micro greens are grown for 1 to 2 weeks in a soil medium in normal air temperature, high light conditions. The end product is a stem and two to four leaves with full color. Sprouts are sprouted seeds, Micro greens are baby plants.

IS THERE A TASTE DIFFERENCE?

Although slightly subtler, micro greens have the same flavor profile as their fully grown big brothers, be they root crops or leafy crops; radish microgreen are spicy and taste like radishes, broccoli micro greens taste like broccoli florets, and so on.

WHAT ARE THE USES FOR MICRO GREENS?

Micro greens make a tasty and colorful topper for almost any dish including salads of all types, pizzas, tacos, sandwiches and subs, pitas, chili, fish, burgers and steaks. Micro greens should be used fresh, are ready-to-eat from the package and do not require cooking. And most importantly we now know that based on the USDA / University of Maryland study on Micro greens that they have 4-6 times the nutritional value than that of mature produce.

USDA & University of Maryland Micro greens Study

http://www.youtube.com/watch?v=BJGaQ9GLoYs

The concept behind our High-Density Vertical Growing System has garnered considerable attention as an answer for many of the food issues facing the 21st century.

Because our produce is grown locally it saves on delivery costs and allows a much fresher product to go to market.