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Wholesale Catalog

Microgreen Varieties

MicrogreenUSA grows 20 cataloged microgreen varieties for wholesale, from sunflower shoots and pea tendrils to brassicas, herbs and specialty greens like red amaranth and wasabi arugula. Each is grown sushi-grade indoors and available by standing weekly order. Select a variety for its flavor profile and specs.

Shoots

Shoots Varieties

Sunflower Shoots Helianthus annuus
Nutty, crisp, mild →
Sunflower shoots are the workhorse green of any wholesale program - thick, juicy stems with a satisfying crunch and a clean, nutty flavor that reads almost like fresh sprouted seed. They hold up on the plate longer than delicate greens and bring real texture rather than just garnish.
Pea Tendrils Pisum sativum
Sweet, fresh, green →
Pea tendrils taste like the first bite of spring - sweet, grassy and tender, with curling tendrils that look alive on the plate. They are among the most requested shoots in fine dining for both flavor and movement.
Brassica

Brassica Varieties

Purple Radish Raphanus sativus
Bright, peppery, sharp →
Purple radish delivers an unmistakable peppery bite with striking violet stems that add instant color contrast to a plate. It is one of the fastest, highest-yielding microgreens we grow, which keeps it dependable for standing weekly orders.
Daikon Radish Raphanus sativus
Clean, sharp, crisp →
Daikon radish microgreens are pale, clean-tasting and sharply crisp, offering radish heat without the color of purple radish. Tall, uniform stems make them a favorite for precise plating.
Broccoli Brassica oleracea
Mild, fresh, faintly peppery →
Broccoli microgreens are mild, fresh and endlessly versatile, which is exactly why they are the most ordered variety in wholesale. They carry the nutritional halo of broccoli in a delicate, plate-ready form and disappear into almost any dish without overpowering it.
Red Cabbage Brassica oleracea
Mild, sweet, crunchy →
Red cabbage microgreens pair a mild, faintly sweet flavor with vivid magenta stems and green leaves - one of the most photogenic greens in the catalog. Color that survives service makes them a plating staple.
Arugula Eruca sativa
Peppery, nutty, bold →
Arugula microgreens concentrate everything people love about mature arugula - the pepper, the nuttiness, the bite - into a tender young green. It brings grown-up flavor without the toughness.
Mustard Greens Brassica juncea
Hot, pungent, wasabi-adjacent →
Mustard microgreens bring wasabi-adjacent heat and aromatic depth, fast-growing and high-yield. They are the green to reach for when a dish needs a sinus-clearing kick that fresh horseradish or wasabi would otherwise provide.
Kale Brassica oleracea
Mild, earthy, green →
Kale microgreens offer all the wholesome, earthy character of kale with none of the toughness - tender, mild and endlessly marketable to health-forward menus.
Purple Kohlrabi Brassica oleracea var. gongylodes
Sweet, crisp, cabbage-like →
Purple kohlrabi microgreens bring a sweet, crisp, cabbage-like flavor on striking purple stems - a specialty brassica that looks premium and tastes gentle.
Herbs

Herbs Varieties

Sweet Basil Ocimum basilicum
Sweet, aromatic, anise →
Sweet basil microgreens deliver true basil aroma in miniature - sweet, warm and unmistakably fragrant. They are slower to grow than brassicas, which makes reliable wholesale supply genuinely valuable to a kitchen.
Thai Basil Ocimum basilicum var. thyrsiflora
Anise, licorice, spicy →
Thai basil microgreens carry a bold licorice-anise character with a peppery edge, echoing the herb that defines much of Southeast Asian cooking in a delicate young form.
Lemon Basil Ocimum × africanum
Citrus, bright, floral →
Lemon basil microgreens combine basil's warmth with a clean citrus lift, a bright and slightly floral herb that reads fresher than either lemon or basil alone.
Cilantro Coriandrum sativum
Bright, citrus, herbaceous →
Cilantro microgreens carry the bright, citrusy, love-it herbaceous punch of cilantro in a tender form. They are slow-growing, so dependable supply is a real advantage for busy kitchens.
Fennel Foeniculum vulgare
Anise, sweet, delicate →
Fennel microgreens offer a delicate, sweet anise flavor with feathery fronds that bring both taste and a soft, elegant texture to the plate.
Shiso Perilla frutescens
Minty, basil, citrus →
Shiso microgreens carry the complex minty-basil-citrus profile prized in Japanese cuisine, in a young leaf that is more tender and precise than mature shiso.
Specialty

Specialty Varieties

Red Amaranth Amaranthus cruentus
Earthy, mild, beet-like →
Red amaranth is the showstopper of the catalog - deep magenta-crimson leaves with a mild, earthy, faintly beet-like flavor. Nothing else on the plate delivers this color naturally.
Beet Beta vulgaris
Earthy, sweet, mineral →
Beet microgreens combine an earthy-sweet, mineral flavor with vivid red stems and green leaves, delivering the character of beets without the roasting time.
Swiss Chard Beta vulgaris subsp. vulgaris
Mild, sweet, colorful →
Swiss chard microgreens bring rainbow-colored stems - pink, yellow, red - with a mild, sweet, spinach-adjacent flavor. Color variety in a single tray makes them a plating favorite.
Wasabi Arugula Diplotaxis erucoides
Intense, wasabi heat →
Wasabi arugula is the hottest green we grow - a genuine wasabi-like heat that blooms and fades cleanly, without the color of purple radish or the aroma of mustard.
Ready to order?

Open a wholesale account and build a weekly standing order in any mix of varieties.

Apply for Wholesale Access →
Variety Questions

Choosing Microgreen Varieties

What microgreen varieties does MicrogreenUSA grow?

Our catalog profiles 20 varieties in four groups. Shoots: sunflower and pea tendrils. Brassicas: purple radish, daikon radish, broccoli, red cabbage, arugula, mustard, kale and purple kohlrabi. Herbs: sweet basil, Thai basil, lemon basil, cilantro, fennel and shiso. Specialty: red amaranth, beet, Swiss chard and wasabi arugula. We keep 40+ varieties in rotation, and active accounts receive a current availability calendar.

What is the most popular microgreen for restaurants?

Broccoli is the most ordered variety in our wholesale program because it is mild, fresh and works in almost any dish without overpowering it. In sushi and Japanese kitchens, sunflower shoots are the most ordered variety for their thick, crunchy stems and nutty flavor, with purple radish and pea tendrils close behind for color and movement on the plate.

Which microgreens are the spiciest?

Wasabi arugula is the hottest green we grow, with a genuine wasabi-like heat that blooms and fades cleanly. Mustard greens bring wasabi-adjacent heat with aromatic depth, purple radish and daikon radish add a sharp peppery bite, and arugula concentrates the pepper and nuttiness of the mature leaf. Our Spicy Blend combines mustard, arugula and radish for kitchens that want heat in one pack.

Which microgreens add the most color to a plate?

Red amaranth is the showstopper, with deep magenta-crimson leaves. Purple radish has striking violet stems, red cabbage pairs magenta stems with green leaves and holds its color through service, and Swiss chard brings pink, yellow and red stems in a single tray. Purple kohlrabi and beet add purple and red stems with a gentler flavor.

Can I order a mix of microgreen varieties?

Yes. Any wholesale account can build a weekly standing order in any mix of varieties, adjustable with 48 hours' notice. Established accounts can also order custom blends at a 10 lbs per week minimum per blend with 72 hours' notice. Popular blends include our Sushi Mix (sunflower, radish, pea), the Brassica Pack and the Spicy Blend (mustard, arugula, radish).