Microgreen Varieties

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 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.

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 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 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 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 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 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 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 microgreens bring a sweet, crisp, cabbage-like flavor on striking purple stems - a specialty brassica that looks premium and tastes gentle.

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 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 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 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 microgreens offer a delicate, sweet anise flavor with feathery fronds that bring both taste and a soft, elegant texture to the plate.

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.

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 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 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 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.