Tiny greens. Big nutrition.
Six everyday microgreens, grown in soil with no pesticides, then harvested and locally delivered so they reach you fresh.
A small pack that does a big salad’s job.
the nutrients of the full-grown plant
Source: USDA & University of Maryland study (Xiao et al., 2012), 25 microgreens vs. mature leaves.
one pack has the nutrients of up to 5 lb of full-grown greens
So a handful a day goes a long way.
Six greens, six ways to eat better.
Pick a green to meet it up close.
Broccoli
Mild and fresh
Eat me, I’m healthy. Broccoli greens are packed with sulforaphane, first discovered at Johns Hopkins.
Fun factSulforaphane only forms when the leaves are chewed or chopped, so every bite switches it on.
Great onSmoothies, salads, sandwiches, wraps, toast
Radish
Spicy, with a crisp bite
Oh jeez, that is spicy. The kick comes from mustard oils that are released the moment you bite.
Fun factEvery December 23 since 1897, Oaxaca, Mexico has held the Night of the Radishes, a radish-carving contest.
Great onPizza, salads, sandwiches, burgers, toast
Take a closer look →Rainbow Mix
A spectrum of flavor
Red cabbage, mustard, kale and rambo radish in one pack. Each color is a different plant pigment.
Fun factRed cabbage microgreens had the most vitamin C of all 25 microgreens in the USDA and University of Maryland study.
Great onSalads, bowls, tacos, toast
Take a closer look →Pea Shoots
Sweet, like fresh peas
Peas bring vitamin B’s. Crunchy and sweet enough to snack on straight from the pack.
Fun factIn Chinese cooking they’re called dou miao and are stir-fried with garlic. Hmong farmers helped bring them to U.S. markets.
Great onStir-fry (added at the end), salads, snacking, garnish
Take a closer look →Sunflower
Mild and nutty
Become sunny, get your proteins. Thick, juicy leaves with a nutty crunch.
Fun factSunflowers were domesticated about 4,000 years ago right here in eastern North America, and young ones follow the sun across the sky.
Great onSmoothies, salads, sandwiches, wraps, toast
Take a closer look →Arugula
Peppery
Make your salad rock-ets. A bold, peppery bite that wakes up any plate.
Fun fact“Arugula” and “rocket” both come from eruca, the Latin name for the plant.
Great onPizza, sandwiches, burgers, toast, salads
Take a closer look →No recipe needed. Just add a handful.
Toss a salad
A handful on top, or mixed right in.
Stack a sandwich
Wraps, burgers and avocado toast too.
Finish a pizza
Scatter them on once it’s out of the oven.
The only wrong way to eat them: cooked.
Add them after cooking. High heat breaks down the natural enzyme that makes sulforaphane, so raw greens give you the most.
Keep them in the fridge in their container and they’ll last two weeks or more. Eat them sooner for the most nutrition.
Fresh greens. Super nutrition.