Microgreens are small edible plants, usually vegetables or herbs, that are grown in quantity and typically harvested in just 7 to 14 days. People often use them in salads, sandwiches, slaws, omelets, soups, and garnishes.
We grow the following microgreens year-round: sunflowers, wheatgrass, radish, arugula, lettuce, Kale, and Broccoli Mixture. Other microgreens, such as basil, beets, and cilantro, are available seasonally.
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