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.