Our Products

#1 Hook Creek Micro Blend
This is our Original blend of Turnip, Radish, purple kohlrabi, broccoli, blue kale and collard micro greens. the perfect balance of fresh, spicy flavor. Great for sandwiches, salads, garnish, smoothies or topper on and meal. A great all around blend.
 

#2 Black Sunflower

If you love the nutty taste of sunflower seeds, you’re going to adore these sunflower microgreens. They keep all the flavor while adding a crunchy texture and ample supply of nutrients. Sunflower microgreens nutrition is one of the best parts about these tiny plants. Did you know that they contain high levels of vitamins K, A, C, B6 and folates? These nutrients help support our immune system as well as provide us with energy for our day-to-day activities.

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#2 Micro Arugula
The crisp Arugula greens bear a zesty, peppery flavor and were selectively curated to provide chefs with a unique, edible garnish.Micro Arugula is a good source of vitamin K and calcium, nutrients that contribute to healthy wound healing and overall bone health. The microgreens are also a source of vitamin C to strengthen the immune system and increase the absorption of iron, potassium to balance fluid levels within the body, folate to develop genetic material, and lower amounts of magnesium, phosphorus, and iron.
 

#3 Micro Sweet Pea
Micro Pea Greens are small, delicate leaves attached to slender stems, averaging 1 to 2 centimeters in diameter, and have a uniform and elongated, oval shape. The bright green leaves are thin, smooth, and flat with curved edges, and light green veining may appear across the surface. Each leaf is attached to a flexible but sturdy green stem, contributing to the microgreen’s crisp, succulent, and tender consistency. Micro Pea Greens have a mild and pleasant vegetable flavor with sweet, herbal, and bright grassy notes.
 

#4 Micro Red Amaranth
Smooth leaves are a blend of deep burgundy mixed with dark green hues and are attached to a thin stem that is a vibrant fuchsia. Micro Red Amaranth greens are crisp, tender, and have a mild and sweet, earthy flavor reminiscent of mustard but with much less spice and a delicate grassy finish. Micro Red Amaranth greens contain potassium, vitamins C, K, and E, zinc, manganese, beta-carotene, calcium, iron, and copper. They have a mild, earthy flavor that complements both sweet and savory dishes, and they are commonly used as a garnish. They can be piled over salmon or pasta, placed in sandwiches, served over quinoa, and mixed into green salads.
 

#5 Micro Purple Broccoli
Beautiful purple stems and vibrant bright green leaves. Just like their mature counterparts, broccoli microgreens have an abundance of Vitamins A and C as well as iron, calcium, fiber, and more. The broccoli microgreen also contains sulforaphane, which is believed to help fight against cancer, diabetes, and aging. The best part though is that you’ll actually get more nutrients from eating broccoli microgreens than mature crowns. This makes them a great nutrient source for kids who turn up their noses at grown broccoli.
 

#6 Micro Itallian Basil
Prized for its pungent yet classic sweet and spicy flavor, Micro Italian basil is predominately used as a garnish on a variety of culinary dishes to add an extra layer of flavor, texture, and aesthetic appeal. Micro Italian basil contains some vitamins A, B6, C, E, and K, calcium, phosphorus, iron, zinc, copper, magnesium, and potassium. Micro Italian basil greens are best suited for raw applications as their delicate nature cannot withstand high heat. They can be used as a garnish on pasta, pizza, quiche, soups, green salads, and fruit salads. They can also add flavor to lemonade and fruity cocktails like mojitos, gimlets, or martinis or be combined into dips, dressing, and sauces. Much like mature basil, Micro Italian basil works well with many classic pairings including tomatoes, garlic, onion, corn, and mozzarella cheese, and also pairs well with blueberries, strawberries, apricot, pineapple, nectarines, peaches, watermelon, vanilla, lemon verbena, coconut, honey, ginger, cinnamon, and white chocolate.


#7 Micro Blue Scottish Kale
Micro Kale is a source of vitamins A and C to strengthen the immune system, reduce inflammation, and boost collagen production within the skin. The microgreens also contain calcium to protect bones and teeth, potassium to balance fluid levels within the body, and other amounts of copper, zinc, iron, and manganese. Micro Kale is best used fresh as an edible garnish to showcase the green’s earthy, nutty, and subtly sweet flavor. The microgreens provide increased textural and visual appeal and are traditionally added at the end of cooking as a finishing element to prevent the leaves from wilting. Micro Kale can be tossed into salads, used as a bed of greens for seafood, or piled over egg-based dishes, grain bowls, and stir-fries. The microgreens can also be used as a topping over tacos, pizza, and pasta, layered into sandwiches and burgers, stuffed into pitas, stirred into curries and soups, or rolled into sushi. In addition to using Micro Kale whole, the greens can be pureed into sauces, dips, and pesto or blended into smoothies and juices. Micro Kale pairs well with radishes, carrots, cucumbers, mushrooms, tomatoes, squash, collard greens, Brussels sprouts, asparagus, cauliflower, cheeses such as parmesan, feta, and mozzarella, cranberries, pistachios, and meats including pork, beef, and poultry.


#8 Micro Purple Kohlrabi
Mild, sweet, flavor similar to other Brassicas. Purple Kohlrabi produces a lovely Micro-Green with stunning purple stems! Kohlrabi microgreens contain Vitamin C, Potassium, Vitamin B6, Phosphorus, Folate, Thiamin, and Calcium. Scientific studies have shown that this combination of vitamins and minerals have major health benefits



#9 Micro Radish
Radish microgreens are substantial and crunchy, and taste exactly like a radish. Radish is a green crop with an intense radish flavor great in any microgreen salad or full sized salad. Use instead of sliced radish anywhere you would normally use radish. Radish greens have a pleasant peppery bite, whether raw or cooked. A hearty salad made with these greens offers enough nourishment to reduce the need for snacking. This obviously cuts your caloric intake, which stabilizes your daily regimen.Micro Radish is best suited for raw applications, specifically as a garnish, as the leaves will wilt if exposed to prolonged periods of heat. Micro Radish compliments savory dishes and can add height and color when placed on top of soups and salads. The leaves can also be layered into sandwiches for a spicy kick, garnished on curries and noodle dishes such as pad Thai, served with fatty meats, or mixed with pickled carrots for a peppery, sweet-sour side dish. Micro Radish pairs well with peppers, carrots, eggplant, green onions, and meats such as beef, poultry, pork, and seafood.
 

#10 Micro Turnip
Turnip micro greens are high in K, C and  A Vitamins. Furthermore, when you consume turnip you are going to get minerals calcium, iron, magnesium, phosphorus, potassium and zinc among others. These microgreens have green tops with mostly white stems. However, the stems turn a variegated pink and purple with more light.
Flavor profiles for Purple Top Turnip microgreens are varied. Some people think the flavor is similar to kale or spinach. Others say they taste more like a non-spicy radish.

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#11 Cilantro

Intricate green leaves with cilantro flavor.

Medium-green leaves and stems. A very popular herb with bright, citrusy flavor. An elegant way to add cilantro flavor to dishes, compared to using the standard, full-size chopped leaves. Widely used in Mexican, Asian, and fusion cuisine and a nice flavor component in fish and seafood dishes.

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#12 Beet

Deep burgundy leaves.

Superior strain which consistently shows darker and more intense red coloring at the microgreen stage of harvest. Lofty deep red leaves and stems. Tender with earthy, spinach-like flavor.

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