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Fine microgreens consist of the young, first shoots of the plant. Often no more than 2" in height they have a smaller leaf and are excellent for an elegant garnish, add great flavor to salads, and are often used in sushi, soups, sandwiches and wraps. 

Fine microgreens come in two varieties; mild or spicy. 

One of our favorites, not only for it's wonderful crunch but it has an amazing nutty flavor reminiscent of the sunflower seed itself. 

Pea shoots, long been prominent in Asian cuisine are slowly gaining ground in other arenas and are amazing in a stir-fry. Soft leaves, curly tendrils and a crisp, crunchy stem that has a surprisingly fresh pea flavor.  

Popcorn shoots are the tender, young plant produced by sprouting popcorn with a process called blanching. This differs from cooking in that the shoots are raised in the dark giving them a bright yellow color. They have a super sweet flavor with a grassy finish.

Tendril peas offer soft  leaves, curly tendrils and a crisp, crunchy stem. Often used to garnish the most elegant dishes.

Delicious broccoli flavor with 110 times the nutritional value as the full grown plant.

Borage, also known as a starflower, is an annual herb that has small blue edible flowers with a faint cucumber flavor. 

Red Veined Sorrel is one of the most attractive herbs with its lime-green leaves with dark red veins. These versatile leaves are velvety and crisp, perfect for salads, soups and entrees.

Deep Red Leaves with a light green stem; mild mustard flavors.

Light green serrated leaves with a delicious hot spicy Wasabi-like flavor.

Part of the watercress family, nasturtium has a spicy, crisp textured leaves and edible flower. 

Chive blossoms are a flavorful, aromatic and colorful edible flower that have a delicate flavor of onions and garlic.