Best seller20% offPea Shoots
Sweet · Crisp · Fresh
$6.40 $8.00 / 4 oz
Small-town grown
Tiny greens.
Big energy.
Living, vibrant microgreens grown in our small local town of Arcola and shipped fresh to you. Harvested at their peak, so every bite does more.
No pesticides Harvested weekly Arcola grown
Best seller20% off
New harvest20% offSunflower Greens
Nutty · Tender · Bright
$7.20 $9.00 / 4 oz
Chef favorite15% offSpicy Radish
Peppery · Vibrant · Bold
$6.80 $8.00 / 3 oz
Limited15% offBasil Microgreens
Aromatic · Soft · Floral
$8.50 $10.00 / 2 oz
New15% offCilantro Confetti
Citrusy · Lacy · Fresh
$7.65 $9.00 / 2 oz
Everyday pick15% offBroccoli Boost
Earthy · Clean · Powerful
$6.80 $8.00 / 3 oz
About microgreens
Small leaves, serious nutrition.
Microgreens are vegetables harvested 7 to 21 days after germination, just as the first true leaves appear. At that moment the plant is spending every reserve in the seed on new growth — which is exactly why a small handful can carry far more nutrition than the same vegetable picked weeks later.
They are not sprouts. Sprouts are germinated seeds eaten root and all, usually in water. Microgreens are grown in a clean medium under light and cut above the soil line, so they develop real leaves, real colour, and a much deeper flavour.
Why eat them regularly
Up to 40x the nutrients
Microgreens are harvested at the cotyledon stage, when the seed has pushed everything it has into those first leaves. Researchers have measured several times the vitamin and antioxidant density of the same plant grown to maturity — in some varieties up to forty times, gram for gram.
Sulforaphane and detox support
Broccoli, red cabbage, and kohlrabi microgreens are among the richest known food sources of glucoraphanin, the precursor to sulforaphane, which supports the body’s own antioxidant and detoxification pathways.
Heart and blood sugar markers
Early human and animal studies link regular microgreen intake to improved LDL cholesterol, lower triglycerides, and steadier post-meal blood sugar — largely thanks to polyphenols and fibre in a very low-calorie package.
Vitamin K, C, E and folate
A single handful contributes meaningfully to vitamin K for bone and blood health, vitamin C for immunity and collagen, vitamin E for cell protection, and folate — the nutrients most of us quietly run short on all winter.
Eye and skin protection
Sunflower, pea, and amaranth shoots carry lutein, zeaxanthin, and beta-carotene: the carotenoids that concentrate in the retina and skin and help buffer blue light and UV stress.
Gentler on digestion
Young greens have softer cell walls and far less of the tough fibre found in mature brassicas, so people who find kale or cabbage hard on the gut usually tolerate microgreens comfortably.
Anti-inflammatory polyphenols
The pigments that make radish stems red and amaranth magenta are anthocyanins — the same class of polyphenol studied in berries for calming chronic low-grade inflammation.
Living greens, longer freshness
Because we cut to order the morning your box goes out, the greens arrive still respiring. Kept dry and cold they hold texture and flavour for a week or more instead of wilting in transit.
Making it a habit
- Add, don’t replace
- A small handful on whatever you were already eating — eggs, soup, pasta, a sandwich — is the entire habit. No new recipes required.
- Aim for most days
- The benefits come from consistency rather than volume. Roughly 20–30 g most days does more than a giant salad once a week.
- Keep them raw
- Heat degrades vitamin C and sulforaphane, so add greens off the heat at the end of cooking rather than into the pan.
- Store dry and cold
- Keep them in the fridge in a breathable container with a dry paper towel. Wash only what you are about to eat.
Nutritional information is general and shared for interest only — it is not medical advice. Check with your healthcare provider about your own diet, especially if you take blood thinners, since leafy greens are high in vitamin K.