Varieties

Arugula

Arugula (American English) or rocket (British English) is an edible annual plant. Arugula is native to the Mediterranean region and has been enjoyed since ancient Rome. It contains the highest levels of lutein of all vegetables contained with the USDA’s database.
Arugula.
​ It improves mineral absorption and is a nutrient-rich powerhouse that gives you a variety of health benefits and aids in weight management.Arugula is one of the most useful and healthiest of superfoods, it is an annual herb of the mustard and Brassica family and contains a variety of minerals and vitamins. Well known for its tart, bitter and peppery flavor.

Kale

Kale is among the most nutrient dense foods on the planet.  Kale has been enjoyed since ancient Rome, and history tells us that it was one of the most popular green leafy vegetables of the Middle Ages.
​The health benefits of kale are amazing and abundant. It is a robust and substantial microgreen from the Brassica family of cruciferous vegetables.  This microgreen has a mild spinach flavor without bitterness associated with the adult plant.

Broccoli

Broccoli is a member of the Brassica family of cruciferous vegetables.  It is a hardy and substantial microgreen that has a fresh, mild cabbage flavor. 
According to research conducted at Johns Hopkins School of Medicine, Broccoli Sprouts & Microgreens contain up to 50 times the sulfurophane found in mature broccoli, by weight. Sulforaphane is an antioxidant molecule.

Red Cabbage

Red Cabbage is crisp and tender with a fresh smokey and peppery flavor.  The leaves are green with violet to red highlighs and are a member of the Brassica family of Cruciferous vegetables.  It was created by Fresh Origins Farm in San Diego, California in the 1990’s as a part of the growing microgreen trend and is also know as “The New Darling”. 
New science reveals that red cabbage sprouts contain 40 times more vitamin E and six times more vitamin C than the adult plant which gives it a powerful nutritional profile.

Purple Kohlrabi

Purple Kohlrabi is a nutritional dynamo, with its rose-colored stems and contrasting dark green leaves.  The word “Kohlrabi” comes from the Germanic words for cabbage, “kohl” and “rabi” turnip, explaining the mild, sweet flavor that is similar in taste to cabbage or turnip-greens.
​The origins of Kohlrabi apparently were unknown anywhere more than a mere 400 to 500 year ago.  Kohlrabi is a member of the Brassica family of cruciferous vegetables; it contains more vitamin C than cauliflower, strawberries, melon, orange juice, and grapefruit juice.