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• 6x more vitamin C than mature red cabbage[27]
• Vitamins: C (exceptional), K, A, B-complex, folate
• Minerals: Calcium, iron, magnesium, potassium, manganese
• Anthocyanins: Cyanidin glycosides, the purple pigments studied for cardiovascular and cognitive support[28]
• Glucosinolates: Glucoraphanin and glucobrassicin, brassica family compounds that activate Phase II detoxification enzymes
• Polyphenols: Higher concentration than mature red cabbage[28]

Those vivid purple stems are not decoration. They are anthocyanins, the same family of plant pigments that make blueberries famous, and they are being actively studied for cardiovascular protection, cognitive support, and antioxidant capacity.[28]

Cardiovascular Support

Your blood vessels stay more flexible and your blood pressure trends lower with consistent intake. A large prospective study following more than 90,000 women for 18 years found that higher dietary anthocyanin intake was associated with a meaningful reduction in cardiovascular events.[29] The mechanisms involve improved endothelial function, reduced inflammation in vascular tissue, and modest blood pressure modulation.

Cognitive Function

Your brain ages with more resilience to the inflammatory damage that drives cognitive decline. Anthocyanins are among the few dietary flavonoids that cross the blood-brain barrier in meaningful quantities, where they reduce neuroinflammation. Population research links higher anthocyanin intake with slower cognitive decline in older adults, with emerging research investigating their role in memory and executive function.[29]

Cellular Defense

Your body switches on the enzymes that neutralize potentially harmful compounds before they damage cells. As a member of the brassica family, red cabbage microgreens contain glucosinolates that activate Phase II liver enzymes, your primary system for processing and clearing dietary and environmental toxins.[5]

Bone & Connective Tissue

Your collagen production and bone matrix formation get the cofactors they need. The combination of vitamin K, vitamin C, and calcium supports both processes. Vitamin C is the essential enzymatic partner that creates stable collagen fibres in skin, joints, and the bone matrix itself, the connective tissue your body literally builds itself out of.

Mild brassica with gentle sweetness and a faint peppery finish. The microgreen stage skips the sulphurous quality of mature cabbage entirely. One of the few brassicas that children genuinely enjoy raw, and the most visually striking variety in our lineup.

Perfect For:

• Salads: The colour does the work for you. A handful turns any bowl into a finished plate
• Tacos and grain bowls: Adds crunch, colour, and a mild sweetness that balances spicy or rich fillings
• Smoothie bowls: Both the visual contrast and the nutrient density justify the upgrade
• Avocado toast: The healthy fats in avocado multiply absorption of the fat-soluble vitamins A and K
• Sandwich and wrap layers: Replaces lettuce with significantly more nutritional impact and a colour pop
• Finishing garnish: On roasted vegetables, grilled meats, or fish, added at the end so the heat-sensitive vitamin C and myrosinase enzyme are preserved

• Healthy fats: Olive oil, avocado, nuts, and seeds. The fat-soluble vitamins A and K need fat to be properly absorbed
• Citrus: Lemon or lime juice brightens the flavour and adds vitamin C synergy
• Other microgreens: Pairs especially well with broccoli (compound brassica defense) and pea (sweet contrast)
• Omega-3 rich fish: Salmon, mackerel, or sardines, the synergistic anti-inflammatory effect is well documented
• Sharp cheeses: The mild sweetness of red cabbage microgreens balances saltiness in feta, aged cheddar, or parmesan
• Whole grains: Quinoa, brown rice, or farro for sustained energy and complete protein when combined with the brassica amino acids

Your red cabbage microgreens arrive fresh-cut within 24 hours of harvest, when nutritional density is at its peak. Anthocyanin and vitamin C content begin gradual decline once cut, which is why grow-to-order timing matters.

• Storage: Refrigerator at 35-40°F. Keep in the original clamshell. Do not wash until just before use, water on the leaves accelerates spoilage
• Lifespan: 7 to 10 days for optimal nutrition and texture. Best in the first 5 days for peak vitamin C content
• Prep: Quick rinse in cold water right before eating. Pat dry with paper towel or use a salad spinner
• Always serve raw: Heat destroys both the vitamin C and the myrosinase enzyme that activates the brassica glucosinolates. Add at the end of cooking, never during

• Vitamin K1: Critical cofactor for calcium binding in the bone matrix[30]
• Vitamin C: Supports collagen synthesis and dramatically improves iron absorption from plant sources
• Beta-carotene: Vitamin A precursor for vision and immune function
• Calcium: Highly bioavailable plant form
• Minerals: Iron, magnesium, manganese, copper
• Brassica glucosinolates: Glucoraphanin and sulforaphane precursors
• Lutein and zeaxanthin: Carotenoids that concentrate in the retina for eye protection

Mature kale is one of the most nutrient-dense vegetables on the planet. The microgreen stage delivers the same nutritional density without the bitter compounds and tough texture that make so many people avoid the mature leaf.

Bone Density Support

Your bones actually use the calcium you eat instead of letting it deposit in places it should not. Without sufficient vitamin K1, dietary calcium cannot be properly directed into bone tissue. The vitamin K1 in kale microgreens activates osteocalcin, the protein that binds calcium to the bone matrix where it belongs.[30] This matters particularly for postmenopausal women and adults concerned about long-term bone health, where vitamin K status is one of the more modifiable factors influencing how dietary calcium actually gets used.

Calcium Utilisation

High calcium intake without sufficient vitamin K1 may not translate to better bone density. Research consistently shows that the two nutrients work together, and that vitamin K is often the limiting factor in many adult diets.[30]

Cellular Defense

Your body activates the enzymes that neutralize potentially harmful compounds before they damage cells. As a brassica, kale microgreens contain glucosinolates that activate Phase II liver enzymes, your primary detoxification system for everything from environmental pollutants to metabolic waste.[5]

Eye Health

Your eyes get the two carotenoids your retina is specifically built to use. Lutein, zeaxanthin, and beta-carotene concentrate in the retina and macula, where they support visual acuity and protect against age-related changes. Kale is among the highest dietary sources of all three.

Cardiovascular Support

Your arteries stay clearer while your bones stay denser, through the same nutrient. Vitamin K1 converts to vitamin K2 in the body, where it helps prevent inappropriate calcium deposition in arterial walls. The same mechanism that protects bone also protects blood vessels.[30]

Mild, fresh, slightly sweet. Tender enough to eat raw without resistance. The bitter glucosinolates that develop in mature kale leaves have not yet fully formed at the microgreen stage, making this the most approachable cruciferous green we grow. Even kids who refuse cooked kale will eat this.

Perfect For:

• Green smoothies: No need to mask the flavour with extra fruit. Pair with banana and a healthy fat for vitamin K absorption
• Caesar salads: Use instead of romaine for significantly higher nutritional density and a more interesting texture
• Grain bowls: Add raw on top of warm quinoa, rice, or farro
• Eggs and breakfast bowls: The combination of eggs (vitamin D, sulfur amino acids) and kale (calcium, K1) is genuinely powerful for bone support
• Sandwich layers: Tender enough that it does not require any prep beyond a quick rinse
• Soft finishing on roasted vegetables: Will tolerate a final 30 to 60 seconds of low residual heat without significant nutrient loss

• Healthy fats: Olive oil, avocado, nuts, and seeds. Multiplies absorption of the fat-soluble vitamins K, A, and E by up to 12x
• Citrus and other vitamin C sources: Lemon, lime, bell pepper. Significantly improves iron absorption from kale
• Whole grains: Fibre synergy supports compound delivery to the lower digestive tract
• Eggs: Calcium, K1, vitamin D, and sulfur amino acids working together for bone support
• Salmon or sardines: Vitamin D plus K1 plus calcium, a complete bone-support trio
• Other microgreens: Pairs beautifully with broccoli (compound brassica defense) and red cabbage (anthocyanin and K1 combination for vascular and bone health)

Your kale microgreens arrive fresh-cut within 24 hours of harvest. Vitamin K1 is reasonably stable, but vitamin C and the active brassica compounds decline gradually after cutting, so freshness matters.

• Storage: Refrigerator at 35-40°F. Keep in the original clamshell. Do not wash until just before use
• Lifespan: 7 to 10 days for optimal nutrition and texture
• Prep: Quick rinse in cold water right before eating. Pat dry with paper towel or use a salad spinner
• Cooking note: Best raw. Will tolerate a final 30 to 60 seconds of low heat without significant nutrient loss, but avoid sustained or high heat which destroys vitamin C and the myrosinase enzyme

• 40x more sulforaphane than mature broccoli (Johns Hopkins research)[1]
• Vitamins: C, K, A, E, plus B-complex (B1, B2, B3, B6, folate)
• Minerals: Calcium, iron, magnesium, phosphorus, potassium, zinc
• Protein: 3-4g per 100g
• Fiber: Supports digestive health
• Phytonutrients: Glucoraphanin (sulforaphane precursor), glucosinolates, carotenoids

When researchers at Johns Hopkins identified sulforaphane in 1992, they changed cancer research forever. That compound exists at 20 to 50 times higher concentrations in these microgreens than in full-grown broccoli.[2]

Cancer Prevention & Defense

Your cells switch on the enzymes that neutralize cancer-causing compounds before they can damage your DNA. Sulforaphane activates Phase 2 detoxification enzymes that do exactly this work.[3] Clinical trials in China demonstrated that daily consumption of broccoli sprout extracts significantly reduced biomarkers of carcinogen exposure in high-risk populations.[4] Population data links cruciferous intake with reduced risk of breast, prostate, colon, and lung cancers.[5]

Cardiovascular Protection

Your arteries stay clearer and your heart works under less daily inflammation. The combination of sulforaphane and vitamin K works to prevent calcification of arterial walls, while folate helps regulate homocysteine, a major cardiovascular risk factor. Studies show regular cruciferous vegetable consumption correlates with lower risk of death from heart disease.[6]

Detoxification Support

Your body excretes more environmental pollutants, faster, with consistent intake. Sulforaphane stimulates Phase 2 enzymes that process and eliminate toxins.[7] Research shows it can boost benzene excretion by up to 61%,[8] particularly beneficial for anyone exposed to urban air quality, tobacco smoke, or occupational chemicals.

Brain Health & Cognitive Function

Your brain stays sharper longer with better defence against inflammatory damage. Sulforaphane activates the Nrf2 pathway, protecting neurons from oxidative stress and inflammation.[9] Clinical studies suggest it may slow cognitive decline in older adults and shows promise in research on autism spectrum disorder and schizophrenia.[10]

Mild cruciferous with a whisper of pepper. Imagine the essence of broccoli without the assertiveness. Tender, crisp without being crunchy, mild enough that even broccoli skeptics find themselves reaching for more.

Perfect For:

• Morning Smoothies: Blend a handful into your fruit smoothie—you won't taste them, but your cells will know they're there
• Avocado Toast Upgrade: Layer them on smashed avocado on whole grain toast. The healthy fats in avocado multiply absorption of fat-soluble vitamins by up to 12x
• Stealth Nutrition in Wraps: Tuck them into any wrap or sandwich where you'd normally use lettuce for exponentially more nutritional impact

• Other microgreens: Pairs beautifully with red cabbage (vitamin C boost), sunflower (protein power), or kale (calcium support)
• Healthy fats: Olive oil, avocado, nuts, seeds—these create the "delivery vehicle" that multiplies absorption of fat-soluble vitamins A, E, and K
• Citrus: Lemon or lime juice enhances sulforaphane bioavailability
• Protein sources: Eggs, chicken, salmon, tofu—amino acids work synergistically with the nutrients in microgreens
• Whole grains: Quinoa, brown rice, or whole wheat provide fiber that supports beneficial compounds reaching your lower intestine

Your broccoli microgreens arrive fresh-cut within 24 hours of harvest—when nutritional density is at its absolute peak. Sulforaphane content starts declining the moment they're cut, which is exactly why we deliver them while they're still nutritionally loaded.

• Storage: Keep in container in refrigerator at 35-40°F. Don't wash until right before use
• Lifespan: 5-7 days for optimal nutrition and texture. We recommend consuming within the first 3-4 days for maximum health impact
• Prep: Quick, gentle rinse in cold water right before eating. Pat dry with paper towel or use a salad spinner. Add raw to finished dishes—heat degrades sulforaphane
• Usage tip: Chewing thoroughly or chopping/blending activates myrosinase, the enzyme that converts glucoraphanin into active sulforaphane

• Complete protein: All 9 essential amino acids
• 25% protein by weight—higher than most beans
• Vitamins: A, B-complex (B1, B2, B3, B5, B6, folate), C, D, E, K
• Minerals: Calcium, iron, magnesium, manganese, phosphorus, potassium, selenium, zinc, copper
• Healthy fats: Omega-3 and omega-6 fatty acids, phytosterols
• Amino acid profile: Valine, threonine, tryptophan, methionine, leucine, isoleucine, lysine, histidine

At nearly 25% complete protein by weight, sunflower microgreens deliver more protein than most beans, with all nine essential amino acids your body cannot make on its own. They are also one of the only microgreens substantial enough to feel like a real food rather than a delicate garnish.

Muscle Growth, Repair & Recovery

Your muscles get the full amino acid package they need to build, repair, and hold onto mass as you age. The branched-chain amino acids (leucine, valine, isoleucine) are the trio your muscles draw on for protein synthesis. Leucine specifically triggers muscle building at the cellular level. Whether you are recovering from a workout, healing from injury, or maintaining muscle mass into later decades, these amino acids are doing the heavy lifting.

Cardiovascular Health

Your LDL cholesterol has more trouble getting absorbed, and your blood vessels get an extra layer of antioxidant protection. The phytosterols in sunflower microgreens compete with cholesterol for absorption at the gut transporter site. Clinical trials show that consuming at least 1.3g of plant sterols daily lowers LDL cholesterol levels.[26] The vitamin E content adds an additional layer by protecting circulating LDL particles from oxidation.

Brain Function & Cognitive Health

Your brain has the raw materials it needs to build the neurotransmitters that regulate mood, focus, and sleep. These greens contain the amino acid precursors your brain converts into dopamine, serotonin, and norepinephrine. Tyrosine supports dopamine production. Tryptophan supports serotonin. Vitamin E protects brain cells from oxidative damage over time.

Pregnancy & Fetal Development

Your developing baby gets the folate that prevents neural tube defects in the first 28 days of pregnancy. The folate content is crucial during this window, often before pregnancy is even confirmed.[25] The complete protein profile provides the amino acid building blocks needed for rapid fetal growth throughout the pregnancy.

Nutty, crunchy, absolutely satisfying. Imagine the taste of sunflower seeds transformed into a green, crunchy bite. There's that familiar nutty undertone, slightly sweet, with a fresh green finish. The texture is substantial—hearty enough to hold up in cooked dishes, crunchy enough to add serious texture to salads.

Perfect For:

• Power Sandwiches & Wraps: These have the structural integrity to replace lettuce entirely. The crunch holds up, the nutty flavor complements everything from turkey to tempeh
• Protein-Packed Salads: Make a sunflower microgreen base salad with grilled chicken, quinoa, roasted vegetables, and tahini dressing
• Stir-Fry Finish: Add a generous handful right at the end of your stir-fry—literally the last 30 seconds. They wilt slightly but maintain crunch

• Other microgreens: Pairs exceptionally well with broccoli (sulforaphane meets protein), pea shoots (complementary amino acids), or radish (protein meets spice)
• Asian flavors: Soy sauce, sesame oil, ginger, garlic—the nutty flavor profile is a natural match for Asian cuisine
• Tahini & nut butters: The nuttiness compounds beautifully; try them in a tahini-based dressing or Buddha bowl
• Grains & legumes: Quinoa, brown rice, lentils, chickpeas—combining plant proteins creates complete amino acid profiles
• Robust proteins: These can handle strong flavors—pair with steak, salmon, tofu, or tempeh without getting lost

These arrive fresh with their full amino acid profile intact and ready to fuel your body. The complete protein content remains stable, but overall freshness matters for texture and flavor.

• Storage: Refrigerate at 35-40°F in their container. These are heartier than some microgreens but still benefit from prompt refrigeration. Keep them relatively dry—they're more tolerant of light moisture than delicate varieties, but excess water still shortens shelf life.
• Lifespan: 5-7 days for optimal crunch, flavor, and nutrition. The protein and amino acids remain stable longer than some vitamins, but texture and flavor are best in the first 5 days.
• Prep: Quick rinse in cold water before use. Pat dry well—these can hold water in their leaves. They're sturdy enough that you don't need to be as gentle as with more delicate varieties.
• Versatility note: Unlike some microgreens that must be eaten raw, sunflower shoots can handle brief exposure to heat (last 30-60 seconds of cooking). Most vitamins benefit from raw consumption, but the protein and minerals remain stable with light cooking.

• Vitamins: C (mega-dose), A, E, K, B-complex
• Minerals: Calcium, iron, magnesium, phosphorus, potassium, zinc
• Antioxidants: Anthocyanins, carotenoids, flavonoids
• Glucosinolates: Liver detoxification support
• Isothiocyanates: Anti-inflammatory compounds

Radish microgreens carry one of the highest antioxidant capacities of any variety we grow. The peppery compounds you taste are isothiocyanates, the same family of plant defense molecules that drive cruciferous vegetables' best-documented health effects.

Liver Detoxification

Your liver runs its built-in clearance machinery harder. The glucosinolates in radish microgreens activate Phase 2 detoxification enzymes, the system your liver uses to process and eliminate everything from alcohol to environmental pollutants to metabolic waste. The peppery compounds you taste are signalling your liver to ramp up its natural cleansing pathways.

Immune System Support

Your immune cells get the vitamin C they need to produce, mature, and function at full capacity. Radish microgreens deliver a dense vitamin C load, paired with antioxidants that protect immune cells from oxidative damage. The result is a defence system operating with full materials and full protection.

Anti-Inflammatory Action

Your baseline level of chronic inflammation drops with consistent intake. The isothiocyanates suppress the inflammatory signalling pathways linked to arthritis, heart disease, and other inflammation-driven conditions. The value is cumulative across daily inclusion rather than a single dose.

Digestive Health

Your digestion moves more easily and breaks down fats more efficiently. The natural enzymes and pungent compounds in radish microgreens stimulate bile production, which aids fat digestion and supports regular bowel movements. Traditional medical systems across cultures have used radish for digestive support for centuries; modern phytochemistry explains why.

Bold, peppery, unapologetic. These microgreens announce themselves with a distinctive spicy kick reminiscent of mature radishes but more refined. The heat builds gradually and cleanly, without overwhelming bitterness.

Perfect For:

• Taco Topper: Replace or mix with cilantro on tacos for a spicy, crunchy finish that adds both heat and nutrition
• Burger Upgrade: Layer on burgers for a peppery punch that cuts through rich meats and cheeses
• Spicy Salad Base: Mix with milder greens to add excitement and depth to any salad
• Sushi Garnish: The peppery heat complements fish beautifully and adds a fresh, spicy element

• Other microgreens: Balances well with mild varieties like sunflower (protein to temper spice), broccoli (complementary sulforaphane), or amaranth (iron support)
• Rich, fatty foods: Avocado, salmon, cream cheese, tahini—fat mellows the heat and creates balance while improving vitamin absorption
• Asian flavors: Soy sauce, sesame oil, ginger, rice vinegar—these flavors naturally complement radish's peppery character
• Citrus: Lemon or lime brightens the peppery notes and provides vitamin C
• Creamy elements: Yogurt-based dressings, hummus, mayo-based sauces—creaminess tempers spice and creates textural contrast

These arrive fresh-cut with their glucosinolate content ready to activate the moment you chew them. The peppery compounds are produced when cells are crushed (by chewing or chopping), so freshness matters for both flavor and health benefits.

• Storage: Refrigerate at 35-40°F in their container. Radish microgreens are relatively hardy compared to delicate varieties, but still benefit from proper storage. Keep them dry until use.
• Lifespan: 5-7 days for optimal spice level, crunch, and nutrition. The longer they sit, the less pungent they become—which might be good or bad depending on your heat tolerance. For maximum spice and cancer-fighting compounds, use within 4-5 days.
• Prep: Rinse right before use. These can handle a bit more vigorous rinsing than delicate varieties—they're sturdy. Pat dry or spin in a salad spinner.
• Pro tip: Chew thoroughly or chop before swallowing. The myrosinase enzyme that converts glucosinolates into beneficial isothiocyanates only activates when plant cells are broken down. Don't just swallow them whole—let your teeth do the work that makes these nutritionally powerful.

• Protein: 5-6g per 100g—exceptional for a green vegetable
• Vitamins: A, C, K, folate, B-vitamins
• Minerals: Iron, calcium, magnesium, potassium, phosphorus
• Fiber: Supports digestive health and satiety
• Antioxidants: Carotenoids, flavonoids

Pea shoots are the gateway microgreen, sweet and tender and familiar enough that even microgreen skeptics enjoy them. They are also one of the most nutritionally dense varieties in our lineup, carrying complete plant protein, exceptional vitamin K1, and substantial vitamin C in every leaf.

Plant-Based Protein Power

Your muscles get a complete amino acid profile from a green vegetable, which is unusual. Pea shoots deliver 5 to 6 grams of protein per 100g, with all nine essential amino acids present. This is particularly relevant for vegetarian, vegan, and lower-meat-eating households where finding complete plant protein matters.

Eye Health

Your eyes get the carotenoids your retina is specifically built to use. Lutein, zeaxanthin, and beta-carotene concentrate in retinal tissue, where they filter high-energy blue light and protect against age-related macular changes. The vitamin C content adds an additional layer of antioxidant defence in eye tissue, where oxidative stress is unusually high.

Blood Sugar Regulation

Your blood sugar stays steadier between meals with less of the spike-and-crash cycle. The combination of protein, fibre, and slow-release carbohydrates dampens the post-meal glucose excursion that drives the energy crash a few hours later. Particularly useful for anyone managing prediabetes, T2DM, or simply tired of the mid-afternoon slump.

Bone Health

Your bones actually use the calcium you eat instead of letting it deposit where it should not. The combination of calcium, vitamin K, magnesium, and phosphorus supports bone matrix density. Vitamin K is the often-overlooked partner in this equation; without it, dietary calcium has no protein to bind to in the bone matrix. Pea shoots deliver the K1 alongside the minerals it needs to work with.

Sweet, tender, garden-fresh. These taste like spring—a gentle sweetness reminiscent of fresh peas with a crisp, juicy texture. They're tender without being delicate, substantial without being tough.

Perfect For:

• Quick Stir-Fries: Add in the final minute of cooking for a sweet, tender addition that wilts perfectly
• Spring Salads: The natural sweetness pairs beautifully with light vinaigrettes and fresh vegetables
• Asian Soups: Float a handful on top of ramen, pho, or miso soup for added nutrition and fresh flavor
• Simple Side Dish: Sauté quickly with garlic and sesame oil for a 2-minute vegetable side

• Other microgreens: Pairs beautifully with sunflower (complementary protein), amaranth (iron support), or radish (contrasting spice) in complete blends
• Asian cuisine: Naturally at home with soy sauce, sesame oil, ginger, miso—the sweetness complements umami flavors
• Spring vegetables: Asparagus, sugar snap peas, baby carrots, spring onions—celebrates the season
• Mild proteins: Chicken, white fish, tofu, eggs—the gentle flavor works with delicate proteins
• Creamy elements: Ricotta, goat cheese, yogurt-based dressings—creates textural and flavor contrast

These arrive fresh-cut with their complete amino acid profile and sweet flavor intact. Pea shoots are relatively hardy compared to delicate varieties, but proper storage maintains quality.

• Storage: Refrigerate at 35-40°F in their container. Pea shoots can handle slightly more moisture than some varieties without wilting as quickly—they're fairly robust.
• Lifespan: 5-7 days for optimal sweetness, crunch, and nutrition. The protein and amino acids remain stable, but freshness impacts texture and flavor. Use within 5-6 days for best quality.
• Prep: Rinse just before use. These can handle regular rinsing without being overly gentle—they're sturdy. Spin dry in a salad spinner or pat with paper towels.
• Versatility note: Pea shoots can handle brief exposure to heat better than many microgreens. While raw is ideal for maximum nutrition, adding them in the last minute of cooking creates a pleasant wilt without destroying nutrients—unlike delicate varieties that turn to mush.

Our Kick & Crunch Mix combines three of our most popular varieties in a 40/40/20 ratio for maximum nutritional synergy and flavor complexity:

• Speckled Pea (40%): Sweet base flavor with complete protein and vitamin C
• Sunflower (40%): Nutty crunch with complete protein and healthy fats
• Radish (20%): Peppery finish with glucosinolates and detoxification support

Three Mechanisms in One Container

Each variety brings something the others do not. Pea shoots contribute complete plant protein, vitamin K1 for bone matrix, and lutein for eye health. Sunflower layers in heartier complete protein with branched-chain amino acids for muscle recovery, plus phytosterols that compete with cholesterol absorption. Radish adds the Phase 2 detoxification enzyme activation that drives the cruciferous family's cellular defence story. Together, your body covers protein, bone, eye, cardiovascular, and detoxification pathways in a single regular intake.

Nutritional Synergy

The 40/40/20 ratio is not arbitrary. Sunflower's healthy fats and vitamin E improve absorption of the fat-soluble vitamins from the pea shoots and radish. Vitamin C from pea shoots enhances iron absorption from your whole meal. Pea shoot folate complements radish isothiocyanates for cellular renewal pathways. Each variety amplifies what the others offer rather than simply adding to them.

A Daily Foundation, Not a Specialty

Comprehensive intake matters more than maximum dose. The Kick & Crunch is designed for daily consumption, a sustainable foundation of protein, micronutrients, antioxidants, and phytochemicals you can build a steady habit around. The best variety is the one that ends up on your plate most often.

Complex, balanced, endlessly versatile. The sweet pea shoots and nutty sunflower provide a substantial base, while radish adds a peppery kick that ties the blend together. Designed to work anywhere you'd use mixed greens, with double complete protein and three distinct textures in every bite.

Perfect For:

• Everything Salads: Use as your base for any salad style—the variety of textures and flavors means it works with any dressing
• Smoothie Bowls: Top your smoothie bowl with a generous handful for texture, nutrition, and visual appeal
• Grain Bowls: Add to quinoa, rice, or farro bowls for instant nutrition and flavor complexity
• Sandwich Upgrade: Replace lettuce in any sandwich with this mix for exponentially more nutrition without sacrificing crunch

The Kick & Crunch Mix is ideal if you:

• Want comprehensive nutrition without buying multiple varieties
• Appreciate flavor complexity and variety
• Use microgreens daily in different applications
• Want to maximize nutritional diversity
• Are new to microgreens and want to experience multiple varieties
• Value convenience without sacrificing nutrition

This blend arrives fresh-cut with all three varieties at peak nutritional density. Since it combines multiple microgreens, you get the benefits of each variety's optimal freshness window.

• Storage: Refrigerate at 35-40°F in the container. The mix is designed with compatible varieties that have similar storage requirements. Keep dry until use for best results.
• Lifespan: 5-7 days for optimal flavor, texture, and nutrition across all varieties. The radish glucosinolates remain most potent in the first 4-5 days, while the pea and sunflower amino acids are more stable throughout the week.
• Prep: Quick rinse right before use. Pat dry or use a salad spinner. The mix includes both sturdy varieties (sunflower, pea) and more delicate ones (radish leaves), so handle with moderate care.
• Best use: Add raw to finished dishes to preserve the vitamin C from pea, the heat-sensitive amino acids from sunflower, and the active glucosinolates from radish. The diversity means you get maximum benefit from each component.