Collection: Microgreen Seeds

Shipped/delivered to Western Australia Only

Our variety of micro green seeds:

• Snow Pea - Snow Pea microgreens taste much like full-grown peas and are known for being sweet, like snow peas. They're full of vitamins that are anti-inflammatory and boost cardiovascular health.
• Chick Pea - Chickpea microgreens improve muscle movement, improves memory, and even improves the quality of sleep. 
• Mustard microgreen - Mustard microgreens come in a range of types including yellow, red/orange, and white. They can be used raw or cooked- they add texture and color when mixed in with other types of greens
• Basil -  Basil microgreens will add a nice kick and spice to any dish you cook. Basil can be added to any dish you would add regular basil too, but also makes a great addition to salads and sandwiches as it’s not as pungent as mature leaves.
• Coriander - Similar taste to its mature elder, microgreens are generally healthier than their full-grown selves. Because it's so newly sprouted, the cilantro microgreen is still getting its nutrients from the seed endosperm.
• Barley -  Barley microgreens have a nutty and sweet flavour. Sometimes the colour is derived from the types of grain that it came from, but they can also just be green.
• Mung Bean - Mung bean microgreens supply the body with adequate supply of minerals, both the macro minerals and the microminerals. A cup of mung bean microgreens contains 15% of the reference daily intake for potassium, 30% of the reference daily intake for magnesium, and many others.
• Adzuki Bean - The green of adzuki beans is very rich in lysine and possesses (besides Tryptophan) also all other essential amino acids . Positive properties: they are said to help with kidney diseases, strengthen connective tissue, and have a intestinal cleansing and cancer-preventing effect.
• Green Pea - Green pea shoots are a variety that contains chlorophyll and vitamins A, B1, B2, B3, C, E.
• Broccoli - It has a rich, nutty taste and aroma that can be used in stir-fries, sandwiches, or soups.
• Bok Choy - Bok Choy is a mildly flavored microgreen that has been used in many types of Asian dishes. It’s leafy and can be added to stir-fries, soups, or stews for a tasty crunch.
• Carrot - Micro carrots have a sweet taste with an earthy flavour and they can be used in salads, sandwiches, or as a garnish for soups.
• Cabbage - Cabbage Microgreens can be used in stir-fry dishes or sandwiches for extra crunch.
• Cauliflower -  The taste can be described as peppery and a little earthy, and is not as strong as its mature counterpart. Cauliflower contains nutrients such as vitamin C and K, which help prevent cancer, heart disease, and other types of diseases.
• Cilantro -  Cilantro microgreens have a slightly peppery taste and can be used in Asian-inspired dishes. Cilantro is rich in antioxidants that help boost your immune system, prevent disease, promote weight loss, keep skin healthy, fight inflammation, increase energy, and more.
• Celery - Celery microgreens are a mild-flavored green that can be used in soups, sandwiches, or stir-fry. Celery is thought to aid digestion and protect against heart disease. Micro celery comes in a range of types including green and red. While it doesn’t have that hard snap you think of when it comes to celery, their microgreens have that fun flavour.
• Corn -  They taste similar to cob corn; however, they have a sweeter flavour. They can be used in soups, stews, and stir-fries.
• Cucumber -  Micro cucumber has broad, flat leaves that have a crisp, tender consistency. Cucumber microgreens can be added to salads for a bit of freshness, and goes well with herbs.
• Kale -  Kale microgreens are an excellent source of Vitamin K, which strengthens bones and keeps them healthy. It is also very high in Vitamin C, a nutrient that helps your body ward off disease. Kale has cancer-fighting properties and contains lutein and zeaxanthin, which are known to reduce the risk of macular degeneration.
• Lentils -  Lentil microgreens are small and dark green. They have a nutty, earthy flavour and are frequently used in Indian dishes. Micro Lentils can be used in salads, sandwiches, and soups for extra flavour.
• Lettuce -  Lettuces are low in calories and high in fiber, full of vitamins A & C, and protein. They have been shown to possibly help reduce the risk of cancer.
  
• Melon
• Radish - Radish microgreens have a spicy flavour that’s perfect for adding to sandwiches or salads. Micro radish can be used in many recipes due to their versatility. Radishes are considered to be a superfood, because they’re high in vitamin C and contain many types of antioxidants.
• Spinach - Spinach microgreens are mild and taste like their mature leaves, but a little more muted. They can be eaten raw, in salads or used in soups or sandwiches. Spinach is good for your skin as well as helping you to keep fit because it’s full of iron and calcium.
• Watercress -  Watercress is included in many types of salads and antipasti – it has a very fresh flavour that adds a nice crispness to your dishes.
• Sunflower -They have a slightly sweet, nutty flavour with the texture of alfalfa sprouts. Sunflower microgreens can be used in sandwiches and salads or even as garnishes for entrees. These types of greens are also popular for their nutrient content.

PERTH METRO ONLY + 50KM