These beets have flattened globe shaped roots. Beetroots are red and tasty and perfect for cooking or pickling. The 15-inch tops make them a great choice for greens.

Packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance. Many of these benefits are due to their high content of inorganic nitrates.

Brussels Sprouts are comprised of layers of tightly-packed leaves. The outer leaves range in color from green to dark green with faint spots of yellow and white at the base and have a smooth and pliable consistency. Raw baby Brussels Sprouts have a crisp, crunchy, and firm texture and are distinctly sweeter, lacking the astringency and bitterness often found in larger sprouts. They have nutty, earthy, and vegetal nuances. When cooked, they will soften into a tender and slightly chewy consistency and develop mellow, savory, sweet, and nutty undertones.

Brussels Sprouts are a source of fiber, vitamins A, C, and K, and provide calcium and other nutrients, including copper, folate, selenium, potassium, magnesium, phosphorus, manganese, and iron.

An old English heirloom from around 1884, this variety is unique as it grows 12 to 18 inches long and isn’t bitter. The flesh is crisp, non-bitter, mild and just about one of the best cucumbers you will eat.

Cucumbers are very low in calories (16 calories per cup), contain some vitamin C, and they also contain fiber in the skin. Use them raw in salads, as a side with meals, fermented as a pickle, or in vegetable juices.

A standard variety developed in 1870 that has stood the test of time. It is great for slicing or pickling. At 12 to 14 inches long and about three inches thick, it is considered the standard general purpose variety. Colored a rich green with black spines, the flesh is white, solid, and crisp with a choice flavor. The young cukes are splendid for pickling, the full-grown ones for slicing, and the ripe yellow ones for sweet pickles.

Cucumbers are very low in calories (16 calories per cup), contain some vitamin C, and they also contain fiber in the skin. Use them raw in salads, as a side with meals, fermented as a pickle, or in vegetable juices.

An old gardening friend, the cucumber has been consumed by humans since, well, forever! There’s even evidence for pickled cucumbers as far back as the time of the ancient Egyptians. This fresh-tasting compact veggie is ideal in salads or consumed plain. Cucumbers from this plant are dark green and juicy, perfect for pickling in their younger stages and for slicing as they mature to approximately six to seven inches.

Cucumbers are very low in calories (16 calories per cup), contain some vitamin C, and they also contain fiber in the skin. Use them raw in salads, as a side with meals, fermented as a pickle, or in vegetable juices.

Known for being one of the sweetest English type cucumbers that is also parthenocarpic (sets fruit without pollination), burpless, and nearly seedless. It is a large variety of cucumber that is very mild, sweet and tender, dark green and smooth, and grows to be 12 inches long.

Cucumbers are very low in calories (16 calories per cup), contain some vitamin C, and they also contain fiber in the skin. Use them raw in salads, as a side with meals, fermented as a pickle, or in vegetable juices.

The Tendergreen Burpless cucumber is sweet, tender, non-bitter, and acid free. As the name implies, most people experience very little if any burping from enjoying it. Its medium green, smooth, blocky fruit is at its best when harvested at eight inches or less.

Cucumbers are very low in calories (16 calories per cup), contain some vitamin C, and they also contain fiber in the skin. Use them raw in salads, as a side with meals, fermented as a pickle, or in vegetable juices.

This variety is a good size with a very deep purple that isn’t bitter. It also has a noticeable fresh flavor that has enough power to make an impression even through the sauce and cheese in an Eggplant Parmesan and retains more firmness after cooking than some varieties. Eggplants are excellent grilled, baked, fried, or stuffed.

Eggplant, or aubergine, provides fiber and a range of nutrients, including fiber, copper, manganese, B-6, thiamine, potassium, and vitamin C. In addition, eggplants are a source of phenolic compounds that act as antioxidants, including the anthocyanins nasunin, lutein, and zeaxanthin.

The cantaloupe is technically a type of muskmelon that is thought to have originated in the region of Armenia. From its birthplace, this rotund fruit has traveled many miles, moving to Italy and eventually North America via traders and sailors who took seeds along with them on their journeys. Depending on where one is in the world, cantaloupes may vary in color and size; however, most varieties in the United States are green and orange in color when ripe and approximately three to 15 pounds. The Hearts of Gold Cantaloupe is a delicious melon that dates back to 1895 and has stood the test of time. This cantaloupe produces heavily netted fruit with medium ribbing. Its flesh is sweet, deep orange, very thick, and firm.

This melon provides vitamin C, beta carotene, and potassium. It is also a good source of phytochemicals.

Casaba melons are small to medium in size and are found in varying shapes, sometimes appearing round, oval, to acorn-shaped. The melons generally taper to a slight point on the stem end and have a thick, tough, and smooth rind that is textured with longitudinal furrows, wrinkles, and folds. Underneath the surface, the flesh is dense, slippery, aqueous, tender, and succulent, showcasing pale green to white shades. There is also a central cavity filled with oval, tan seeds suspended between white fibers and liquid. Casaba melons emit a mild aroma. The flesh is subtly sweet and musky, combined with cucumber and Asian pear nuances, followed by a faint spice-filled warmth.

Casaba melons are a good source of vitamins B6 and C and folate. The melons also provide potassium, fiber, magnesium, and lower amounts of calcium.

The history of the Blue Lake bean is one of many unsolved garden mysteries; however, we do know that it’s been a garden favorite in the United States since at least the 1920s. Some historians have suggested that its popularity dates back almost 100 years further to the 1820s, although it was likely known under a different name that has since been forgotten. Pole beans are a popular summer vegetable all across the country and not without good reason! Fresh, crisp beans are stringless, tender, and dark green … and very tasty.

This veggie is a great, low fat source of nutrients that is high in vitamins A, C, and K. Pole beans are also a good source of fiber and contain trace amounts of many minerals, including manganese, magnesium, calcium, and iron. They’re also a good source of antioxidants.

Arugula is a globetrotting garden food that packs a punch for the palate and carries a heavy load of nutrients and minerals for the body. As a fresh leafy green with a semi-sturdy texture, arugula is a versatile cooking ingredient and an essential raw food to keep on the ready. As part of the Eurca genus, arugula falls under a categorization that defines it as an herb, although many sources often still refer to it as a vegetable. Similar to lettuce and kale, arugula is a green that comes in a multitude of shapes and sizes.

Arugula contains isothiocyanate compounds, as well as a high amount of glucosinolates. Not only can a diet containing arugula potentially fight cancer, but it can also help improve blood health, stave off osteoporosis, and benefit general nutrition. Arugula is loaded with vitamins A, B, C, and K, as well as potassium and calcium.

Bok choy has a plethora of names and spellings, including pak choi, bok choi, pak choy, Chinese mustard,
Chinese cabbage, and spoon cabbage. This green is commonly eaten raw when young and steamed or sautéed when a bit older. The leaves have a mild, sweet flavor that resembles that of Swiss chard. A relative of the turnip, it was originally grown in China, with cultivation and breeding focusing on leaves instead of roots.

Bok Choy contains high levels of vitamins C, K, A, B6, B5, and B1. It also contains trace amounts of various minerals such as calcium, iron, phosphorous, magnesium, manganese, and potassium. WARNING: As with most other vegetables, eating Bok Choy in normal amounts is perfectly safe and can actually improve one’s health. If eaten in excess, however, Bok Choy can cause hypothyroidism — a condition in which the thyroid ceases to release adequate amounts of the hormone that regulates your metabolism. Consume it in moderation.

Cabbages come in all different shapes and sizes, and Chinese cabbage is one of the four main varieties of cabbage (along with green, red, and savoy). Regular cabbage grows into a round sphere, its leaves curling inward until they form a tight ball. Chinese cabbage, on the other hand, grows into an oblong shape, its leaves frilling out towards the edges. It’s light green with yellow tints and has a sweeter flavor than its round cousins.

When it comes to nutrition, Chinese cabbage packs significantly more vitamins and minerals than regular cabbage. In addition to its high vitamin C and K levels, it’s also full of folic acid and antioxidants.

Culinary chives have pink or purple flowers. Their mounding strappy leaves have a mild onion flavor that adds pizzazz to green salads and complements vegetables and eggs. They are the smallest species of the onion family, growing in clusters up from the bulbs. Chives have a mild onion flavor which is best enjoyed fresh or added at the very end of the cooking cycle. They are a very popular herb whose use is varied, adding flavor to fresh vegetables, proteins, and cheeses.

Chives contain both choline and folate. They are rich in vitamins A, C, and K. In addition, chives are high in manganese and house a treasure trove of plant-based antioxidants.

Garlic chives are graceful herbs with pretty white flowers. The combination of a chive-like appearance and strong garlic flavor makes garlic chives a popular seasoning. Chopped fresh garlic chives are found in recipes for Chinese dishes, including stir-fries, and they are used in Japanese cuisine as well. With their white flowers, long green shoots, and lack of a bulb, garlic chives bear a strong resemblance to regular chives. That’s not surprising since both are members of the onion family. However, while the standard chive has a mild flavor similar to onions, garlic chives are known for their strong “garlicky” flavor.

Garlic chives are rich in vitamins A and C but also rich in riboflavin, potassium, iron, thiamine, and beta carotene.

Ethiopian kale is actually a type of mustard green, but do not let that fool you! It is thicker, juicier, and milder tasting than kale. The flavor is superb! It’s mild and tender, making it great for salads, sautéing, and soups. With slightly thicker leaves similar to collards, this is one we love to eat both raw and cooked.

Ethiopian Kale has a high protein content and contains valuable nutrients, including calcium, magnesium, iron, phosphorous, potassium, and zinc.

White Russian kale has sweet, tender broad leaves. We refer to it as “sugar stem kale” because it’s the sweetest on the farm; both the stem and leaves are sugar-packed. This cold-loving Siberian heirloom sports lacy sage green leaves accented with white veins. Tender and delectable, White Russian is a nutritious, delicious favorite.

One cup of White Russian Kale provides more vitamin C than a glass of orange juice, more calcium than a cup of milk, more potassium than a banana, and per calorie, more iron than beef. This kale is delicious used in textured salads, steamed or braised as a side dish, mixed in omelettes, lasagna and stews, and made into chips.

Butterhead lettuce is a soft, tasty lettuce variation that gets its name because of its buttery flavor. Many consider it similar to cabbage as its shape and color (often coming in red) make them look quite alike. Some even refer to it as “cabbage lettuce.” On a lettuce scale with crunchy and watery on one end and leafy and soft on the other, Iceberg and Butterhead lettuce sit at opposite ends. While Iceberg lettuce is known for being extra crunchy and seemingly supplying a glass of water in one serving (Iceberg lettuce is more than 95% water.), Butterhead lettuce takes on more of a spinach vibe (but with a more mild flavor). It’s soft, leafy, mildly sweet, and delicious in so many ways!

Very low in calories, Butterhead lettuce contains sodium, fiber, vitamins C and D, iron, calcium, potassium, and phosphorus.

Webb’s Wonderful Crisphead is an English lettuce that carries very large and robust heads with crumpled leaves. It has a fine distinct flavor and good texture. This lettuce can be used in salads or as an addition to sandwiches and burgers. Mix it with other varieties to create a salad mix of different textures, colors, and flavors.

Very low in calories, Crisphead lettuce contains potassium, dietary fiber, vitamins B6 and C, calcium, iron, cobalamin, and magnesium.

This Fall and Winter lettuce mix is an exclusive mix of the best Fall and Winter lettuces to extend your salad season. It contains Danyelle, Flame, and Red Deer Tongue lettuce — loose-leaf lettuce colors that range from green to red in color. Danyelle is deeply-lobed with oak-like leaves that form a full rosette and stay tender and sweet without turning bitter. Danyelle has excellent holding ability. Flame was introduced to gardeners in 1988 and has “distinctly red” soft textured leaves. Also known as Amish Red, Red Deer Tongue Lettuce has long, pointed, triangular leaves that are solid red. It makes a wonderful addition to salads because of the rich, nutty flavor and robust texture of the leaves.

Very low in calories, this mixture contains potassium, dietary fiber, vitamins B6 and C, calcium, iron, cobalamin, and magnesium.

This mixture contains vibrant green lettuce varieties from across the spectrum of lettuce types.

Very low in calories, this mixture contains potassium, dietary fiber, vitamins B6 and C, calcium, iron, cobalamin, and magnesium.

This mix contains an excellent and well-rounded custom mix of lettuce with a blend of different colorful and flavorful heirloom varieties. It includes Merville 4 Seasons, Silvia, Great Lakes, and Prizehead varieties. Merville 4 Seasons is a centuries-old French heirloom Bibb lettuce with big heads of radiant color and beautiful ruby-red leaves that surround tightly folded green hearts — truly a visual treat! Silvia is a Romaine lettuce with sturdy leaves that are often used in Caesar salads. Great Lakes is a crisp, sweet, and crunchy Iceberg lettuce that DOES have flavor. Prizehead lettuce has loose, large green leaves with curled maroon tips. This variety has wonderful flavor.

Very low in calories, this mixture contains potassium, dietary fiber, vitamins B6 and C, calcium, iron, cobalamin, and magnesium.

This is a crispy and crunchy loose-leaf lettuce. Green Ice’s leaves are curled with deep green color. It’s the sweetest lettuce with gorgeous texture and large clusters of rich green, ruffled leaves.

Green Ice Leaf lettuce contains calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, folate, folic acid, manganese, selenium, vitamins B6, B12, and C, thiamine, riboflavin, niacin, pantothenic acid, and more.

This lettuce grows in a tightly compact, rosette shape. The frilly and curled fan-shaped leaves are light green in the center and transition to a deep red-maroon around the edges. Connected at a central base, the leaves do not form a head and are made up of single branches. Lollo Rosso lettuce is tender, crisp, and chewy with a sweet, slightly bitter, and nutty flavor.

Lollo Rosso lettuce contains vitamins A and C, folate, fiber, antioxidants, and iron, as well as small amounts of many other nutrients.

Red Oak Leaf lettuce has elongated, lobed, and loosely serrated leaves similar to those of oak leaves. The vibrant burgundy stained leaves form a semi-tight rosette, growing upward and outward. Red Oak Leaf lettuce has a buttery texture and an incredibly mellow, nutty, and sweet flavor.

This lettuce contains vitamins A and C, folate, fiber, antioxidants, and iron, as well as small amounts of many other nutrients.

Parris Island Romaine lettuce can form huge heads up to 12 inches tall, but even at this crazy size, the leaves are tender and succulent with mild flavor. Dating back to 1952, this heirloom lettuce is named after the actual Parris Island off the coast of South Carolina. Crunchy, sweet leaves and buttery-green heart are a few ways to describe this romaine lettuce. It’s ideal for lettuce wraps.

This lettuce contains potassium, dietary fiber, vitamins A, B6, C, and D, calcium, iron, cobalamin, and magnesium.

This wonderful French heirloom from the 1800s has been pleasing gardeners with its rich, buttery flavor for more than a century. Compact, 12-inch tall heads with a tender green heart is surrounded by bronze-red leaves. The name fittingly translates to “Red Winter” because it is cold tolerant. It has a sweet butter texture and is delicious as baby leaves. Use to dress up salads, sandwiches, wraps, Spring rolls, sides, or as a base for fruit and cheese trays.

This lettuce contains dietary fiber, vitamins A and C, folate, calcium, iron, phosphorus, and potassium.

Winter Density lettuce is a compact Romaine. Its dark green leaves with an upright growth habit build an eight- inch tall, densely-packed head. It’s delectable and holds well. The texture is a cross between Butterhead and Romaine with good flavor all season.

This lettuce contains dietary fiber, vitamins A and C, folate, calcium, iron, phosphorus, and potassium, as well as other nutrients.

This delicious spinach tastes great in smoothies, sautéed, steamed, or raw as part of a salad.

Spinach is an extremely nutrient-rich vegetable. It contains high amounts of carotenoids, vitamins C and K, folic acid, iron, and calcium.

Tiny greens. Big health! Amaranth was cultivated by Aztecs and other cultures from tropical climates. It is actually an ancient kind of grain used in India. Very easy to digest, Amaranth Microgreens are available in different colors, from light green to pink or dark red. They are fragile shoots that beautifully enhance any meal with color and a light sweet taste.

In contrast with other sources, Amaranth contains high complete protein amounts with vital amino acids. Amaranth is gluten-free and also contains vitamins A, C, and E, folate, iron, magnesium, phosphorus, potassium, dietary fiber, calcium, amino acids, antioxidants, minerals, and essential lysine.

Considered for a long time as one of the most useful and healthiest natural superfoods, this plant adds a health supplement to a variety of menus. Arugula is also known as rocket. The Arugula Microgreen is flavorful with a zest of pepper taste. The leaf is similar to the oak leaf. It’s a favorite and generally considered a staple of the spicier side of microgreens and baby salad greens. The peppery taste gets less intense as it grows bigger.

It’s a great source of folic acid, iron, copper, a variety of minerals, and vitamins A, C, and K.

A staple in cuisines worldwide, this Basil has shiny green leaves that provide a sweet, spicy flavor. With medium-green leaves and stems, it’s excellent for adding abundant flavor to Italian dishes. It’s more delicate visually than chopped full-size basil leaves. The aroma is intoxicating, and the flavor is even better.

Basil Microgreens, a nutrient-dense food, are packed with vitamins A, C, E, K, and B-complex and essential minerals like iron, calcium, and potassium. They are known for their antioxidant properties and potential to support cardiovascular health.

This variety of Purple Basil has a beautiful dark color, earning its name of Dark Opal. The microgreens are mostly purple leaves with at least ten percent variegated or green leaves. They grow in random shades of dark purple and vibrant green. They add robust, sweet and spicy flavor flavor and visual interest to summery cocktails and make a colorful dessert garnish. A critical ingredient in many Asian dishes, they are fun to blend with cinnamon and bicolor for a flavorful and striking Asian basil trio. Basil Microgreens are an outstanding choice for caprese, pesto, or any recipe that calls for fresh basil. The flavor of Basil Microgreens is a bit more intense than adult basil.

Dark Opal Basil is a good source of vitamin K to assist in faster wound healing, vitamin C to strengthen the immune system, and beta-carotene, a compound converted into vitamin A in the body to maintain optimal organ functioning.

Studies show that microgreens contain four to 40 times more nutrients than their mature plants. This basil is considered savory when compared to the standard sweet basil and is used for its flavor and color alike. It’s a dark purple variety in both leaf and stem. Perfect for microgreens, it can be used as a colorful garnish on top of desserts or to add robust flavor and visual interest to summery cocktails. It’s a critical ingredient in many Asian dishes.

Micro Red Rubin Basil has a compound of vitamins and minerals that make it a powerhouse of anti-inflammatory properties. Unique to the Opal Basil variety is the addition of anthocyanins, which are currently being extensively researched and discovered to be of particular value to human health.

Raw basil microgreens are a great addition to popular foods like pasta, pizza, and pesto. Add some green to your egg recipes, whether they be scrambled, sunny side, or hard-boiled/soft-boiled egg. Any dish with mozzarella and marinara sauce will taste better with these Basil Microgreens.

Basil Microgreens are surprisingly full of nutrients. They contain protein, vitamins E, A, K, B6, and C, as well as calcium, iron, zinc, magnesium, copper, phosphorous, and even potassium.

Beet Microgreens have a mild, spinach-like flavor. Their intensely purple stems and bright green leaves are even more nutrient-dense than mature beets! Try them as a replacement for baby spinach in salads or simply as an eye-catching garnish.

Beet Microgreens are jam-packed with various vitamins and minerals, like vitamin K (333% of the recommended daily value), vitamin A (35% DV), vitamin C (33% DV), copper (21% DV), magnesium, manganese, potassium, iron and calcium. Adding these nutrient-rich greens to your diet will help you maintain good balanced health!

Looking for cucumber microgreens? You’ve found them! Borage has strong cucumber flavor — sometimes referred to as “the cucumber microgreen” — even though they aren’t related. Borage, known as starflower, has been a green herb used in traditional medicine for centuries. It packs an even more significant nutritional punch when grown as a microgreen. They have a very strong cucumber and melon flavor with a light bitter aftertaste.

Borage Microgreens are particularly beneficial because they are high in vitamins C, B, and K, as well as folic acid and fiber. It makes sense why ancestral wisdom still values these nutrient-dense greens so highly! What sets Borage Microgreens apart is the high levels of gammalinolenic acid (GLA), a type of fatty acid with anti-inflammatory properties that can contribute to heart health.

Broccoli Microgreens are the immature shoots of a broccoli plant. They’re small and tender, only about one to three inches tall. They have just a couple of little green leaves at the top. Broccoli Microgreens have a flavor that’s similar to mature broccoli but milder and less bitter. Some people describe the taste as slightly nutty or earthy, with a hint of sweetness. The little shoots are tender and delicate, with a crisp, slightly crunchy texture.

Compared to broccoli, Broccoli Microgreens have a higher content of the antioxidant sulforaphane, which helps lower fasting blood glucose levels and can protect against heart disease and cancer. Considering their tiny size, these super-small plants pack more nutrition than their full-grown counterparts and are some of the most nutritionally dense plants to consume. In fact, Broccoli Microgreens contain up to 40 times the nutrients found in mature broccoli. They contain protein, fiber, potassium, calcium, phosphorous, iron, magnesium, manganese, vitamins A, C, and E, nitrites, and zinc.

Cabbage Microgreens are crisp and have a flavor similar to lettuce or kale. They have a moderate flavor and may be used to add a splash of color to any cuisine. Red Cabbage Microgreens are crisp, tender, fresh, green, and earthy. They have a sharper, pepperier taste than Green Cabbage Microgreens. The latter is still spicy, although it is lighter in flavor than its purple sibling. Cabbage Microgreen leaves are soft and flavorful and ideal for wraps, sandwiches, or salads. They are beautiful as a garnish for plates or drinks, and they are a superfood with 40% more nutrients than full grown cabbage, containing high levels of micronutrients.

One medium orange contains approximately 68 milligrams per 100g of vitamin C, according to nutrient analysis data from the U.S. Department of Agriculture (USDA). Cabbage Microgreens have concentrations of Vitamin C (147.0 mg/100g) which is more than twice as much. Among many other things, Cabbage Microgreens contain fiber, iron, magnesium, potassium, calcium, zinc, phosphorus, vitamins A, B6, C, E, and K, and a little sodium.

The rabbits are onto something! Carrot Microgreens taste amazing! These young greens, fresh from the seed, have a mild carrot taste and delicate texture that you’ll love. They’ll add flavor to your plate. The green top when in microgreen stage has a delightful flavor of mild sweet carrot. The texture is like dill, without any dill taste.

Carrot Microgreens contain vitamins A, B complex, D, and E, calcium, iron, magnesium, potassium, and phosphorus.

Celery Microgreens are a fast, fun way to get the savory and crisp flavor of celery in only a few days rather than several months. Similar to chives and cilantro microgreens, Celery Microgreens are always great for fresh culinary use, boasting brighter and more concentrated flavors than full grown herbs and vegetables. Sprouted microgreens been proven to contain anywhere from ten to 50 times more vitamins and nutrients than their mature counterparts.

Celery Microgreens boast essential minerals such as calcium, potassium, magnesium, phosphorus, and zinc, as well as Vitamins A (beta-carotene), B Complex, E, and K.

Microgreen Chives are beautifully super-slender, almost needle-thin, with tiny edible black seeds attached to their tops. Their flavor is a delicious, potent version of conventional chives’ taste — very oniony but fading just before it starts to reach bitterness. Microgreen Chives are very small in size and are elongated, tubular, slender, and needle-like in shape. The young leaves are incredibly fragile and are bright green with a few edible, black-purple seeds still attached at the tips. They are also thin and flexible with a smooth, even texture. They have a crunchy and juicy green bite with a robustly salty taste mixed with a spicy sweet undertone.

They contain potassium, iron, calcium, vitamins A, B, C, and E, magnesium, zinc, and phosphorus.

One of the most gourmet crops in the world of sprouts is Garlic Chive Microgreens. A crop of them looks like a bunch of miniature scallions — or perhaps miniature chives is more correct in this case. Either way, they are visually stunning, and they taste like garlic.

Garlic Chive Microgreens are also known for their anti-inflammatory properties, thanks to the presence of compounds like allicin and kaempferol. This superfood is also packed with essential vitamins and minerals, including vitamins A, C, and K, calcium, iron, and magnesium.

Cilantro Microgreens are very small in size and have two to four flat and broad leaves that connect to a slender lime green stem. The first set of bright green leaves to open, or the cotyledons, have an elongated blade-shape while the following pair, or the true leaves, have a slightly toothed margin and resemble a tiny version of mature cilantro leaves. Cilantro Microgreens are crisp and have a sweet, bright citrusy aroma with a clean, bold, classic cilantro flavor that finishes with robust notes of pepper and fresh cut grass. These microgreens are also most notably without the soapy scent that some say mature cilantro possesses.

Cilantro Microgreens contain very high levels of beta carotene (three times more than the mature leaves), which is important for organ function and protecting cells from damage. They also contain lutein which helps prevent eye degeneration and cataracts, vitamins A, B, C, E, and K, beta carotene, calcium, iron, potassium, zinc, and phosphorus.

Cress Microgreens are a small, delicate green. The bright green leaves are thin, smooth, broad, and flat with uniform, curved edges. The leaves are also connected to a sturdy but flexible green stem that contributes to the green’s crisp, succulent, and tender consistency. They have a sharp, peppery flavor with subtle, bitter-sweet notes. When consumed, the piquant flavors immediately descend onto the palate, similar to the pungent notes found in horseradish, but the bold taste dissipates quickly, leaving a clean, vegetal flavor mixed with a light citrus-like undertone.

Cress Microgreen leaves are a good source of calcium, vitamins A and C, and smaller amounts of vitamin K, potassium, folate, and vitamin E. It is important to note that the vitamins and minerals are found in the leaves.

These little morsels are flavor-packed and great on food! They will bring a bright zest to your soup, fish, or seafood dish! Their willowy appearance and pleasant aroma will add flair to bring dishes to life! They’re zesty, have the dill flavor that’s reminiscent of pickles, and taste great with a variety of foods. Get that dill flavor in a tall and willowy Dill Microgreen!

Dill Microgreens contain vitamins A, B, C, E, and K, calcium, iron, magnesium, phosphorus, potassium, zinc, carotene, chlorophyll, amino acids, and trace elements.

Fava Bean Microgreens are some of the prettiest, most lush greens grown. They have thick stems and smooth, vivid green cotyledons. Fava Bean Microgreens are favored for their crunch and sweet, nutty flavor. They’re excellent in a salad, especially when paired with peas, kale, or broccoli. There’s a genetic disorder named after Fava Beans because they’re literally the only food that makes it act up. Called favism, this genetic disease is an enzyme deficiency that affects roughly eight percent of the population (as of 2012). It’s sensitive to the chemical compound vicine, which is produced by Vicia faba. If a person with favism eats any part of a fava plant, they’ll develop hemolytic anemia. So if you happen to have favism or develop any strange symptoms after eating this food, it’s best not to eat them.

Fava Bean Microgreens are also great for your health. They have higher concentrations of nutrients than their mature selves so they’re chock full of fiber, iron, protein, and Vitamin C. Adding them to your diet can aid in preventing cancer and strengthening your heart health and digestion.

This kale produces a lovely microgreen of exceptional deliciousness. They have dark green leaves and variegated stems of pink, floral purple, and at times, bright red. It has a nutty and robust flavor similiar to mustard, only less spicy. Kale is an extremely nutrient-dense food source. With microgreens you can receive all of the health benefits of kale and avoid the sometimes bitter taste that comes with full grown varieties.

Red Russian Kale Microgreens have concentrated levels of vitamins A, B2, C, and K, calcium, and manganese. They also contain above average concentrations of vitamins B1, B3, B5, B6, B9, iron, potassium, and magnesium. Kale contains many important phytonutrients, including polyphenols, glucosinolates, flavanol compounds, and carotenoid antioxidants.

These microgreens have a flavor and scent similar to sweet onions. Long, slender greens look like miniature chives and can be used as an onion substitute in most any dish. Leek Microgreens offer a milder and more delicate version of the traditional leek flavor. They have a subtle onion-like taste with a hint of sweetness. The flavor is less pungent compared to mature leeks, making Leek Microgreens more palatable and versatile. They provide a pleasant and refreshing addition to dishes, imparting a mild onion flavor that is not overpowering. Leek Microgreens can add a subtle and aromatic touch to salads, soups, sandwiches, and other culinary creations.

Leeks are an excellent source of vitamin K and a very good source of manganese, vitamins B6 and C, copper, iron, and folate. They are also a good source of vitamin A (in the form of carotenoids), dietary fiber, magnesium, vitamin E, calcium, and omega-3 fatty acids.

Marigold Microgreens have a spicy flavor with light citrus undertones. Marigold Microgreens are a great way to add flavor, color, and nutrition to any dish. They can be used as an ingredient in salads, stir-fries, soups, sandwiches, and other dishes. Alternatively, Marigold Microgreens can be eaten raw and enjoyed as a snack or side dish. Marigold is known not only as an ornamental flower but also as an edible ingredient. It has thick, fleshy leaves and offers a unique taste that marries the regular greens flavor with citrus and spiciness.

Marigold Microgreens are packed with vitamins A, C, and K, iron, calcium, fiber, and other essential minerals that can help boost your immune system.

Nasturtium is a type of microgreen that has a strong, peppery flavor that adds a unique taste to salads and other dishes. They have a peppery taste and spicy flavor and are delicious in many recipes, including salads and wraps. The leaves are scientifically proven to be very medicinal, and they make a delicious tea. Unlike other microgreens, you will be easily attracted to the giant leaves of Nasturtium Microgreens. Their multi-colored stems are shades of light pink to yellow. Like an herb or salad green, both the stems and leaves of Nasturtium Microgreens are tasty when eaten raw and fresh. The leaves have a peppery, spicy flavor, and add a bite to green salads.

Nasturtium Microgreens contains vitamins A, B-complex, and C, calcium, potassium, manganese, iron, flavonoids, beta carotene, antioxidants, fiber, and copper.

Parsley Microgreens have a mild, sweetish flavor, adding complexity and depth to dishes! They are regular parsley plants with one major difference: they’re harvested very early on. Instead of waiting for bunches of mature herb leaves, we harvest the cotyledons and sometimes the first true leaves. These herbs have a sweeter, gentler parsley flavor. They’re also smaller and finer in texture, which makes them an artful garnish for many dishes. Parsley Microgreens pair well with most Italian and tomato-based dishes, including pesto, soups, salads, sandwiches, and pasta.

Parsley microgreens are a powerhouse of essential vitamins and minerals such as vitamins A, C, and K, potassium, magnesium, and calcium. They are also full of antioxidants which protect the body from free radicals that can cause cellular damage.

Afila Tendril Pea Microgreens are pea shoots with an abundance of curly tendrils. This Pea Microgreen is cultivated for its delicious, gracefully attractive long tendrils. The tender tips are unique twisting threads. They make a great garnish for sandwiches, tacos, and any salad.

They are high in vitamins A and C, folic acid, calcium, iron, and fiber.

Dun Pea Microgreens are one of our all-time favorite microgreens! The pea shoots are sweet and delicious and fairly straight and leafy. They make a great garnish or addition to any salad. This variety (Pisum Sativum) boasts a long stem and leafy top, crunchy, mildly sweet taste ( just like peas), and an overall leafy shape that finishes any dish with color, visual interest, and signature pea flavor.

They contain vitamins A, C, E, B1, B2, B3, and B6, protein, fiber, omega-3 fatty acids, and micronutrients.

Speckled Pea Microgreens are very similar to the Green Pea Tendril Microgreens we offer. The speckled peas have a slightly sweeter flavor without the long tendrils. Other than that, they offer the same nutritional punch you’ve come to expect from microgreens. You can make this a base of any salad, use it as a garnish, or just snack on them all day — slightly sweet, substantial crunchy shoots.

Speckled Pea Microgreens are high in vitamins A, C, E, K, B1, B2, B3, and B6. They are a great source of copper, phosphorous, folate, manganese, zinc, niacin, magnesium, iron, potassium, and choline. Scientific studies have shown that this combination of vitamins and minerals has major health benefits if consumed daily.

These microgreens have a gorgeous purple (some call it maroon) coloration. Savory and richly flavored, the mild spice adds depth without being overpowering to the palate. They are excellent for bulking up mixes and adding some unique flair for visual appeal. Rambo Radish Microgreens are visually stunning and have a snappy radish flavor with a bite. The red or purple color and distinct radish flavor make these microgreens ideal for boosting the presentation and taste of salads, sandwiches, and soups. They can also be added to Spring rolls, burgers, and wraps.

Radish Microgreens are a nutrient powerhouse, boasting high levels of vitamin C, copper, and folate. They’re rich in antioxidants, promoting cellular repair, and essential minerals like calcium and iron. They provide vital nutrients in abundance, including proteins, essential amino acids, vitamins, polyunsaturated fats, fiber, minerals, and antioxidants. Unlike nonessential amino acids, essential amino acids can’t be made by the body and must be obtained through diet. Radish Microgreens contain these essential amino acids that the body needs but can’t produce itself.

Rutabaga Microgreens have a robust flavor, reminiscent of sharp kale or spinach. If you’ve never tried rutabaga, think of a cross between cabbage and turnips or a less-sweet carrot. They have a slightly peppery, zesty, and bitter flavor, making them a delicious raw addition to a variety of dishes, including sandwiches, wraps, and salads. They make a great garnish for any savory dish. Uniquely tasty and healthy, these little greens are definitely worth a try!

Rutabaga Microgreens are a good source of vitamin C, dietary fiber, and minerals such as calcium, potassium, magnesium, and folate. They are known to be highly nutrient-dense compared to their mature counterparts. Rich in antioxidants, these compounds can help protect cells from oxidative stress and reduce the risk of chronic diseases.

A flavorful and colorful combination of organic microgreens that grow well together. This mix contains Broccoli, Curled Kale, Purple Kohlrabi, Slow Bolt Arugula, and Red Acre Cabbage. This microgreens mix is a simple blend that makes a great base for any microgreens salad or sandwich. It has great flavor; the arugula gives it a mild kick.

This mix is packed with nutrients, including vitamins K, E, and C, calcium, iron, and beta carotene.

This microgreens mix is a simple mix of different types of seeds that makes a great base for any microgreens salad, sandwich, etc. The mix contains Arugula and Southern Giant Mustard, which together gives it a strong kick. The Spicy Microgreens Salad Mix has a great flavor and a nice mix of colors.

This mix is packed with nutrients, including vitamins K, E, and C, calcium, iron, and beta carotene.

Sunflower Microgreens are an all-time favorite. They are large, substantial greens that are crunchy and have a pleasant nutty flavor. We love to use them as a base for any microgreens salad. They make an excellent snack.

They contain vitamins A, B complex, D, and E, calcium, iron, magnesium, potassium, folate, phosphorus, and amino acids.

With their slightly pungent taste, Tokyo Long White Onions are a great option for use in dishes that require scallions. These are great on top of eggs, salads, baked potatoes, and pasta. The stalk bottoms are pure white, while the pungent, flavorful tops are medium green. Use fresh or cook as you would onions or scallions.

They contain vitamins A, B, C, E, and K, folic acid, niacin, potassium, iron, phosphorus, pantothenic acid, calcium, magnesium, zinc, and carotenes.

The small to medium-sized flattened pale red bulbs have pungent, spicy purple-red flesh. Red Creole has a great onion flavor and crisp texture that’s perfect for cooking or eating raw in salads. This onion has a spicy, Cajun type flavor and can be added to any dish for a bolder experience. These onions have a mild to moderately pungent flavor. They are often described as sweet and have a slightly spicy kick when eaten raw. When cooked, their flavor tends to mellow and become sweeter.

Red Creole Onions are a good source of vitamins, minerals, and antioxidants. They are low in calories and provide dietary fiber. Red onions contain vitamin C, fiber, iron, and calcium. They also have a high polyphenol and flavonoid content, including a large amount of quercetin, which provides antioxidant properties that contribute to overall health, and sulfur, which promotes anti-inflammatory processes within the body.

This is the same sweet yellow onion that’s famously grown in Vidalia, Georgia, and just one bite tells you why it’s the most popular sweet onion in America. Not only is it nice and mild, it actually has a sugary flavor you’ll love. Even though it’s a sweet type, it stores remarkably well. You just can’t go wrong with this crowd-pleasing sweet onion! It is a bit flattish, with flimsy papery wrapping and light-yellow, thick flesh. It is equally well suited for cooking or using raw.

Low in calories, the Yellow Short Granex Onion contains potassium, dietary fiber, sugar, protein, vitamins A, B6, C, and D, calcium, iron, cobalamin, and magnesium.

Texas 1015 Sweet Onions are a medium to large varietal and have a round to slightly flattened appearance. The globular bulbs are plump, firm, and heavy with a tapered neck, and the exterior is encased in layers of papery thin skin, sometimes known as scaly leaves. The flesh is typically off-white and has a dense, aqueous, crisp, tender, and succulent consistency. One of the distinct features of Texas 1015 Sweet Onions is its single center flesh and large rings that can be easily separated. This specific trait is intentionally bred into the variety and allows the onions to be utilized quickly in culinary preparations. The bulbs also lack the pungent, irritating chemicals that cause the eyes to water and burn when the flesh is sliced. Texas 1015 Sweet Onions have high sugar and water content, creating a mild and sweet taste with warm, pleasant aromatics.

Texas 1015 Sweet Onions are a source of vitamin C, potassium, calcium, iron, fiber, and other nutrients, including vitamins A and B6, manganese, and folate. In addition to vitamins and minerals, Texas 1015 Sweet Onions contain very little pyruvate, which is the substance in onions responsible for their sharp flavor and eye-watering burn.

Green Anaheim Chile Peppers are medium-sized with elongated and curved pods. Underneath the skin, the pale green flesh is crisp, aqueous, and faintly striated, encasing a central cavity filled with white membranes and many round, cream-colored seeds. Raw Green Anaheim Chile Peppers have a crunchy consistency with a bright, slightly fruity, and peppery taste with a moderate spice that does not linger on the palate. When cooked, the pepper develops a smoky, sweet, and tangy flavor.

Green Anaheim Chile Peppers are an excellent source of vitamins A and C, which are antioxidants that can help protect the body from external environmental aggressors and boost the immune system. The peppers also contain vitamins B6 and K, potassium, and fiber.

While most people think of bell peppers as vegetables, their seed-bearing nature classifies them as fruit. One of the oldest and largest heirloom bell peppers available, this is a perfect stuffing pepper that is blocky, thick-walled, tender, and flavorful. These delicious squared sweet bell peppers are known for their exceptionally thick, yet sweet and tender pepper walls. They have a crisp, thick flesh with a mild, pleasant flavor. Great for salads or stuff them whole for a delicious meal.

They contain high amounts of vitamins A, B6, C, E, and K, iron, the chemical compound lutein (an antioxidant), potassium, and folates.

Green bell peppers are technically “unripe” peppers and not quite as sweet as more mature red ones. This popular Japanese hybrid produces glossy, thin-walled, sweet green bell peppers. The fruits are small, growing up to three or four inches in length and 30 to 40 grams in weight. This delicious variety is primarily grown for its exceptional culinary qualities. It is desired for its tender flesh that complements stir-fries nicely. Use the fruits liberally in salads for their delightful texture. Many also deep-fry them for tempura, giving the peppers a crispy exterior. Sweet, earthy, and not spicy at all, they are similar to the typical green bell pepper’s flavor.

They contains high amounts of vitamins A, B6, C, E, and K, iron, the chemical compound lutein (an antioxidant), potassium, and folates.

This preeminent bell pepper is one of the most recognizable sweet peppers in the world. Red California Wonder Bell Peppers produce a four-lobed (well, most of the time), thick-walled fruit that is mild and sweet and great for stuffing. These delicious squared sweet bell peppers are known for their exceptionally thick, yet sweet and tender pepper walls. They have a crisp, thick flesh with a mild, pleasant flavor. Great for salads or stuff them whole for a delicious meal.

They contain high amounts of vitamins A, B6, C, E, and K, iron, the chemical compound lutein (an antioxidant), potassium, and folates.

This bell pepper has the classic size and flavor. Yolo Wonder Sweet Peppers are a favorite. Yolos boast dense four-inch bell peppers that turn from green to red as fruits mature, perfect for stuffing, grilling, or dicing. This is the perfect sweet red pepper. You can stuff Yolo Wonders with any sort of filling. A good recipe is sautéed onion and sweet Italian sausage mixed with rice and added to the inside of these peppers. Top with cheese and bake, or you could just slice this pepper and enjoy it raw.

They contain high amounts of vitamins A, B6, C, E, and K, iron, the chemical compound lutein (an antioxidant), potassium, and folates.

The sweet fruit of these yellow peppers makes them a great choice for stuffing and baking or grilling, but they are also commonly eaten fresh on salads and with vegetable dip. Popular on veggie platters, they’re a low-calorie option. Enjoy them raw with a healthy dip or add them into your favorite pasta sauce, stir-fry, or chili.

One medium-sized bell pepper provides a whopping 169% of the daily recommended intake for vitamin C. That makes them a welcome addition to a healthy diet. As humans, we cannot synthesize vitamin C endogenously (within our bodies) so it’s crucial that we get it from the foods we eat. Vitamin C plays an important role in preventing heart disease, cancer, stroke, and other serious conditions. It’s involved in the formation of collagen and one of the many antioxidants that protects against damage from free radicals. Bell peppers are a great source of beta carotene, vitamin B6, vitamin K1, potassium, and folate, too.

With a heat level between the Jalapeño and Habanero, this pepper is perfect to use as a powder, flakes, roasted, or fresh. These Cayenne Peppers give off a pungent, peppery, and slightly sweet aroma along with hot flavor while also providing a variety of herbal benefits. A hot, zesty, and pungent organic pepper that is six inches long and one-half of an inch wide, don’t let the size fool you. These kids pack a punch that will put a zing in any dish. Use them to make a sauce. Dry them and ground them as a peppering spice. These peppers have a heat rating of about 30,000 to 50,000 Scoville Heat Units (SHU). Try making an immunity-boosting tea. Stir lemon, turmeric, and ginger and mix until reaching a light boil. Then add honey along with a pinch of ground cayenne for a soothing natural remedy.

These peppers contain, among others, the vitamins A, B1, B2, B3, B5, B6, C, E, and K and the minerals phosphorus, iron, potassium, copper, manganese, and magnesium. They also contain many antioxidants such as alpha carotene, beta carotene, cryptoxanthins, lutein, and zeaxanthin.

Green Jalapeño Chile Peppers are curved to straight pods that have a conical shape tapering to a rounded point on the non-stem end. The skin is smooth, taut, and glossy, ripening from dark green to red when mature. Underneath the surface, the thick flesh is crisp, green, and aqueous, encasing a central cavity filled with round and flat, cream-colored seeds. Green Jalapeño Chile Peppers have a bright, vegetal, and grassy flavor mixed with a mild to moderate level of spice. This classic jalapeño pepper has heat ranging from 2,000 to 8,000 SHU, making it a good pepper to see how much spice you can handle.

Green Jalapeño Chile Peppers are an excellent source of vitamin C and contain copper, magnesium, vitamins A, E, and K, folate, manganese, fiber, potassium, and iron. The peppers also contain capsaicin, which is the chemical compound that triggers the brain to feel heat or spice. Capsaicin has been shown to have anti-inflammatory properties and can help aid in digestion.

“Sandia” NuMex Peppers are terrific peppers that have the good flavor of an Anaheim pepper but are somewhat smaller and have much more heat. The heat is said to be comparable to a jalapeño (5,000 to 7,000 SHU) and quite spicy. The heat may increase as the fruits ripen from green to red. The pod size will vary from five to nine inches. They have amazing flavor mixed with a nice bit of sweetness and a nice little kick of heat. The thick walls make it great for chopped green chile to use on cheeseburgers, eggs, potatoes, and almost everything you eat or keep the pods in one piece and stuff and fry for spicy chile relleños.

These peppers are high in vitamins C and A and are an excellent source of beta carotene and vitamins B6 and E. They are also a good source of vitamin K, niacin, dietary fiber, and folates, and contain potassium and the minerals phosphorus, copper, magnesium, manganese, calcium, iron, and zinc.

The Santa Fe Grande Pepper is a New Mexico chile pepper, also known as “Yellow Hot Chile Pepper” and the “Guero Chile Pepper.” They ripen from a pale yellow to a bright orange or fiery red. Santa Fe Grande’s fruit has a slightly sweet taste and is fairly mild in pungency with a Scoville rating of 500 to 700, which gives the peppers mild heat. Milder than a jalapeño, yet still providing a spicy kick, Santa Fe Grande Peppers can be eaten fresh, pickled, grilled, fried, sautéed, and even stuffed and baked. They are also great for mild to medium salsas and hot sauces.

These peppers are high in vitamins A and C.

This is a top-notch mashing potato! They are scrumptious potatoes with thin red skins, shallow eyes, and sweet white flesh. It’s the ultimate spud for mashed potato lovers! Smooth, rounded tubers hold their shape during cooking. One of the things we love about this potato is its imperfections. Our modern day obsession with vegetable appearances is sad and uninformed, but it isn’t new. In the 16th century there arose a theory called the “Doctrine of Signatures” that prescribed plant materials as “herbals.” The Doctrine held that plants resembling a human malady in some respect would be helpful in its cure. For example, red beet juice could help cure blood ailments. Walnuts were good for scalp wounds and so forth. In the case of potatoes, Doctrine writings concluded that the numerous “growths” on the surface of many potatoes suggested a sinister connection to leprosy, and they strongly advised against their consumption. For those among you who have the courage to ignore 16th century mystical thinking, the Red Pontiac Potato will reward you. Its thin skin has a beautiful “crunch” when braised, and the waxy flesh makes a great mash. The flavor? “Happiness increased” is how John Foster described potatoes in 1664. True then. True now.

Potatoes are “good” carbs and chock full of nutrition, protein, sodium, potassium, magnesium, calcium, vitamins B6, C, E, and K1, copper, iron, phosphorus, selenium, zinc, beta carotene, lutein, zeaxanthin, betaine, manganese, thiamine, riboflavin, niacin, pantothenic acid, folate, choline, and amino acids. Need we say more?

Yukon Gold potatoes have a slightly flattened, round to oblong shape. The tuber’s skin is thin, smooth, and taut, ranging in color from tan, golden yellow, to light brown, speckled with many tiny brown spots. Pink eyes are a distinguishing feature of Yukon Gold Potatoes. Underneath the surface, the golden yellow flesh is solid, dense, slippery, and firm. Yukon Gold Potatoes have a slightly higher sugar content than other yellow cultivars and develop a fine-grained, silky, tender, and smooth consistency when cooked. The variety has starchy and waxy potato characteristics and has an earthy, sweet, buttery, and lightly vegetal taste.

Yukon Gold Potatoes are a source of vitamin C, fiber, and potassium. The tubers also provide calcium, iron, and other nutrients, including B vitamins and magnesium. In addition to vitamins and minerals, the potatoes contain anthoxanthins, which are a type of flavonoid that gives the tuber its yellow coloring. Anthoxanthins also provide antioxidant-like properties to protect cells against the damage caused by free radicals.

Butternut Squash is medium to large in size and has a bell-like shape with a long neck attached to a bulbous end. The smooth skin is very thin, light tan, and firm. The long neck of the Butternut Squash contains a solid orange, dense, and moist flesh, and in the bulbous end, there is a small hollow seed cavity with stringy pulp and a few flat, cream-colored seeds. When cooked, the flesh of the Butternut Squash becomes tender and offers a mild squash flavor with sweet and nutty nuances.

Butternut Squash provides vitamins A, C, and E, manganese, potassium, iron, soluble fiber, and magnesium. Deep orange-colored squashes such as the Butternut are also rich in beta carotene.

The Summer Yellow Crookneck Squash has a medium squash size and smooth, delicate yellow skin. Its flesh is dense, pale yellow, and layered with soft, edible seeds. As its name suggests, its shape is curved along its slim neck and widens at the base of the squash. Its flavor is mild and buttery with nuances of black pepper and nuts, similar to that of zucchini.

Summer Yellow Crookneck Squash contains carotenoids which are responsible not only for the vivid yellow hue of the squash but also act as antioxidants in the human body. It contains lutein which has been shown to aid in healthy eyes and help prevent build-up of plaque in the arteries. This squash also contains alpha carotene, beta-carotene, folate, fiber, and bioavailable copper.

Black Beauty Zucchini is the classic dark green zucchini with creamy white flesh that most people know and love. It’s delicious fried, baked, stir-fried, added to soups, omelets, lasagna, and great for making zoodles.

Black Beauty Zucchini contains sodium, potassium, dietary fiber, a little sugar, protein, vitamins A, B6, C, and D, calcium, iron, cobalamin, and magnesium.

Fruit or vegetable, now that is the question! Much confusion exists around the tomato’s classification, but that doesn’t make our home-grown tomatoes any less delicious. One unique characteristic of this tomato is the firmness of the fruit due to the thick, meaty wall. This is what contributes to the deep rich flavor when rendered down into sauce. The Amish Paste Tomato is an 1870 heirloom. The origin of this strain is said to be from the Amish communities in Wisconsin but discovered among the Amish of Lancaster County, Pennsylvania. Sweeter than other paste tomatoes, the shape of the Amish Paste Tomato can vary from large plum to teardrop. The juicy, eight- to 12-ounce fruits with meaty flesh and very little seeds are useful in sauces or canning and work well in salads or on sandwiches.

These tomatoes provide high levels of vitamins A and C and are also a good source of B vitamins, potassium, and calcium. Tomatoes contain lycopene, an antioxidant compound that is currently being investigated for its cancer-fighting and cholesterol-lowering abilities. Lycopene may also help the skin protect itself from UV damage. Regular consumption may also help protect against heart disease.

Beefsteak Tomatoes, aptly named for their large size and meaty texture, have a classic tomato flavor; however, depending upon the variety, they can also be sweet to the taste. They are heavy, reaching weights as high as four pounds, and they range in color from pink to vibrant red to orange. The size of the Beefsteak Tomato makes it ideal for sandwiches and burgers. Try them in a stacked salad, sliced lengthwise, and layered with avocado and mozzarella. Dice them and cook them down with garlic, olive oil, and fresh herbs for a quick pasta sauce or even roast slices of Beefsteak Tomato with olive oil, salt, and pepper and then add to soups and sauces. Roasting enhances their natural flavor.

Tomatoes are rich in vitamins A and C, and they are full of fiber. Tomatoes are also noted for containing the antioxidant compound lycopene, which may help protect against prostate cancer and heart disease.

Brandywine Tomatoes are medium to large in size and have a plump, round to oblate, flattened, curved shape. Brandywine tomatoes can weigh eight to 12 ounces and sometimes heavier. The tomato’s skin is thin, smooth, firm, and taut with a faint sheen. The surface is also covered in ridges, giving the skin an irregular, folded, or creased appearance. Underneath the surface, the red flesh is dense and has portions of tender, succulent meat filled with chambers of gelatinous liquid. The flesh encases only a few edible seeds and is soft and juicy. Brandywine Tomatoes release a strong, fruity, floral, and savory aroma. The tomatoes can be eaten raw or cooked and have a sweet, earthy, and subtly bitter taste balanced with low acidity. Darker Brandywine Tomatoes are said to have a sweeter, richer taste, while lighter-hued tomatoes are noted for their tangier flavors.

Brandywine Tomatoes are a source of vitamin C to boost the immune system, fiber, and potassium. The variety also provides vitamins A and D, phosphorus, small amounts of zinc, and lycopene, an antioxidant that protects cells against the damage caused by free radicals.

Currant Yellow Cherry Tomatoes are the smallest edible tomato, each fruit weighing an average of just three grams and measuring just over a centimeter in diameter. The round, yellow fruits are notable for their intense sweet-tart flavor and firm, juicy texture. They have a thin glossy skin with two inner cells that tend to be seedy but pack an exceptionally sweet, true tomato flavor due to their high levels of sugar and acid.

Tomatoes are an excellent source of vitamin C and a good source of calcium and iron. They contain decent amounts of potassium and fiber, as well as vitamins A and B.

Cherry Tomatoes are generally much sweeter than large tomatoes. Their flavor is a fine balance of sweet and tart. These Red Juliet Cherry Tomatoes are super-sweet and also known as mini Romas for their flavor. These one- to two-ounce cherry tomatoes are so tasty! We love their powerful flavor. Juliet Cherry hybrids are acidic yet sweet with perfect tomato pungency. They are great in salads and can be used for small slicing.

These tomatoes are low in calories but high in fiber, vitamins A and C, and carotenoid antioxidants such as lutein, lycopene, and beta carotene.

The Large Red Cherry Tomato is the perfect little mouth-watering fresh eating tomato that grows in clusters and is the perfect addition to salads! A world-famous hybrid between smaller currant-type tomatoes and domesticated garden tomatoes, the Large Red Cherry Tomato seeds boast a smaller, sweeter cherry-style tomato while still larger than other cherry tomatoes.

These Large Red Cherry Tomatoes contain so many nutrients — fiber, calcium, iron, magnesium, phosphorous, potassium, sodium, zinc, copper, manganese, selenium, vitamins A, B6, B12, C, E, and K, beta carotene, alpha carotene, folate, thiamine, riboflavin, niacin, and amino acids.

The Rio Grande Paste Tomato comes from the Italian strain of paste tomatoes. They are favored for their versatility because they can be used in pastes, sauces, and juices. They are a great sauce tomato with a rich, sweet flavor.

Rio Grande Tomatoes are rich in lycopene. It is suggested that this antioxidant reduces the risk of heart disease and is good for the eyes, possibly protecting against macular degeneration. It may also combat prostate cancer and cancers of the intestinal region. These tomatoes provide vitamins B, C, and K, and potassium.

A very well-known, flavorsome paste tomato, this Roma doubles as a good salad tomato because its flesh does not collapse too easily. Prized for their use in tomato paste and sauces, these Romas are thick-walled, meaty, bright red, egg-shaped tomatoes that are not overly juicy. This is not a slicing tomato. Instead, the flesh is thick and drier so that it will cook down into a thick sauce. Cooking intensifies flavor, too. The fruit freezes well for later cooking.

Roma Tomatoes contain dietary fiber, calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, manganese, selenium, vitamins A, B6, and C, thiamine, riboflavin, niacin, biotin, folate, and amino acids.

San Marzano Tomatoes are small with an elongated and thin oval shape similar in appearance to a roma tomato but with a pointed tip. The skin is smooth, dark red, easy to peel, and taut with a slight give when pressed. Underneath the skin, the flesh is thick, dense, and bright red with a semi-firm consistency. Within the flesh, there are two seed chambers filled with a few small seeds, which is unique from other varieties that typically contain four to five chambers. San Marzano tomatoes have a low-moisture content with a mild acidity, creating a sweet, rich, and complex jammy flavor.

San Marzano Tomatoes are an excellent source of vitamins A and C, which are antioxidants that can help strengthen the immune system and increase collagen production within the body. The tomatoes also provide some fiber, potassium, and folate and are known for containing the antioxidant compound lycopene, which gives the flesh its red hue and helps the body fight against free radicals.