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Beet Sprouts
Deep red shoots topped with red and green leaves veined in red, and a distinctive earthy flavor. As much a garnish as a green.
Wheatgrass
The freshly sprouted first leaves of the common wheat plant, grown for juicing and for use as a food and drink ingredient.
Alfalfa and Clover Blend
Classic alfalfa blended with sweeter clover. Mild and nutty with a crisp texture, and a little more depth than either one alone.
Alfalfa Sprouts
The classic leafy sprout. Mild, faintly nutty flavor and a crisp, delicate texture that works anywhere you would use lettuce.
Broccoli and Clover Blend
Broccoli sprouts blended with sweet clover. A subtle flavor that disappears into sushi, tacos, pizza and wraps.
Clover Sprouts
Mild, sweet and reliably crunchy, with a lighter green leaf than alfalfa. The easy one that goes on everything.
Crispy Mix
A mildly sweet, crunchy mix of barely sprouted adzuki beans, lentils and green peas. Substantial enough to be an ingredient, not just a garnish.
Mung Bean Sprouts
Thick, crunchy and mildly nutty. The bean sprout at the heart of Asian cooking, and the one sprout that is genuinely better cooked.
Spicy Sprout Blend
A mildly spicy blend of leafy radish sprouts and sweet clover. Enough bite to notice on a burger, not enough to take over.