Fresh Herb Bouquet: Enjoy 20 oz (5 oz. each) of the most popular herbs: Parsley, Basil, Cilantro and Arugula. These herbs are provided with their roots intact so that you can place them in water in a sunny window and enjoy them for weeks.
Assorted Microgreens: Our microgreen package is a blend of several tender herbs and greens creating a fantastic array of colors and textures with sensational opportunities to enhance the finest dishes. Chefs who appreciate using MicroGreens will find tremendous culinary versatility with our products. These are much more substantial in structure and flavor and add a very sophisticated touch to any entrée including deserts.
Swiss Chard has shiny green ribbed leaves, with stems that range from white to yellow and red depending on the cultivar. It has a slightly bitter taste. Fresh young chard can be used raw in salads. Mature chard leaves and stalks are typically cooked or sautéed; the bitter flavor fades with cooking.
Kale is considered to be a highly nutritious vegetable with powerful antioxidant properties and is anti-inflammatory Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium. The beautiful leaves of the kale plant provide an earthy flavor and more nutritional value for fewer calories than almost any other food around.
Bibb Butterhead often referred to simply as butter lettuce, encompasses both the Boston and Bibb (often referred to as limestone) varieties. Butterhead lettuces consist of small heads with soft, supple, "buttery- textured" leaves renowned for their delicate flavor. Although often referred to and used interchangeably, Bibb and Boston possess unique characteristics. Boston lettuce tends to be larger, more tender, sweeter and milder. Bibb lettuce has smaller leaves that are slightly darker with a more pronounced, almost pungent, flavor.
Red Romaine The interior leaves are paler in color, and more delicate in flavor. This is a milder tasting variety with red tipped leaves and a sweet romaine, which is even sweeter than regular romaine. Romaine is the classic lettuce of choice for Caesar salads.
Red Oakleaf A leaf lettuce variety that has long leaves with very ruffled edges that are green toward the interior of the head and are red on the outer portion of the head. The leaves are tender and mildly flavored
Romaine lettuce grows in a long head of sturdy leaves, which have a firm rib down their centers. Not all lettuce is created equal, but if you start your meal with a salad made with this romaine lettuce you will be sure to add not only a variety of textures and flavors to your meal but an enormous amount of nutritional value. Romaine is the classic lettuce of choice for Caesar salads.
Tatsoi A ground-hugging member of the bok choy family, also known as rosette bok choy for its conformation: The round, thick, very dark green leaves grow in tight, concentric circles like rose petals. With its slightly bitter flavor, tatsoi is excellent raw (when young) in salads, and adds spark to Asian-style soups when tossed in at the last minute.
Choho Tasty and versatile all season Asian cut and come again green. Its dark green semi savoyed leaves can be used in salads, stir fries or pickled.
Pak Choi has 6 to 8 inch tall green vase shaped - heads with broad, pale green crunchy leaf stalks that contrast handsomely with their dark green leaves. The heads grow multiple stalks that form an urn shape. Pak Choi has a slightly sweet, very mild cabbage flavor and very juicy stalks. Separate and chop both stalks and leaves to use and stir fry with scallions, fresh ginger and garlic, then finishing with soy or Thai peanut sauce
Mesclun Mix Also called gourmet salad or baby salad mix, mesclun is simply a mix of lettuce harvested at a very immature stage, when the leaves are very small and tender. Mesclun has a superior taste and more delicate texture than most ordinary salad greens and is of consistently high quality year round. According to the Department of Agriculture, it is six times as nutritious as iceberg lettuce and has fewer chemical residues than mature greens because it's harvested so young. Mesclun is a colorful, tasty. instant salad that requires no more than the addition of a good dressing before serving. Our Mesclun seldom contains fewer than a dozen different kinds of lettuce.
Savory Gourmet Salad Mix is a symphony of fresh, tangy flavors and vibrant colors - green, red, and white. This tasty blend looks great the bowl. We've mixed 3 of our popular leaf lettuces ('Green Ice', 'Mighty Red Oak'and 'Prizeleaf') with exotic salad greens like Mizuna (a Chinese cabbage that is as fine and frilly as 'Fizz E' endive). The mix also has a red-stem beet (for pungent earthy flavor) and an endive that looks like a dandelion but is more tender and mild. Bon appetite!
Basil is most commonly recommended to be used fresh in cooked recipes, it is generally added at the last moment, as cooking quickly destroys the flavor. The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water.
Arugula is an aromatic salad green. It is also known as rocket, roquette, rugula and rucola, and is popular in Italian cuisine. Like most salad greens, Arugula is very low in calories and is high in vitamins A and C. A 1/2 cup serving is two calories. Arugula was grown for both its leaves and the seed. On another interesting note, Rocket or Arugula has been used as an ingredient in aphrodisiac concoctions dating back to the first century, AD.
Parsley A sprig of parsley can provide much more than a decoration on your plate. Parsley contains two types of unusual components that provide unique health benefits. The delicious and vibrant taste and wonderful healing properties of parsley are often ignored in its popular role as a table garnish. Highly nutritious, parsley is the world's most popular herb.
Cilantro is an herb with wide delicate lacy green leaves and a pungent flavor. The seed of the cilantro plant is known as coriander. Although cilantro and coriander come from the same plant, their flavors are very different and cannot be substituted for each other. (Some countries refer to the cilantro as coriander, so any references to "fresh coriander" or "coriander leaves" refer to cilantro.)