03/09/2026
🌱 Tiny greens, interesting science.
Broccoli microgreens contain a naturally occurring plant compound called glucoraphanin.
When you eat them, glucoraphanin can be converted into sulforaphane — one of the compounds that has made broccoli and other brassica vegetables such a big focus of nutrition research.
They’re also a fresh, easy way to add more plant variety to your meals without changing how you cook.
Try them with:
🥚 eggs
🥗 salads
🥪 sandwiches
🍲 soups
🍽️ or simply scattered over dinner
Just fresh, locally grown microgreens with some very interesting plant science behind them 🌱
Outstanding Micro Greens
Fresh • Local • Nutritious
greens