Make It a Habit

More than you'd expect. Every variety has a handful of dishes it's genuinely good in — radish over eggs, cilantro in place of the herb, sweet pea folded into pasta at the last second. We name the specific dishes on each variety so a box is never a puzzle.

See what to make with this week's box.

The reason people keep buying microgreens isn't price — it's that they notice a difference. They're the most nutrient-dense stage of the plant, so a small handful does the work of a much bigger pile of leaves. Pick the benefit you care about and start there.

Choose what matters to you and we'll build the box around it.

Seven to ten days in the fridge — they're cut the morning they ship and stamped with the harvest date. The trick is keeping them dry: leave them unwashed and rinse only right before you eat, which is what keeps them crisp instead of slimy.

Every box arrives dated and cut to order.

That's the whole point — these aren't garnish, they're flavor. Real cilantro, sweet pea, wasabi heat, even a buttery popcorn note, with a texture you can feel. If a variety doesn't win you over, tell us and we'll swap it.

Taste the lineup — start with a weekly box.

We do — in Hotchkiss, Colorado. Every tray is seeded, grown and cut here, then packed the same morning it ships. That pack carries a Colorado Department of Agriculture certification, and these greens travel roughly 1,500 miles less than what most kitchens buy. Local isn't a slogan here; it's why they still taste alive when they reach you.

Grown in Hotchkiss, Colorado — delivered fresh.

Per plate, it's cheaper than it looks. A weekly box works out to about $2.75 a salad and roughly $1.57 a day — against a bag of greens that goes slimy in three days. You're paying for greens that are still alive when they arrive.

See your weekly price.