SPRING MIX

Green romaine lettuce is a nutrient-dense leafy green rich in vitamins A, C, and K. It is minimally processed and typically consumed raw, preserving its nutritional content. Its crisp texture and mild flavor make it a versatile ingredient in salads.

Green leaf lettuce is a fresh, leafy vegetable high in vitamins A and K. It is consumed raw, maintaining its nutrient profile and offering a crisp texture. This lettuce is a staple in salads and sandwiches.

Tango lettuce is a curly leaf variety known for its vibrant color and high vitamin content. It is minimally processed and typically eaten raw, which helps retain its nutrients. Its unique texture adds variety to salads.

Green oak lettuce is a tender, leafy green rich in vitamins A and C. It is consumed raw, preserving its nutritional value and delicate texture. This lettuce is often used in gourmet salads for its mild flavor.

Lollo rossa lettuce is a red-tinted leafy green high in antioxidants and vitamins. It is minimally processed and eaten raw, which maintains its health benefits. Its vibrant color and frilly leaves enhance salad presentations.

Radicchio is a red leafy vegetable known for its bitter flavor and high antioxidant content. It is typically consumed raw or lightly cooked, preserving its nutrients. Its bold color and taste add depth to salads.

Red romaine lettuce is a nutrient-rich leafy green with a high content of vitamins A and K. It is consumed raw, maintaining its nutritional integrity. Its red hue and crisp texture make it a popular salad ingredient.

Red leaf lettuce is a leafy vegetable high in vitamins and antioxidants. It is minimally processed and typically eaten raw, preserving its health benefits. Its red color and tender leaves enhance salad aesthetics.

Red oak lettuce is a tender, leafy green rich in vitamins A and C. It is consumed raw, preserving its nutritional value and delicate texture. This lettuce is often used in gourmet salads for its mild flavor.

Spinach is a nutrient-dense leafy green high in iron, calcium, and vitamins A and C. It is minimally processed and can be consumed raw or cooked, retaining most of its nutrients. Spinach is versatile and used in various dishes.

Mizuna is a leafy green vegetable known for its peppery flavor and high vitamin content. It is minimally processed and typically consumed raw, preserving its nutrients. Mizuna adds a unique taste to salads and dishes.

Arugula is a leafy green with a distinctive peppery flavor and high nutrient content. It is minimally processed and typically consumed raw, preserving its health benefits. Arugula is a popular addition to salads and sandwiches.

Beet tops are the leafy greens of beets, rich in vitamins A and K. They are minimally processed and can be consumed raw or cooked, retaining their nutrients. Beet tops add a unique flavor and color to dishes.

Butter lettuce is a tender, leafy green known for its mild flavor and high vitamin content. It is minimally processed and typically consumed raw, preserving its nutrients. Its soft texture makes it ideal for wraps and salads.

Chard is a leafy green vegetable high in vitamins A, C, and K. It is minimally processed and can be consumed raw or cooked, retaining its nutritional benefits. Chard is versatile and used in a variety of dishes.

Kale is a nutrient-dense leafy green high in vitamins A, C, and K, as well as antioxidants. It is minimally processed and can be consumed raw or cooked, retaining most of its nutrients. Kale is a popular superfood in salads and smoothies.

Pak choi, also known as bok choy, is a leafy green vegetable high in vitamins A and C. It is minimally processed and can be consumed raw or cooked, retaining its nutrients. Pak choi is commonly used in Asian cuisine.

Tatsoi is a leafy green vegetable known for its mild flavor and high nutrient content. It is minimally processed and typically consumed raw, preserving its health benefits. Tatsoi is often used in salads and stir-fries.

Endive is a leafy vegetable known for its slightly bitter taste and high vitamin content. It is minimally processed and typically consumed raw, preserving its nutrients. Endive is often used in salads and appetizers.

Frisee is a curly, leafy green known for its slightly bitter flavor and high nutrient content. It is minimally processed and typically consumed raw, preserving its health benefits. Frisee adds texture and flavor to salads.