Spring Mix

Spinach is a highly nutritious leafy green rich in iron, calcium, and vitamins A, C, and K. It is minimally processed and can be consumed raw or cooked. Its nutrient density makes it a staple in healthy diets.

Kale is a nutrient-dense leafy green high in vitamins A, C, and K, as well as calcium and iron. It is minimally processed and can be consumed raw or cooked. Its high nutrient content makes it a superfood.

Red Leaf Lettuce is a nutrient-rich leafy green that provides vitamins A and K. It is minimally processed and typically consumed raw, preserving its nutritional content. Its vibrant color indicates a high level of antioxidants.

Green Leaf Lettuce is a fresh, leafy vegetable high in vitamins A and C. It is consumed raw, maintaining its nutrient profile. Its crisp texture and mild flavor make it a versatile salad ingredient.

Red Oak is a type of lettuce known for its tender leaves and mild flavor. It is rich in vitamins A and K, contributing to its health benefits. The red pigmentation suggests a presence of beneficial phytonutrients.

Green Oak lettuce is a leafy green that offers a good source of vitamins A and C. It is minimally processed and typically consumed fresh. Its delicate leaves are high in water content, aiding hydration.

Red Chard is a leafy vegetable rich in vitamins A, C, and K. It is often consumed raw or lightly cooked, preserving its nutrients. The red stems are indicative of betalains, which have antioxidant properties.

Green Chard is a nutrient-dense leafy green high in vitamins A, C, and K. It is typically consumed raw or cooked, retaining its nutritional benefits. Its high fiber content supports digestive health.

Tango is a type of lettuce known for its frilly leaves and crisp texture. It is a good source of vitamins A and C, contributing to its health benefits. Its unique texture adds variety to salads.

Lolla Rosa is a red lettuce variety rich in vitamins A and K. Its red color indicates a high level of anthocyanins, which have antioxidant properties. It is typically consumed raw, preserving its nutrients.

Arugula is a leafy green with a peppery flavor, rich in vitamins A, C, and K. It is often used in salads and is minimally processed. Its unique flavor profile adds variety to dishes.

Beet Greens are the leafy tops of beets, rich in vitamins A, C, and K. They are often consumed cooked or raw, retaining their nutritional benefits. Their high fiber content supports digestive health.

Butter Lettuce is a tender, leafy green high in vitamins A and K. It is minimally processed and typically consumed raw. Its soft texture and mild flavor make it a popular salad ingredient.

Mizuna is a leafy green with a mild, peppery flavor, rich in vitamins A, C, and K. It is often used in salads and is minimally processed. Its unique flavor adds variety to dishes.

Frisee is a type of chicory with curly leaves, rich in vitamins A and K. It is typically consumed raw in salads, preserving its nutrients. Its slightly bitter taste adds complexity to dishes.

Radicchio is a red-leafed chicory rich in vitamins K and C. Its red color indicates a high level of anthocyanins, which have antioxidant properties. It is often used in salads for its bitter flavor.

Collard greens are a leafy vegetable rich in vitamins A, C, and K. They are typically consumed cooked, retaining their nutritional benefits. Their high fiber content supports digestive health.

Red Mustard is a leafy green with a spicy flavor, rich in vitamins A, C, and K. It is often used in salads and is minimally processed. Its red color indicates a presence of beneficial phytonutrients.

Tat-Soi is a leafy green vegetable rich in vitamins A, C, and K. It is typically consumed raw or lightly cooked, preserving its nutrients. Its mild flavor and tender leaves make it a versatile ingredient.