Also known as "rocket" or "rucola" lettuce. Until now, the hydroponic version of this lettuce has been given a bad reputation in contrast to its wild counterpart. Our light recipes have proven to be an exact replica of the wild version, but without any of the spraying nor the need to rinse-clean multiple times. Tasting notes are peppery goodness combined with a textured crunch. Stems are ideal for pestos or vinaigrette's.

Also known as Genovese Basil, it's perfect for almost any application or cultural cuisine. At harvest, the basil's taste begins tangy and finishes with notes of sweetness.

Also known as Tuscan Kale or "cavolo nero", which translates to "black cabbage". It's no secret that many people don't like the bumpy skin texture on standard Kale leaves. That's where WTR Kale shines, as our texture is nowhere near as bumpy as our wild relative, yet it can stand up to any vinaigrette or any high sear. With our technology, we're able to customize the appearance (purple, green, etc.) and taste (bitter, spicy, etc.) of the Kale to better suit the chef's needs.

Mizuna grows in bunches from a central stalk with long stems. The dark green leaves are smooth, have a glossy surface, bear deeply serrated edges, and have a fringed, feathery appearance. The thin, narrow, and white stems are firm and offer a crunchy texture. Mizuna is harvested at both the baby and mature stages, with the younger leaves being more tender and milder, and the mature leaves being crisp with a peppery, piquant, and mildly bitter-sweet taste.

Treviso is a mild variety of radicchio that ranges in size from a small Belgian endive to a large head of Romaine lettuce. Its elongated leaves are deep purple to red with white ribs and overlap one another tightly to form a compact bunch that is similar in shape to Belgian endive. Treviso's crisp, sturdy leaves offer an earthy, bitter edge much milder in flavor than the more mature Treviso Tardivo. Cooking will also further mellow the bitter flavor of Treviso.