Beyond the
Garden variety

Learn all about your growing potential with our guide to Greenery™ crops and yields. Below you’ll find a basic overview of our five main crop categories: lettuces, leafy greens, herbs, flowers, and roots. Combined, the Greenery is capable is growing hundreds of crops. Click the button below to see all the crops confirmed compatible with our farm.

 

Lettuces

Experience fresh and crispy lettuce varieties like crunchy romaine, smooth butterhead, or delicate lollo rossa. Perfect for refreshing salads, these crops are in high demand by consumers, grocers, and chefs.

Lettuces can be grown as full heads or mini-heads, and sold by the head or by weight.

Projected Yields

Heads

3 weeks -


Leafy Greens

Rich in flavor and vibrant in color, leafy greens like kale, Swiss chard and arugula grow very well in our farms. The versatility and nutritional value of these plants make them the staples of many cuisines.

Projected Yields

Arugula – 110 lbs. per week
Collard Greens – 110 lbs. per week
Tatsoi – 125 lbs. per week
Swiss Chard – 210 lbs. per week


Herbs

Enhance the flavor of any dish with fragrant herbs like sweet basil, peppery oregano, or fresh mint. Most of these crops typically grow in warm-weather climates, so year-round availability is important for at-home cooks and professional chefs looking to add sophistication to their dishes.

Projected Yields

Basil – 140 lbs. per week
Chives – 110 lbs. per week
Dill – 110 lbs. per week
Parsley – 140 lbs. per week
Sage – 140 lbs. per week
Thyme – 110 lbs. per week


Experimental crops

While the Greenery is optimized and designed for the growth of leafy greens, our Freight Farmers have had success growing a variety of root vegetables and flowers. These crops are in the research and development phase so we do not currently have yield data available.

Flowers

Colorful, fragrant, and—in some instances—tasty, flowers are a wonderful addition to your Leafy Green Machine™. Grow flowers to sell alongside your produce at farmers markets, or fill requests for chefs looking to add a unique flavor or pop of color to their plates.

Flower Varieties: 
Calendula
Celosia
Nasturtium
Nigella
Viola
Yarrow
Zinnia

Roots

Roots are crunchy, delicious, and sweet additions to salads, or can act as stand-alone sides. Pro tip: many chefs use the leaves of root vegetables in their dishes, so growing these crops gives them two ingredients in one!

Root Varieties:
Beets
Carrots
Bunching Onions
Radishes
Turnips
Kohlrabi