The crop catalogue
100+ Varieties, Growing Side by Side.
Salads, vegetables, herbs, Asian greens, microgreens and edible flowers. One ecosystem grows 50+ of them at the same time — which is what polyculture means, and what a single-crop system cannot do.
Not the tomatoes everyone grows
The ingredients that are expensive, hard to import, or never arrive fresh
Edible flowers, mesclun, cress, Asian greens, kale, okra, green beans, melon, passion fruit — the produce a kitchen pays most for and waits longest on. They grow together, in the same compact system, all year.
01
Salads & Leafy Greens
Foundation leaves for composed salads, garnishes and side dishes — classic European lettuces alongside modern cultivars selected for texture, colour and consistent yield.
31 varieties
- 01.01Italian Salad MixClassic base for antipasti plates and composed saladsMILD
- 01.02ArugulaRaw on pizza, carpaccio, or warm grain bowlsPEPPERY
- 01.03IcebergWedge salads, wraps, and textural contrastCLEAN
- 01.04TricoloreThree-leaf blend for visual platingMILD
- 01.05Oak Leaf LettuceGentle cup shape holds dressings and vinaigrettesBUTTERY
- 01.06FriséePairs with lardons, poached egg, warm dressingsBITTER
- 01.07Lamb's LettuceDelicate rosettes for fine dining platingNUTTY
- 01.08Round Head BataviaSturdy leaves for layered preparationsCRISP
- 01.09Loose Leaf BataviaSoft texture, ideal as a bed for proteinsMILD
- 01.10Romaine LettuceGrill halved hearts with anchovy dressingMILD
- 01.11Lollo BiondaRuffled edges catch and hold vinaigrettesMILD
- 01.12Lollo RossoDeep colour for visual contrast on the plateMILD
- 01.13SpinachRaw in salads, wilted into pasta and eggsEARTHY
- 01.14Malabar SpinachThick succulent leaf, holds heat well in curryEARTHY
- 01.15Butterhead LettuceSilky cups for tartare and small bitesBUTTERY
- 01.16Coral LettuceRuffled edges add aesthetic to composed platesMILD
- 01.17CressMicro-finish for canapés and amuse-bouchePEPPERY
- 01.18EndiveBraised whole, or raw boats for passed bitesBITTER
- 01.19Little GemGrill or char halved, holds its shape beautifullySWEET
- 01.20MesclunPre-composed blend for quick elegant saladsMIXED
- 01.21RadicchioGrill to caramelize, raw for risotto and saladsBITTER
- 01.22Curly KaleDehydrate into chips or use as a textured garnishEARTHY
- 01.23Tuscan KaleBraise with white beans, or ribbon into soupsROBUST
- 01.24Salanova Crispy GreenSingle-cut harvest, uniform leaves for serviceSWEET
- 01.25Salanova Trocadero RedDeep burgundy colour, soft buttery textureMILD
- 01.26Salanova Cool MixCool-toned blend for visual varietyMILD
- 01.27Farmer Lettuce MixRustic field blend with seasonal characterMIXED
- 01.28Swiss ChardStems and leaves cook separately, braise or sautéMINERAL
- 01.29Rainbow ChardVivid stems for colour, mild leaves for wiltingMINERAL
- 01.30Sweet Potato LeavesWilt quickly in garlic and sesame oilEARTHY
- 01.31Wasabi ArugulaIntense heat finishes sashimi and raw dishesSPICY
02
Vegetables & Fruits
Compact fruiting varieties chosen for controlled-environment growing. From heirloom tomatoes to tender zucchini, essentials for a refined kitchen garden.
11 varieties
- 02.01Red Cherry TomatoesBright acidity for raw and quick-cooked dishesTANGY
- 02.02CucumbersPickled, ribboned, or chilled in gazpachoCOOL
- 02.03Bell PeppersChar and peel for romesco, stuff, or grill wholeSWEET
- 02.04PeasBlanch briefly, purée for velouté or fold into risottoSWEET
- 02.05StrawberriesMacerate with herbs, pair with aged balsamicSWEET
- 02.06ZucchiniCrisp body holds up well in tossed saladsSWEET
- 02.07EggplantRoast whole for baba ganoush, slice for parmigianaSMOKY
- 02.08OkraGrill whole, or slice into gumbo and curriesGRASSY · on request
- 02.09Passion Fruit · parchitaPulp for coulis, sorbet and cocktails; seeds for crunchTANGY · on request
- 02.10Green Beans · vainitasBlanch and shock, finish in brown butterSWEET · on request
- 02.11MelonChilled with cured ham, or as a consomméSWEET · on request
03
Herbs & Aromatics
Fragrant herbs and edible aromatics for finishing, infusions and pastry. An extensive mint collection complements Mediterranean and Middle Eastern staples.
30 varieties
- 03.01Genovese BasilThe classic pesto leaf, tear over summer dishesAROMATIC
- 03.02Thai BasilHold its shape in heat; curries, pho, stir-fryANISE
- 03.03PeppermintSteep for tea, muddle into cocktails and syrupsCOOL
- 03.04SpearmintLighter mint for tabbouleh, raita, and dessertsSWEET
- 03.05Moroccan MintTraditional tea mint, intensely aromaticBRIGHT
- 03.06English MintClassic for mint sauce, lamb, and julepsCOOL
- 03.07Apple MintMild sweetness for fruit salads and infusionsFRUITY
- 03.08Strawberry MintGentle berry note for dessert garnishDELICATE
- 03.09Pineapple MintVariegated leaf, bright flavour in cold drinksTROPICAL
- 03.10Chocolate MintRich undertone for ganache, ice cream, and mousseWARM
- 03.11Lemon VerbenaIntensely fragrant, steep for tisane or custardCITRUS
- 03.12Lemon BalmGentle lemon for vinaigrettes and herbal butterCITRUS
- 03.13SalviaFry until crisp, use as aromatic garnishEARTHY
- 03.14ChamomileInfuse into creams, syrups, and ice cream baseFLORAL
- 03.15SteviaNatural sweetening leaf for beveragesSWEET
- 03.16ChervilFine herb for eggs, cream sauces, and fishDELICATE
- 03.17CilantroEssential for ceviche, salsa, and Asian soupsPUNGENT
- 03.18Flat ParsleyStronger flavour, chop into gremolata and saucesROBUST
- 03.19Curly ParsleyClassic garnish, fried or freshMILD
- 03.20LovageIntense celery flavour for stocks and brothsCELERY
- 03.21DillPair with cured fish, cucumber, and yoghurtFRESH
- 03.22CeleryMirepoix foundation, juice, or shave rawSAVOURY
- 03.23Stone LeekMild onion character for slow-cooked dishesALLIUM
- 03.24ChivesSnip over eggs, potatoes, and cream-based dishesMILD
- 03.25Garlic ChivesFlat blade with garlic bite, wilt into dumplingsPUNGENT
- 03.26RosemaryInfuse into oils, roast with lamb and root vegRESINOUS
- 03.27Mustard HerbsSharp bite as a raw micro green or salad accentSPICY
- 03.28YarrowBitter-floral garnish for tasting menu coursesFLORAL
- 03.29Dragon Herb · tarragonTarragon-like, classic with chicken and béarnaiseANISE
- 03.30PurslaneSucculent leaf, high omega-3, raw or quick-pickledTANGY
04
Asian Crops
East and Southeast Asian greens for stir-fry, broth and raw preparation. Fast-growing brassicas and specialty leaves that thrive under hydroponic cultivation.
23 varieties
- 04.01Shanghai Bok ChoyHalve and sear in hot wok with garlicMILD
- 04.02Bok ChoyVersatile stir-fry green, steam or braise wholeMILD
- 04.03Purple Bok ChoyStriking colour, steam gently to preserveMILD
- 04.04Baby Bok ChoyWhole in broth, charred as a sideMILD
- 04.05Nai BaiSpoon-shaped leaf, silky when wiltedMILD
- 04.06Xiao Bai CaiQuick blanch with oyster sauceMILD
- 04.07KailanChinese broccoli, blanch and dress with soyROBUST
- 04.08Japanese KailanSweeter stem, blanch and finish with dashiSWEET
- 04.09KomatsunaJapanese mustard spinach, sauté or add to misoMILD
- 04.10Japanese MizunaFiner cut, delicate raw garnishPEPPERY
- 04.11Tong HoChrysanthemum greens for hot pot and brothFRAGRANT
- 04.12TatsoiSpoon-shaped rosette, wilt gently into stir-fryBUTTERY
- 04.13Tokyo BekanaPale ruffled leaf for light salads and wrapsLIGHT
- 04.14Cai Xin HuaFlowering choy sum, stir-fry stems and bloomsFLORAL
- 04.15Water SpinachHollow stems, flash-fry with chilli and shrimp pasteEARTHY
- 04.16WatercressRaw in salads, wilt into soups and brothsPEPPERY
- 04.17AmaranthVibrant red leaves, sauté with garlic and gingerEARTHY
- 04.18Mustard GreensBraise low and slow, or pickle for condimentsSPICY
- 04.19Bayam SpinachTropical spinach, gentle sauté with coconutMILD
- 04.20Chinese SpinachFine texture, wilt quickly into clear soupsMILD
- 04.21Sharp SpinachSlight kick, good in spiced coconut preparationsPIQUANT
- 04.22Round SpinachTender round leaf, gentle heat onlyMILD
- 04.23Pandan LeavesKnot and steep into rice, custard, and syrupFRAGRANT
05
Microgreens & Specialty Crops
All cress, microgreens and mesclun varieties can be produced in the Urban Ponics LED Grow-KART. Fast-cycling crops harvested for maximum flavour, colour and nutritional density.
53 varieties
- 05.01Garden CressClassic peppery micro, ready in 5–7 daysPEPPERY
- 05.02WatercressIron-rich, sharp bite, aquatic growerPEPPERY
- 05.03Mustard CressHot and tangy, classic garnish microSPICY
- 05.04Broccoli CressSulforaphane-rich sprout, delicate stemsMILD
- 05.05Radish CressPink-stemmed, horseradish biteSPICY
- 05.06Wasabi CressIntense wasabi heat, sashimi-grade garnishFIERY
- 05.07Pea ShootsSweet tendrils, salad topper or stir-fry finishSWEET
- 05.08Red Vein SorrelStriking red veins, tangy lemon biteTANGY
- 05.09MizunaFeathery Japanese micro, mild mustard notePEPPERY
- 05.10TatsoiSpoon-leaf micro, creamy and mildBUTTERY
- 05.11Red CabbageDeep purple micro, vibrant plate colourMILD
- 05.12AmaranthMagenta micro, earthy-sweet, striking garnishEARTHY
- 05.13DillAnise-forward micro, pairs with fish and dairyAROMATIC
- 05.14BasilGreen, purple, lemon, cinnamon, and Thai varietiesFLORAL
- 05.15CorianderCitrus-bright micro, intense cilantro flavourCITRUS
- 05.16CarrotFine feathery tops, sweet carrot essenceSWEET
- 05.17OnionThin black-seeded shoots, mild allium biteALLIUM
- 05.18Garlic ChivesFlat blade micro, garlic-onion punchPUNGENT
- 05.19ShisoJapanese perilla, minty-basil complexityCOMPLEX
- 05.20SorrelGreen, wild, and red vein, lemony and tartTANGY
- 05.21FennelWispy anise micro, pairs with seafoodANISE
- 05.22Lollo Verde LettuceRuffled green micro, mild and decorativeMILD
- 05.23Lamb's LettuceTiny rosette micro, nutty and tenderNUTTY
- 05.24ArugulaPeppery micro rocket, fast germinationPEPPERY
- 05.25Wild ArugulaIntense narrow-leaf micro, deeper heatINTENSE
- 05.26Black MustardDark-stemmed micro, sharp wasabi kickFIERY
- 05.27White MustardMilder mustard heat, yellow-seededSPICY
- 05.28Red MustardPurple-red leaves, horseradish punchSPICY
- 05.29Pink RadishBright pink stems, crisp peppery bitePEPPERY
- 05.30Daikon RadishThick white stems, clean radish heatCRISP
- 05.31Purple RadishDeep violet micro, dramatic plate accentPEPPERY
- 05.32PeaStandard pea micro, sweet and crunchySWEET
- 05.33Pea CaroubyPurple-flowered heirloom, tall sweet shootsSWEET
- 05.34Pea SenatorCompact and productive, classic micro peaSWEET
- 05.35DandelionGreen, red, and wild, bitter cleansing microBITTER
- 05.36BorageCucumber-flavoured micro, edible blue flowersCOOL
- 05.37NasturtiumPeppery round leaf, vivid edible flowersPEPPERY
- 05.38ChickweedDelicate mild green, subtle grassy sweetnessMILD
- 05.39Ice PlantGlistening succulent leaf, salty-crisp textureSALTY
- 05.40Lemon BalmGentle citrus micro, calming herbal noteCITRUS
- 05.41MintCool menthol micro, dessert and drink garnishCOOL
- 05.42SpearmintSweeter mint micro, lighter mentholSWEET
- 05.43NettleMineral-rich micro, earthy spinach-likeEARTHY
- 05.44Papaya LeafTropical micro, bitter-herbal complexityBITTER
- 05.45LeekMild onion micro, fine chive-like shootsALLIUM
- 05.46QuinoaMagenta-green micro, mild earthy sproutEARTHY
- 05.47SunflowerChunky nutty micro, satisfying crunchNUTTY
- 05.48AlfalfaClassic sprout, mild and crisp, ready in daysMILD
- 05.49PurslaneSucculent omega-3 micro, lemony tangTANGY
- 05.50SavoryThyme-like micro, warm peppery herbWARM
- 05.51Oak Leaf LettuceGreen and red varieties, soft baby leavesMILD
- 05.52MarujaRare Iberian micro, mild lettuce-likeMILD
- 05.53CollejaWild Spanish green, delicate asparagus-likeDELICATE
148 entries in total. Varieties marked “on request” are grown to order rather than held in the standard assortment.
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