FRESH PRODUCE CATALOG

Below are all the varieties our science team have tested and grown successfully in our AEtrium line of aeroponic systems

Leaf Celery

Also known as Chinese celery, this particular cultivar has skinnier stalks than traditional celery, but have a stronger flavor and aroma. Both the leaves and the stems are used in Eastern dishes, like stir-fry.

CherRY TOMATO

The ancestor to most modern tomatoes (Solanum lycopersicum), they are believed to have originated from South or Central America. Cherry tomatoes are perfect for salads, stews, or just for snacking.

CHIVES

A popular winter herb and widely used in European cuisines, chives can be found in multiple dishes featuring cheeses, added to pancakes, or sprinkled on a simple plate of scrambled eggs. Also planted for their ornamental flowers, chives are an important producer of nectar for many insect species.

Coriander

Coriander, also known as cilantro and Chinese parsley, originated from Western Asia and Southern Europe. One of the most commonly used herbs in the world, the leaves are used in salsa Central America, garnished on biryanis India, or simply as a side for meat dishes. The aroma of coriander is also different for many people depending on genetics. Those who enjoy the herb report a refreshing flavor, while those who don’t may find it has a soap-like flavor or something else entirely.

Striped Eggplant

This particular striped variety is known as Fairy Tale Eggplant, and not to be confused with its more bulbous cousin, the Graffiti Eggplant. Delicious when stir-fried, grilled in slices, or made into Chinese stuffed eggplant, they are high in manganese, potassium, and vitamin K, with low fat content.

Japanese greens

Also known as edible chrysanthemum, or crown daisy, these particular greens are very popular in Asian dishes and are found in stir-fries, toppings for rice and especially hotpots. These greens also have exceptionally high niacin (B3) and vitamin K levels.

Alfalfa

Eaten mostly in the sprouting stage, Alfalfa, in the form of young leaves and sprouts, are high in vitamin K and C. They are delicious in salad, sandwiches, or as an embellishment on soup. Alfalfa sprouts however, are best grown in a clean environment as they can be easily contaminated by food-borne illnesses found in an outside environment.

Basil

Grown all over the world for its distinct flavor, basil is a favorite for many cuisines. In particular, basil is prominently featured in cuisine from countries around the Mediterranean, whether it’s on a Neapolitan margherita pizza, or used in Italian pesto.

Sow Thistle

Yes, those yellow flowering plants your dad is trying so hard to get rid of on his lawn are edible. Known by many simply as “dandelions” the leaves can be eaten similar to spinach. The roots of these plants have also been used as coffee substitute in the past.

ENDIVE

Generally eaten raw, endive goes fantastic in salads and have a nice, robust crunch to them. There are multiple cultivars of this plant, including curly endive (frisée), broad-leaf endive (escarole), and chicory.

Fennel

Both the seeds and the whole plant are prized for its anise flavor and is commonly used in meats, fish dishes, breads, and is a main ingredient in absinthe. The word “marathon” originally means “place of fennel” in ancient Greek.

Garlic CHIVES

Also known as Chinese chives or oriental chives, these greens are far stronger than normal chives with a distinct garlic flavor. Originating from Shanxi province in China and known as "jiǔ cài”, they are very popular in Chinese stir fry, dumpling fillings and scallion pancakes.

Green Amaranth

Though originating from the Americas, with its family usually grown as a grain staple, green amaranth is a popular vegetable dish enjoyed in India, Africa, and parts of Southeast Asia.

GREEN Floral Leaf Lettuce

With a robust leaf and structure, this green floral leaf lettuce cultivar provides an excellent crunch. As with many other lettuces, it pairs perfectly well in salads, and sandwiches but is particularly good for lettuce wraps.

Green Oak Leaf Lettuce

Prized for its delicate and tender leaves, green oak leaf lettuce is perfect for salads and mixed greens.

Green Rosa Lettuce

A loose leaf lettuce that is perfect for mixed green salads and for garnishing with its leaves being exceptionally frilly compared to other cultivars.

Water SPinach

Also known as Chinese Spinach or Chinese Watercress, the plant is very popular in East, South and Southeast Asia and is commonly stir-fried. As expected of its namesake, water spinach is semi-aquatic and grows in waterways. However, the plant is also bio-accumulative, and will readily absorb elements such as lead and mercury if the water used to grow the vegetable is polluted. Water in our AEtrium growing systems however, are tightly controlled and filtered, making this a non-issue.

Leaf Lettuce

Lettuce comes in many different varieties and are used in all sorts of dishes around the globe. Since they are mostly eaten raw, it’s imperative that lettuce be grown in clean, filtered environments to prevent contamination.

Crystalline Ice Plant

Popular in Japan, Ice plant (Mesembryanthemum crystallinum) is an edible succulent. Thanks to their epidermal cells that contain large stores of water, they are also used in South Africa as a fire deterrent in gardens. The tender leaves are also used as a form of soap and medicine.

Mini Green Cucumbers

Perhaps most commonly seen in your pickle jar, mini green cucumbers are prized for their more delicate flavor and tenderness. Originating from Western Asia and China, cucumbers have spread across the globe and used in many different cuisines. Their refreshing taste makes them a great addition to any salad or just as a raw accompaniment to a dish.

Galia Melon

The Galia Melon was a hybrid melon first bred in Israel by Dr. Zvi Karchi. Similar to other melons like cantaloupe, Galias are sweet and have a netted skin appearance on the outside.

New Zealand spinach

New Zealand spinach (Tetragonia tetragonioides), like its namesake, tastes similar to regular spinach and originated from New Zealand, Australia, and other pats of East Asia. A salt tolerant plant, its leaves contain more water than regular spinach and has been described to be similar to crystalline ice plant. It’s also known as Cook’s cabbage, as it was said to have been acquired by Captain Cook to help cure scurvy for his crew, thanks to its respectable amount of vitamin C.

Okra

Okra (Abelmoschus esculentus) is a very popular vegetable in the American Deep South and is commonly used in dishes such as Louisiana Gumbo or simply as a fried side dish. They are also popular in soups and casseroles. Okra have a distinct “slime” inside them called mucilage that can be mitigated by cooking with acidic foods. India produces the most okra out of any country on earth where it is used in dishes such as bhindi (Hindi for okra) masala, and bharli bhindi - okra stuffed with peanuts and coconut and spices.

Perilla

Perilla (Perilla frutescens), also known as deulkkae and beefsteak plant, is part of the mint family and gives off a strong aroma. This cultivar widely used in Korea cuisine, where it is pickled into a kimchi, used as a spice in soups and noodle dishes, or used as a wrapper for meat in Korean BBQ.

Purple Oak Leaf Lettuce

Just like its greener cousin, but with more purple, its leaves are loose and very tender. They are commonly found in mixed green salads and have more frilly looking leaves than other cultivars.

Purslane

Like coriander, all parts of purslane (Portulaca oleracea) is edible and has a sour taste compared to other greens, but is great in salads and soups. Purslane also has a high salt tolerance and absorbs it from whatever medium is present. Nutrition wise, purslane has high levels of vitamin E and is a good source of vitamin c, magnesium and iron.

Red Leaf Amaranth

Also known as blood amaranth, or purple amaranth, or Chinse Spinach, (Amaranthus cruentus), this plant was traditionally grown as a cereal grain crop, similar to quinoa, in Central and South America. As as vegetable, the leaves are similar to spinach and a generally eaten cooked.

Swiss Red Chard

While used in a traditional dish from Switzerland named capun, (similar to a cabbage roll), “Swiss” chard originated from the island of Sicily. While the leaves and stems can be eaten raw in salads, they tend to be bitter, so sauteing and boiling in soups are preferred methods for many. Like spinach, Swiss chard contains an enormous amount of vitamin K; over three times the daily amount.

Spinach & Malabar Spinach

Best popularized by Popeye the Sailor Man for giving him superhuman strength after consuming it, spinach is actually one of the most nutritious greens available. The vegetable contains significant amounts of vitamins A, B6, B9, C, K, iron, magnesium, and manganese. The Malabar variety (Basella alba) is actually not even a spinach at all, but rather a substitute grown in the summer, where it thrives in hot temperatures.

Aehobak

Also known as a Korean zucchini or Korean courgette, they are more delicate than regular zucchini with a smooth outer skin. Traditionally sliced and then cooked, aehobak is used in pancakes, omelets, stir-fries, and can be stuffed to make Hobak-seon.

Bell PEpper

The least spiciest pepper of the capsicum family with a score of a whopping zero scoville units. Bell peppers originated from the Americas but are now used everywhere. Whether it’s a topping on pizza, being made into stuffed peppers, or dried and crushed into paprika, bell peppers are one of the most ubiquitous vegetables on earth.

Oriental Melon

A popular melon in East Asia, oriental melons differ from its cantaloupe and honeydew relatives by being smaller and slightly less sweet, but have thinner rinds, allowing the entire melon to be eaten.

SAFFRON

Saffron is one of the most expensive spices in the world and is derived from the Crocus sativus flower. It is used in many cultures to flavor and color dishes, such as Spanish paella, French bouillabaisse, and British saffron bread.