Meet the Vitality Blend: Broccoli, Kale, Arugula, Cabbage and Kohlrabi

Some of our customers ask us the same question every week: "If I could only buy one microgreen mix, which one should it be?" Our answer is almost always the Vitality Blend. It's the mix we reach for in our own kitchens, and it's built from five of the most nutrient-dense, flavor-packed microgreens you can grow: broccoli, kale, arugula, cabbage, and kohlrabi.

All five belong to the brassica family — the same family as their full-grown cousins broccoli, kale, and cabbage that nutritionists have championed for decades. Grown as microgreens, they carry that same reputation, just concentrated into a smaller, faster-growing, more versatile package. Here's what makes each one worth including.

Broccoli Microgreens

Broccoli microgreens are the most studied microgreen variety, and for good reason. They're a concentrated source of sulforaphane, a compound formed when brassica plants are chewed or chopped, and researchers have found broccoli microgreens can contain meaningfully higher levels of it than mature broccoli. Sulforaphane has been studied for its role in supporting healthy blood sugar levels and for its broader antioxidant activity in the body. Broccoli microgreens also contribute vitamin C, vitamin K, and a mild, slightly peppery crunch to the blend.

Kale Microgreens

Kale microgreens bring a naturally sweet, almost broccoli-like flavor — milder than you'd expect from the mature leaf. They're a strong source of vitamins A, C, and K, along with minerals like calcium, potassium, and manganese. Kale also contributes antioxidant compounds like quercetin and kaempferol, plant compounds that have been studied for their role in supporting the body's natural defenses against oxidative stress.

Arugula Microgreens

Arugula microgreens add the peppery, slightly spicy bite the blend is known for. Weight for weight, arugula microgreens have been found to contain meaningfully more vitamin A than the mature leaf, along with calcium, potassium, and folate. Arugula is also rich in fiber and antioxidant compounds, rounding out the blend's nutritional profile with its own distinct punch of flavor and function.

Cabbage Microgreens

Cabbage microgreens, especially from red cabbage, are one of the most vitamin C–dense microgreens available — some research has found levels that rival or exceed an orange, gram for gram. They're also a good source of vitamin K and folate, and animal studies have linked red cabbage microgreens to healthier cholesterol levels and reduced weight gain on a high-fat diet. In the Vitality Blend, cabbage adds a mild, fresh crunch along with a pop of color once the microgreens mature.

Kohlrabi Microgreens

Kohlrabi is the wildcard of the group — its microgreens grow on eye-catching purple stems and taste reminiscent of turnip, with a clean, slightly sweet flavor. Kohlrabi is an excellent source of vitamin C, and also provides fiber, vitamin B6, folate, potassium, and manganese. Research has also found kohlrabi microgreens release high levels of phenolic compounds during digestion, which are associated with anti-inflammatory activity in the body.

Why We Blend Them Together

Each of these five microgreens brings its own nutritional strengths and its own flavor — peppery, sweet, mild, or bright. Blending them accomplishes two things at once. Nutritionally, it widens the range of vitamins, minerals, and plant compounds in every serving instead of relying on just one variety. And from a flavor standpoint, it creates a more balanced, more interesting bite than any single microgreen could offer on its own — the sweetness of kale and kohlrabi rounding out the peppery kick of arugula and broccoli, with cabbage adding freshness throughout.

How to Use the Vitality Blend

This blend is built to be versatile:

• Sandwiches and wraps — use it in place of lettuce for a more nutrient-dense crunch
• Salads — toss a handful in as a base or a finishing layer over your greens
• Eggs and avocado toast — top your breakfast for an easy nutrient boost
• Smoothies — blend a small handful in with fruit; the flavor is mild enough to disappear
• Soups and grain bowls — add just before serving so the microgreens keep their crunch and nutrients

Because microgreens are delicate, they're best eaten raw or added at the very end of cooking.

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