Tower Garden Fresh Greens & Herbs (Sold by Oz)

There's a difference you can taste. Our Tower Garden greens are aeroponically grown right here on-site and harvested the same morning you pick them up — no cold chain, no travel time, no wilting in a warehouse. Just living plants at their absolute peak.

Each variety is sold by weight, so you take exactly what you need. Whether you're building a salad, finishing a dish, or stocking up for the week, grab a little or a lot — it's weighed fresh at pickup.

How to use each variety:

Curly Kale — Massage with olive oil and lemon for a sturdy salad that holds dressing beautifully, wilt into soups and sautés, or blend into smoothies. Tower-grown kale is noticeably more tender than store-bought.

Green Onions — Slice raw over tacos, eggs, ramen, or grain bowls. Grill whole with a drizzle of oil. Stir into sauces and dressings. The mild, bright flavor works on almost everything.

Dandelion Greens — Bitter in the best way. Wilt into warm bacon or mustard vinaigrette, toss young leaves raw into a mixed salad, or add to green juices where they temper sweetness and add depth.

Fresh Dill — More aromatic than anything you'll find in a grocery store. Use generously: scattered over fish, roasted potatoes, or cucumber salads; stirred into tzatziki or sour cream dips; or packed into pickle jars.

Romaine Lettuce — Crisp, sweet, and clean. Caesar salads, lettuce wraps, sandwich layers, or halved and grilled. Aeroponic romaine is exceptionally tender at the center with satisfying crunch at the rib.

Calendula — Edible golden petals with a mildly peppery, slightly floral flavor. Scatter over salads and grain dishes for color and a subtle bite, steep into herbal oils and butters, or dry for tea. A true apothecary kitchen staple.

Italian Basil — Intensely fragrant, with the classic sweet-spicy flavor that makes everything better. Tear over Caprese, blend into pesto, finish pizzas and pasta just before serving, or muddle into cocktails and lemonades. Tower-grown basil is bushier and more aromatic than grocery store bunches.

Spearmint — Bright and cooling with a sweeter, gentler edge than peppermint. Muddle into mojitos and iced tea, chop into tabbouleh or grain salads, pair with lamb and roasted carrots, or steep fresh for a calming herbal tea.

Greek Oregano — More pungent and complex than the dried stuff in the spice cabinet. Use fresh in marinades, scatter over roasted vegetables and flatbreads, layer into Greek salads, or infuse into olive oil for dipping.

Thyme — Earthy, slightly floral, and deeply savory. Strip leaves over roasted chicken and root vegetables, simmer into soups and braises, or add whole sprigs to compound butters and pan sauces. One of the most versatile herbs in the kitchen.