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Nutrient-dense plant based diet.
10 varieties
Broccoli, radish, mustard, kale and cabbage. The peppery end of the rack, and where sulforaphane comes from.
See the trays
4 varieties
Beetroot, Swiss chard, spinach and red amaranth. Mild leaf, deep colour, and stems that finish a pale plate on their own.
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6 varieties
Sunflower, pea, chickpea, fenugreek, alfalfa and lentil. Sweet, nutty and thick-stemmed — the ones you can eat by the handful.
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4 varieties
Basil, mint, chia and lemon balm. The mint family: small leaves carrying far more scent than their size suggests.
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2 varieties
Sweet corn shoots and wheatgrass — grown for juicing and for sweetness rather than for the plate. Cut at the second leaf.
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Also on the rack
Nasturtium, viola, borage, marigold, calendula and more. Sold by the punnet against what your order needs rather than by weight, and quoted on request because what is in bloom changes month to month.
Why microgreens
A microgreen is a vegetable stopped at its first true leaf — the point where the seed has spent everything it stored and hasn’t yet started diluting it into stalk.
Nutrient density
Research out of the University of Maryland found many seedlings carry several times the vitamin C, E and K of the same vegetable fully grown — in some varieties, up to forty times. A tablespoon does real work.
Eaten raw
Vitamin C and folate don’t survive a pan. Microgreens go on at the end, off the heat, so what’s in them is what you get.
Digestion
Germination breaks stored starch down and frees up minerals the dry seed keeps locked away. Seedlings sit easier than a plate of the mature leaf.
Brassicas
Broccoli, radish, mustard and kale seedlings are among the richest known sources of glucosinolates — the compounds sulforaphane is made from.
Iron & folate
Beetroot, spinach and red amaranth get their colour from betalains and anthocyanins, and carry the iron and folate that make them worth eating daily.
Flavour
Mustard is hot, pea is sweet, sunflower is nutty, fenugreek is bitter and warm. Treat them as seasoning and they earn a place on the plate on taste alone.
How it works
This is the whole process — one tray, from dry seed to your kitchen. It is why nothing on the rate card is ever in stock, and why everything arrives the day it was cut.
01
Tell us the varieties, the pack size and the day you want them. Nothing is sown on spec, so the order is what fixes the sowing date.
02
Soaked overnight, spread on coco peat, then covered and weighted so the whole tray germinates together instead of in patches.
03
Pale, blanched stems meet light for the first time and green up quickly. From here it is only water — no feed, no spray.
04
Scissors at the base on the morning of delivery, straight into the box unwashed, and to your door the same day.
About us
Microgreens by Ruchi is a small, hand-run grow in Bhopal. Trays are sown, watered, cut, weighed and packed here — no warehouse, no cold chain, and nothing standing between the rack and your kitchen.
It is one person’s work, which is the whole reason the promises on this page can be kept. Here is how it got that way.
Why there is a rack at all
Leaves sold in Bhopal have almost always spent days in a crate before anyone gets them home. Seedlings are worse than most — they lose the bulk of what makes them worth eating almost as soon as they are cut, so by the time one has been packed, moved and shelved, the reason for eating it has gone.
The fix was not a better supplier. It was growing the things close enough that no crate is ever involved.
What the plants turned out to want
Radish is up and ready inside a week. Basil takes closer to three. Sunflower wants weight on the tray early on or it comes up crooked, and wheatgrass will keep going long after it should have been cut.
None of that fits a production schedule, so there isn’t one. Trays are sown against the orders that came in and come down the morning each is ready — which is also why nothing on this site is ever in stock.
What turns up at the door
Sunflower and moong go out alive, roots and coco peat and all, so the cutting happens in your kitchen instead of ours. A tray on the counter keeps for days and gives you a week of cutting from one delivery.
Everything else is cut at the base that morning, weighed, and boxed unwashed so it doesn’t sweat on the way. Either way nothing spends a night in storage, and nothing is held back for the next order.
What every tray comes with
No pesticides, no growth promoters, no chemical feed.
Registered and inspected as a food business.
Every tray sown from untreated, non-GMO seed.
Harvested the morning of delivery, never stocked.
Place an order
Fill this in and it opens as a WhatsApp message to Ruchi with your order already written out. She replies with a rate for the varieties you picked and the next delivery date, usually the same day.
