Fresh Greens & Herbs — Tropical Greens Jamaica
Lettuce, herbs, and microgreens grown indoors and delivered fresh across Jamaica.
Butter Lettuce
Buttery, tender heads grown to the perfect crisp-to-soft ratio. Loaded with vitamin A and K.
Soft, velvety leaves with a delicate sweetness. Our butter lettuce is harvested as a whole live head with the roots intact, so it stays crisp on your counter for up to two weeks.
Flavor: Mild, sweet, buttery. Uses: Wraps & cups, Soft salads, Burger toppers, Sandwiches.
Sweet Basil
Fragrant, oil-rich leaves packed with antioxidants and vitamin K.
Genovese-style sweet basil with thick, glossy leaves and a bold aromatic oil profile. Grown under tuned LED light for maximum essential oil concentration.
Flavor: Sweet, peppery, clove-like. Uses: Pesto, Caprese, Pasta & pizza, Cocktails, Thai curries.
Rainbow Microgreens
Up to 40× the nutrient density of mature greens — a powerhouse garnish.
A vibrant blend of red cabbage, amaranth, beet, kohlrabi, and radish microgreens. Harvested at the cotyledon stage when nutrient density peaks.
Flavor: Mild earthy with a peppery finish. Uses: Salad finisher, Toast & avocado, Smoothies, Sushi, Garnish.
Lacinato Kale
Tender, sweet dinosaur kale — the most nutrient-dense leaf in the harvest.
Also called Tuscan or dinosaur kale, our Lacinato has long, deeply pebbled blue-green leaves with a softer texture and gentler bite than curly kale. Slow-grown indoors so the sugars develop fully and the bitterness stays low.
Flavor: Earthy, nutty, gently sweet. Uses: Massaged salads, Kale chips, Soups & stews, Green smoothies, Pasta.
Sungold Tomatoes
Candy-sweet golden cherry tomatoes — Brix-tested, vine-ripened in our towers.
A tropical-sweet cherry tomato with thin, snappable skin and an almost mango-like finish. Grown vertically on trellised aeroponic towers and picked at full color so the sugars peak before they ever leave the farm.
Flavor: Tropical-sweet, low acid, candy finish. Uses: Snacking, Pasta, Bruschetta, Roasted on the vine, Salads.
Wild Arugula
Bold, peppery bite with a clean nutritional profile.
Slim, deeply lobed leaves with the punchy mustardy heat that mature, slow-grown arugula is famous for. A chef favorite for finishing pizzas and pastas.
Flavor: Peppery, mustardy, nutty. Uses: Pizza topper, Steak salad, Pesto alternative, Sandwiches.
Salad Blends — Tropical Greens Jamaica
Chef-curated salad blends, ready to eat, cut the day before delivery.
Jerk Garden — Cool the heat, keep the fire.
Soft butter lettuce cups built to wrap up smoky jerk chicken, with peppery arugula for a kick that holds its own against scotch bonnet.
Pairs with: Jerk chicken cups, festival, mango salsa.
Reggae Rainbow — One love, every colour.
A vibrant tangle of red, purple, and green microgreens — every forkful is a different note. The most photogenic salad you'll grow this week.
Pairs with: Avocado toast, bowls, sushi finisher.
Island Caesar — Caesar, but make it tropical.
Crisp baby butter lettuce with a peppery arugula edge — built for a creamy Caesar with shaved parmesan and a squeeze of lime.
Pairs with: Caesar dressing, parmesan, grilled shrimp.
Sunrise Sweet — The mellow morning blend.
Tender butter lettuce layered with sweet rainbow microgreens — a soft, kid-friendly base for fruit salads, brunch plates, and morning bowls.
Pairs with: Brunch plates, fruit salads, smoothie bowls.
Basil Bliss — An herb garden in a clamshell.
Whole sweet basil leaves with a scatter of microgreens — pesto-ready, pizza-ready, cocktail-ready. Open the lid and the kitchen smells like Tuscany.
Pairs with: Pesto, caprese, pizza, mojitos.
Recipes — Cook with Tropical Greens
Quick, fresh recipes built around our lettuce, herbs, and microgreens.
Tropical House Dressing
Our signature dressing — bright, herby, and the perfect partner for any leafy green from our farm.
5 min · Makes 1 cup
Ingredients
- ½ cup extra virgin olive oil
- 3 tbsp fresh lime juice
- 1 tbsp honey
- 1 small shallot, finely minced
- 1 tsp Dijon mustard
- Sea salt & cracked pepper
Steps
- Whisk the lime juice, honey, mustard, and shallot together in a small bowl.
- Slowly drizzle in the olive oil while whisking until emulsified.
- Season with salt and pepper. Drizzle generously over butter lettuce.
5-Minute Basil Pesto
A vibrant pesto that lets our hand-picked basil shine. Toss it with pasta or spread on warm bread.
10 min · Serves 4
Ingredients
- 2 cups fresh basil leaves
- ⅓ cup pine nuts, toasted
- ½ cup grated Parmesan
- 2 garlic cloves
- ½ cup extra virgin olive oil
- Salt to taste
Steps
- Pulse basil, pine nuts, garlic, and Parmesan in a food processor.
- With the motor running, slowly stream in olive oil until smooth.
- Season with salt. Toss with hot pasta and a splash of pasta water.
Microgreens Avocado Toast
Crispy sourdough, smashed avocado, and a generous tangle of nutrient-packed microgreens.
10 min · Serves 2
Ingredients
- 2 thick slices sourdough bread
- 1 ripe avocado
- 1 tbsp lemon juice
- Handful of microgreens
- Sliced radish, chili flakes, flaky salt
Steps
- Toast the sourdough until deeply golden and crisp.
- Smash avocado with lemon juice and a pinch of salt; spread on toast.
- Top with microgreens, sliced radish, chili flakes, and finishing salt.
Arugula, Lemon & Parmesan
Three ingredients, infinite satisfaction. The peppery bite of our arugula does the heavy lifting.
5 min · Serves 2
Ingredients
- 4 large handfuls of arugula
- Juice of ½ lemon
- 2 tbsp extra virgin olive oil
- Shaved Parmesan
- Cracked black pepper, flaky salt
Steps
- Pile arugula in a wide bowl.
- Drizzle with olive oil and lemon juice; toss gently with your hands.
- Top with shaved Parmesan, cracked pepper, and flaky salt.
