Green Kaiware! Garnish Greens

Kaiware is the Japanese name for radish microgreens and have been cultivated in Japan for nearly 1,000 years, literally translating to "Open Shell" for the look of the two leaves as they emerge from the seed.

A few fresh kaiware greens with your favorite cooked broccoli dish will enhance the cancer-fighting properties of cooked broccoli. There's no reason not to toss a sprinkle on your tacos, eggs, salad, roast veggies, fish dish, or soup for a little heat and a whole lot of nutrition.

Clamshells are not compostable in urban systems but are compostable in home systems. They are made of cellulose and even in a landfill will biodegrade fully over time.