A perfect salad is just one green bouquet away.

We grow more than organic hydroponic edibles. We like to think we grow Epicurean happiness.

What We Offer

Two Guys from Woodbridge has become known for growing fabulous salad greens and creating tasteful, creative salad mixes. Our love of good food extends into so much more. We grow herbs. We grow shoots. We grow microgreens. We grow edible flowers. All are to give you a superior selection when you cook. Our organic hydroponic ingredients are cultivated to elevate cooking into the art form that it is.

Salad Greens


With its peppery and slightly bitter flavor, arugula is a terrific green to pep up any salad. It also provides multiple vitamins as well as Calcium, Magnesium, Potassium and Manganese.

Baby Salad

Our Baby Salad mix is a delightful combination of 3-to-5 red and green leaf lettuces. It is a small way for you to relish a big taste.

Bok Choi

Sometimes know as “Chinese Cabbage,” Bok Choi lends a tastful alternative to any meal. Not only is Bok choi high in Vitamin A, Vitamin C and calcium but it is low in calories.

Butterhead Lettuce

Butterhead is known for its soft, balanced taste. It is also a great source of Vitamin A, Vitamin K and iron.


Once thought of as a lowly nuisance, the dandelion has only grown in popularity. It is believed to remove toxic pollutants in the body that have accumulated over time.


Greenleaf is a salad favorite—flavorful and attractive. It is high in Vitamins A and C, iron and calcium.


Kale is truly one of those foods that taste good and is good for you. Kale’s risk-lowering benefits for cancer have recently been extended to at least five different types of cancer. These types include cancer of the bladder, breast, colon, ovary and prostate.

Lettuce Bouquet

It is a mix of 3-to-5 red and green lettuces with a twist. It is sold uncut with its roots still together. When you prepare it, it is as if you have brought it from your own garden.

Mesclun Bouquet

Our bouquet is an intriguing mix of green and red lettuce, mustard greens and asian greens. Our bouquet comes as the entire plant, roots intact, to ensure the freshest of taste. Bouquets may vary as they change with the growing season.

Mesclun Salad Mix with Edible Flowers

Our special house blend of assorted gourmet salad greens—butterhead, romaine and greenleaf–topped edible flowers. It tastes as wonderful as it looks.

Micro Mix

Our Micro Mix is our smaller version of our Mesclun Mix. Its size captures the same gourmet taste.


Mizuna has been described as a piquant, mild peppery flavor…slightly spicy, but less so than arugula. Its nutritional value includes beta carotene, vitamins and minerals.

Mustard Greens

As you might imagine, mustard greens are a tangy delight, perfect to spice up any dish or salad. They are also extremely high in Vitamin A and C.


Purslane is a pleasant salad herb with succulent leaves and young shoots that are cooling in spring salads. It contains alpha linolenic acid (AHA), a type of omega-3 fatty acid previously thought to be present only in fish.

Romaine Lettuce

Hearty flavor and texture is what Romaine is known for best. Along with Vitamins A and K, Romaine has healthy amounts of Vitamin C, Thiamin and Potassium.


Its long broad green leaves are tangy and succulent, much like the texture of spinach, with lemon undertones. Its benefits include Vitamin C and iron.

Swiss Chard

The good-looking crinkly and shiny leaves offer a taste that lies somewhere between asparagus and celery with possibly a hint of beet. It is an excellent source of vitamin A, potassium and iron.


With a peppery zest, watercress is known for it use in salads, garnishes and soups. In addition to its high Vitamin C content, watercress appears to have antiangiogenic cancer-suppressing properties.



Basil is most commonly recommended to be used fresh; in cooked recipes it is generally added at the last moment. Basil is one of the main ingredients in pesto—the green Italian oil-and-herb sauce from the city of Genoa.


Sometimes referred to as “gourmet’s parsley,” chervil is used to season poultry, seafood, and young vegetables. It is particularly popular in France, where it is added to omelets, salads and soups. More delicate than parsley, it has a faint taste of liquorice.


Chives have a mild onion flavor and pair well with fish, potatoes, salads, eggs, shellfish, sole, and soups.


Also referred to as coriander, the fresh leaves and stems are an essential ingredient in many Vietnamese foods, Asian chutneys, Mexican salsas and guacamole. Chopped cilantro is also used as a garnish on cooked dishes such as dal and many curries.

Cutting Celery

Often mistaken for flat-leafed Parsley, Cutting Celery has a dark, glossy leaf with a serrated edge and small sprig-like stalks. The leaves and stems can be used to add flavor to salads, vegetables, stews and soups.


Add them to your favorite salad, potatoes (especially potato salad), tomatoes, chicken, poultry stuffing, rice, creamed soups, savory pies and steamed vegetables.


Mint is grown for its aromatic and flavorful leaves. Add to cold salads, desserts, iced teas, mojitos, mint juleps, Middle Eastern, Southeast Asian and Indian dishes.


This slightly peppery, fresh-flavored herb is more commonly used as a flavoring and garnish. Parsley is an excellent source of vitamins A and C.


Add to sausages, poultry, meat, bread, dressings, vegetables, omelets and stuffing. Its leaves offer a warm musty intense herbaceousness.


Shiso has a distinct cinnamon/clove flavor and aroma, with the spiciness of cumin. Used in Asian cooking, sushi, and salad mix. Red Shiso colors radish pickles and “umeboshi” plums


Thyme can be used as a stand alone herb or in savory combinations. It combines layers of woodsy, savory and mint flavors.


Pea Shoots

Pea Shoots are harvested after just 9-15 days when the leaves are tender, young and literally bursting with a distinctive pea flavor. Packed with Vitamins A , C and folic acid.

Sunflower Shoots

Sunflower shoots have a lovely, refreshing crunch with hints of nuttiness and lemon. They are an excellent source of phytosterols, which reduce cholesterol, enhance the immune response and decrease the risk of certain cancers.

Quick tip:
Microgreens are not the same as sprouts. Microgreens are a tiny form of young edible greens produced from vegetables, herbs and other plants. Microgreens are used as a fresh flavor accent to any dish.


Amaranth has been treasured since the ancient Greeks. Besides its great taste, it is a great source of lysine.


With its peppery and slightly bitter flavor, arugula is a terrific green to pep up any salad. It also provides multiple vitamins as well as Calcium, Magnesium, Potassium and Manganese.


It looks and tastes like a very tiny basil plant. If you like cut basil on your dishes, then you will love these little plants sprinkled on your favorite foods.


They are wonderful and tasty for lovers’ of broccoli. It is also famous for its antioxidant content.

Bull Blood Beet

This beautiful beet has deep reddish-purple leaves. It is very sweet and delicious–the baby leaves are a rage in salads.


As a microgreen, celery produces beautiful looking leaves. Its taste adds sharpness to any food.


Microgreen chervil is more delicate with a purer, cleaner version of chervil’s flavor.


One of the more intensely flavored microgreens available, cilantro packs a big cilantro punch in a tiny package.


It is pleasingly aromatic and highly flavored, similar to celery, but saltier.


Microgreen parsley, which boasts a flavor that is like a milder version of mature parsley, can be used to garnish salads, soups, meats, vegetable dishes, and sauces.


It makes almost any dish more significant and hearty. It has significant staying power and avoids wilting under astringent dressings.


The familiar plant can be just as striking and pungent as a microgreen.


Our Rainbow Microgreen Mix contains up to six different microgreens. We call it Rainbow not only for the color but the taste.

Red Vein Sorrel

Red Vein Sorrel microgreens contain more nutrients and have more intense flavoring than mature ones.


Scallion lovers cannot find a better companion than microgreen scallions for an assortment of dishes.


This popular Asian herb is an excellent addition to fish as well as enlivens any food.

Swiss Chard

It has very tender, narrow, beautiful magenta colored stock and midrib with medium dark green nearly smooth leaves.


What we call Wasabi is very intense spicy mustard microgreens. The name speaks for itself.


Its very tiny small crisp leaves offer a peppery snappy taste.

Edible Flowers

Borage Flowers

Star-like borage has a light, refreshing cucumber taste.

Calendula Flowers

Calendula is frequently prepared by pulling the petals apart to make a confetti and has a lettuce like texture.

Nasturtium Flowers

Nasturtiums not only beautiful but taste peppery like watercress.

Pansy Flowers

This common flower has uncommon taste–minty and lightly zesty.