Home · Our Process

What we actually do

We’re an indoor vertical farm growing living microgreens without soil, without pesticides and without the food miles. Here’s exactly how it works — and why it makes for better greens.

The innovation

Farming that fits in a room — and runs all year.

Traditional salad is grown in fields hundreds of miles away, harvested early, chilled, trucked and shelved. By the time it reaches you it has lost flavour, nutrients and days of freshness.

Verdant Roots flips that model. We grow vertically, indoors, in a precisely controlled environment — so every variety reaches its absolute peak, every week of the year, just minutes from your kitchen. No soil, no chemical sprays, no weather, no waste. Just clean, living greens, snipped to order.

✓ Soil-free hydroponic mats keep greens clean enough to eat straight away.
✓ Full-spectrum LED light tuned per variety for colour, flavour and density.
✓ Closed-loop watering recirculates and filters — up to 95% less water used.

The growing cycle

Seed to snip in seven days

A typical tray goes from dry seed to harvest-ready in about a week. Here’s the journey.

Sow

We weigh and sow organic, non-GMO seed onto biodegradable growing mats — no soil involved. Trays are misted and stacked to germinate in the dark.

Grow

Once sprouted, trays move under full-spectrum light. Temperature, humidity and nutrients are dialled in for each crop — radish likes it different to basil.

Harvest & deliver

We harvest by hand the morning of delivery and pack greens living and unwashed. They arrive at their freshest — and last far longer in your fridge.

95%

Less water than field farming

7 days

Average seed to harvest

Pesticides or chemical sprays

12 mo

Growing seasons per year

The range

What we grow

Eighteen-plus varieties on rotation, from kitchen staples to chef-favourite rarities. A few of the regulars:

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Sweet & mild

Pea shoots, sunflower, broccoli and red cabbage — gentle, crunchy and brilliant for everyday eating and kids’ plates.

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Spicy & punchy

Radish, rocket, mustard and watercress — peppery finishing greens that add instant lift to eggs, salads and grills.

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Herby & aromatic

Basil, coriander, fennel and amaranth — intense micro-herbs that chefs use to garnish and perfume a dish.

Sustainability

Better greens, lighter footprint.

Growing indoors and locally isn’t just fresher — it’s dramatically more resource-efficient than trucking salad across the country.

✓ Closed-loop water — we recirculate and filter, using a fraction of field irrigation.
✓ Zero food miles — grown and delivered within the same city.
✓ Compostable packaging — punnets and mats break down, trays are reused.
✓ No waste harvests — we grow to order, so nothing is cut that isn’t sold.

Curious to taste it for yourself?

Browse the shop, or get in touch if you’d like a tour of the farm or a sample box for your restaurant.

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