How the Seed Was Planted
How my love of growing, cooking and good food grew into Little Greens Co.
My Journey From Kitchen to Grow Room
I’m Jess — a chef, gardener, and lifelong lover of good food. After more than 20 years in professional kitchens, I’ve always been drawn to ingredients that are local, fresh, seasonal and full of flavour.
My love of gardening eventually led me to microgreens, and I quickly became fascinated by the process — from planting a tiny seed to harvesting something vibrant, delicious and ready for the plate just days later.
Little Greens Co. grew from that connection between growing and cooking — bringing together my experience as a chef and my love of growing food, one tray at a time.
Grown with Care, Harvested Fresh
Little Greens Co. was created to bring beautiful, fresh microgreens to local home cooks. Everything is grown in small batches, giving each tray the time and attention it deserves.
Growing this way means I can focus on quality rather than quantity — healthy plants, careful harvesting, and greens harvested close to pickup, so they reach your kitchen fresh, vibrant and ready to enjoy.
What Makes Little Greens Co. Different
With my background as a chef, I think about microgreens as ingredients, not simply garnish. I choose varieties for their flavour, texture and how they can be used in the food you already love to make.
The selection changes as I grow and experiment with different varieties — from sweet and tender to peppery, spicy and delicately herbal. Part of the fun is discovering something new and finding new ways to use it in your kitchen.
Little Greens Co. is also about sharing what I know. Through chef tips, flavour pairings, nutritional information and simple recipe ideas, I want to make microgreens approachable and help you get the most from every variety.
Fresh ingredients, grown with chef care — from my grow room to your kitchen.
"What else is new? Chef Jessica Hendren at the helm. Hendren has made her presence felt immediately, giving a twist to traditional Italian dishes. The result is food that is rustic but polished"
Anne DesBrisay, Capital Dining