Mise en Plants

 

 
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Meet SproutsIO

The SproutsIO smart microgarden is an indoor gardening system that learns from you. Grow indoors, year-round, soil free. Our high performance growing system is designed to fit in any kitchen and scale to your needs.

SproutsIO provides growers with a thoughtful end-to-end experience by integrating our intelligent device, sIO seed refill, and SproutsIOGrow mobile app with software services. The system is modular, enabling multiple devices to be controlled seamlessly in one app.

 
 
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SproutsIO Device

The design-forward device is simple to use, easy to maintain, and includes:

  • Wavelength-tuned LED lighting
  • Camera for plant imaging
  • Environmental sensors
  • Dishwasher-safe basin 
  • Hybrid Hydroculture fog misting system WiFi connectivity
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sIO Seed Refill

Fully integrated refill that includes everything you need to grow produce in-system:

  • Refilled via subscription service
  • Responsibly-sourced, non- GMO seeds
  • All natural nutrients
  • Compostable
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SproutsIOGrow

Intuitive and comprehensive software services are a powerful tool for:

  • Flavor customization
  • Harvest scheduling
  • Yield calculation
  • Transparent sourcing
  • Plant & system monitoring
  • Plant flavor

Tastemaker program

We partner world class chefs with our category-defining food technology to cultivate extraordinary produce, advance gastronomic development, and explore new formats for hospitality. From kitchen to table, SproutsIO creates a memorable experience for both growers and guests.

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Benefits of SproutsIO

SproutsIO is an invaluable tool in any kitchen, offering year-round access to custom-grown produce and scaling to your need.

Access difficult-to-source varietals

Harvest at peak freshness and flavor

Develop signature flavor profiles

High and consistent yield

Requires no refrigeration or washing

Zero waste, nothing wilted or damaged during transit

Monitor multiple units with one app

Opportunity for tableside service and plating

 
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Customizable Flavor

Personal Produce™ means growing produce to taste with SproutsIO. Our software enables micro-adjustments to the growing environment, cultivating produce towards specific flavor profiles. Personal Produce™ creates endless culinary possibilities as chefs can tailor their produce to a particular dish and harvest it at preferred maturity, peak freshness, and full flavor.

 
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Seed Offerings

Flavor is our focus. We work closely with a network of seed banks and high quality purveyors to source non-GMO, organic seeds, providing specialty produce year-round. We offer a diverse range of produce in four key categories: roots, herbs, greens and fruits. Included below are example yields and dates to maturity.

  • Genovese Basil
  • Thai Basil
  • Lettuce Leaf Basil
  • Chamomile
  • Brussels Winter Chervil
  • Cilantro
  • Bouquet Dill
  • Vierling Dill
  • Hyssop
  • Lemon Balm
  • Mizuna
  • Marjoram
  • Oregano
  • Parsley
  • Sage
  • Shiso
  • Tarragon
  • Thyme
  • Red Mustard
  • Arugula
  • Lacinato Kale
  • Dinosaur Kale
  • Beet Microgreens
  • Broccoli Microgreens
  • Chili Peppers
  • Petit Marseillais Peppers
  • Radishes
  • Tomatoes
 
 
 
 
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Tastemaker Experiences 

 
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Make It Nice

The NoMad

Led by Chef Daniel Humm and Will Guidara, this restaurant group includes Eleven Madison Park, The NoMad, and Made Nice. The NoMad restaurant, resident in the NoMad hotel, is a Michelinstarred restaurant and sister to the group’s Eleven Madison Park, 2017 No. 1 restaurant in the world by World’s 50 Best, recipient of three Michelin stars, and winner of numerous James Beard Foundation Awards.

Objectives

The growing program developed for the NoMad restaurant focused on high volume growth of flavor-forward produce for specified menu offerings for a duration of 10 weeks. Produce grown in house was used regularly for service. SproutsIO was also used for tableside service in the dining room and for kitchen tours and experiences for select guests.

Growing Program

Non-GMO, organic certified: Ezrilla, Brussels Winter Chervil, Bouquet & Vierling Dill, Rosie Basil, Micro Red Mustard, Lettuce Leaf Basil, Cardinal Basil, Red Freddy Basil, Summer Savory, Basil Siam Queen Thai, Tom Thumb Pea Shoots

 
 

Barbara Lynch Gruppo

No. 9 Park & Menton

James Beard Award-winner, Relais & Chateaux Grand Chef, and Time 100 Most Influential Person, Chef Barbara Lynch is regarded as one of Boston’s - and the country’s - leading chefs and restaurateurs. Established in 1998, the Barbara Lynch Gruppo encompasses seven celebrated restaurants.

Objectives

Growing programs were developed for both No. 9 Park and Menton for a duration of eight weeks to address two different objectives. No. 9 Park sought consistent reliable delivery of high quality produce for the restaurant’s signature dish, Prune Stuffed Gnocchi - a menu highlight since 1998. Menton sought diversity of difficult to access micro-produce for research and menu development.

Growing Program

Non-GMO, organic certified: No. 9 Park: Chervil, Parisian Carrots, Mint Menton: Lovage, Nasturtium, Mint, Cress, Violas, Rainbow Chard, Chervil, Red Mustard, Broccoli Greens, Arugula

 

Taste-imonials

We harvest as we need using 100% of the product and use the freshest possible product.
It really surprised me how fast they have grown. I grow a few herbs on the roof as well, and it has been amazing to see the growth difference.
The chervil harvested was better than the chervil we buy from our suppliers. Fantastic flavor!
Teaching the team about ‘seed to sprout’ is a priceless thing. They respect the product more and understand more about the product. I feel it is the best way to cook.
The quality of the plants we grew, color and shape, are just really beautiful.
Yes! It really turns some heads in the dining room. Having the units in the dining room has a lot of potential.
 

Get Growing

Learn more about growing with SproutsIO at your restaurant by getting in touch with our Tastemaker team via the form below.

Let's grow together.

Name *
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