Catalogue of crops

grown on vertical farms

using iFarm technology
Updated on February 2023
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iFarm Growtune: Key Features:

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software to achieve high-quality 'plant growth
recipes' •
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inventory management
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• harvest planning • API integrations

200+ Leafy greens and Edible Medicinal

'plant growth herbs flowers herbs
recipes'

Berries Vegetables Microgreens

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agronomists, argrochemists, plant defense
specialists, automation engineers, and many
others who work for perfecting iFarm’s
Growtune recipes. Updates are available to our
clients with a subscription.
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Growth Recipes List

Salads 04 Spicy Herbs 21 Microgreens 35 Veggies and Berries 46

Romano 05 Basil 22 Mustard 37 Short-fruited kirby 47

Iceberg 06 Dill 23 Radish 38 cucumber
Kale 07 Parsley 24 Watercress 39 Medium-fruited 48
smooth cucumber
Frisse 08 Celery 25 Pea 40
Tomatoes 49
Oakleaf 09 Coriander 26 Sunflower 41
Tomatoes-on-the- 50
Butterhead 10 Mint 27 Celery 42
vine
Batavia 11 Melissa 28 Broccoli 43
Garden strawberry 51
Lollo Rosa 12 Amaranth 29 Cabbage 44
Pak Choy 13 Thyme 30 Chard 45
Tatsoi 14 Purslane 31
Sorrel 15 Shiso 32
Arugula 16 Tarragon 33
Mizuna 17 Komatsuna 34
Chard 18
Spinach 19
Corn Salad 20

Most crops includes several varieties with slightly different parametres

Salads
 Salads | 5

Romano
The leaf is shiny, dense, smooth Adult leaves — 28-33 days,
and has a rich green colour. yield 3.86-5.56 kg/m².

One of the most popular varieties of lettuce due

to its versatile taste, which is perfectly combined
with fresh vegetables. During growth, it forms
a vertical rosette of high elastic leaves.

It looks great in salad mixes. Most often, this variety is

used for making Caesar salad. Romano leaves are an
excellent base for green smoothies, and they can also
be used for making crisps.

Organoleptic properties: elastic, crunchy, sweet

 Salads | 6

Iceberg
The leaves are juicy, bubbly, and Adult plant — 30-35 days,
do not form a head yield 7.41-7.94 kg/m².

A popular variety of lettuce that forms a rosette

of leaves rather than a head. Due to this, it grows
faster and gives excellent yields.

It is perfect for decorating various dishes, as well

as for sandwiches and burgers, as it retains its
properties even when used in hot dishes and when
in contact with sauces containing acids.

Organoleptic properties: crunchy, sweet

 Salads | 7

Kale
High-yielding, with a loose dark Adult plant — 28 days,
green rosette of leaves yield 2.32 kg/m².

Kale is a superfood, a storehouse of vitamins

and trace elements. Due to the content
of proteins and amino acids, usually found
in meat, it is indispensable for vegetarians.

Kale endures heat treatment well,

is good for adding to fresh vegetable
salads and green smoothies. Moreover,
delicious crisps are made from its leaves.

Organoleptic properties: slightly tart, sour taste

 Salads | 8

Frisse/Friseé
Frissé leaves are light green, Adult plant — 30- 35 days,
shiny with dissected edges yield 6.49-7.45 kg/m².

Frissé has a rich chemical composition.

It is high in vitamins A, B2, PP, Ascorbic
Acid, Beta-carotene, as well as iron,
potassium, and others.

Frissé is perfectly combined with

seafood, cheeses, bacon, and citrus
fruits.

Organoleptic properties: crisp, juicy, slightly bitter

 Salads | 9

Oakleaf
The leaves are dense, shiny,
and very similar in shape to oak Adult plant — 35 days,
yield 7.94 kg/m².
leaves

It quickly gains mass, forming a compact

rosette with delicate wavy foliage
of red-maroon and green color.

It should be cooked on the day of purchase.

Especially delicious is the oak leaf salad with
mushrooms, smoked salmon, croutons, garlic and
avocado. Leaves can be eaten together with meat
or fish, or they can be added to vegetable salads.

Organoleptic properties: juicy, crunchy, slightly spicy

 Salads | 10

Butterhead
Head-type subvariety of green Adult plant — 35 days,
leaf lettuce yield 5.96 kg/m².

Butterhead lettuce provides a variety of essential

vitamins and minerals such as vitamin A, C, K,
folate, calcium and dietary fiber.

This lettuce variety is considered a vitamin-rich and

low-calorie food. It is consumed raw in green salads,
added to cold appetizers, green smoothies, or grilled.

Organoleptic properties: sweet, buttery

 Salads | 11

Batavia
Corrugated green thick leaves Adult plant — 33 days,
that form a large rosette yield 7.41 kg/m².

Batavia lettuce has a delicate sweet flavor and

provides plenty of essential vitamins and minerals
including vitamins A, C, K, folate and dietary fiber.

Perfect for vegetarian salads, side dishes

with meat or fish, open-faced and closed
sandwiches, and egg dishes.

Organoleptic properties: sweet, slightly crunchy

 Salads | 12

Lollo Rosa
Shiny leaves, with maroon tips, Adult plants — 33 days,
large rosette of wavy, bubbly yield 6.49 kg/m².
leaves

Lollo Rossa refers to a type of soft leaves —

those that are used in cooking to give dishes
volume and splendour.

It is used fresh: in salads,

with dressing as a side dish
to meat or fish.

Organoleptic properties: crisp, fresh, sweet

 Salads | 13

Pak Choy
The leaves are crisp, Baby-leaf — 21 days, yield 3.31kg/m².
dark green with noticeable light Adult plant — 25 days, yield 3.21kg/m².
streaks all over the surface

Pak Choy has beautiful and tender, but at the

same time elastic, green leaves with a slight
bitterness, resembling both Spinach and Mangold.

It perfectly endures heat treatment and is widely used

in home cooking in any form: from fresh in salads to
boiled, steamed and fried, as well as an independent
side dish. Bok Choy is very popular in Asia.

Organoleptic properties: fleshy, slightly sharp, mustard

 Salads | 14

Tatsoi
Tatsoi has dark green, wide, Baby-leaf — 21 days, yield 3.31kg/m².
spoon-shaped leaves Teen plant — 28 days, yield 2.32kg/m².

Tatsoi lettuce is a nutrient-packed green

vegetable. The plant contains vitamins C and
A, minerals, antioxidants and is almost fat-free.

Tatsoi is used as a component of salad mixes, pot roast,

soups and side dishes. Its high nutritional content
makes it a great choice for adding to smoothies.

Organoleptic properties: mild, with a hint of peppery flavor

 Salads | 15

Sorrel
The smooth leaves It is grown for 35 days,
are rounded, elongated, green the yield is 3.57 kg/m².
with streaks of red or purple

Red sorrel is rich in vitamin C, A, B1, B2,

trace elements and acids. Contains a large
amount of oxalic acid.

Young leaves are used in cooking as

decorations for dishes. It is used in small
amounts in salads, sauces and soups.

Organoleptic properties: slightly acidic, grassy

 Salads | 16

Arugula
The leaves are narrow, dark Adult plant — 21-28 days,
green, shaped in the form yield 2.22-2.72 kg/m².
of a small fir - tree

The rosette is semi-raised, the culture is

suitable for collecting by repeated plucking
— the leaves of this plant grow quickly.

It is rich in minerals, contains a lot of iodine and vitamin C.

It promotes digestion and activates the immune system.
Young leaves are used in salads, as a side dish for meat and
fish dishes. Wild rocket goes well with cheese.

sharp spicy taste and

Organoleptic properties:
distinct nutty aroma
 Salads | 17

Mizuna
The leaves are dark red, sometimes It is grown for 21-28 days,
dark green with red veins, narrow, the yield is 2.78-3.09 kg/m².
with a strongly dissected edge

A storehouse of useful substances: mizuna

contains a lot of vitamins (C, B1, B2, PP), potassium,
calcium, phosphorus, iron, etc. Included in a range
of dietary products due to its low calorie content.

Young leaves are used in cooking as decorations

for dishes. It is used in small amounts in salads,
sauces and soups.

Organoleptic properties: delicate, spicy

 Salads | 18

Chard
The leaves are oval-shaped, shiny, Adult plant — 21-23 days,
bright green with streaks yield 2.14-2.32 kg/m².
and a rich, red stem

The leafy vegetable (beet) is one of the first crops

grown outside of Earth, on orbiting stations.
It is unpretentious and promotes good health,
which is why it was loved by the cosmonauts.

It is used in salads in fresh form, in soups,

stewed or fried dishes. It is best to steam,
stew or simmer. It goes well with olive oil,
vinegar or butter and lemon juice.

Organoleptic properties: fresh, sweet, beetroot

 Salads | 19

Spinach
Smooth-leaved spinach variety Adult plant — 26 days,
with an upright rosette and the yield 2.66 kg/m².
same length of stems

It grows quickly and increases its mass, and

is suitable for the baby-leaf technology, when
the leaves are cut off when they reach a few
centimeters.

It is used in salads, soups, stews and fried

dishes, cooked as a separate side dish
or added as a filling in pies.

Organoleptic properties: tender, juicy, fleshy

 Salads | 20

Corn Salad
Medium-sized plant with
It is grown for 35 days,
small spoon-shaped dark
yield per month is 3.31 kg/m².
green leaves

Corn salad is rich in vitamins A and E, ascorbic acid,

iron and flavonoids, which strengthen the capillaries
and improve vitamin C absorption, does not lose its
properties during heat treatment.

Good for adding to salads and soups.

Organoleptic properties: spicy, sweet nutty taste

Spicy Herbs
 Spicy Herbs | 22

Basil
The leaves are slightly Adult plant — 33-42 days,
elongated, dark green yield 2.21-3.86 kg/m².
in colour, dense and fleshy

One of the oldest spices, basil is popular in many

cuisines around the world. It reaches a height of 20 cm
or more. It is sold in pots as a whole plant.

It is used fresh to add a spicy flavour. Basil is used to

make pesto sauce. It is perfectly combined with thyme,
garlic, oregano and lemon, so it is included in almost all
spicy Italian and French recipes.

the aroma is strong, clove-like, the

Organoleptic properties:
taste is slightly salty, chilling
 Spicy Herbs | 23

Dill
Light green and feathery
Growing cycle is 30 days,
leaves; solitary stem the yield is 3.47kg/m².

The volatile oils found in dill have

anti-inflammatory properties that may help
relieve conditions like arthritis and asthma.

Dill is most commonly used in pickling,

is added to season fish and other
seafood; salads and soups.

Organoleptic properties: slightly sweet, spicy

 Spicy Herbs | 24

Parsley
Bright dark green leaves that
It grows 35 days.
form a rosette The yield is 2.98 kg/m².

Parsley is rich in vitamins A, C and K

as well as minerals like iron and calcium.

The curly-leaf variety has delicate leaflets that are often

used as a garnish for salads, soups, or sauces. It can also
be used to enhance the presentation of dishes.

Organoleptic properties: mild, slightly sweet, crisp

 Spicy Herbs | 25

Celery
Long and slender stems;
It grows 35 days.
bipinnate leaves The yield is 3.31 kg/m².

Celery is rich in fiber, vitamin C, potassium,

folate and other important nutrients. That’s
why it can be used for medical nutrition
therapy and healthy dieting.

Celery is added to salads, soups, stewed

vegetables and meat; used for making
preserves or pre-made foods.

Organoleptic properties: bitter-sweet, spicy

 Spicy Herbs | 26

Coriander
The leaves have finely
It grows 30 days.
dentriculate margins The yield is 3.47 kg/m².

Coriander's unique taste comes from its volatile

oils which also bring several health benefits such
as improved digestion and reduced inflammation.

Coriander, also known as cilantro, is consumed, both

raw and dried, in salads, as well as seasoning for soups
and meat dishes. The dried seeds are used as a spice.

Organoleptic properties: bright, citrus-like, spicy

 Spicy Herbs | 27

Mint
A perennial plant, depending The growth period of the crop is 42-49 days,
on the type and variety, can The yield per month is 2.65-3.31 kg/m².
reach a height of 20 to 100 cm
depending on the cultivar and
variety. It branches well and has
a lush cap of greenery Mint contains vitamin B2, A, C, Mg,
and is rich in micro- and macronutrients
(minerals).

Mint leaves in their fresh form are used

in cooking to decorate dishes and prepare
drinks. Dried, it is used for making tea. Essential
oil is used in medicine and cosmetology.

pronounced spicy aroma, slightly

Organoleptic properties:
burning, chilling
 Spicy Herbs | 28

Melissa
The leaves have a pleasant
lemon flavour. Rapidly grows In 35 days, it gives yield of 3.28-3.56 kg/m².
back after cutting

Lemon balm contains essential oil,

vitamins Bl , B2, C.

Lemon balm leaves are used to complement

cheeses, salads, main dishes, fish, mushrooms.

Organoleptic properties: soft mint-lemon smell

 Spicy Herbs | 29

Amaranth
Cotyledon leaves of red-violet
It is grown for 25 days,
colour, stems of white-pink
yield is 3.09kg/m².
colour

Amaranth greens contain a large amount

of protein, pectin, vitamins, amino acids
and other biologically active substances.
Contains a large amount of folic acid.

Amaranth leaves are used for baking,

cereals, desserts, and are cooked
in combination with meat.

Organoleptic properties: delicate nutty taste

 Spicy Herbs | 30

Thyme
The leaves are mostly For 42 days, the bush gains a mass of 35 g.
small and evenly distributed The yield is 4.63 kg/m².
over the entire height of the stem

The leaves and stems of thyme contain

useful elements: beta-carotene, B as well
as vitamins A, K, E, C, iron, etc.

In cooking, thyme is used as an ingredient

in soups, salads, sauces and side dishes,
and is well suited for brewing tea.

Organoleptic properties: bright spicy aroma

 Spicy Herbs | 31

Purslane
Long-growing culture. It has For 28 days of growth,
powerful stems and juicy leaves it gives the yield of 3.31 kg/m².

Purslane is rich in vitamin C, potassium,

magnesium, and iron.

The leaves and stems are used

in cooking in fresh form.

Organoleptic properties: slightly sour taste

 Spicy Herbs | 32

Shiso
Green or red color leaves;
ascending stems Adult plant- 35 days, yield is 3.09 kg/m².

Shiso, also known as Perilla, is rich

in mineral substances, essential oil, vitamins
C, B1, B2, PP, potassium and calcium.

This plant is commonly used in Asian cuisine. It is

added to salads and soups, stewed with meat and
vegetables, used for making sauces and beverages.

Organoleptic properties: slightly bitter, spicy, citrus-like

 Spicy Herbs | 33

Tarragon
The leaf is thin, lance-shaped
Adult plant- 42 days, yield is 3.31 kg/m².

The herb has a long history of medicinal use and is

known for its antioxidant properties. Tarragon greens
are recommended for people on a salt-free diet.

Mostly common in European cuisines, tarragon

is consumed raw by adding it to vitamin-rich salads, meat
dishes, homemade lemonades, preserves and pickles.

Organoleptic properties: sweet, slightly bitter, anised

 Spicy Herbs | 34

Komatsuna
It has long, dark green For 26 days of growth,
leaves and slender, it gives the yield of 2.57 kg/m².
white stems

Komatsuna is rich in anti-inflammatory

compounds, which can help reduce
inflammation in the body and reduce the
symptoms of certain conditions such
as arthritis and asthma.

It is often enjoyed stir-fried, boiled,

or eaten raw in salads

Organoleptic properties: mild flavor and crunchy texture

Microgreens

Microgreens
Young shoots of edible
plants that are
harvested when they
reach 2.5-6 cm in
vitamins E, C, K, minerals and
height. Microgreens
can be grown from
almost any crop!
These plants have cotyledon
leaves and sometimes several
real ones. Only the
above-ground part is used
for food.
Microgreens | 36
Contains many more useful Grows fast: the
elements than similar adult crop is harvested
The use of microgreens
plants, notably vitamins: 5-12 days after
reduces the risk of many
planting!
diseases, such as:
antioxidants
diabetes; cardiovascular
diseases; high blood
pressure
A very popular
type of product
among
health-conscious
people
iFarm technology
ensures microgreens
have a high profit
margin.
 Microgreens | 37

Mustard
Leaves are corrugated, red, It is grown for 10 days,
stems are light red in colour the yield for the period is 1.39 kg/m²,
per month — 4.17 kg/m².

This variety of mustard is rich in

vitamins A, C, B1, B2, PP, calcium, iron,
magnesium, etc.

It is used in salads, sauces, omelettes

and side dishes.

Organoleptic properties: mustard, mild-sharp

 Microgreens | 38

Radish
The cotyledon leaves are dark green Grown for 7 days,
with a purple tinge and streaks. The yield per period — 2.6–3.04 kg/m²,
lower side of the leaf is dark purple per month — 10.42-12.16 kg/m².

Radish microgreens contain many

vitamins: A, B1, B2, B3, C, iron,
potassium, phosphorus, etc. Reduces
cholesterol levels.

It is used in salads, sauces, omelettes

and side dishes.

Organoleptic properties: sharp

 Microgreens | 39

Watercress
Cotyledon leaves are bright Grown for 7 days,
green, stems are white yield for the period — 0.91 kg/m²,
per month-3.65 kg/m².

Cress is rich in B vitamins,

C, carotene, rutin, and essential
trace elements.

It is used in salads, soups and sauces,

served with meat and fish dishes,
side dishes and sandwiches.

Organoleptic properties: spicy, spicy-mustard aftertaste

 Microgreens | 40

Pea
Bright taste of summer peas, juicy It is grown for 14 days,
and soft stems with small leaves the yield for the period is 2.37 kg/m²,
per month-4.73 kg/m².

Pea microgreens contain folic acid,

calcium, phosphorus, protein,
and vitamins A, B, C, E, K, and PP.

They are added to dishes

for decoration and used
in sandwiches and salads.

Organoleptic properties: juicy, sweet

 Microgreens | 41

Sunflower
Large oval cotyledons It is grown for 8 days,
on a fleshy stem the yield for the period is 3.56 kg/m²,
per month — 14.25 kg/m².

An ideal source of vegetable protein.

It contains B vitamins, antioxidants,
and fibre.

In cooking, it is used as an addition

to salads, soups and omelettes.

pronounced aroma
Organoleptic properties:
of blossoming sunflower
 Microgreens | 42

Celery
Celery shoots are thin and slender It is grown for 21 days,
with a cylindrical shape. The leaves the yield per month — 1.04 kg/m².
are light green and feathery.

Perfect perfect replacement for big

adult celery if you want to feel celery
taste in some other form

Go really good with baked fish or meat

celery-like taste
Organoleptic properties:
 Microgreens | 43

Broccoli
Cabbage-like sprouts It is grown for 7 days,
the yield per month — 5.56 kg/m².

The antioxidants in broccoli microgreens

help to reduce inflammation, which can
help support heart health.

They can be sautéed with garlic, olive oil and

a pinch of salt, stir-fried with other vegetables,
or added to soups and pasta dishes.

Mild, nutty flavor that is similar

Organoleptic properties:
to broccoli but slightly sweeter
 Microgreens | 44

Cabbage
It is grown for 10 days,
the yield per month — 3.94 kg/m².

Cabbage microgreens are a powerhouse

of nutrition, containing more vitamins and
minerals than their mature cabbage
counterparts.

Perfect accompaniment
for any salad or meat dish

Organoleptic properties: Slightly nutty and earthy flavor.

 Microgreens | 45

Chard
Long, slender stems and red leaves It is grown for 14 days,
that are slightly serrated. the yield per month — 1.59 kg/m².

Chard microgreens are low

in calories, making them a great
addition to any diet.

Chard microgreens have a mild, sweet

flavor, adding a boost of flavor to any dish.

Organoleptic properties: fresh, sweet, beetroot

Veggies and Berries
 Veggies and Berries | 47

Short-fruited kirby
cucumber The growing period is 4-6 months. The
yield per plant is 520 g per week; potential
of the variety - 780 g. Shiny cylindrical
Sweet, crunchy with a long shelf life fruits with a length of 12 to 14 cm

A strong plant with a powerful root system.

Less susceptible to CGMM viruses. The first
short-fruited kirby variety for photoculture.

It is used for fresh consumption,

for canning and home cooking.

Organoleptic properties: sweet without bitterness

 Veggies and Berries | 48

Medium-fruited
smooth cucumber The life period is 4-6 months. with weekly
yield per plant of 960 g up to 1 200 g.
Dark-green cylindrical fruits with a length of
Salad variety with a short shelf life 18 to 22 cm

The variety produces generous yields when

grown under artificial light, thanks to its high
growth strength and immunity to powdery
mildew.

Perfect for salads.

Organoleptic properties: sweet without bitterness

 Veggies and Berries | 49

Tomatoes
Bright red glossy fruits weighing Fruiting in 120 days depending on variety. The
250-320 g. weekly yield per plant is 800 g.

Tomatoes are an excellent source of vitamins A

and C, which help with collagen production,
boosting your immune system and
maintaining good vision and healthy skin.

Can be eaten fresh, either raw or cooked

in salads, sandwiches, burgers, sauces,
soups, stews and other dishes.

Organoleptic properties: sweet with a bit of sour, juicy

 Veggies and Berries | 50

Tomatoes-on
-the-vine The growing period is 105-115 days. The weekly yield
per plant is 1 250 g. Each fruit weighs 150-180 g.
Glossy uniform fruits with a good
shelf life
Cherry tomatoes contain lycopene and other
natural antioxidants which can help reduce
inflammation and fight off free radicals.

Can be added to salads and soups for an extra

pop of flavor. Nutrient-dense fruit are great for
snacks, salads, pastas, and more.

Organoleptic properties: sweet

 Veggies and Berries | 51

Garden
strawberry Growing cycle: 3 months of vegetation + 1.5
months of flowering + 5.5 months
of undulating fruiting, yield 1.5 kg per cycle,
Dutch variety the Brix level is consistently above 10.
of day-neutral berries

Strawberries are rich in fructose,

sucrose, glucose, vitamin C
and vitamins B1, B2, B5, B6, B9.

Eaten fresh, used in salads, desserts,

and in home cooking.

sweet and sour berry, hard fruit

Organoleptic properties:
shape with a noticeable shine
52
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