At Valley Greens, our story begins with family and a deep connection to the land. From a young age, I was surrounded by gardens. My mother tended her garden with care and passion, while my father worked in landscaping, shaping the outdoors with his hands. Those early experiences taught me the value of patience, dedication, and the rewards of working with nature.

As I grew older, I carried those lessons with me. I worked in hands-on jobs like landscaping, road works, and scaffolding, but always felt drawn back to the soil. During lockdown, I remembered a video I’d seen years earlier about microgreens—and that memory reignited my passion for growing. It was the spark that led to the creation of Valley Greens.

Today, Valley Greens is built on the belief that many people are missing vital nutrients in their daily diets. We bridge that gap by growing and delivering freshly harvested, living microgreens. Because nutrition declines rapidly once vegetables are harvested, we keep our microgreens alive until they reach your plate—ensuring maximum freshness, flavour, and nutrition in every bite.

We are proud to grow soil-based, spray-free, GE-free microgreens here in the Hutt Valley, keeping things local and reducing the time from greenhouse to table. For us, microgreens aren’t just an ingredient—they’re a superfood that can transform your meals and support your wellbeing.

Valley Greens is more than a business—it’s the continuation of the values my parents instilled in me. It’s my lifelong dream come to life, and I’m passionate about making high-quality, nutrient-dense microgreens accessible to everyone, so you too can experience the difference that fresh, living nutrition makes.