A few sprouts to your health!
The freshest microgreens you will probably ever eat!
As seen on Dragons’ Den
DoSo products: Raw freshness and beauty
DoSo was born from its founder’s desire to offer organic, ready-to-harvest microgreens. We create innovative methods for growing and storage, such as our microgardens, so you can find freshness and energy in each bite!
Our flagship product: the MICROGARDEN, microgreens in soil that can stay fresh for up to 2 to 3 weeks in the fridge.
It's easy to get your DoSo Dose
In the grocery store
Find our microgardens and cut microgreens at a grocery store near you. Can’t find our products in your area? Contact us
Get your seeds and accessories delivered directly to your doorstep (contactless). Free shipping for orders of $65.00 or more or $10.00 delivery fee.
Order online and pick up your order at one of our pick-up points. To find out how it works, check out our drop-off points.
DoSo also has a subscription service so you never run out of microgreens. We also have custom creations for special events and gifts.
Featured blog posts
Microgreens: A health benefit explosion
"Let food be thy medicine," Hippocrates (460-370 BCE), father of Western medicine. In fact, the benefits or sprouts and seeds have been known since antiquity, particularly in Asia (China) and Africa (Egypt). Nowadays, growing and eating seeds and sprouts has become somewhat of a trend. In addition to being living, natural foods, sprouts and seeds [...]
Microgreens: Seasonal Recipe: May
Seasonal Recipe: May By: Marine Le Berre As I shared with you before, I was open about my new collaboration with DoSo microgreens. I rarely collaborate, and this one was so dear to my heart that I had to tell you all as soon as I could. Hence this pea, fiddlehead and microgreen recipe. I [...]
By: Vicky Lefebvre-Vincent Welcome to DoSo microgreens! Allow me to introduce myself. My name is Vicky, and I’m the founder of DoSo microgreens. I’m also a huge foodie and have always been interested in the agro-food field. Following this passion, I studied professional cooking at ITHQ in 2005 and then worked in the restaurant field […]