Flashy sorrel adds color and sharp, tangy flavor to salads.
Rich burgundy, hybrid tatsoi for bunching or baby leaf.
Smooth, dark green komatsuna with good regrowth.
Dark green, deeply lobed leaves on upright plant for easier harvest.
Flashy sorrel adds color and sharp, tangy flavor to salads.
Adaptable and tasty heirloom green leaf.
Intricately lobed dark green and maroon leaves.
Standard green oakleaf for baby-leaf production.
Striking, uniform red kale for baby leaf.
Succulent, cold-hardy salad green with heart-shaped leaf pairs.
Standard red chard for bunching or baby leaf.
Crunchy rib with an iceberg look.
Very slow-bolting, broadleaf mustard.
Wild arugula variety popular with chefs; also known as 'Wild Rocket.'
Crunchy sandwich-sized leaves with year-round performance.
Disease-resistant green Batavia for baby leaf.
A favorite for salad mix, lime green oak leaves for striking contrast.
Bright green, intricately serrated leaves with spicy flavor.
Heavy dark green oakleaf with fast early growth and sweet flavor.
The standard green romaine for baby leaf, adds texture to salad mix.
Fast-growing with great color contrast for mixes.
Flavorful dark green mustard.
A favorite for salad mix, lime green oak leaves for striking contrast.
Well-known heirloom bibb with tongue-shaped leaves, excellent flavor.
Similar to watercress, but easier to grow.
Dark green, deeply lobed leaves on upright plant for easier harvest.
Deep burgundy leaves for salad or microgreens.
Known as "red callaloo" in the Caribbean, comparable to spinach in taste.
Aromatic, deeply lobed chrysanthemum greens.
Colorful heat-tolerant spinach alternative.
Dark red and green, deeply lobed leaves.
High-performance baby leaf variety with unique leaf shape.