Striking, uniform red kale for baby leaf.
Red-edged, heavily-frilled leaves provide loft, texture, and color.
Heat loving salad and stir-fry green with mild Swiss chard flavor.
Medium-green, frillice-type baby leaf with a crisp bite like iceberg.
Intricately lobed dark green and maroon leaves.
Upright, refined komatsuna for bunching and baby leaf.
Disease-resistant green Batavia for baby leaf.
Spicy, bright green, intricately lobed leaves.
Flashy sorrel adds color and sharp, tangy flavor to salads.
Beautiful red stems and midribs for vibrant contrast in salad mix.
Standard green oakleaf for baby-leaf production.
Blend with high percentage of red leaves and stunning color contrast.
Deep burgundy leaves for salad or microgreens.
Crunchy sandwich-sized leaves with year-round performance.
Fast-growing blonde romaine for baby leaf and full-size heads.
Flavorful dark green mustard.
A favorite for salad mix, lime green oak leaves for striking contrast.
High-performance oakleaf for baby-leaf production.
Tender and lofty with mild flavor.
High-performance baby leaf variety with unique leaf shape.
So widely known, it is the standard for a class after its own name.
Attractive, ruffled romaine that retains its red color in low light.
Crunchy, baby-leaf red romaine with narrow petiole.
Known as "red callaloo" in the Caribbean, comparable to spinach in taste.
Dark green, hybrid tatsoi for bunching or baby leaf.
Dark green, deeply lobed leaves on upright plant for easier harvest.
Standard red chard for bunching or baby leaf.
A favorite for salad mix, lime green oak leaves for striking contrast.
Exceptionally early and the most widely grown green leaf lettuce.
Crunchy, juicy, sweet romaine for baby leaf.
Fast-growing with great color contrast for mixes.
So widely known, it is the standard for a class after its own name.
All yellow stems and leaf veins, for baby-leaf or full-size bunches.