Wild arugula variety popular with chefs; also known as 'Wild Rocket.'
Dark purple leaf with bright green stem.
Fast-growing with great color contrast for mixes.
Radiant burgundy version of an old favorite; delicate oak-like leaves.
Fast-growing with great color contrast for mixes.
Spicy, bright green, intricately lobed leaves.
Smooth, dark green komatsuna with good regrowth.
Succulent, cold-hardy salad green with heart-shaped leaf pairs.
A favorite for salad mix, lime green oak leaves for striking contrast.
Disease-resistant green Batavia for baby leaf.
Gourmet salad and sandwich vegetable, exceptional nutritional value.
Bright strawberry red pac choi for mixed packs and baby leaf.
Flashy sorrel adds color and sharp, tangy flavor to salads.
Colorful heat-tolerant spinach alternative.
Deep burgundy leaves for salad or microgreens.
Heat loving salad and stir-fry green with mild Swiss chard flavor.
Upright, refined komatsuna for bunching and baby leaf.
Crunchy, baby-leaf red romaine with narrow petiole.
Similar to watercress, but easier to grow.
Dark red and green, deeply lobed leaves.
Dark green hybrid tatsoi for bunching or baby leaf.
French type with bright lemon flavor; allows for extended harvest.
Beautiful red stems and midribs for vibrant contrast in salad mix.
Intricately lobed dark green and maroon leaves.
Standard green oakleaf for baby-leaf production.
Blonde frisée for baby leaf.
Known as "red callaloo" in the Caribbean, comparable to spinach in taste.
Attractive, ruffled romaine that retains its red color in low light.
Flavorful dark green mustard.
Bright green leaves with purple rib and stem.
Dark green, deeply lobed leaves on upright plant for easier harvest.
So widely known, it is the standard for a class after its own name.
Crunchy rib with an iceberg look.
Very slow-bolting broadleaf mustard.