Dark green dill for containers, baby leaf, and hydroponics.
Common addition to salads and sandwiches that adds mild, nutty flavor.
Dark green hybrid tatsoi for bunching or baby leaf.
Spicy, bright green, intricately lobed leaves.
Purple stems and dark-green leaves with a purple tint.
Green leaves with spicy lemon flavor.
Bolt tolerant, widely adaptable with open habit suited for heads.
Very slow-bolting broadleaf mustard.
Crisp seedlings with white stems, green leaves, and peppery flavor.
Exceptionally dark red, deeply lobed leaves.
Gourmet salad and sandwich vegetable, exceptional nutritional value.
Finely-textured, intricate green leaves for adding mild celery flavor.
Dark green, glossy leaves with purple vein and leaf margin.
Intricately lobed dark green and maroon leaves.
So widely known, it is the standard for a class after its own name.
Sweet-flavored shoots are an attractive bright-yellow when blanched.
High-performance gem type.
Economical strain for baby leaf.
Crunchy, baby-leaf red romaine with narrow petiole.
Early producer of truly compact mini heads with bronze-red color.
Striking, uniform red kale for baby leaf.
Wild arugula variety popular with chefs; also known as 'Wild Rocket.'
Red ruffled leaves for beautiful color and texture.
Large Beit Alpha for colder conditions.
Bright strawberry red pac choi for mixed packs and baby leaf.
Medium-green serrated leaves with bright purple stems and leaf margins.
Finely textured leaves, sweet fennel flavor for desserts and fish.