One of our basil varieties shown growing in a hydroponic system.

Hydroponic Performers

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Dark purple leaf with bright green stem.
Semi-compact Genovese with improved resistance to downy mildew.
Aromatic Indian herb for sprouts with rich flavor.
Bright green, intricately serrated leaves with spicy flavor.
Early producer of truly compact mini heads with bronze-red color.
Blonde butterhead for hydroponics.
Spicy flavor for salads or to garnish a wide variety of dishes.
Intricately-lobed, medium-green leaves with mild parsley flavor.
Shiny green leaves, sweet-spicy flavor.
Another way to eat healthy broccoli.
Tall Genovese with improved resistance to downy mildew.
Dark green, deeply lobed leaves on upright plant for easier harvest.
Extra-crunchy complement to Cristabel.
Striking, uniform red kale for baby leaf.
Dark red and green, deeply lobed leaves.
Delicate green plant with nutty and mild, pea-like flavor.
Shiny green leaves, traditional basil flavor.
Hybrid with black heirloom quality; dead ringer for Cherokee Purple.
Dark green dill for containers, baby leaf, and hydroponics.
Broad, thick green leaves with mild cucumber flavor.
Fancy, three-lobed leaves with a peppery flavor.
So widely known, it is the standard for a class after its own name.
Hybrid version of French heirloom Marmande; among the best in flavor.
Extra-crunchy complement to Azirka.
Traditional French herb lends mild, sweet anise flavor in subtle way.
Beautiful, healthy leaves for bunching and baby leaf.
Dark green, spoon-shaped leaves with mild flavor.
Heavy dark green oakleaf with fast early growth and sweet flavor.
Fusarium-resistant Italian Large Leaf type for field or greenhouse.
Bicolor for sustained harvest.