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

Hydroponic Performers

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Bolt tolerant, widely adaptable with open habit suited for heads.
So widely known, it is the standard for a class after its own name.
Fast-growing mizuna with fancy, toothed leaves.
Excellent for adding distinct lemon flavor to desserts and cocktails.
Spicy flavor for salads or to garnish a wide variety of dishes.
Zesty citrus aroma for adding unique flair to fish and salads.
Spicy flavor, attractive purple stems, and green leaves.
Semi-compact Genovese, highly resistant to downy mildew.
Medium-green, frillice-type baby leaf with a crisp bite like iceberg.
Finely textured leaves, sweet fennel flavor for desserts and fish.
Intermediate resistance to downy mildew and Fusarium.
Feathery leaves add delicate dill flavor and visual interest.
Darkest purple mustard with mildly spicy flavor.
Another way to eat healthy broccoli.
Narrow, green leaf with pink vein.
Bright green, intricately serrated leaves with spicy flavor.
Crunchy sandwich-sized leaves with year-round performance.
Early high-yielding San Marzano type for greenhouse and hoophouse.
French type with oval-shaped green leaves and zesty lemon flavor.
Medium-green leaves with red stems and mild beet flavor.
Dark green, deeply lobed leaves on upright plant for easier harvest.
Broad, thick green leaves with mild cucumber flavor.
Dark purple Italian Large Leaf type with high yields and great flavor.
Hybrid version of French heirloom Marmande; among the best in flavor.
Dark green dill for containers, baby leaf, and hydroponics.