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

Hydroponic Performers

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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.
Dark green dill for containers, baby leaf, and hydroponics.
Crunchy sandwich-sized leaves with year-round performance.
Dark purple Italian Large Leaf type with high yields and great flavor.
Medium-green leaves with red stems and mild beet flavor.
Dark green, deeply lobed leaves on upright plant for easier harvest.
Hybrid version of French heirloom Marmande; among the best in flavor.
Mild lettuce-like flavor, green heart-shaped leaves and pinkish stems.
Aromatic, edible chrysanthemum green with serrated leaves.
Red ruffled leaves for beautiful color and texture.
Improved strain of standard Genovese basil.
Spicy flavor, attractive purple stems, and green leaves.
Bright red Lollo type with good head size, frilly, fan-shaped leaves.
Broad, thick green leaves with mild cucumber flavor.
Finely textured leaves for a delicate presentation.
Disease-resistant green Batavia for baby leaf.
Finely textured leaves for a delicate presentation.
Attractive, uniform lettuce-leaf type with ruffled, puckered leaves.
Tasty snacking cucumber with good heat tolerance.
Hybrid with black heirloom quality; dead ringer for Cherokee Purple.
Compact, dome-shaped Greek basil.
Crunchy, baby-leaf red romaine with narrow petiole.
Heavy dark green oakleaf with fast early growth and sweet flavor.
Striking, uniform red kale for baby leaf.