Person standing in a high tunnel and holding a box of winter-harvest vegetables, including carrots, radicchio, mustard greens, and kale.

Recommended for Winter Harvest

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Asian-leaf type for early spring and fall harvests.
Slow-bolting white-stem pac choi for dense, fully formed mini heads.
Exceptionally dark red, deeply lobed leaves.
Slow-bolting dark green spinach for spring and summer.
Romaine-like sweet flavor with iceberg-like crisp, crunchy texture.
Very slow-bolting broadleaf mustard.
Uniform, reliable, and attractive red butterhead.
Tender and lofty with mild flavor.
Standard cilantro variety available in organic seed.
Deeply incised, heavily frilled leaves add texture to mixes.
Downy mildew resistance.
Beautiful red salad turnips with crisp white flesh and spicy skin.
Fast-growing with great color contrast for mixes.
Intricately lobed dark green and maroon leaves.
Red-veined spinach for spring and summer.
Heat-tolerant choi sum for "cut and come again" harvest.
Rich purple color and strong performance in the field.
For one-cut or traditional harvest.
Economical strain for baby leaf.
The standard green Swiss chard, savoyed leaves, white stems and veins.
The choice Japanese-style variety for mid- and late-summer harvest.
Striking, uniform red kale for baby leaf.
Red ruffled leaves for beautiful color and texture.
Rich burgundy hybrid tatsoi for bunching or baby leaf.
Uniform, reliable, and attractive red butterhead.
Wild arugula variety popular with chefs; also known as 'Wild Rocket.'
Dark purple leaf with bright green stem.
Economical strain for baby leaf.
Cold-hardy radicchio with great yields.
Upright, refined komatsuna for bunching and baby leaf.