Traditional French herb lends mild, sweet anise flavor in subtle way.
Standard heat-tolerant green leaf with disease resistance.
Striking, uniform red kale for baby leaf.
Sweet-flavored shoots are an attractive bright-yellow when blanched.
Intermediate resistance to downy mildew and Fusarium.
Dark green, spoon-shaped leaves with mild flavor.
Dark green, glossy leaves with purple vein and leaf margin.
Fusarium-resistant, Italian large-leaf type for field or greenhouse.
Medium-green serrated leaves with bright purple stems and leaf margins.
Intricately lobed dark green and maroon leaves.
Very slow-bolting, broadleaf mustard.
Standard Genovese type for containers.
Purple stems and dark-green leaves with a purple tint.
Red, ruffled leaves for beautiful color and texture.
Feathery leaves add delicate dill flavor and visual interest.
Updated blend of downy mildew resistant varieties.
Dark green, hybrid tatsoi for bunching or baby leaf.
Early producer of truly compact mini heads with bronze-red color.
Beautiful, healthy leaves for bunching and baby leaf.
Fast-growing mizuna with fancy, toothed leaves.
Dark green, compact romaine for an all-season mid-size.
Aromatic Indian herb for sprouts with rich flavor.
Spicy flavor for salads or to garnish a wide variety of dishes.
Heaviest leaf for processing and freezing.
Exceptionally dark red, deeply lobed leaves.
Very slow-bolting, broadleaf mustard.