Intricate green leaves with cilantro flavor.
Feathery leaves add delicate dill flavor and visual interest.
Tall Genovese, highly resistant to downy mildew.
Compact, dome-shaped Greek basil.
Long European cucumber with improved disease resistance.
Shiny green leaves, sweet-spicy flavor.
Gourmet salad and sandwich vegetable, exceptional nutritional value.
Heaviest leaf for processing and freezing.
Flavorful dark green mustard.
Attractive, ruffled romaine that retains its red color in low light.
Excellent for adding distinct lemon flavor to desserts and cocktails.
Dark green dill for container and baby-leaf production.
Another way to eat healthy broccoli.
Fast-growing Fusarium-resistant Genovese type for greenhouse or field.
Finely-textured, intricate green leaves for adding mild celery flavor.
Purple stems and dark-green leaves with a purple tint.
Used for juicing; makes fresh, pleasantly-bitter, mildly-sweet juice.
Improved butterhead for CEA summer slot.
Narrow, green leaf with pink vein.
Fancy, three-lobed leaves with a peppery flavor.
Wild arugula variety popular with chefs; also known as 'Wild Rocket.'
Fusarium-resistant, Italian large-leaf type for field or greenhouse.
Dark purple Italian Large Leaf type with high yields and great flavor.
Disease-resistant green Batavia for baby leaf.
Productive, compact, and slow-bolting.
High-performance baby leaf variety with unique leaf shape.
A favorite for salad mix, lime green oak leaves for striking contrast.