Dark green, spoon-shaped leaves with mild flavor.
Used for juicing; makes fresh, pleasantly-bitter, mildly-sweet juice.
Thread-like leaves add delicate pungency to dishes calling for onions.
Early producer of truly compact mini heads with bronze-red color.
High-yielding, crispy green leaf with excellent shelf-life.
Fancy, three-lobed leaves with a peppery flavor.
Spicy flavor for salads or to garnish a wide variety of dishes.
Standard heat-tolerant green leaf with disease resistance.
French type with oval-shaped green leaves and zesty lemon flavor.
So widely known, it is the standard for a class after its own name.
Another way to eat healthy broccoli.
Sweet-flavored shoots are an attractive bright-yellow when blanched.
Bright lemon flavor and distinctive red veins.
Finely-textured, intricate green leaves for adding mild celery flavor.
Spicy flavor, attractive purple stems, and green leaves.
Crunchy, baby-leaf red romaine with narrow petiole.
Intricately lobed red and dark-green leaves.
Aromatic, edible chrysanthemum green with serrated leaves.
Sweet-flavored shoots are an attractive bright-yellow when blanched.
Bright red Lollo type with good head size, frilly, fan-shaped leaves.
Finely textured leaves for a delicate presentation.
Broad, thick green leaves with mild cucumber flavor.
Crunchy sandwich-sized leaves with year-round performance.
Semi-compact Genovese, highly resistant to downy mildew.
Fresh market greenhouse tomato with strong disease package.
Medium-green leaves with red stems and mild beet flavor.
Succulent green leaves and pink stems with mild, spinach-like flavor.
Mildly spicy, dark-purple stems and leaves.