Intricate green leaves with cilantro flavor.
Another way to eat healthy broccoli.
Attractive, ruffled romaine that retains its red color in low light.
The darkest green kale for microgreens.
Ruffled, two-toned leaves with licorice flavor.
Dark purple Italian Large Leaf type with high yields and great flavor.
So widely known, it is the standard for a class after its own name.
Thread-like leaves add delicate pungency to dishes calling for onions.
Spicy, intricately lobed, bright green leaves.
Adds a pop of bright green color to your mix.
Smooth, dark green komatsuna with good regrowth.
Compact, dome-shaped Greek basil.
Ornamental, flavorful Thai type with larger leaves and showy flowers.
Darkest purple mustard with mildly spicy flavor.
Hybrid version of French heirloom Marmande; among the best in flavor.
Semi-compact Genovese, highly resistant to downy mildew.
Used for juicing; makes fresh, pleasantly-bitter, mildly-sweet juice.
Early high-yielding San Marzano type for greenhouse and hoophouse.
Bright green leaves with red stems and mild beet flavor.
Bright red Lollo type with good head size, frilly, fan-shaped leaves.
Highly productive grape tomato with leaf mold resistance.
Another way to eat healthy broccoli.
Tall Genovese, highly resistant to downy mildew.
Improved butterhead for CEA summer slot.
So widely known, it is the standard for a class after its own name.
Bronze color, sweet fennel flavor for desserts and fish.
Bright lemon flavor and distinctive red veins.
Heirloom-like oxheart for the greenhouse.