Shiny green leaves, traditional basil flavor.
Compact, filled-out mini heads that are dark red even in the North.
So widely known, it is the standard for a class after its own name.
Pink fingerling with bicolor flesh and gourmet flavor.
The darkest green kale for microgreens.
Used for juicing; makes fresh, pleasantly-bitter, mildly-sweet juice.
Sweet-flavored shoots are an attractive bright-yellow when blanched.
Medium-green, frillice-type baby leaf with a crisp bite like iceberg.
Spicy, intricately lobed, bright green leaves.
Mildly spicy, dark-purple stems and leaves.
Fast-growing mizuna with fancy, toothed leaves.
Attractive, well-filled and uniform dark green Lollo type.
Striking, uniform red kale for baby leaf.
Darkest purple mustard with mildly spicy flavor.
Radiant burgundy version of an old favorite; delicate oak-like leaves.
Fancy, three-lobed leaves with a peppery flavor.
Bronze color, sweet fennel flavor for desserts and fish.
Heavy dark green oakleaf with fast early growth and sweet flavor.
A favorite for salad mix, lime green oak leaves for striking contrast.
Crunchy rib with an iceberg look.