Person holding two Brussels sprouts.

Organic Vegetables

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Spicy, bright green, intricately lobed leaves.
Strong, balanced, high-yielding plant.
Gorgeous lavender wax filet bean.
Fast-maturing beet with strong tops.
Used for juicing; makes fresh, pleasantly-bitter, mildly-sweet juice.
Another way to eat healthy broccoli.
A favorite for salad mix, lime green oak leaves for striking contrast.
Our recommended substitute for Red Marble.
Dark green, spoon-shaped leaves with mild flavor.
Bulky shanks that size up quickly.
Superior baking potato for the North.
High-quality organic fall leek.
Uniform and slow-bolting radicchio.
Specialty variety with yellow skin, yellow flesh, and gourmet flavor.
Striking lime green Romanesco with pointed, spiraled pinnacles.
Late maturing for fresh market or processing.
Bright green leaves with red stems and mild beet flavor.
Bronze color, sweet fennel flavor for desserts and fish.
Colorful heat-tolerant spinach alternative.
Deep burgundy leaves for salad or microgreens.
Tasty first-early variety borne on a compact, determinate plant.
Shiny green leaves, traditional basil flavor.
Attractive, well-filled and uniform dark green Lollo type.
Ultra-early, vibrantly colorful and very hardy, multi-purpose corn.
French type with bright lemon flavor; allows for extended harvest.
High-yielding with excellent storage potential.