Person holding two Brussels sprouts.

Organic Vegetables

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Earliest to market, easy to grow, and adaptable to diverse conditions.
Organic, semi-savoy variety for spring and fall.
Reliable yields on a uniquely compact plant.
Compact, uniform, mini romaine with excellent texture.
Striking lime green Romanesco with pointed, spiraled pinnacles.
Uniform red leaf with heat tolerance and heavy heads of frilly leaves.
Traditional OP, the standard variety in the South.
Common addition to salads and sandwiches that adds mild, nutty flavor.
Sweet and flavorful mini-sized peppers; all three colors in one mix.
The standard green Swiss chard, savoyed leaves, white stems and veins.
Greater uniformity for better yields.
Attractive, high-yielding greenhouse pickler with excellent flavor.
Compact, filled-out mini heads that are dark red even in the North.
Professional performance in an organic snap bean.
Be the first to market with a delicious organic option.
Medium-green serrated leaves with bright purple stems and leaf margins.
Prolific, shiny yellow patty pans on open plants for ease of harvest.
Earliest escarole with dark green leaves and compact plant.
Uniform, medium-green fruits with light flecking borne on open plants.
Gray-green pea shoots with good flavor and lots of tendrils.
Standard salad arugula for salad mix and bunching.
Workhorse standard red beet; reliable, adaptable, and fast-maturing.
Beautiful mini for high-density plantings, cooking, and fresh use.
Midseason savoy with great-tasting leaves ideal for cooked dishes.
Old variety with modern adaptations.
Mid-late red with good flavor; leaves are thick and crisp, not tough.
Dark green, deeply lobed leaves on upright plant for easier harvest.
Fancy blanched leaves for salad mixes.
Standard large pumpkin; defined "the look" of big halloween pumpkins.
Our favorite traditional Boston type.
Vigorous, adaptable celery with great flavor and tender stalks.
Remarkable earliness and size in a beautiful, full-size leek.