Person holding two Brussels sprouts.

Organic Vegetables

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Heirloom-quality pink slicer with more reliable, easier-to-grow plant.
The classic New England pumpkin traditionally used for pies.
The standard green Swiss chard, savoyed leaves, white stems and veins.
Midseason savoy with great-tasting leaves ideal for cooked dishes.
Remarkable earliness and size in a beautiful, full-size leek.
Gorgeous, easy-to-harvest, organic one-cut.
Organic yellow zucchini with powdery mildew resistance.
Earliest escarole with dark green leaves and compact plant.
Smooth, green, purple-veined leaves for baby leaf and bunching.
Best variety for making garlic braids.
Heat tolerant, full-size romaine.
Workhorse standard red beet; reliable, adaptable, and fast-maturing.
Unparalleled eating quality and extra long storage.
Fancy blanched leaves for salad mixes.
Organic greens mix with great balance of mild and spicy ingredients.
Mid-late red with good flavor; leaves are thick and crisp, not tough.
Unique appearance and excellent flavor, also known as Painted Serpent.
Very similar to Mellow Star, but organic.
Vigorous, adaptable celery with great flavor and tender stalks.
Early, delicious, attractive cherry tomatoes.
Old variety with modern adaptations.
Uniform, reliable, and attractive red butterhead.
Standard heat-tolerant green leaf with disease resistance.
Adaptable medium-sized iceberg with high percentage of perfect heads.