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Organic Vegetables

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Dark green, glossy leaves with purple vein and leaf margin.
Striking lime green Romanesco with pointed, spiraled pinnacles.
Organic greens mix with great balance of mild and spicy ingredients.
Award-winning dark green oakleaf for full-size heads.
Fancy blanched leaves for frisée salad mixes.
Radiant burgundy version of an old favorite; delicate oak-like leaves.
Mildly spicy, dark-purple stems and leaves.
Very winter-hardy open-pollinated leek.
Another way to eat healthy broccoli.
Organic white-stemmed pac choi.
Green butterhead with strong downy mildew resistance.
Our superior strain of this classic, long-day Italian OP.
Italian heirloom with white and violet streaks and creamy texture.
Our most prolific plum with very good flavor, bred for organic systems.
Super-hot! Pungent habanero for fresh, dried use, and "jerk" sauces.
Sweet and robust, almost-black fruits with heirloom-quality flavor.
Improved germination and seedling vigor.
Open-pollinated jalapeño with more skin checking than our hybrids.
Uniform red leaf with heat tolerance and heavy heads of frilly leaves.
Feathery leaves add delicate dill flavor and visual interest.
Early and adaptable poblano, easy to peel for chile rellenos.
Standard kabocha bred for flavor and storage.
Our best open-pollinated purple kohlrabi.
Mid-late red with good flavor; leaves are thick and crisp, not tough.
Medium-large, blocky dark green bell ripens to yellow/orange.
Organic substitute for Northeaster.