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Organic Vegetables

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Fast-maturing beet with strong tops.
Disease-resistant green Batavia for baby leaf.
Beautiful mini for high-density plantings, cooking, and fresh use.
Adaptable parsnip in organic seed.
Shiny green leaves, traditional basil flavor.
Tasty first-early variety borne on a compact, determinate plant.
Fast-growing mizuna with fancy, toothed leaves.
High-yielding, widely-adapted organic melon for full-season harvest.
Blocky red bell for heated and unheated tunnel production.
Early Brandywine type yields flattened smooth fruits, many over 1 lb.
Award-winning dark green oakleaf for full-size heads.
Organic green curly kale, similar to Winterbor.
Flashy sorrel adds color and sharp, tangy flavor to salads.
A welcome splash of color at winter markets.
Nice specialty Mediterranean variety with tall, elongated red bulbs.
Blocky orange pepper for heated and unheated tunnels.
Late blight resistant with excellent flavor and pink heirloom quality.
Bronze color, sweet fennel flavor for desserts and fish.
High-quality organic fall leek.
Standard green oakleaf for baby-leaf production.
Our recommended substitute for Red Marble.
Attractive, well-filled and uniform dark green Lollo type.
Blocky purple bell for tunnel and field production.