Person holding two Brussels sprouts.

Organic Vegetables

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Dark green, spoon-shaped leaves with mild flavor.
Shiny green leaves, traditional basil flavor.
Sweet-flavored shoots are an attractive bright-yellow when blanched.
Compact, filled-out mini heads that are dark red even in the North.
The darkest green kale for microgreens.
Used for juicing; makes fresh, pleasantly-bitter, mildly-sweet juice.
So widely known, it is the standard for a class after its own name.
Pink fingerling with bicolor flesh and gourmet flavor.
Medium-green, frillice-type baby leaf with a crisp bite like iceberg.
Mildly spicy, dark-purple stems and leaves.
Spicy, intricately lobed, bright green leaves.
Fast-growing mizuna with fancy, toothed leaves.
Attractive, well-filled and uniform dark green Lollo type.
Striking, uniform red kale for baby leaf.
A favorite for salad mix, lime green oak leaves for striking contrast.
Darkest purple mustard with mildly spicy flavor.
Fancy, three-lobed leaves with a peppery flavor.
Bronze color, sweet fennel flavor for desserts and fish.
Mild lettuce-like flavor, green heart-shaped leaves and pinkish stems.
Heavy dark green oakleaf with fast early growth and sweet flavor.
Radiant burgundy version of an old favorite; delicate oak-like leaves.
Crunchy rib with an iceberg look.