Person holding two Brussels sprouts.

Organic Vegetables

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Used for juicing; makes fresh, pleasantly-bitter, mildly-sweet juice.
Compact, filled-out mini heads that are dark red even in the North.
Pink fingerling with bicolor flesh and gourmet flavor.
Crunchy, baby-leaf red romaine with narrow petiole.
Purple skin, white flesh, and a unique flavor profile.
Mildly spicy, dark-purple stems and leaves.
Purple fingerling that retains its rich color when boiled.
Fast-growing mizuna with fancy, toothed leaves.
So widely known, it is the standard for a class after its own name.
Dark green, spoon-shaped leaves with mild flavor.
Crunchy rib with an iceberg look.
Spicy, intricately lobed, bright green leaves.
Heavy dark green oakleaf with fast early growth and sweet flavor.
Bronze color, sweet fennel flavor for desserts and fish.
Medium-green, frillice-type baby leaf with a crisp bite like iceberg.
Fancy, three-lobed leaves with a peppery flavor.
Attractive, well-filled and uniform dark green Lollo type.
Large and fancy, heat tolerant red butterhead for stunning display.
A favorite for salad mix, lime green oak leaves for striking contrast.
Mild lettuce-like flavor, green heart-shaped leaves and pinkish stems.
Darkest purple mustard with mildly spicy flavor.
Bright green leaves with red stems and mild beet flavor.