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Organic Vegetables

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The darkest green kale for microgreens.
Darkest purple mustard with mildly spicy flavor.
Compact, filled-out mini heads that are dark red even in the North.
Crunchy, baby-leaf red romaine with narrow petiole.
Colorful heat-tolerant spinach alternative.
Striking, uniform red kale for baby leaf.
Shiny green leaves, traditional basil flavor.
Improved OP Bloomsdale-type for spring and fall.
Dark green, spoon-shaped leaves with mild flavor.
Purple skin, white flesh, and a unique flavor profile.
So widely known, it is the standard for a class after its own name.
Used for juicing; makes fresh, pleasantly-bitter, mildly-sweet juice.
Attractive, well-filled and uniform dark green Lollo type.
Large beefsteak-type with broad disease resistance for the South.
Excellent all-purpose potatoes from a widely adapted variety.
Thread-like leaves add delicate pungency to dishes calling for onions.
Our recommended sub for Boro organic.
Fancy, three-lobed leaves with a peppery flavor.
Bronze color, sweet fennel flavor for desserts and fish.
Medium-green, frillice-type baby leaf with a crisp bite like iceberg.
Mild lettuce-like flavor, green heart-shaped leaves and pinkish stems.
Be the first to market with a delicious organic option.
Organic, adaptable, main-season synergistic (syn) bicolor.
Gray-green pea shoots with good flavor and lots of tendrils.
Adds a pop of bright green color to your mix.