Greens

Vates Collard Greens (Brassica oleracea)

Vates is quick to mature and slow to bolt. Flat, dark green leaves are sweet and flavorful. Heat and cold tolerant, Vates grows well in all climates. A great producer best sown in summer and harvested in fall. Bushy plants reach 24” in diameter...

Organic Hopi Red Dye Amaranth (Amaranthus cruentus)

Hopi Red's shorter, petite blooms make a delightful addition to summer flower arrangements. This versatile plant is a fantastic source for natural dye, making it a favorite among crafters and artists. Harvest tender greens early for a delicious addition...

Purple Dead-Nettle (Lamium purpureum)

Native to Eurasia and naturalized throughout North America, Purple Dead-Nettle sports purple tinged foliage and purply red spring blooms. It does not "sting" like common stinging nettle! Edible leaves can be used in salads or dried for tea. Valued for...

Green Purslane (Portulaca oleracea)

Green purslane is a nutrient-rich addition to any garden! Packed with omega-3s, antioxidants, and vitamin C, its fleshy, succulent-like leaves are as nutritious as they are vibrant. With a mix of bright, tart, salty, and slightly bitter flavors,...

Red Treviso Chicory (Cichorium intybus)

Grown by ancient Egyptians and made famous by Italians in the Treviso region, this early-maturing chicory is a must-have for your cool season garden. Known for its striking ruby leaves with crisp white ribs, Red Treviso offers both beauty and flavor...

Chirimen Hakarashi Mustard Greens (Brassica juncea)

A hardy, cool-weather green loved by gardeners who want a versatile, flavorful addition to their spring and fall menus. Whether you’re tossing it into salads or using it to elevate your meals with a touch of spice, this tender Japanese heirloom is...

Organic Maraichere Tres Fine Endive (Cichorium endivia)

Bring a touch of French elegance to your garden with Maraichere Tres Fine Endive! This compact frisée variety is a gardener’s dream, boasting triple finely cut, wispy leaves that add gorgeous volume to window boxes and containers. Tender...

Organic Curled Cress (Lepidium sativum)

Originating from Persia, Curled Cress is renowned for its tender, green leaves and bright, peppery flavor. This early-maturing variety allows you to enjoy baby greens or sprouted microgreens in no time. Toss it in salads, use as a garnish, or add a zesty...

Organic Scarlet Tatsoi (Brassica rapa)

A crisp, cool-season delight, heirloom Scarlet Tatsoi brings a burst of color to your garden with its glossy, violet-red leaves. Packed with incredible flavor and nutritious antioxidants, this versatile green shines in salads, soups, and stir-fries. It's...

Organic Tendergreen Mustard Greens (Brassica juncea)

Also known as Komatsuna, this hardy Japanese heirloom tolerates both heat and cold meaning it can grow year-round in milder climates. Its glossy green, oblong leaves have a mild taste that sweetens as the weather cools. Spectacular spinach substitute...

Ethiopian Kale (Brassica carinata)

Actually a mustard green and not a kale, this African heirloom with ruffly emerald leaves has a mild sweet and spicy flavor with very little bitterness. Tender leaves are great in salads or gently stir-fried; enjoy them as baby leaves or at full maturity...

Organic Ruby Red Orach (Atriplex hortensis)

Also known as French or Mountain Spinach, this red-leaved vegetable is a member of the amaranth family. Use this delicious heirloom as you would spinach, sautéed or fresh from the garden. Valued as a medicinal plant and used as a natural dye...

Organic Frisee Endive (Cichorium endivia)

Add tangy flavor and beautiful texture to your salad with the frilly, bright green leaves of this cool season green. Lacy leaves are sweet and slightly bitter with a crunchy bite. Frisee loves cooler temperatures. Plant in spring and again in late summer...

Organic Red Veined Sorrel (Rumex sanguineus)

  Ruby veins run through the tangy, bright green leaves of this stunning variety. Delicious in salads, sautéed like spinach, or used as a tart herb to brighten any dish. Red Sorrel is tastiest when harvested as a baby leaf. Valued as a...

Organic Purple Mizuna Mustard Greens (Brassica juncea)

These tasty, tender Asian greens add a zippy, peppery kick to salads, veggie bowls, and wraps. The sawtooth “cut and come again” leaves of this especially lovely variety turn deep purple as they mature. Mizuna is a vitamin- and...