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Create an AccountEruca sativa Dark green leaves with a distinctive peppery flavor add a fresh, spicy kick to any salad or sandwich and a touch of refinement lightly wilted atop a pizza...
Eruca sativa Astro is a fast-growing, cold- and heat-tolerant selection of arugula that is the gold standard for many commercial growers. Baby leaves are ready to harvest in just three...
Diplotaxis tenuifolia Wild arugula, also known as wild rocket or perennial wall rocket, has the flavor of common arugula with even more peppery kick and sweeter, more complex flavor. Unlike...
Brassica rapa Mizuna, also known as Japanese Mustard, has deep green, serrated leaves with a mildly spicy kick. Most people describe it as a little milder than arugula, with more...
Brassica rapa This close cousin of Bok Choy grows the most stunning rosette of elegant, dark green, spoon-shaped leaves on slender white stems. It’s easy to see why it has...
Beta vulgaris HEIRLOOM. This variety will grace your garden with the deepest purple-red leaves of any beet! The sweet and tender baby greens look great in a salad, and the...
Beta vulgaris HEIRLOOM. The Chioggia beet is an Italian specialty dating back to the 1840s. Sometimes referred to as Candystripe or Bull’s Eye, the rounded red roots reveal a striking...
Beta vulgaris HEIRLOOM. The best beet for pickles! This heirloom from Denmark is also known as “Butter Slicer” because of its tender, smooth texture. Long, uniform, carrot-like roots make for...
Beta vulgaris HEIRLOOM. Our most popular beet! A consistent producer for canning, juicing, pickling, or roasting, with uniform, 3-inch burgundy roots and bright green leaves. This old reliable heirloom was...
Beta vulgaris HEIRLOOM. This quick-growing variety has been prized for its abundant greens and high-quality, 3-inch roots since 1911. Its short time to harvest makes it ideal for succession sowing...
Beta vulgaris The beet for people who think they don’t like beets! These vibrant, sunset-yellow roots are extra sweet, tender, and mild-flavored compared to classic dark red beet varieties. One...
Beta vulgaris HEIRLOOM. Also called "Winter Keeper," this red-fleshed beet with pale green tops is famous for its sweetness, long-storage quality, and tenderness even when large (up to 6” across!)...
Beta vulgaris This colorful mix of popular beet varieties has the makings of a show-stopping roasted beet salad! Get tones of deep burgundy, golden orange, pure white, and candystripe all...
Brassica rapa Broccoli raab, also known as rapini, doesn’t produce a large main head, but instead grows many small florets with a slightly nutty, asparagus-like flavor, along with abundant, zesty-flavored...
Brassica oleracea HEIRLOOM. You won’t find this beloved old Italian variety in the produce section of your supermarket, which makes it even more exciting to grow at home! Compact, 2...
Brassica oleracea HEIRLOOM. This variety came to the United States in the late 1800s with Italian immigrants, and has been a favorite among gardeners ever since! Uniform plants produce a...
Brassica oleracea This geometric marvel has to be grown to be believed! A no-longer-secret Italian variety with lime green heads composed of well-defined spiraled points in an amazing fractal pattern....
Brassica oleracea This cold-hardy broccoli was released by the University of Massachusetts in 1950, and named for the town of Waltham, MA. It remains a favorite today for its large...
Brassica oleracea HEIRLOOM. This reliable, heavy-yielding variety has been a favorite since its introduction in the late 1800s. Compact, 20-inch-tall plants produce 50 to 100 large, tightly headed, dark green...
Allium fistulosum HEIRLOOM. This popular and reliable, non-bulbing Japanese onion produces long white stalks with sweet, delicious flavor. Hardy, slow-to-bolt, and overwinters well. Bunching onions, also known as green onions...
Allium fistulosum This Japanese bunching onion yields long, slender white stalks with a delicious mild flavor. Perfect for adding to soups and stir fries, and for a tasty garnish to...
Brassica oleracea HEIRLOOM. Charleston Wakefield cabbage was introduced in 1892 as the Southern grower’s answer to Early Jersey Wakefield. It produces similar conical heads, but handles warm weather better than...
Brassica oleracea HEIRLOOM. This long-time reliable favorite, introduced in the 1840s, is a speedy producer of beautiful, tightly packed, conical heads weighing 2 to 4 pounds each. Its sweet and...
Brassica oleracea Savoy cabbages are named for the Savoy region of France and prized for their distinctive frilly and crinkled leaves. They are also known for particularly strong frost tolerance...