Arugula
Eruca sativa (47 days) Open-pollinated. Musky greens, certified organic. Cold tolerant, great for early spring, late fall, over-wintering. Eat the flowers if you miss some of the greens. read more
Arugula
Eruca sativa (21 days baby, 35 days mature) Open-pollinated. Profuse basal growth. Dense clusters of tasty lush leaves. Grows well in hot and cool seasons. read more
Arugula
Eruca sativa (44 days) Open-pollinated. Cross of two European heirlooms and selected for vigor and cold hardiness. Turns purple when it freezes. Full of flavor. read more
Arugula
Diplotaxis erucoides (21 days baby, 50 days mature) Open-pollinated. Wild Arugula. Deeply lobed dark green narrow leaves. Excellent for cold-season salads, but also shows good summer endurance. read more
Chard
Chard
Chard
Chard
Beta vulgaris (55 days for bunching, 35–40 days baby leaf) ) Open-pollinated. Very dark lush green fully savoyed leaf, brillant red contrasting stalk. Excellent regrowth for multiple harvests. read more
Chard
Beta vulgaris (56 days) Open-pollinated. Gold, yellow, orange and pink stems, midribs and veins. Tender dark green to bronze leaves with mild chard flavor. read more
Chard
Beta vulgaris (50 days) Open-pollinated. Standard broad white stems and dark green savoyed leaves with white veins. read more
Chard
Beta vulgaris (56 days) Open-pollinated. Heirloom. Large light green semi-savoyed leaves contrast with bright yellow stems and veins. read more
Chard
Beta vulgaris (55 days) Open-pollinated. Tender smooth leaves, thin stems, spinach-like flavor. Lasts through summer into fall. Withstands some frosts. read more
Chard
Beta vulgaris (59 days) Open-pollinated. Heirloom. Crimson stalks and dark green leaves. Hardy. read more
Chard
Beta vulgaris (60 days) Open-pollinated. Clear rich red stems contrast deep green savoy leaves. Good bolt resistance. read more
Chard
Beta vulgaris (56 full size; 30 days baby leaf) Open-pollinated. Much like Fordhook, except it’s more compact, deeply savoyed, more uniform and with a narrower stem. Long harvest window. read more
Chicory
Italiko Rosso
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Cichorium intybus (60 days) Open-pollinated. Savory Italian chicory with deeply toothed red-veined leaves. Best in cool weather, can become bitter in heat. read more
Chicory
Cichorium intybus (80 days) Open-pollinated. Heirloom. 1' tall large tight chicory with light green leaves. Very mild flavor. Stores well. read more
Chicory
Cichorium intybus (80 days) Open-pollinated. Italian heirloom grown for its fused stems which form a swollen bulb. Sweet stalks eaten in salad or cooked. read more
Endive
Endive
Cichorium endivia (85 days) Open-pollinated. Also known as Escarole. Smooth broad green outer leaves with creamy yellow closely bunched center leaves. Especially good as a fall crop; tolerates frost under row cover. read more
Endive
Cichorium endivia (42 days) Open-pollinated. French heirloom. Large frizzy sweet endive with very fine ribs. For late spring and early summer harvests. read more
Greens Mixes
Greens Mix
(40 days) Quick-growing mix for an abundant supply of greens for your buddha bowl. read more
Open-pollinated. Five or more kinds chosen from among arugulas, beets, chards, chervil, mustards, orachs, purslane, and kales. All organic, exact components vary. read more
Greens Mix
Greens Mix
Grow to mix with your lettuces for more interest in your salad bowl. Or use for braising greens mix. read more
Perennial Greens
Nasturtium officinale (60 days) Open-pollinated. Perennial hardy to Z4. Tasty green likes full sun and soggy conditions. Use in salads and soups. read more
Perennial Green
Rumex acetosa (60 days) Open-pollinated. Thick sword-shaped lemony-flavored leaves picked when young and tender. A special treat in early spring. Perennial hardy to Z3. read more
Hablitzia tamnoides (45 days) Open-pollinated. Perennial spinach-like green. Hardy vine from the Caucasus grows 6-9' long for 2-3 months beginning very early spring. Heart-shaped attractive leaves. read more
Blitum bonus-henricus Open-pollinated. Heirloom perennial green and ancient European potherb. Eat shoots like asparagus; use leaves like spinach. read more
Perennial Green
Perennial Green
Bunias orientalis Open-pollinated. Perennial, Zones 4-8. Tender spicy mustard greens and florets for stir-frying. Drought-tolerant with a deep taproot. read more
Perennial Green
Nasturtium officinale Open-pollinated. Perennial hardy to Z4. Tasty green likes full sun and soggy conditions. Use in salads and soups. read more
Radicchio
Radicchio
Radicchio
Cichorium intybus (85 days) Open-pollinated. Uniform round Chioggia-type with deep burgundy red heads. read more
Radicchio
Cichorium intybus (80 days) Open-pollinated. White-veined leaves turn from green to variegated burgundy red in cool weather. Romaine-shaped heads. Best for fall crops. read more
Specialty Greens
Specialty Green
Portulaca oleracea var. sativa (50 days) Open-pollinated. Golden-green leaves with succulent texture and mildly acerbic flavor. Ideal addition to mesclun. read more
Portulaca oleracea var. sativa (50 days) Open-pollinated. Golden-green leaves with succulent texture and mildly acerbic flavor. Ideal addition to mesclun. read more
Specialty Green
Valerianella locusta (60 days) Open-pollinated. Heirloom. Vigorous large-leaf type of staple salad green. Best for sowing in spring for early summer harvest. read more
Specialty Green
Tetragonia tetragonioides (52 days) Open-pollinated. New Zealand native plant. Spinach-like green stands well in the heat of summer. read more
Specialty Green
Valerianella locusta (45 days) Open-pollinated. Very cold-hardy small-seeded small-leaved strain of this winter staple salad green. Can be overwintered. read more
Specialty Green
Lepidium sativum (30 days) Open-pollinated. Broad leaves are extremely ruffled, wrinkled and savoyed. Spicy, tangy and sweet. Good in salad mix and bunched for market. read more