Anise Hyssop

Licorice-mint flavor. Leaves are light green and pink tinged.

Arugula

Spicy, peppery, serrated leaves.

Arugula

Purple stems and dark green leaves. Spicy arugula flavor.

Borage

Flavor of cucumber mixed with watermelon.

Carrot

Finely textured leaves, clean carrot flavor with a hint of parsley.

Cilantro

Clean crisp flavor, suitible to mexican, asian, and indian cuisines.

Cilantro

Clean crisp flavor, suitible to mexican, asian, and indian cuisines.

Cinnamon Basil

A spicier basil that resembles thai basil, light cinnamon aroma.

Dark Opal Basil

For garnishes and cut flower use. Mostly purple plants, with 20% variegated or green plants make a great color...

Dill

A member of the celery family that is the standard for pickling and pairs well with salmon.

Frisee

A hearty toothed lettuce that allows for warm salads.

Greek Oregano

This true oregano is a relative of mint compliments many mediterranean dishes.

Hong Vit

Spicy flavor. Attractive pink stems and green leaves.

Lavender

Bright, fragrant, purple blossoms compliment lamb and stocks.

Lemon Basil

Strong Lemon flavor compliments the natural basil flavor.

Lime Basil

Hints of citrus surround a clean basil flavor.

Micro-Mix (Mild)

This mix of mildly flavored brassicas contains Mizuna, Cabbage, Kale, and Kohlrabi. Mostly green with a touch of red.

Mustard

Serrated leaves. Sharp spicy flavor.

Nasturtium

Spicy flavor. Nasturtium shoots can be eaten fresh, added to salads, used as a garnish, or used in a...

Nasturtium

Knock your socks off with their peppery taste.

Pansies

A slightly sweet green or grassy flavor. If you eat only the petals, the flavor is extremely mild, but...

Pea Shoots/ Tendrils

Mild, pea flavor. These small delicate shoots have a pleasant, sweet flavor and may be used as garnishes and...

Peppermint Chard

Dark green leaves with a uniform, moderate savoy contrast nicely with the bright stems. Use at any size, from...

Popcorn Shoots

Sweet-flavored shoots. Corn shoots can be eaten fresh, added to salads, or used in a wide variety of dishes.

Rainbow Chard

This bright colored, hearty relative of the beet lends itself well to a variety of dishes.

Red Butterhead

Attractive red to green color transition. Delicate, buttery flavor.

Red Russian Kale

Stems are purple; leaves are flat, toothed, and dark green with purple veins. For salads and light cooking.

Rhazes

Dark red leaf lettuce with a bright green heart.

Romaine

The large, heavy heads are dark green. Good, sweet flavor.

Sage

Dusty, green leaves are used in dressing, sauces, salted herbs, sausage, and tea.

Sorrel

Lemon flavor. Oval green leaves.

Starbor Kale

A finely curled, dense kale that lends itself to juicing or a mild saute.

Tarragon

Classic culinary herb. A popular addition to meat and egg dishes.