Also known as Dinosaur or Tuscan Kale, this Italian heirloom dates back to the 18th century, and is an essential ingredient of caldo verde (green broth), a popular soup in Portugal. By whatever name, the sweeter, milder, blue-green, heavily crinkled strap leaves impart excellent flavor

An early variety of kale that produces copious amounts of tasty green leaves. Smooth leaves with scalloped edges. Extremely high in antioxidants and beta carotene. Kale is a real super-food! This variety is no exception and it is very flavorful.

Stems are purple; leaves are flat, toothed, and dark green with purple veins. The plants mature medium-tall and leaves are tender compared to other kales. For salads and light cooking. NOTE: To extend storage life, dunk leaves in cold water post harvest.

Heirloom. The name alludes to the remarkable cold hardiness of this very beautiful 6" butterhead. It's still one of the best lettuces, both for early spring planting and for fall/winter harvests. Outer leaves are tinged with red. Inner leaves are creamy yellow

A long standing favorite, Grand Rapids lettuce produces medium-large plants that produce wavy, frilled, deeply cut, light green leaves. This leaf lettuce is crisp, tender and tasty with nice uniformity. Ideal for salads. Perfect for cold-frames, greenhouse growing or in the garden.

Giant Red Japanese mustards make bold, versatile ornamental edibles. Upright, large rosettes up to 18" tall, are very colorful, with deep red purplish savoy leaves edged and veined pale green. Easy to grow in spring, fall and winter gardens, these grow well mixed with flowers, herbs and other vegetables. The unique spicy flavor adds zest to a variety of dishes. Picked young, it makes delightful garnishes and spices up mesclun mixes. Excellent braised or steamed, in salads or stir-fries.