Very sweet and flavorful. Ideal for salads, sautéed in dishes, and bite-sized snacks.
Deep purple-colored basil, slightly milder flavor than ordinary sweet basil.
Dill has a strong, distinctive taste that is like a combination of fennel, anise and celery.
Curly parsley is one of the most used herbs as an ornamental garnish.
A topping for soups, salads, sandwiches and, of course, potatoes!
A deliciously tender vegetable, chock full of healthy vitamins and minerals.
A sweet, aromatic herb with a warm, slightly sharp, bitter flavour.
Succulent, soft texture with a mild buttery flavour.
The leaves are deeply lobed and shape like the leaves of oak trees.
Shiny, red-tinged leaves form a whorled, conical head with a crispy, green heart.
Green crisp lettuce has a rich flavor and crunchy, lush leaves.
Has juicy, tender light-green leaves and are best for salads or in a sandwich.
Succulent, soft texture with a mild buttery flavor.
Smooth, lobed green leaves with purple veins and stems, can be enjoyed raw or cooked.
Dark blue leaves with slightly bitter and nutty, earthy flavor.
A peppery leafy green, chock-full of nutrients that keep the heart and bones healthy.
Dark, lush green leaves that can be eaten raw or sauteed.
Sautee with a zest of lemon or a few garlic cloves for a flavorful side dish.
Crisp and juicy with a mild, slightly peppery flavor.
Lush, round leaves with a sweet yet nutty flavor and a mineral finish.
Fresh lemony taste perfect for seasoning salads, stews, cocktails and tomato dishes.
Richer than curled parsley and best used to flavor soups, poultry or salads.
The delicate flavor and texture is best used in salads, stir-fries or made into kimchi!
Large leaves that are perfect healthy alternative to sandwiches and wraps.
A delightfully fiery vegetable perfect for homemade salsas, pickled peppers, and more.
This petite pepper packs a tiny punch but is not overwhelming!
Spicy bush basil is true to its name! Compact and bushy with smaller leaves.
A mix between romaine and butterhead lettuce with red cherry leaves.
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