Salad Greens

Diplotaxis spp - A mix of three perennial arugulas: Olive-leaved Sylvetta, Dragon Tongue and Wild Arugula. A peppery perennial mix of colours and s...

(B. napus) The frilliest kale I've ever grown. The young leaves start out looking normal, but quickly develop into super frills. Mostly red-blushed...

Blitum capitatum - A curious annual member of the goosefoot family. The leaves are good in salads or eaten as a cooked green. The bright red berrie...

Brassica oleracea - Heirloom from the UK, with huge, flat, green leaves. They're remarkably tender, even when they get big. Ideal for fresh salads....

B. oleracea - People often ask us for the regular curly 'supermarket kale'. Presenting... Vates; the standard, sturdy, reliable, grey-green, ruffle...

B. rapa - aka; Spinach Mustard. Large, smooth, dark-green leaves. Great for salads, stir fries and soups. Similar to bok choy, but without the thic...

Cichorium endivia and Cichorium intybus - A mix of cold hardy greens that are delicious raw as tender salad leaves or stir fried with lots of garli...

Raphanus sativus - This radish is not grown for its roots but for it’s delicious crispy, spicy pods. Loads of long purple-green pods on bushy plant...

Brassica rapa - Leaves traverse the greenery spectrum through the season, from brighter green in the summer to deep dark purple in the depths of wi...

Yonder Hill Farm's favourite chard. Bright yellow stems and tender green leaves. Easy to grow and enjoy in the kitchen. The young leaves are a beau...

B. oleracea - The smoother flatter cousin of kale, and used in many of the same ways. Traditionally grown in the American south, collards are equal...

B. oleracea - We’ve been quite enamoured by collards in recent years, and Champion is one of our favourite varieties we’ve tried so far. Thick, alm...

B. napus - Tender and mild, oak shaped leaves. Dusky grey-green with red stems. One of the finest for baby leaves and lovely in salads. 250 seeds (...

Diplotaxis spp. - Chris from Yonder Hill says: When we grew our first garden in 2003, sylvetta arugula was included and we fell in love with the in...

Sanguisorba minor - Beautiful edible perennial. Clumping plants with small serrated compound leaves, on stems around 1' tall. They develop into 4' ...

B. napus - Our go-to kale. White Russian is both extremely productive and delicious. The broad green leaves stay tender even when fully grown, maki...

Amaranthus tricolour - This amaranth is grown for its abundant red-veined leaves similar to spinach. Delicious raw in salads, stir-fried or added t...

B rapa - Twisted Brook's favourite mizuna for market production. Green serrated leaves, pretty much your standard looking mizuna. What sets Kyoto a...

Chenopodium nuttalliae - (Wa-zont-lay) This ancient crop was one of the most important grains grown by the Aztecs, alongside Amaranth, Corn and Chi...

Brassica carinata - I’m a big fan of this green, it filled our harvest baskets all last fall. The leaves are more tender than common kale, with a m...

B. rapa - An under-appreciated, yet awesome salad green! Mizuna has tender, green, slightly frilly leaves. They’re mild and make great salads, espe...

Plantago coronopus - aka; Minutina, Buckshorn Plantain. Extremely cold hardy for winter salads. Erba Stella forms dense rosettes of succulent, nutt...

B. rapa - Tall upright leaves, and crunchy stems. Makes excellent salads when young, and grows into beautiful heads for sauteeing. Alas, not truly ...

Barbarea verna - Hardy biennial salad green. Upland cress is a distinct species from garden cress. They form rosettes of broad spicy dark green lea...