Root Crops

HEIRLOOM. Unbeatable beets: dark red, extremely sweet flesh.

HEIRLOOM. Slim, cylindrical, orange roots.

Our exclusive blend of wild colors—organic!

HEIRLOOM. Extra-early, retains fine eating quality all season.

Bred especially for heavy or poor soil.

The garlic of choice in fine restaurants because of its easy-to-peel cloves and outstanding rich garlic flavor.

Bunching type with mild taste.

HEIRLOOM. First-class carrot from 1886.

HEIRLOOM. A timeless heirloom variety, ancient yet still tops with turnip lovers!

HEIRLOOM. Long, slender, tasty stalks in clusters with spring green ends.

Strong, spicy, robust flavor. Well suited for cold winters.

Large size in just 29 days.

These California produced mother bulbs are made up of several cloves.

Elegant new turnip is a radiant beauty, with silky skin and delectable sweet flavor.

Plump and round as a globe, ‘Royal Purple’ combines sweet-mild flavor and firm flesh—a cruncher’s delight.

Get ready for a year-round bonanza of round, bright-red radish beauties.

Best variety for a spring crop. Harvest in only 35 days at just 2" across.

All white scallion.

Unique rosy-pink color. Ready in just 22 days.

Tall, healthy plants produce a profusion of purple roots for your eating pleasure!

HEIRLOOM. Solid white flesh is firm, crisp and mild.

Tiny gourmet great for salads.

Grows to a perfect shape no matter what size.

HEIRLOOM. A winter variety popular in Europe since the 1500s.