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Arugula Astro

A selection from regular arugula that has less deeply lobed leaves (more of a "strap" leaf), is a bit earlier, and has a somewhat milder taste.

Arugula Regular

The standard arugula. At maturity the long, dark green, lobed leaves form a loose, open bunch. Easy to grow, baby or full size.

Asian Yukina Savoy

Similar to Tatsoi but larger. Plant habit is more upright and vigorous for improved baby leaf yields. At full size the thick, savoyed leaves are held upright on pale green petioles.

Asian Tot Soi

Small, dark, spoon-shaped, black-green leaves. Leaves form a compact, thick rosette. Long harvest period. Mild taste for salads, stir-fries, etc. Thin to 6-8" apart for full-sized rosettes.

Asian Mizuna

Mild and sweet enough for salads, the thin, light-green, feathery leaves are deeply-cut but not curled.


The tradition leaf kale (gallena) for Portuguese Kale Soup. This unique specialty from Portugal is also called Portuguese Cabbage or sea kale. The taste and texture of the wavy green leaves is similar to collards. The thick fleshy midribs and stems can be peeled and eaten like celery or included in the soup.

Black Summer

Beautiful dark green Asian pak choi.

Bright Lights

Multi color - our rainbow chard. Lightly savoyed, green or bronze leaves with stems of many colors including gold, pink, orange, pruple, red and white with bright and pastel variations. The flavor is milder than ordinary chard, with each color a bit different.


Italian Dandelion is bitter with a background of sweetness. This is a cut-and-come-again variety.

Cressida Curly Cress

"Peppergrass." Flavor similar to watercress.


Stunning colors, great flavor and texture mix includes Pak Choi, Red Mustard, Mizuna, leaf broccoli.

FLASH Collards

Dark green smooth leaves, slow to bolt.

Fordhook Giant Chard

Dark green, thick, tender leaves. Heavy yield even in hot weather. You can eat it like spinach or beet greens.

Golden Chard

Add a flash of gold to your salads. This specialty heirloom strain starts out as emerald green baby leaves with yellow stems and veins. The yellow intensifies to a rich golden color at maturity. Mild and sweet.

Green Lance Kale

Glossy leaves and crisp, thick stems. This uniform, budding-type Chinese kale (also called gai lohn and pak kah nah) is great in stir-fries or cooked like broccoli.

Green Spray

Unusual Japanese green, requires very little preparation. Enjoys its light mustard flavor in a salad or as a side dish green, lightly cooked and seasoned (with soy sauce, sesame oil and a little vinegar YUMMY!). Long, narrow, rounded dark green leaves.

Hon Tsai Tai

Purple flower stems and buds. A Chinese specialty. The young plants soon branch and produce quantities of long, pencil-thin, red-purple, budded flower stems. Pleasing, mild mustard taste for use raw in salads or lightly cooked in stir-fries or soups.

Joi Choi/Pac Choi

Heavy, vigorous white-stem Pac Choi. It forms a 12-15" tall, broad, heavy bunch with dark green leaves and thick, flattened white petioles. Compared to Prize Choy, Joi Choi is heavier.


Description to come.


Tender leaves are wonderful in salads. Young leaves and stem tips are "dusted" with beautiful iridescent magenta. Flavor is similar to Lamb's Quarter.

Mei Qing Choi/Pac Choi

Baby green-stem Pac Choi. Flat, pale, misty green stems form a thick, heavy base with broad, oval, rich green leaves. The compact, vase-shaped plant at full growth is about 8-10" tall, but perfectly formed at "baby" size when young.

Mustard Garnet Giant

Compared to Red Giant, Garnet Giant's leaves are completely maroon. Color appears early on young leaves. Mild flavor.

Mustard Homiz

Product description to come.

Mustard Red Giant

Popular "red" mustard from Japan. Large, purple-tinted leaves. Mild mustard flavor. Larger, later, slightly darker, more narrow-stemmed.

Osaka Purple Asian Mustard

Dark green leaf color. Mild for light cooking and salads, baby or full-size.

Persian Cress

Excellent, mild cress flavor. 2-6" long, dark green strap leaves with small teeth around the edge. A perfect addition to salad mixes or soups.

Premium Greens

Amazing palette of greens and red in an array of leaf shapes and textures. Diverse flaovrs from spicy to mild to slightly sweet. Includes: red mustard, green mustard, chinese cabbage, pak choi, tatsoi.

Rainbow Chard

Stems of many colors including gold, pink, orange, purple, red, and white... with bright and pastel variations. Lightly savoyed, green or bronze leaves. The taste is milder than ordinary chard, with each color a bit different.

Red Chidori

Extraordinary looking- this frilly leaf kale has dark outer leaves and extra deep red central foliage. Cooler weather makes the color even brighter and also brings out its remarkable, sweet flavor.

Red Choi/Pac Choi

Versatile Pac Choi adds a touch of red. Excellent at micro mix, baby leaf, and full size. Red Choi changes from dark green leaves with maroon veins at micro size to dark maroon leaves with green undersides and thin green petioles.


Deepest red-purple, frilly leaves. Similar to Winterbor but purple-red. For garnishing.


The beautiful, curled green leaves are very similar to Winterbor, but with less browning of the bottom leaves.

Red Russian

Tender, colorful specialty for salad mix and bunching. Special, refined strain. Stems are purple; leaves are deep gray-green, purple-veined, flat, noncurled, and tooth-edged. For salads and light cooking.


Candy-apple red stems with dark green, red-veined leaves. Great as a true red color in salad mix.

Ruby Red

An heirloom with sweet and tender rhubarb-like stalks that are decorative, nutritious, and tasty. The deep crimson stalks and veins beautifully contrast with its dark green heavily crumpled large leaves. Some believe that the leaves are tastier than spinach, and the edible stalks crunch like celery with a slight asparagus flavor.


Baby white stem Pac Choi frows to just a single serving size. Mild flavor.

Silverado Chard

Glossy leaves are bright green and beautiful at full size or at baby leaf. More savoyed than Fordhook, with a narrower stem.


Bright lemon flavor, early tender greens.

Spigariello Liscia

Leaf broccoli - sweet broccoli/kale flavor- that we will grow with our Kale and harvest individual leaves.


Finely curled, dark blue-green leaves with no bitterness. These compact plants, 12-18", produce leaves that are a very uniform color, resist yellowing, and have good flavor.


This is our wild-arugula type.

Swiss Chard

Description to come.


A type of Pac choi that forms a flat rosett close to the ground with tender, dark green, spoon-shaped leaves, and short light green stalks.


Dark green, blistered leaves. Lacinato or "dinosaur" type. Unique leaf type: extra-dark green, non-curled but heavily blistered (savoyed).


Wild arugula, smaller, slower groing and slower bolting with a fine intense flavor.


Mache/corn salad green: tender, slightly nutty, forms tight rosettes.


Fresh market growers endorse this extra-productive kale. It has a much higher percentage of well-curled, blue-green, ruffly leaves.

Winter Red Kale

Winter Red's dark green, oak shaped leaves color up after fall frost. Enjoyable raw. Tender and sweet when steamed. The red and purple veins transform to a rich dark green when cooked.


We grow as a mini head or small full size. This is white stemmed.

Wrinkled Crinkled Cress

Sweet and spicy salad item. Spoon-shaped leaves are bright green with ruffled edges and an attractive "blistered" surface. Fluffy addition to your salad mix.

Yukina Savoy

Similar to Tatsoi but larger. Plant habit is more upright and vigorous for improved baby leaf yields. At full size the thick, savoyed leaves are held upright on pale green petioles.

Hepworth Farms 506 South Road Milton, NY 12547 / telephone: (845) 795-2007