Cool Weather Organic Vegetable Seedlings for Spring planting

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Some veggies prefer cooler weather and grow better in spring and fall conditions.  Most leafy green veggies fall into this category. The plants listed here will be available for planting in mid April (if outdoor conditions allow...)  Nothing like harvesting your own lettuce and spinach in May after a long winter drought of fresh leafy greens! 

All plants are grown organically and sustainably from non-GMO (and mostly organic) seed at Daisy Hill Farm in Acton, MA.  Vegetables are listed in alphabetical order below.  All vegetable seedlings come in 4 packs with the exception of leeks, onions , shallots, and scallions which come in 4" pots (expect ~20 plants/pot for these).

Scroll down to see more details about each variety.  Can't Decide? Check out the cool weather veggie combo packs.

26 New Cool Weather Veggies for 2021! 

Brave Brassica Variety 4-pack

1 of each:

Belstar broccoli, Famosa cabbage, Red Russian Kale, Song Cauliflower


Kale Variety 4-pack

1 of each: Toscano, Red Russian, Purple Curly, Darkibor



Mighty Mustard Greens Variety 4-pack

1 of each:

Early mizuna, Garnet, Golden Frills, Green Wave


Broccoli, Belstar

Belstar is a good broccoli for spring-fall while most other broccoli varieties are much better for fall production.  Smaller 6-8” heads followed by good side shoot production.  

Broccoli, De Cicco (heirloom)

Traditional Italian heirloom that shines in the side shoot production.  

Brussel Sprouts, Nautic

Planting sprouts in the spring yields sprouts in the fall.  Nutty green flavor improved by Frost.  Lop off tops of plants in September to encourage sprout development.  Plants require  a lot of space- 6-9 sq ft/plant.

Cabbage, Famosa

Dark green savoyed leaves around bright green heads.  Inner leaves are tender and have a mild flavor, which improves in colder temps.  2-4 lb heads

Cauliflower, Song

Johnny’s says: “Exceptionally sweet, early cauliflower. Green-stem cauliflower is popular in Asia, where it is commonly grown. Sweeter and more tender than standard white-stemmed varieties, and with longer stems that are exceptional for dipping. Kitchen prep work is quick, as a few knife strokes will cut most of the florets! Heads are typically harvested after florets have elongated and curds have started to separate”.

Chard, Bali Red Rhubarb

Purple French heirloom bean.  Purple vines and purple tinged leaves make for a lovely plant too.  Mild and sweet, can be used as a snap shell or dry bean.

Chard:  Fordhook Giant

Wide white stems contrast the large dark green savoyed leaves.  High yielding, lasts entire season when you harvest the outer whorl of leaves and let the small ones in the middle grow larger!

Chard: Rainbow Mix

Swiss chard is a relative of beets and is easy to grow.  Cut outer leaves and stems all season long for a beautiful rainbow set of “greens” .  Perfect for sautéing with garlic. Lasts entire season.

Collards, Champion

Looking for greens to grow through the summer heat?  Check out these collards with deep green-blue cabbage like leaves.  Waxy covering on leaves provides some protection from cabbage worms.  24-36” tall. 


Not quite a vegetable- definitely loves cool weather! The first plant to begin growing in the early Spring.  Flavor is of mild, sweet onion. All parts of the plant are edible- the tiny bulbs, the green leaves and the beautiful purple flowers.  We sprinkle chopped up chives on so many dishes- meat, potato, egg, salad, dips, sauces, stir-fries, etc.  One of the easiest plants to grow. 

Chives, Garlic aka Chinese Leeks

Fedco Seeds says: “Grows like chives, 1' tall, but has flat strap-like leaves that taste like garlic and can be used as a garlic substitute in salads and sautéed vegetables."  The white flowers are incredible for pollinators and are long lasting in the late summer.

Greens, Early Mizuna Japanese Mustard (heirloom)

Excellent full season mustard with mild taste.  Keep cutting for small leaf production.  Thin white stalks with deeply serrated dark green leaves. 

Greens, Garnet Mustard (heirloom)

Spicy mustard greens.  Gorgeous leaves are vibrant maroon with bright green stems.  Flowers are tender and sweet in stir fries.

Greens, Golden Frills Mustard

Spicy, slow-bolting mustard greens.  High Mowing says:  “Lacy-looking leaves are vibrant light green, finely cut and frilly. Neon green, deeply cut and serrated leaves add loft, contrast and spicy mustard flavor to signature salad mixes. Bunch at full size for braising greens or use as garnish.”

Greens, Green Wave Mustard

Mustard greens do best in the cooler weather of spring, early summer and fall. Baby leaves are a great addition to salad mixes.  Medium spicy flavor mellows when cooked.  Bright lime green, ruffled leaves.

Kale, Darkibor

Cold-hardy all season kale.  Very dark green crinkly and curly leaves. 

Kale:  Red Russian (h)

Excellent all-around kale variety.  Stems have a purplish hue and leaves are light blue-green.  Harvest all season 

Kale: Toscano (h)

Also known as lacinato or dinosaur kale.  Plant once and harvest outer leaves throughout the whole season!  Darker, ruffled thick leaves.

Kale:  Purple Curly

Incredibly green-deep purple curly kale leaves become more purple with colder temperatures.  Tasty sweet kale is the perfect edible ornamental.

Kohlrabi, Kolibri Purple

Violet skin and crisp smooth white flesh.  3-4” bulbs.

Kohlrabi, Korist

Clean smooth skin with uniform 3” bulbs, has sweet flavor and crisp texture.    

Leek: King Richard

They start small, but these leeks will be large and ready to eat in the early fall.

Leek: Tadorna

Leek with stocky, dark green shafts that size up well and hold into the fall. Good disease resistance and fast growth (for a leek)

Lettuce, Cracoviensis Looseleaf

Also called “asparagus lettuce”.  Red and green coloring on fast growing nice, crunchy leaves.  When it bolts, the leaves remain less bitter than other lettuces.  In China, the thick bolted stems are peeled and eaten like asparagus.

Lettuce, Jericho Romaine

Classic romaine.  Does better than most other romaines in the heat.  Crisp, juicy upright sword-shaped leaves.

Lettuce, Les Oreilles du Diable (Devil’s Ears) Deer Tongue

This beautiful lettuce reminds us of a giant green flower.  The green leaves are tinged with a bit of red.  Excellent taste, plus, who can resist the name?

Lettuce, Lollo di Vino Lollo Rosso

Gorgeous dark red/purple leaves with lots of ruffles. 

Lettuce, Mirlo Butterhead

From High Mowing:  Very large pale, green butterhead with luxurious appearance and excellent disease resistance. Broad heads packed with tender, buttery leaves have an especially soft and cloud-kissed look. Well-filled, dense heart and relatively early for its size.

Lettuce Mix

An assortment of colors and shapes makes for a delicious and beautiful salad.  

Lettuce, Pirat

High Mowing Seeds says: “Tender heads with notably superior flavor and texture, blanched hearts and red-tinged outer leaves. Bested every other variety for taste and texture in our lettuce trials and also rates as one of the best butterheads” for disease resistance.

Lettuce, Salad Bowl Looseleaf

This beautiful lettuce has bright-green frilly notched leaves form compact rosette.  

Lettuce, Saladin iceberg

Classic iceberg taste.  Tightly wrapped heads make for a great wedge salad.  One of the better lettuces for warm weather. 

Onion,  New York Early

Early Yellow onion

Onion,  Red Cabernet

Good Red storage onion


Onion, Sweet Walla Walla

 Sweet onion

Pac Choy, Bopack

Harvest as baby pac choy or let mature to full size (about 12” tall) Leaves are green and white and white stalk tastes like a mix of cabbage and chard.

Scallion: Purple

Beautiful purple bunching onions will come back year after year in your garden!  One of the first spring treats!

Scallions, Evergreen White Hardy (Heirloom)

We planted scallions at the farm 5 years ago and have been eating from the ever-expanding patch since then.  They overwinter super well and are one of the first greens in the spring. Split the bulbs beginning in the second year to expand your own scallion patch!

Shallot, Matador

Large bulbs with nice paper skins are easy to process in the kitchen.  We wisk thin shallot slices into our homemade oil and vinegar salad dressing.

Spinach, Escalade

Spinach is a cool-weather crop and does well in the spring and fall.  This variety will hold longer in the early summer than others.