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Summer vegetable seeds

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Very productive plant with green, slightly elongated leaves. It can be cultivated both in pots and in open field and it does not fear cold weather. Compared to classic basil, it has a more delicate aroma.
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The leek is basically a combination of garlic and onion. The surface and leaves are green, while the base is white. Thanks to its flavor, it is very suitable for stir-fries, pies, soups and much more. It has a low calorie content that makes it suitable for a healthy diet.
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Seeds of a medium-cycle variety, with white roots and leaves whose green intensifies toward the tip. The root is mainly used in cooking. Ideal for cultivation in vegetable gardens or greenhouses.
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Swiss chard seeds are a productive variety that produces numerous bright green and intense leaves. Their structure has visible central veins. It is called "costa/ swiss" and when it is cooked is sweet and tender.
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This is an upright variety with numerous bright green leaves that connect to a white head. When they need to be harvested, the leaves should be trimmed just above the ground to ensure they grow back quickly.
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It is a plant of ancient origins, not very common. It is very characteristic for the fact that its stems have different colors: yellow, magenta and bright orange. This species boasts erect tufts with green leaves only at the apex.
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These are seeds of a rustic variety. This variety has the particular characteristic of having green leaves and ribs of a bright red color. Its leaves are tender and tasty and can be used in cooking similarly to spinach. The ideal seeding is from February to August, and harvesting is from April to January.
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It is a seed with an early production cycle. Cabbage has a conical shape and large size, a sweet and unique taste perfect for preparing many dishes. 
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It is a very productive seed, it produces large sized cabbages with a characteristic round shape. Bright green in color, excellent for salads.
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This is a very early and productive hybrid seed that is resistant to splits and disease. The plant produces large red, almost purple cabbage. With an intense flavor, it is eaten cooked, raw or stewed.  
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It is a rather productive plant with an early cycle. Very rustic and vigorous, this species produces cabbage with leaves having an extremely wrinkled and indented aspect, of an intense green color. The plant is very compact and can be consumed in cooking as an accompaniment for cooked dishes. 
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This seed is particularly used in the Tuscan territories. The plant, with elongated dark green leaves, resists very well even at low temperatures. 
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