Spice up your fall vegetable garden by adding leaves of red, purple, bronze, and blue.
As the plant grows, leaves change to a beautiful reddish burgundy.
Also called bok choy, this mild-flavored Asian green is almost too pretty to eat. It's great in stir-fries.
This ornamental kale is grown mainly for show, but you can add leaves to salads.
Unlike regular cauliflower, this one produces bright purple heads that keep their color when cooked. Leaves are tinged with burgundy.
It produces gray-blue leaves with reddish veins. Heads weigh about 3 pounds.
The crinkly blue-green leaves are packed with vitamins and antioxidants.
This French heirloom has finely cut leaves. To blanch the plant (make it pale), place a flowerpot over the top one to two weeks before harvest.
The quintessential Southern green, its leaves grow sweeter after a frost. It can usually be harvested all winter.