Hydroponic Vegetables
"At Blooms and Greens, we believe in offering the complete range of quality hydroponics products backed up by a customer-oriented service."

Lollo Rossa is perhaps the most popular and widely grown hydroponic lettuce. The leaves are highly frilled at the edges and range from green tinged with pink, to a deep intensive red coloration for the Lollo Rossa cultivars. These varieties are used mostly as garnish, due to their highly decorative nature.

Good quality red leaf lettuce will have fairly large, loose heads and thick, “crumpled” leaves. The leaves will be medium to dark-red in colour at the ends. The rest of the leaves will be medium to dark-green blending to nearly white ribs or veins.


One of two varieties of head lettuce (the other being crisphead). Butterhead lettuces have small, round, loosely formed heads with soft, buttery-textured leaves ranging from pale green on the outer leaves to pale yellow-green on the inner leaves. The flavour is sweet and succulent. Because the leaves are quite tender, they require gentle washing and handling. The inner leaves have an oily or buttery feel, which is where the name “Butter Head” originates.


A Looseleaf that produces large heads of many oak-shaped leaves which turn a deep burgundy as they mature -- grow in full sun for deepest colour. Somewhat heat resistant, this is one of the most vigorous lettuces in cooler climates.
Oak Leaf has thin tender light green or brown/red leaves shaped like oak leaves, which form a rosette. It forms intensive brown/red pigmentation under cool conditions with high light intensity


Romaine is the most upright growing of the four major types of lettuce. This cylindrically-hearted lettuce known to the Romans as Cappadocian lettuce is now called Roman lettuce or more commonly, romaine. According to vegetable history, this dates from the time when the Popes moved from Rome to Avignon in the 14th century, bringing this type with them and having it grown in the palace gardens. It was therefore known as Avignon lettuce.

In England, however, it is called “Cos lettuce” after the Greek island that was the birthplace of Hippocrates. It was also grown and eaten raw or cooked in China in early history. Paintings in Egyptian tombs dating from about 4500 BC reveal a type of lettuce with long pointed leaves, not much different from romaine lettuce.

Cos lettuce are used in dishes, both hot and cold, and are designed to be eaten rather than used as a garnish, like the more decorative lettuce types.

Romaine has long, upright, crisp leaves with a distinctive midrib almost to the tip. The tip of the leaf is blunt. Leaves are somewhat folded (cupped) and grouped into loose heads. The interior leaves are more delicate and blanched than those toward the outside.


Endive salad greens produce tender succulent leaves, which are bitter when green, but can be used to replace lettuce in salads throughout the year. Varieties include “Tres Fine Maraichere” (Frisee), which has extra finely cut lacy leaves and bolt resistance, “Reffec Green Curled”, “White Curled”, “ Italian Fine Curled”, and “Saint Laurent”, all differing in the degree of leaf curl and green colour.

Curly endive, often mistakenly called chicory in the United States, grows in loose heads of lacy, green-rimmed outer leaves that curl at the tips. The off-white centre leaves form a compact heart. It is usually used as a salad green, but in Europe it is used primarily as a cooked vegetable and in making soups.


Originally from Europe, this spicy salad plant has been grown for over a century. It has a significant amount of protein and a unique flavor. Deeply cut, 3-6 in. arrow-shaped leaves and white and tan flowers are all edible. Can be planted early in season, prefers cold weather, and is extremely cold hardy.


Mizuna is a Japanese green with a delicate mild mustard taste, it has long jagged dark leaves with long stems. Mizuna can be used in all kind of salads. Hailing from Japan, this feathery, delicate salad green can be found in farmer's markets and specialty produce markets from spring through summer. It's often found in MESCLUN, a special salad-green mix. Choose mizuna by its crisp, green leaves, avoiding any wilted or browning specimens.

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