Broad-Leaved Batavian
Has broad, thick, plain or slightly wrinkled leaves. It is principally used for cooking, and making a larger head, is preferred for stews and soups. If the outer leaves are gathered and tied on the top, the whole plant will blanch nicely, and make an excellent salad for the table.

Green Curled
Is the hardiest variety, with beautifully curled dark green leaves, which blanch white, and are very crisp and tender.