These vegetables have a variety of names made more complex by linguistic and cultural differences between East and West. Many have been grown since antiquity and can give any kitchen garden some unique flavors. (Approx 100-200 seeds per pack.)
Nai Pe Tsai Baby Bok Choy is a baby type that is fast-growing, with vigorous, 7"-8" plants of deep-green leaves, succulent and crunchy with a mild, mustardy flavor. One of the most used vegetables in various Oriental dishes due to its excellent flavor, texture and size.
Harvested young, the plants can be cooked whole or halved. Even older stalks are tender enough to eat raw or lightly cooked - stir-fried, steamed, sauteed or in salads. Suitable for spring, summer and fall planting.
45 days
Approx 200 seeds per pack
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In Stock
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Mizuna Mustard is a cool-season crop, this Japanese heirloom green should be started in early spring or late summer. Slow to bolt, tolerates both heat and cold, extending the season nicely for both short- and long-growing climates.
Plants are hardy annuals that bear 8-15" high slender white stalks topped with rosettes of thick, deeply-cut green leaves. A wonderful "cut-and-come-again" variety.
40 days
Approx 100 seeds per pack
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Tatsoi Chinese Mustard has grouped, broad dark green thick spoon shaped leaves in a large rosette, mild flavored salad green, also good for stir fry.
Very cold tolerant, this is a great green that is featured in Eliot Coleman's The Winter Harvest Handbook. Many consider the flavor superior to Bok Choy with its high calcium and vitamin content. Can be harvested at almost any stage of its growth.
21-45 days
Approx 200 seeds per pack
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In Stock
Will be shipped via: FIRST CLASS MAIL VIA U.S. MAIL
If you have wondered what to do with all those unusual vegetables that the Asians cook with, this collection will help you grow and understand their use in your kitchen.
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