Vegetable Seeds Catalogue
A popular cool season green. A semi-heading tasty, mustard green that is fast and easy to grow. Thought to have originated in China but widely adopted throughout Asia due to its popularity and ease of use in cooking. Also known as phakkaat khieo in Thailand, where it is used in stir fries and soup and in Japan as kekkyu takana where it’s pickled. Pungency of mustard flavour increase with maturity. Flowering buds/florets are tender and delicious and can also be eaten. 250 seeds.
Add some zest to your salads with this classic mustard green. Can also be used in stir-fries, pies etc., the mustardy hot taste mellows when cooked. The bright green leaves can be used baby or fully sized and have frilly margins. Handles frost and slow to bolt in summer. 300 seeds.
A favourite red mustard from Japan. The large purple tinted leaves have a mild mustard flavour when young and a bit more bite when older. The leaves, flowers and young seed pods are edible and can be used in salads, garnish, steamed or in stir-fries lightly cooked. A good looking plant in-situ to boost its appeal. Handles frost. 400 seeds.
A Japanese mustard green bred for its wasabi like taste. The baby leaves are mostly used raw in salads, sushi rolls, micro-greens, tsukemono, ohitashi and garnish. The adult leaves are a lot stronger and tend to be used cooked/stir fries. The vibrant green leaves are serrated and can be picked as needed or the whole head harvest when mature. 250 seeds.