- New Items 2020
- Artichoke & Cardoon
- Bitter Melon
- Bok Choy
- Brussels Sprouts
- Celery & Celeriac
- Chinese Cabbage
- Endive & Escarole
- Fruit and Berries
- Grains & Cover Crops
- Greens, Oriental
- Ground Cherries
- Jelly Melon
- Live Plants
- Salad Blends
- Snake Bean
- Swiss Chard
- Wax Melon
- The Explorer Series
ORIENTAL GREENS AND CABBAGES Various crops are offered here—all are traditional culinary types from Asia. Bok choy and Tatsoi are turnip relatives grown for their spatulate leaves and succulent petioles (stems) which are often white and very juicy. Mustards are grown for their thinner, often spicy leaves. Chinese cabbages and kale form tight heads, but of often quite unusual shapes compared to the usual Western ones. As a group, these types tend to be fairly early and tolerant to cooler weather. Mustards, as a rule, are the greens most tolerant of heat, can take some frosts, and stay usable longest in the garden; pak choy, tatsoi, and cabbages are apt to bolt in frosty weather or summer heat. All are best in cool spring or fall conditions. Most should be sown where plants are to grow. Sow no deeper than one-quarter inch in moist, rich, well-draining soil. Most types mature in about 45 days; heading varieties require 60-75 days.
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Baby Milk Bok Choy
Ivory-white, sweet-flavored stems against forest green foliage make for a stunning contrast of colors, but it’s the flavor and juicy texture that really make Baby Milk Bok Choy a show stopper! The perfect single serving sized plant, a head can fit neatly in your palm. In China bok choy is celebrated as a nutrient-dense superfood; indeed bok choy is a rich source of vitamin A, C, and K, as well as smaller amounts of a wide range of important nutrients. Bok Choy also ranks at the top of ranked lists of nutrient density, rated healthier even than spinach and broccoli.
Bald Head Mustard
This unusual root crop is a winter staple in northern China and parts of Japan, and may be poised to become the next exciting winter crop for market farmers and homesteaders. Roots are smooth and shiny like a bald head, and have a mild spicy mustard flavor. A refreshing, cool-season crop that is typically pickled or stir fried, this crunchy and juicy root is considered a good source of vitamins and nutrients during the long winter months.
Big Leaf Tong Ho (Chrysanthemum)
Extra large leaves and beautiful edible flowers make this a favorite in China. A unique Asian green, the leaves are thick and crunchy with a scrumptious savory flavor. Tall plants produce tons of large, edible blooms that reach 3 inches across and are make great cut flowers. Way beyond any ornamental value, these flowers are a gourmet delicacy. Try them lightly fried tempura style, sprinkled atop salads or steeped into the famous Chrysanthemum tea. The leaves are extra large, hand-sized and make a popular green in China. In America these are traditionally known as “Chop Suey Greens”. Leaves on younger plants are huge, but will be smaller once the plant sends up the tall flower stalks, but equally tasty.
Chinese Broccoli, Yod Fah
55 days to maturity. The delectable, tender stalks taste like a cross between asparagus and broccoli, only sweeter. Our favorite spring vegetable, this is a very easy to grow broccoli-like plant from China. We can’t get enough of the crisp stems and shoots, which are about as thick as a large asparagus shoot, with a perfect snap and crunch. Nothing goes to waste with this crop; all parts of the plant are delicious. The tender blue-green, glossy leaves are similar to kale but better, and the broccoli-like inflorescence are buttery soft and nutty in flavor. A must have for those who long for broccoli but struggle to grow it, excellent for market gardeners as well. Yod Fah is a selection from Thailand that boasts good heat resistance.
Chinese Cabbage, Hilton
70 days. Very easy to grow and made perfect heads in our Missouri gardens. Here’s a superior Napa-type Chinese cabbage variety that has seldom been seen in the U.S. Medium-sized barrel-shaped heads are densely packed with crinkled, mild-tasting leaves. The preferred variety in the U.K. Great raw or stir-fried, or in homemade kimchi!
Chinese Giant Leaf Mustard
The leaves of this monstrous mustard from China reach an astounding 3 feet long and 1.5 feet wide. We enjoy this variety for its large succulent leaves and thick, crunchy white midrib. The flavor is exceptionally sweet and mild for a mustard, making it suitable for raw eating in salads and a top choice for pickles, stir fry and steaming.
Chirimen Hakusai - Chinese Cabbage
50 days. Here is an old Japanese variety that is superbly adapted to cool weather. An excellent loose-leaf cabbage, the signature savoyed leaves are tender and sweet, perfect raw in salads, or try the leaves stir fried. They retain their nutrients and beautiful chartreuse color even when cooked. Chirimen Hakusai tops the list for cool-season veggies with excellent cold hardiness and the ability to be harvested multiple times. Plants reach a foot in height at maturity.
Hedou Tiny Bok Choy
A perfectly miniature bok choy! Stuff several in the steamer basket or pop one into your mouth for a nutritious snack! The extra-dwarf heads are famous across China and even long popular in U.S. markets and restaurants. Said to have first been grown in a small village called Hak Tau on Hong Kong, a local legend holds that an old man first began cultivating this variety and spreading seeds to fellow villagers. He asked only that the variety remain in the village. But after outsiders came in the night to steal seeds, Hedou baby bok choy became famous across Hong Kong and eventually the globe. The delicious micro choy is a staple in many dishes and a perfect bite-sized veggie!
Japanese Pink Mizuna
A delicious and ornamental mizuna from Japan. A perfectly pleasing combination of dense nutrition, rich flavor and eye appeal. The stems of this variety are a lavender-pink hue, which indicates high levels of the antioxidant, anthocyanin. The delicious leaves will often take on a pink color as well when grown in favorable conditions! Mizuna is one of the healthiest vegetables that you can grow, exceptionally high in vitamins C as well as folate and the powerful antioxidant, glucosinolate. This feathery light green is suitable for raw eating in complex and flavorful salads or try steaming or stir frying. An upscale Japanese leafy green, essential for high-end, gourmet culinary experimentation, or anyone looking to introduce a scrumptious new super food into their repertoire.
Dramatic purple veining deeply incised into large, lavish foliage. The tender leaves are pickled whole and wrapped around perfect balls of rice or chopped into stir fry. Distinctly different from the pungent mustard greens of the American South, this variety is noted for being exceptionally tender and mild, super in salads or eaten raw.
Komatsuma Spinach Mustard
Since it makes such a perfect spinach substitute, it’s hard to believe that Komatsuna is actually a mustard! The leaves combine the best qualities of spinach and mustard, with a mild and sweet flavor reminiscent of spinach but with the immensely powerful nutrition of a mustard! Frequently referred to as one of the “most underrated” leafy greens, komatsuna is simply mouth watering. This leafy green is incredibly delicious, mild and tender. It holds superfood status in its native Japan, as it contains nearly twice as much calcium as whole milk per 100 grams! The leaves are also super high in beta carotene, as well as vitamins A, C and K. Komatsuna has been revered in Japanese, Taiwanese and Korean cuisine as a mouth-watering veggie for many years, and in America chefs and nutritionally minded foodies have identified it as a delicious, juicy and health-promoting green. Let the culinary experimentation begin!
Miike Takana Mustard
Unusually mild for a mustard, this variety has a meaty, umami flavor that is quite tasty! The large chartreuse leaves have a prominent stalk that is juicy and sweet. The beautiful, highly savoyed leaves are traditionally pickled, stir fried or swirled into soup. Leaves reach about 12-14 inches tall and remain tender even when large. This variety is ideally planted in early spring or early fall, as the greens thrive in cooler weather.
Mizuna, 605 Summer
A taste of Kyoto’s culinary heritage, this heat-tolerant Mizuna variety was originally bred to withstand the heat and intense humidity of Japan’s interior. Summer Mizuna is incredibly bolt resistant, even in the face of punishing heat and moisture. Mizuna is suitable for several harvests and can be eaten at all stages. This variety is traditionally sown for high summer harvest, when the juicy, watery stems make the most refreshing mid-day snack.
Mizuna, Beni Houshi
Our favorite “Green” vegetable! Beni Houshi Mizuna is a new, vibrant twist on an ancient crop, and the bright purple stems set it apart from any other mizuna. The succulent stems are rich in anthocyanin, the same powerful purple antioxidant present in blueberries. This recently developed open-pollinated variety has been making a splash on the high-end culinary scene in Japan. The greens are excellent raw in salads; the purple stems and dark greens make a lovely contrast, and the delicate flavor is unparalleled. Mizuna is well adapted to both heat and cold extremes and is suitable for several harvests, in fact becoming more tasty and cool-adapted with each successive cutting.
A traditional variety from the mountainous Kyoto region of Japan. This variety boasts superb cold tolerance, especially during the germination stage, making Early Mizuna well adapted to an early spring sowing. This variety will remain tender, even after several harvests and will not readily go to seed. Harvest as micro, baby or mature greens, and cut-and-come-again up to five times for a super high-quality green. It has long stems that are tender, juicy and dark, as well as nutritious greens.
Purple Lady Bok Choy
An Incredible Variety From China! We love this eye-catching purple, baby bok choy, and we believe this is one of the best strains available. It is loaded with high levels of antioxidants with anti-aging properties as well as a sweet, rich flavor that is perfect for the wok, grill or in salads. We love the highly refined, uniform heads, averaging 6-7 inches tall. The neat little plants make a perfect presentation tucked into the tidy kitchen garden or displayed at the farmers market stand. A beautiful variety, the antioxidant-rich plum colored leaves really pop against the lime green stems. Crunchy, juicy and flavorful, this is an excellent culinary variety. Much work has been put into selecting for consistently attractive, delicious heads. A must have for market and home use.
Siamese Dragon Stir Fry Mix Salad Blend
All the best Asian greens for stir-frying and steaming. A mix of many of the greens that I have enjoyed in Thailand. The rich flavor of these greens is incredible when lightly cooked and seasoned with garlic and Thai peppers. This formula mix is perfect for market growers. Also pick the greens in the “baby stage” for a tangy salad mix. We have been getting great comments from market growers about this mix.
Suzhou Baby Bok Choy
A perfected medium-sized bok choy that is popular with market gardeners in China for its fabulous flavor and high quality heads. A superior variety in every way, the crisp and tender heads are tightly packed and remain scrumptious even as the leaves get large. Impressive and adaptable variety boasting bolt resistance, as well as heat and cold tolerance! Bok Choy is high in several vitamins, especially C.
(B. rapa) Tatsoi is nicknamed Vitamin Green, and rightfully so. This gourmet green is known as one of the richest sources of vitamin C and it is replete with other incredible vitamins, minerals, and health-promoting compounds! Its glossy and tender leaves pack 2 times as much vitamin C as that of an orange and twice as much calcium as an equal serving of milk! Tatsoi also boasts glucosinolates (which science shows are converted to cancer fighting compounds in the body) and carotenoids, which promote eye health. You won’t have to bargain with your kids to get them to eat this veggie. It’s super sweet and easy to love, with a mild and refreshing flavor. The low-growing rosettes are comprised of tiny, glossy spoon-shaped leaves that boast crisp and juicy mouth-feel.
Yellow Heart Winter Choy
A Chinese edible ornamental, it’s also called “Golden Flower in the Snow” and is a nod to the incredible cold tolerance of this variety. Cool weather triggers leaves to turn a brilliant yellow color, making the central rosette of leaves look like a massive gilded flower. It is grown year round in China but especially in the cool months as a nutritious staple. Plants are just 5-8 inches tall. The plants are super cold-loving, great for extra late season planting and ornamental design. Extra tender leaves are delicious cooked or in salad.