True Leaf Market
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A great mustard for microgreens, this has a rather sharp flavor that brings a great zing to sandwiches and salads. A little milder when grown on to adult green size.
Jing Orange Okra Seeds. 30 to 60 days to maturity. Abelmoschus esculentus. Heirloom, Annual. Jing Orange is an Asian okra, known for it is stunning red-orange color. It takes 60 days to mature and produces about 6-to-7-inch pods. Harvest them at this stage for tender perfection. Jing Orange is great in soups or fried.
Cabbage Seeds - Pak Choi - Red Choi - Hybrid. Non-GMO. Brassica rapa Chinensis group. 10-15 days microgreens; 20-30 days baby leaf; 45 days full maturity. Cool season annual. This special hybrid pak choi has dark red leaves with green undersides. At maturity the petioles are light green. It has a delightful flavor. A colorful addition to a microgreens mix. Harvest as baby leaf and at full maturity. Prepare fertile, well-drained soil. Sow seeds in spring after last frost to early summer or late summer/early fall. Keep soil moist. Fertilize as needed. Optimum growing temperatures are in the 60s?F. Exposure to frost or prolonged temperatures below 50?F may result in bolting. Mulch fall crops to avoid premature bolting. Most vegetables leave having purple color is called anthocyan" which is generally developed by lower temperature. Growing temperatures 50-60?F should be adequate to develop "anthocyan" after the seeds have germinated. We cannot tell exactly how long exposure should be under low temperatures. The grower should trial different methods and observe how the plant reacts. Use in stir-fries, saute, or braise. Approx 5000 seeds / oz."
Mustard Seeds - Wasabina. Heirloom, Non-GMO. Brassica juncea. 40-45 days (20-25 for baby leaf). Cool season annual. When picked young, this light green serrated leaf mustard brings a delicious, spicy, wasabi-like flavor to a salad mix of baby leaf greens. The large, tender, mature leaves are ruffled with curly edges and are best cooked. Very cold tolerant. Prepare fertile, well-drained soil. Sow seeds in spring after danger of all frost or late summer/early fall in a sunny location. Keep soil moist. Fertilize as needed. Plant every 2 weeks for continuous harvest. The flavor is best when grown briskly so plant in fertile soil and keep well watered. Start harvesting at 20-30 days for baby mustard greens. Use mature leaves for tsukemono, ohitashi, stir-frying, and pickling. Use baby leaves for salad and fresh eating. Approximately 15800 seeds an ounce.
Radish Seeds - Iwai Daikon. Heirloom, Non-GMO. Raphanus sativus. 50 days. Cool season annual. Unique for its small size, this traditional Japanese radish has long been a favorite for New Year's celebrations. The long white root grows to a slender 1 diameter at the base of a clump of lovely green leaves. It carries the designation Yamato yasai, which means it has been selected as a Nara traditional vegetable. Prepare fertile, well-drained soil. Sow seeds in late summer/early fall in a sunny location. Keep soil moist. Fertilize as needed. Perfect for a number of traditional Japanese New Year's recipes, such as namasu (radish pickles) or ozoni. Approximately 2600 seeds per ounce."
Squash Seeds - Japanese, Winter - Sweet Mama - Hybrid. Non-GMO. Cucurbita maxima. AKA bi, bi ro, fak thong, ho bak, Japanese pumpkin, Japanese squash, kabocha, kaddu, kalabasa, labu manis, labu merak, nam gua, nam kwa, nan gua, rata labu, vilayati kaddu, waluh. 45-50 days after flowering or 85 days. Warm season annual.This Japanese kabocha squash is an All American Selections Winner. It has a distinct growing habit and produces a vine with almost no side branches. The 3-4 lb fruits have dark green skin and are borne close to the root end making it possible to interplant these vines quite closely. The flesh is dark yellow, dry, sweet and nutty. This variety is great for home garden and market growers. Stores well. Prepare fertile, well-drained soil. Sow seeds in spring/summer after last frost in a warm, sunny location. Hill planting: Form soil into a 1-ft. diameter mound 3-4 tall. Space mounds 5-10' apart. On each mound plant 1-2 seeds. Row planting: See spacing info in chart. Keep soil moist. Fertilize as needed. Hand pollination may be necessary. The vine can be trained to climb a vertical support for better air circulation and ease of harvest or left to sprawl on the ground. After harvest, winter squash should be left in the sun for a few days to cure before storing. Use in tempura, stir-fry, curries or baked. The Japanese prepare it by simmering peeled chunks in chicken broth or dashi and flavoring with sugar, soy sauce and mirin. ~156 seeds / oz."
Perfect as dry seed, or soaked and sprouted. Birds of all sizes love these organic seeds, and most birds love them sprouted. Available in small quantity to bulk in resealable packaging. Keeps your birds healthy and happy! Certified Organic.
45 days. Chinese non-heading type. Loose spoon shaped leaves with thick white ribs. Tender, crisp and mild. Cold resistant. Approx. 7,000 seeds/oz.
Dragon Grilling F1 Hybrid Hot Pepper Seeds. Capsicum annuum. F1 Hybrid. Non-GMO. Annual. 75 to 80 days to maturity. Pepper Dragon Grilling is a unique hybrid selected from both Shishito and Padron peppers. By combining the best traits from both pepper varieties, you get the perfect grilling, roasting, or stir fry pepper variety. If you have not grown this type of pepper, you should give it a shot! The fruit is best-picked green and less than 2-inches long. The plants are low growing and produce an abundance of peppers throughout the season. About 4000 Seeds / Oz.
Cabbage Seeds - Pak Choi - QD-2 Express - Hybrid. Annual. Brassica pekinensis. 30~35 days as baby Taiwan Pak Choy. 50 days as Wa Wa Tsai. NonGMO. Open pollinated. Light green eaves, hairless, with pure white petioles. Yellowish interior, tender and sweet. Tolerant to cold and heat, slow bolting. Can be planted in late spring, summer and fall. Approximately 10000 seeds per ounce.
Mustard Seeds - Red Komatsuna - Hybrid. Non-GMO. Annual. Brassica rapa var. perviridis. 20-38 days for baby leaf. Cool season. This spinach mustard hybrid is an excellent choice for baby leaf greens. It can also be used for microgreens. The leaf coloring is distinct-- purplish-red on the top and green with red veins underneath. The tender leaves are round and relatively flat, growing uniformly from bright green upright stems. This variety tolerates heat and will retain its deep purple color. Prefers mild and cool temperatures. Prepare fertile, well drained soil. Sow seeds in late spring/early summer after last frost or late summer/early fall. Avoid hot summer planting for best results. Sow every 2 weeks for continuous harvest. Keep soil moist. Fertilize as needed. Harvest leaves and young stems when plant is about 8 tall. Use for yosenabe, sukiyaki, ohitashi, pickling, and salad. Enjoy these tasty leaves in a salad mix with other greens, in a sandwich or very lightly sauteed. They will lose their purplish-red color if overcooked. Apx. 10000 seeds an ounce."
Onion Seeds - Bunching - Shimonita Negi. Heirloom, Non-GMO. Allium fistulosum. 120-140 day after transplanting or 365 days. Cool season annual. Shimonita Town is the origin of these famous Japanese bunching onions. A single stalk variety, it is considered the 'King of the Negi' for its fat white root ends and its wonderful sweet flavor when cooked. Can be harvested after 6 months but needs 12 months to develop the thicker stems. Prepare fertile, well-drained soil. Sow seeds in spring after danger of all frost and transplant seedlings in early summer or sow seeds in fall and transplant seedlings in spring in a sunny location. When seedlings are 12-14 tall, dig an 8" deep trough in an east/west direction and transplant mounding the soil around the seedlings. Mulch around the base of green stems (every 40-50 days) to increase white area on stems. Increased sweetness when cooked. Cut in half and grill. Use in yosenabe, sukiyaki, ohitashi, kushiyaki, tempura. About 13000 seeds per ounce."
Parsley Seeds - Japanese - Mitsuba. Heirloom, Non-GMO. Chryptotaenia japonica. Alt names Japanese honewort, Japanese wild parsley, mitsuba, san ip, san ye quin, selderi jepang, trefoil, ya er chin. 50-60 days to maturity. Perennial. This native Japanese herb is called Japanese hornwort or Japanese wild parsley. It is a popular traditional vegetable, dento yasai, of Japan. Long stalks have trefoil leaves that are aromatic. Although perennial by nature, this plant is grown as an annual food crop. Excellent grown as microgreens. This Mitsuba is Kansai type. A woodland plant, grow in a moist, moderately shaded area (especially during summer) for best results. Sow seeds intensively in spring after last frost or fall (mild climate areas) in rich, well-drained soil. For a continuous supply, plant seeds every 4-6 weeks over the growing season. Harvest when stems are 6-7 tall. Good for ohitashi. Use like celery or parsley to flavor hot and cold dishes. Add minced leaves to soups and salads. Approx 12500 seeds/oz."
