True Leaf Market
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The Handy Pantry Smart Seal Lid transforms any 5-gallon bucket into the ideal storage container. Food grade, airtight, leakproof, and pest-proof.
Barley grass sprouting seed, with the hull on (whole barley). Over 98% germination rate and a great seed sprouting, growing barleygrass and more. Grows healthy, thick bladed barley grass for maximum juice yield. Certified Organic.
Soybean sprouts are delicious in soup and salad and add a great fresh raw source of protein to your diet. Also great for making tofu, soymilk, and a great high protein addition to food storage. Available in small quantity to bulk. Certified Organic.
Japanese Komatsuna Mustard Seeds. 30 to 50 Days to full maturity. 8 to 12 days to microgreens harvest. Brassica rapa var. perviridis. Annual. Heirloom, Non-GMO, Open Pollinated. Komatsuna is popular traditional, dento yasai, Japanese green leafy vegetable. It has tender, deep green leaves, and a mild, flavor that resembles spinach. A quick growing, upright type, it can be harvested all seasons with succession planting due to heat and cold tolerance. Delicious eaten at any stage. cultivation info: 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. culinary tips: Use in soup, salad, pickling, stir-fry, ohitashi, sukiyaki, and yosenabe. Rich in calcium. About 10,000 Seeds / Oz."
Burdock Seeds - Gobo Takinogawa . Heirloom, Arctium lappa. Other names: ci cai ji, dong yang lu bo, edible burdock, gobo, ngao pong, niu pang, uang. 85-95 days. NonGMO. Annual. Edible burdock is an important vegetable essential in preparing the classic Japanese dish kimpira. This is a late maturing variety that has rich earthy flavor. It is the most popular variety in Japan. Mature plant can reach 3' in height and roots grow to 3-4'. Roots can be harvested in 4-5 months if planted in spring. Prepare fertile, well-drained soil. For best results, avoid heavy clay soils. Sow seeds in spring or fall in a sunny location. This variety does not bolt when sown in fall. Burdock seeds will not germinate without sensing light. Seeds must be barely covered with soil. Keep soil moist. Fertilize as needed. Thin out weak seedlings. Use in stir-fry, ohitashi, tempura, or pickle. Prepare root by rubbing off the skin with the back of a knife. Cut thin slices and soak in water for about 2 hours to remove bitterness. A classic Japanese dish called kimpira is made with shaved pieces of burdock, julienned carrots, celery, all stir-fried in sesame oil with soy sauce, rice wine, sugar, and hot peppers. See recipe in catalog and online. Approximately 1700 seeds per ounce.
Japanese Mugwort - Yomogi. Heirloom, Non-GMO. Artemisia princeps. Also known as Japanese mugwort, kui hao, yomogi. 45 days to maturity. Perennial. Also known as Japanese mugwort or kui hao, this flavorful herb has green, fuzzy, finely cut leaves. The hardy plant thrives in most climates and is traditionally used in eastern medicine. Prepare fertile, well-drained soil. Sow seeds in spring/summer after last frost in a warm, sunny location. Keep soil moist. Fertilize as needed. The leaves and stems are best when harvested young. Spreads quickly by stolons so contain the growing area to prevent invasiveness. Use in stir-fries, soups and dumpling stuffing. Traditionally prepared in Japan by lightly boiling leaves and pounding them in sweet mochi rice. About 55700 seeds/ounce.
Squash Seeds - Japanese, Winter - Hokkori 133 - Hybrid. Non-GMO. Cucurbita maxima. 45-50 days after flowering. Warm season annual. This hybrid combines the best of Delica productivity and the nutty, dry texture of Hokkori. Slightly flattened, globe-shaped fruit have black-green skin and sweet orange-yellow flesh and weigh between 3.75 to 4 lbs. Very vigorous and early, it requires less fertilizer in the early stages of growth than other varieties. 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. Excellent in tempura, stir-fried, baked, and pickled. Freezes well. Approximately 144 seeds / oz."
Pepper Seeds - Hot - Korean - Beauty Cucumber - Hybrid. Non-GMO. Capsicum annuum. 100-110 days to maturity. Warm season annual. This Korean hybrid pepper is not spicy and used for fresh eating. The fruit is about 7-8 long and green color that is sweet and juicy. For open field and greenhouse production. Start seeds inside 6 weeks before last frost date (or 8 weeks before expected transplanting date). Keep soil warm until emergence. Seeds will not germinate in cool soil and planting out too early may affect plant vigor. Harden off plants carefully before transplanting. Prepare fertile, well-drained soil. Transplant in late spring/summer (soil temperatures at least above 60?F) in a very warm and sunny location. Fertilize as needed. Too much nitrogen will produce lush foliage and few fruits. For fresh eating. Approximately 4000 seeds / oz."
The Handy Pantry Smart Seal Lid transforms any 5-gallon bucket into the ideal storage container. Food grade, airtight, leakproof, and pest-proof.
Whole millet is great for high germination sprouting, birdseed, and animal feed. Available in various quantities in resealable packaging. Certified Organic.
One of our more popular sprouting mixes. A delicious blend of Mung, Adzuki, Green Lentils and Radish for kick. Great for sprouting, soups and sandwiches. Available in small quantity to bulk in resealable packaging. Certified Organic.
Leisure Cilantro Seeds. Whole Seeds (not split). AKA: Chinese Parsley, coriander or yan sui. Annual. Open pollinated, Heirloom, Non-GMO Seeds. Coriandrum sativum. 35 to 45 days to maturity. Popular as a microgreen. Valued in Asian cuisine for its aromatic zesty flavor produced in every part of the plant, from the leaves to the stems to the seeds. The plants grow up to 2' tall and have medium-green feathery, flat leaves. Small 2 seedlings are ready to harvest after 18 days and can be used in dishes or as a garnish. Extra slow to bolt, this variety is good for mild climates. Cilantro goes to seed quickly in hot weather conditions. Prefers cool temperatures. Prepare fertile, well-drained soil. Sow seeds in spring after last frost or late summer/early fall. Keep soil moist. Fertilize as needed. Sow seeds every 3 weeks for continuous harvest. For cut and-grow-again crops, harvest the top 1/3 of leaves when plant is at least 8-10" tall. High in nutrition and flavor, chopped cilantro leaves complement meat, fish and poultry, noodle dishes and soups. About 2000 seeds per Oz."
Broccoli Seeds - Chinese Broccoli - Late Jade - Hybrid. Non-GMO. Brassica oleracea var alboglabra. This variety is a late maturing variety. 60 to 70 days to maturity. Cool season annual. Leaves are big and dark green with thick stems. Slow bolting and tolerant to Downy Mildew. Nice vigorous growing variety and good uniformity. Good for sowing from late spring to fall season (cool areas), can be planted yearly around in sub-tropical area. This variety is good for full size production. Prepare fertile, well-drained soil. Sow seeds in spring after last frost to early summer or late summer to early fall. Sow seeds in late spring to fall (cool areas). Can be planted year-round in sub-tropical areas. Keep soil moist. Harvest main stalk when about 8-10 tall and when 2-3 flowers are about to open. After this cut, the plant branches freely for an extended harvest but stems and leaves will be smaller. The soft leaves and tender, crispy stems have an excellent flavor when steamed, in stir-fry dishes or soup. Approx 9000 seeds /oz."
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