True Leaf Market
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This basket is huge, ideal for city hanging baskets that have to match up to wide streets and tall buildings. These hanging treasures will easily brighten up an area because of its unique and attractive form.
60 days. Growing about 16 inches tall, with attractive purplish wavy leaves. Disease resistant and slow bolting. The unique, spicy flavor is excellent in mixed salads or straight as its own salad or wilted like spinach or chard. Approx. 17,000 seeds/oz.
Glebionis carinata. Non-GMO. Shungiku (AKA, Three Color Daisy, Tri Color Daisy) can be grown as an edible flower, salad greens or especially as a microgreen. As a micro it has thin serrated true leaves. This light green, pretty micro has a slight crunchy texture with a strong carrot, fruit, flowery flavor that also has a mild but pleasant bitterness. Great as an additon to mixed salad greens.
Mustard Seeds - Early Mibuna. Heirloom, Brassica rapa var. japonica. Also known as mibuna. 21-40 days to maturity. NonGMO. Cool season annual. This traditional (heirloom) Japanese green vegetable, dento yasai, is cultivated in Mibu, Kyoto prefecture. An early open pollinated variety, this vigorous grower produces a dense cluster of long, narrow, rounded, dark green leaves. The delicious leaves have a mild mustard flavor. Cut for baby leaves as early as 21 days. This variety is cold tolerant. It is very similar to mizuna green. Prefers mild and cool temperatures. Prepare fertile, well-drained soil. Sow seeds in spring after last frost or late summer/ early fall. Avoid hot summer planting for best results. Sow seeds every 2 weeks for continuous harvest. Keep soil moist. Fertilize as needed. Suitable for harvesting both as young and mature greens. Young leaves are tender and used fresh for salads. More mature leaves are used for yosenabe, sukiyaki, ohitashi and pickling. Approx 11100 seeds/oz.
Broccoli Seeds - Chinese Broccoli - Big Stem. Heirloom, Non-GMO. Brassica oleracea var alboglabra. 60 days. Cool season annual. Chinese broccoli is a popular Chinese green vegetable and is grown for its stalks and leaves. This open pollinated variety has deep green color, good flavor and BIG stems that are crisp and excellent for slicing. Stems are 12-18 at harvest, tolerant to cold, and slow bolting. If the stem gets too large and skin is tough just peels the skin off. The stem flesh is still very crisp and juicy. 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), and can be planted year round in subtropical 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. Blanche then stir-fry stalks, leaves and buds with garlic, a little sugar and some rice wine or boil and dress with oyster sauce. Use in soups, sukiyaki, and tempura. Can be cooked like choy sum. Blanching before cooking helps tenderize stems and leaves. Approx 9000 seeds / oz."
Leaf Radish Seeds - Saisai - Hybrid.Raphanus sativus. 30-40 days. Non GMO. Open pollinated. All season annual. A popular variety for harvesting radish leaves. It is a slow bolting radish leaf variety that can be grown during all seasons harvesting 35-40 days in spring and 30-35 days in summer and fall. Hairless leaves standing 12 tall. Prepare fertile, well-drained soil. Sow seeds in spring after last frost or in late summer/early fall in a warm, sunny location. Keep soil moist. Fertilize as needed. Used in sukiyaki, yosenabe, ohitashi, and tsukemono (pickling). Approximately 1300 seeds per ounce."
Crimson Tide Mustard Seeds. Brassica juncea. Non-GMO, Heirloom, Open Pollinated. Annual. 45 days to full maturity. Baby leaf harvest after about 20 to 25 days. This mustard strongly resembles Ruby Streak. Its ornately fringed purple and green leaves deliver a peppery flavor that is milder than arugula and packed with nutrients. The thin green stalks are tasty as well, making this variety a perfect baby leaf salad green. Leaves become dark purple when growth temperatures are cool. 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. Full grown leaves are still tender enough for salads and are great in stir-fry. About 750 seeds per oz.
Carrot Seeds - Samaurai Red. Heirloom, Non-GMO. Daucus carota. 70-90 days. Cool season annual. This is a Japanese kintoki-type (sweet red) carrot. Its glossy deep scarlet roots grow into beautifully tapered carrots 10-12 long and are notably tender, sweet, and juicy. Asian carrots have more anthocyanin than carotene which gives it the deep color and are planted during late summer-early fall for winter harvest. Prepare fertile, deeply dug, well-drained soil. Sow seeds in early fall in a sunny location. Keep soil moist. Fertilize as needed. Thin by cutting tops to avoid disturbing remaining roots. Mulch to keep soil cool, conserve moisture. Its sweet flavor makes this variety ideal for carrot juice. Also enjoy them fresh or steamed. Julienne cut daikon and carrots and toss with a su dressing. See recipe on our website. Excellent carrot for oshogatsu. ~25063 seeds/ounce."
Great for flower gardens and urban gardens, the 3-gallon Hanging Flower and Vegetable Basket, allows your to grow what you need with a unique display that will get noticed and admired.
The Shin Kuroda 5 inch carrot is a variation that is quite adaptable to both different weather and different soil types. It has a bright orange color and lots of nutrients packed into its 5 inch root. Plant seeds between late April and mid June in full sun light. Seeds should be planted directly outside quarter inch to half inch deep in the soil. Give seeds half an inch between each other when initially planting, and thin them out once they reach 3 inches to be 1 inch apart. These carrots are fantastic cooked with other vegetables or as a snack alone.
Shiso also known as Perilla or Beefsteak plant is a nice addition to the herb garden. At one to three feet tall and only about one foot wide its complicated flavor could become a new favorite without needing too much space. It can also be grown as a microgreen. The flavor is somewhere between mint and basil with hints of anise and cinnamon. It can be used as a sushi wrap, as a garnish or in a fruit or green salad. The purple shiso is used in pickling to add a violet hue. Whether you choose the green or purple, this is a plant that lends itself to culinary creativity. Non-GMO. Full maturity in 60-85 Days. Microgreen harvest between 16 to 22 Days.
Mustard Seeds - Cho Kara. Heirloom, Non-GMO. Brassica juncea. 5 days for microgreens. 45 days to maturity. Year round annual. This mustard variety is bred especially for microgreen production and has a hot flavor. The cotyledons or seed leaves are forest green with ivory stems. It will be overwhelming for most, with the exception of hot mustard lovers. For large sprouts or microgreens, sow seeds in spring to summer in sandy soil in a bright but cool location. Broadcast seeds and cover with a thin layer of soil. Keep uniformly moist. Harvest by cutting when seedlings reach 3-4. For smaller sprouts, use a sprouting jar indoors. Wash seeds thoroughly before planting and wash sprouts well before eating. Use in salad, soups, sushi or as an edible garnish with sashimi. Approx14000 seeds /oz."
Red Kale Seeds. Brassica napus. Annual. Open Pollinated, Heirloom, Non-GMO. Excellent option for growing as a microgreen. 8 to 12 days for microgreen harvest, 20 to 25 days for baby leaf, 50 to 60 days to full maturity. The leaves of Red Kale are purple color, flat with cut margins. Mature plants are 18- 30 tall. Baby leaves and microgreens are tender, durable and have nice flavor. Most vegetables leaves or sprouts having red or 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 microgreen reacts. Prefers full sun in spring and fall, but can benefit from light shade during hot weather. Prepare fertile, well-drained soil. For spring crops, start plants indoors 4-6 weeks before the last frost, and transplant after danger of all frost. For fall crops, direct sow 2-3 months before first frost. Keep soil moist. When plants reach 12" tall, start harvesting the outer leaves, leaving 3 inner layers to support further growth or harvest entire mature plant. For baby leaf production, direct sow 1/4-1/2" deep in a 2-4" ban. For microgreens, broadcast seed. The tender young leaves and microgreens can be eaten raw in salads, soup, added with pasta, boiled, or saut?ed. The broad mature leaves are de ribbed and usually blanched first, and then saut?ed with other, flavorful ingredients such as anchovies. Toss with oil, and baked as kale chips. Kale has become a popular vegetable due to its nutritional value and health benefits. About 8,000 seeds per oz."
