Jeok Gat. Brassica juncea Jeok Gat This attractive mustard is popular in Korea and North China. It has vigorous deep purple-red leaves with ruffled edges and a green mid rib. The thick young leaves are tender and spicy with an excellent flavor. Cool season annualMaturity: Approx. 20-25 days for baby leaf, 40-50 days to maturePlanting season: Spring or late summer/early fall Buy in bulk Available in 1-lb increments, minimum 1 lb. Cultivation: Prepare fertile, well-drained soil. Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions. Culinary tips: Mature leaves are excellent for pickling, stir-fries and juicing.
Green Boy, Hybrid. Brassica rapa Perviridis group Green Boy, Hybrid This popular traditional Japanese green has tender deep green leaves, sturdy petioles and a mild flavor that tastes like a combination of spinach and Asian mustard. This variety is preferred by Japan growers because of its cold tolerance and can be grown year round in mild areas. In colder areas, the days to maturity lengthe as the weather cools. Good for greenhouse production in winter. Our variety Summer Fest is best for late spring-summer growing. Cool season annualApprox. 650-750 seeds in packet. Buy in bulk Available in 0.25-lb increments, minimum 0.25 lb.
Cultivation: Prepare fertile, well-drained soil. Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions. Culinary tips: Use in soup, salad, pickling, stir-fry, ohitashi, sukiyaki, and yosenabe. Sorrel, Large Leaf. Rumex acetosa Sorrel, Large Leaf Sorrel is has a sour, lemon flavor. The bright green, oblong leaves and long stems have a growth habit similar to spinach. Use as an herb and vegetable. Leaves can be harvested over a long season. Re-seeds readily, so cut flowers to avoid seed set. Used in African, Asian and Western cooking. Cool season annualApprox. 3250-3350 seeds in packet. Buy in bulk Available in 1-lb increments, minimum 1 lb. Cultivation: Prefers cool and mild temperatures. Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions. Culinary tips: Use in sauces, soups, and fresh in salads.
Arugula. Onion. The onion plant has a fan of hollow, bluish-green leaves and the bulb at the base of the plant begins to swell when a certain day-length is reached. In the autumn the foliage dies down and the outer layers of the bulb become dry and brittle. The crop is harvested and dried and the onions are ready for use or storage. The crop is prone to attack by a number of pests and diseases, particularly the onion fly, the onion eelworm and various fungi that cause rotting. Some varieties of A. cepa such as shallots and potato onions produce multiple bulbs. Onions are cultivated and used around the world. Roots, leaves and developing bulb umbel of onion flowers Taxonomy and etymology[edit] The onion plant (Allium cepa), also known as the bulb onion[3] or common onion,[4] is the most widely cultivated species of the genus Allium.[5][6] It was first officially described by Carolus Linnaeus in his 1753 work Species Plantarum.[7] A number of synonyms have appeared in its taxonomic history: Description[edit]