Tat Soi, Red Violet F-1

Small to medium spoon shaped shiny red-violet leaves with a slightly rumpled texture and a mild mustard taste. Leaf color holds well in warm temperatures. Plant growth is vigorous and more upright than standard Tat Soi, making it ideal for baby leaf production which can be harvested as early as 20 days after sowing. Mature leaves in 37-40 days. Good cold tolerance.

Greens, Tat Soi
Unique mustard greens of Japanese origin which produces numerous pencil-thin white stalks and medium green deeply indented feathery leaves which have a mild fresh crisp taste, not at all pungent. Cut for baby leaves as early as 21 days and matures in 40 days.

Greens, Mizuna
Small, spoon-shaped dark green shiny leaves form a compact, thick rosette in 45 days, perfect for bunching. Leaves have a nice mild taste good for salads or stir-fries. Planted thick, baby leaves are ready to harvest in 21 days. Cold tolerant.

Greens, Red Komatsuna F1
Beautiful deep red, rounded, tender leaves with slender, fleshy, rounded green stems make this a tasteful and attractive additional to any salad mix. Plants are uniform with vigorous upright growth – well adapted for baby leaf harvest. Good heat tolerance – good red leaf color continues in heat. 21 days for baby leaves and 35 to 38 days for full size leaves. Good disease tolerance.

GREENS, HON TSAI TAI
This Chinese specialty produces numerous long, quite thin, red-purple stems with young flower buds. They have a pleasing mild mustard taste and can be used raw in salads or for stir-fry cooking. For baby leaf application, timely harvest is necessary. Harvest  in 36-38 days.

GREENS, MIBUNA

Each Mibuna plant produces hundreds of pencil-thin white stalks with delicate, slender, smooth, non-lobed leaves. It is related to Mizuna and has a mildly sharp taste ideal for mixed salads. Cut for baby leaves as early as 21 days and matures in 40 days