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Safe Seed Pledge — We pledge that we do not knowingly buy, sell or trade genetically engineered seeds or plants.
Agriculture and seeds provide the who want an alternative, The mechanical transfer of release. More research and testing is necessary to
basis upon which our lives depend. genetic material outside of natural reproductive meth- further assess the potential risks of genetically engi-
NON-GMO We must protect this foundation as a ods and between genera, families or kingdoms, poses neered seeds. Further, we wish to support agricultural
safe and genetically stable source for great biological risks as well as economic, political, and progress that leads to healthier soils, genetically diverse
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future generations. For the benefit of cultural threats. We feel that genetically engineered agricultural ecosystems and ultimately healthy people
all farmers, gardeners and consumers varieties have been insufficiently tested prior to public and communities.
#521 Sweet large Leaf Adzuki Bean than other bean varieties. Plants are resistant
to many diseases, including Common Bean
Ocimum basilicum (70 to 80 days) Vigna angularis Mosaic, Curly Top Virus, and Rust.
Sweet Large Leaf Thai Basil has large tender (azuki, hong xiao dou)
leaves that tastes somewhat like anise, with #501 DAINAGON (90 days) #503 MAXIBEL (55-60 days)
a strong, pungent, sweet aroma. The plants This adzuki bean is widely grown in the Kyoto Maxibel is one of the best quality French
are about 2' tall and are grown as a perennial prefecture, Japan. It is a late maturing and filet bean varieties on the market. The pods
in warm, tropical climates. Use in authentic large seed type variety. This adzuki bean stays are sieve size 2, 7" long, straight and green
Vietnamese, Cambodian or Thai dishes, such firm and maintains bean shape after cooking. color and good yield. This variety has disease
as pho, the famous noodle soup of Vietnam. resistance to Anthracnose and Bean Common
#500 DOYOU (90 days) Mosaic Viruses.
#332 THAI This variety is late maturing and is a large seed
Ocimum basilicum (65-90 days) adzuki bean type grown mainly for the dried #504 NICKEL (52 days)
Beautiful in the garden or garnishing a plate, red beans used in sweet confectionery paste. Nickel is an excellent quality baby French
this basil also delivers the distinct Thai anise/ filet bean variety. The pod is has a sieve size
clove flavor. The leaves are bright green, with #004 LATE TAMBA (90 days) 2 and 4-4.5" long, straight, and dark green
purple stems and blossoms. It is also known In Japan, azuki bean rivals the soy bean in color. Good stress tolerance, suitable for
as Oriental or Asian basil. popularity. Late Tamba is a dwarf-type variety hand or mechanical harvest. This variety has
with rose colored flowers and red beans. intermediate resistance to Halo Blight and
#236 THAI RED STEM Sprouts can be used in salads. Dried azuki White mold.
Ocimum basilicum (80 days) beans are often cooked with a sweetener
This Thai basil has deep green leaves with such as sugar, they are eaten in Asia on Green Bean Pole
purple stems and flowers. It has a very strong special occasions or as a special condiment. Phaseolus vulgaris
anise/clove flavor and is commonly used The cooked sweetened beans can be mashed (saya ingenmame)
in many Asian dishes. A vigorous and high into a red bean paste and put inside mochi or
yielding plant. manju. The red beans are also cooked with #005 BLUE LAKE, F1 (63 days)
sticky sweet rice. A robust producer, Blue Lake beans are tender,
round, stringless 6" straight pods with white
#499 WASE (70 days) seeds. Blue Lake beans are known for being
Adzuki bean is grown mainly for the dried red
sweet and juicy. Beans can be eaten fresh,
beans which are used in the Asian soup and
but their tender, meaty texture makes them
sweet confectionery paste. Young green beans
an excellent choice for canning or freezing.
can be prepared like French filet beans. This
is an early maturing and small seed variety. #002 KENTUCKY WONDER (65 days)
This bean has been popular since the mid
1800s. This old-time country pole bean is
brown-seeded and a favorite because of its
exceptional flavor, productivity, and wide
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adaptability. Beans are approximately 7-9" crispy bean sprouts, mung bean plants are for good results. It is popular especially as a
long, slender and stringless when harvested also cultivated for the little green beans breakfast food because it is a rich source of
young. Pods are thick and meaty. themselves. The plants are bushy, producing protein and probiotics.
purplish-yellow flowers and curving 3" hairy
Hyacinth Bean pods with 7-9 beans in each. Bean sprouts #272 KOURI (85 days)
are a welcome addition to salads and stir-fries. Brown-seeded soybeans are uncommon in the
Dolichos lablab United States. They are highly prized in Japan
Use the bean shelled or dried. They make an
(fujimame, bian dou, bataw, dau vang) for their sweeter and nuttier flavor compared
excellent dip when boiled and then pureed
Warning: Hyacinth beans naturally have with a little soy sauce. to the traditional green/tan seeded soybeans.
cyanogenic glucoside (a plant compound Even though the seed for planting is brown,
that contains sugar and produces cyanide.)
Hyacinth beans should never be eaten raw
Shell Bean you will find the color of the bean dark green at
harvest and it retains this color when cooked.
by humans or animals. Always cook hyacinth Phaseolus vulgaris The pod’s pubescence is light brown. The plant
(ingenmame, hung fa tsoi tau, parda) habit is semi-upright growing about 2 feet tall.
beans well before eating because heat
alters the cyanogenic glucosides. #188 AKAHANA MAME (85 days) #431 MIDORI GIANT (80 days)
This rare Japanese pole bean is also called
#206 AKAHANA FUJIMAME flower bean. The plant produces red flowers
This is an early maturing, large seeded,
(90 to 100 days) traditional edamame soybean. A consistently
and pods up to 8" long. The mottled 1”
Hyacinth bean is a tropical plant and likes heavy producer with over 90% of the pods
beans are a deep red/purple color on a black
warm climate. This variety is a beautiful holding two or three seeds. It is a variety that
background and wrinkle when dry.
green-leafed climber with magenta flowers. is adaptable to all regions of the US. Great for
both commercial use and home gardens.
It is a popular variety with edible pods that #189 SHIROHANA MAME (80 days)
are flat, thick and curved. The vine is vigorous This rare flower bean has snow-white flowers
and needs to be supported. Also grown as an
#429 SHINONOME (80 days)
and pure white beans that distinguish it from This is an early maturing soybean. It has a clear
ornamental plant in the garden, its young pods similar varieties. Grown as a pole bean, this hilium (the point of attachment of the seed to
can be sliced or used whole. Boil or stir-fry well. variety produces pods up to 8” long and 1” the pod). It is ideal for making tofu, soymilk,
beans.
#220 MURASAKIIROHANA miso, soy sauce and other soybean products.
The bushy plants need warm day and cool
FUJIMAME (90 to 100 days) Soybean night temperatures for good results. Used to
This Japan variety of hyacinth bean has purple
flowers. The flat, thick, curved pods are green
Glycine max make processed soybean products such as
(eda mame, daizu, da dou, utaw, dau nanh) tofu, soymilk, miso, soy sauce.
and most tender when picked young and
cooked. This variety is widely grown in the #202 BEER FRIEND (70 days)
subtropical regions of South Asia and China.
#125 TAMBA KURO OTSUBU
This early maturing soybean, or edamame, (150 days)
Also popular as an ornamental plant, its young is a popular Japanese variety that yields a This variety is very popular in Japan and has
pods can be sliced or used whole. Boil or stir- prolific quantity of pods containing 3 to 4 a rich flavor. The black soybean is similar to its
fry well. beans each. The pod has white pubescence. green cousin but is a late maturing type. Warm
Most of the pods mature at the same time for
#290 PURPLE MOON (100 days) day temperatures and cool night temperatures
ease of harvest. The bushy plants need warm are important for good results.
This popular early maturing climbing hyacinth
day and cool night temperatures for good
bean vine is grown for its beauty as much as
for its immature beans. The plant growth is
results. #271 TANKURO (85 days)
In Japan, the black-seeded soybeans are noted
vigorous producing brilliantly colored light #529 BIEI (70 days) as having a richer and sweeter flavor compared
purple flowers. The bean pods are red-purple This is a non-GMO, open pollinated, late to the traditional green/tan seeded soybeans.
in color, with a flat, thick and curved shape. maturing soybean variety. Pods are dark Even though the seed for planting is black, you
green, have white pubescence, and large
#219 SHIROHANA FUJIMAME will find the color of the bean dark green at
size with 3 seeds per pod. Plants are harvest and it retains this color when cooked.
(100 days)
approximately 2 feet tall with strong stalks. The pod’s pubescence is light brown. The plant
A popular hyacinth bean variety with white
flowers, this tropical plant is a beautiful green- habit is semi-upright growing up to 2 1/2 feet
#530 KARIKACHI No. 3 (70 days) tall. Warm day temperatures and cool night
leafed climber with edible pods that are flat, This is a non-GMO, open pollinated, medium
thin and curved. The vine is vigorous and temperatures are important for good results.
maturing soybean variety. Matures 3-4 days
needs to be supported. Tends to flower in the
shorter days of fall so requires a long season
later than Tohya soybean variety. Pods are #528 TOHYA (70 days)
green pods with white pubescence, large This is a non-GMO, open pollinated, early
to fully mature. Also grown as an ornamental. in size with 3 seeds per pod. Plants are over maturity soybean variety. Pods are light
2 feet tall. This variety has wide growing
Mung Bean/Bean Sprout adaptability.
green with white pubescence, large pods
with 3 seeds. Plants are under 2 feet tall.
Vigna radiata
(ryokuto, moyashi mame, moyashi, lu dou, #430 KODAIZU (90 days)
balatung, dau xanh) This is a mid-season soybean. It is a small
seeded soybean and is used for making natto
#169 MAPPE GREEN and excellent for sprouting. The bushy plants
(5 days sprouting; 90 days pods) need warm day and cool night temperatures
Typically grown for their flavorful and
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Sword Bean #262 MOSAIC (80 days) BEET
Canavalia gladiata The variety name, Mosaic, describes the
Beta vulgaris subsp vulgaris
purple, red and green colors of the pod that
(tachinata mame, dou tau, pataning, dagat) (biito)
create a pattern. The beans grow 16-20" long.
#190 AKANATA MAME (70 days) They are most common in southern China and
This tropical Japanese cultivated bean is only are highly prized because of their crisp, sweet,
harvested when the pods are young and tender pods and generous yields.
tender. The dense, glossy green pods are flat,
have a ridged edge, and taste like snap beans.
#001 ORIENT WONDER (70 days)
This variety produces rich green, long, slender,
This variety has pink/red flowers. Large vines
round stringless pods. These beans are very
grow quickly and should be trellised.
crisp, tender, and delicious. Orient Wonder
#234 SHIRONATA MAME (70 days) is far superior to standard varieties for its
This tropical Japanese cultivated bean is flavor and ability to grow in a wide range of
only harvested when the pods are young conditions. It thrives in warm humid areas and
and tender. The dense, glossy green pods are sets fruit better in cool or drier weather than
flat, have a ridged edge, and taste like snap similar varieties.
beans. Large vines grow quickly and should
be trellised.
#247 PURPLE MART (75 to 80 days) #532 BULL'S BLOOD
Yard long beans have been cultivated for (20 days microgreens, 35 days baby leaf,
Winged Bean centuries in India and China. This variety
is unusual and recognized for its rich deep
55-60 days)
This variety has stunning purple-red color
Psophocarpus tetragonolobus dark purple color pod. A generous producer seedlings when grown as microgreens and
(shikaku mame, yi dou, sigarillas, dau rong) of about 20" long beans weighing about 40 baby leaf. Beet tops are dark red-purple color
grams. These beans are tender, string-less, and with remarkable sweet flavor. The tasty
#218 WINGED BEAN (75 days) and the bean’s dark purple color turns black roots are best when harvested 2-3" in diameter.
Winged bean is also known as Asparagus pea,
when cooked. Bull's Blood variety add exceptional color and
Winged pea, Four Angled bean, Manila bean,
flavor to microgreen and baby leaf mixes.
Princess bean, and Dragon bean. Almost every #502 PURPLE RED MART (70 days)
part of this tropical plant is edible: The beans
(used as a vegetable), the leaves (cooked like
This variety is unusual and recognized for its
rich purple-red color pods, early maturity and
BROCCOLI
spinach), the roots (similar to potato), and
the dried seeds (used for flour). This is a day-
high yield. A generous producer of about 16- Sprouting Broccoli
18" long beans weighing about 15-20 grams.
neutral variety. These beans are tender, string-less, and the #531 CALABRESE GREEN
bean's purple-red color turns black when SPROUTING
Yard Long Bean cooked. Brassica oleracea Italica Group (5-10
Vigna unguiculata subsp sesquipedalis days microgreens)
(sasage, juro kusasagemae, chang dou, sitao, #263 RED NOODLE (50 to 80 days) Broccoli sprouts are rich in sulforaphane,
Red Noodle beans have an unusual purple- a compound that is being researched for
tau fug yao, dau dua)
red color and are a well-known variety in its health benefits. Broccoli flavor is mild
#174 AKASANJAKU (75 days) southern China. They can grow up to 22" with a little spice but adds a nice zing to
Yard long beans are sometimes called long. The bean will lose its red color when sandwiches,salads, soups, and as a garnish to
Asparagus beans or Chinese Long beans. This cooked. This vigorous plant is heat tolerant. entrees.
highly prized sweet variety produces long,
#232 WHITE SEEDED (60 days)
slender, round stringless pods that grow 12-
16" long. The dry beans of this variety are a red
This heat tolerant yard long bean produces BURDOCK
color. This strong plant thrives on heat and is
white seeds. The firm but tender pod is a light Arctium lappa
green color and grows to 24" long. Like other (gobo, niu pang)
easy to grow.
yard long beans, these stringless beans have
Originally cultivated
#401 Dark Green (70 days) sweet, tender pods. Deep fry, stir-fry, steam
in China for
This variety produces long, dark green, slender, or add to soup.
medicinal purposes,
round stringless pods that grow 16-18" long. this unique root has
This strong, easy to grow plant needs a warm become a sought
climate to thrive and will reward you with after specialty
high yields. in Japan. Edible
burdock root is
#175 KUROSANJAKU (75 days) gobo in Japanese
This fast growing, high yielding variety thrives
and burdock leaf is
in the heat. It is a black seeded variety and
ha gobo. Flavorful
is one of the most popular varieties grown.
and crunchy, burdock is an excellent source
These extra long dark green stringless beans
of fiber, vitamin B and minerals. Its nutty
can reach 20” in length and highly prized
taste is delicious sautéed in combination
because of their sweet and crunchy pods.
with carrots or just some soy sauce and a bit
of sugar, or it can be deep-fried in a tempura
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batter. Avoid rinsing this brown-skinned that is best known in Osaka. Try cabbage in healthful Lypocene, a precursor to beta
vegetable until you’re ready to use it — in curries, sukiyaki, ohitashi, yosenabe, stir-fries, carotene. This variety has good heat tolerance.
markets, it’s sold with the dirt still lingering soup, overnight pickling and kimchee.
to the roots because it is quick to wilt when #436 CHABLIS YELLOW
washed. The white flesh immediately #523 RED ACRE (70 to 75 days)
discolors once peeled. You’ll want to soak it (5-7 days microgreens, 70-80 days) This Danvers variety is yellow all the way
in a mild vinegar solution until you’re ready Red Acre is a popular variety grown as through to the core. The pointed roots grow
to cook it to maintain the color. Sow seeds in microgreens and baby leaf production 8-10” long, have broad, square shoulders and
spring and early fall. because it adds color and variety to any produce large tops. They have a uniform shape
micro-mix. At a very young stage the stems and are mildly flavored. Vigorous and widely
#184 HA GOBO (70 days) have a violet color and green leaves. When adapted.
This special Japanese variety is grown for its grown to full maturity it is a small compact
delicate edible leaves. The thick white stalk is short stemmed heading plant that produces #309 COSMIC PURPLE (58 days)
about 12" long and the light green leaves are hard round deep red-purple heads 5 to 7 The smooth purple skin contrasts beautifully
tender. The edible root is about 6" long. inches in diameter. These heads weigh from with the bright orange coreless flesh. They
2 to 4 pounds. Resistant to Yellows and have a very sweet flavor and are a hit with kids
#302 SALADA MUSUME (100 days) splitting. Heads are solid in early stages and and adults alike. The tops grow to 15". Carrots
An early, light skinned, edible burdock or gobo have good uniform color. grow best in cool weather. Roots are tapered
that grows 12-16" long. This relatively short and best harvested around 7".
length makes it suitable for home gardens. In #437 WAKAMINE, HYBRID (65 days)
Japan, this variety is used fresh for salad and This popular Japanese hybrid is vigorous, easy #433 DRAGON PURPLE (75 days)
has a nice earthy aroma. to grow and has good heat tolerance. The This carrot has a deep purple exterior and
medium size deep green head weighs 3 to 3 orange interior. The pointed roots grow 6-8"
#070 TAKINOGAWA (75-85 days) 1/2 lbs and has a slightly flattened shape. It can long and have a great flavor and texture. The
Edible burdock is an important vegetable be planted intensively and harvested summer color is eye-catching and nice market appeal.
essential in preparing the classic Japanese through fall. Strongly resistant to fusarium wilt
dish kimpira. This is a late maturing variety (yellows) and moderately resistant to black rot.
#203 KYOTO RED (70 to 90 days)
that has rich earthy flavor. It is the most Kyoto Red carrot is a Japanese traditional
heirloom vegetable, dento yasai, grown in
popular variety in Japan. Mature plant can
reach 3' in height and roots grow to 3-4'. CARROT the Kyoto area. This is a Japanese kintoki-type
Roots can be harvested in 4-5 months if Daucus carota (sweet red) carrot. Its glossy deep scarlet roots
planted in spring. (ninjin, gajar) grow into beautifully tapered carrots 10-12"
long and are notably tender and sweet. Dark
The carrot
#124 WATANABE EARLY is one
red color develops when about 3" long.
(110 days)
vegetable #310 LUNAR WHITE (60 days)
Burdock, also called gobo is highly prized
that spans This 8" long pure white carrot is almost
as a nutritious delicacy in Japan and is a
Asian and entirely coreless. The seeds produce a heavy
traditional Asian vegetable. This early variety
Western crop of tall, hearty plants. The tapered roots
matures faster than Takinogawa and has the
cuisines have a very mild carrot flavor, and they are
same rich flavor with a slightly shorter, very
alike. Asian carrots tend to have a deeper red particularly delicious when picked small.
tender root. Plants can grow up to 3' tall and
color, which is preferred particularly in China, Crunchy and crisp, Lunar White carrots make
roots to about 2.5' long. Recommended for
where the carrot is an ingredient in a number a great addition to a green salad. They can be
spring sowing for summer harvest.
of traditional New Year dishes. Indian cuisine used in any recipe calling for standard orange
enjoys carrots pickled or added to curries,
CABBAGE while in Vietnam this vegetable is a more
carrots, but they are an especially nice addition
to a dish whose presentation highlights their
Brassica oleracea Capitata group common ingredient in salads. The Japanese clean moon-white color.
(kyabetsu) often carve carrots into beautiful garnishes or
Western head
add them to soups, including a colorful pureed #162 MINI SWEET (60 days)
vegetable miso soup. Strips of daikon, carrot This early producing, slender, Japanese
cabbage is a
and dried apricots in a sweet and sour sauce variety yields remarkably sweet and tender
ver y versatile
make up a traditional Japanese New Year food, cylindrical, coreless 4" long carrots. The
vegetable and is
and it is a crucial ingredient in Korea’s kimchee. smooth skin is a rich orange-red hue. Similar
used in kitchens
Even if you plan to use them primarily in to Amsterdam Forcing.
across the
Western dishes such as green salads or stews,
globe. The thick #112 NEW KURODA (110 days)
the colorful and tasty varieties below can add
inner leaves are An improved Chantenay-type, this smooth,
some color and diversity to the carrot section
more durable deep orange carrot grows to 7" long and 2" in
of your home garden. Sow seeds in spring
than Chinese diameter. Bred to thrive in sub-tropical areas,
and fall.
cabbage and stand up well to longer cooking it produces high quality, uniform roots in
processes. It has excellent nutritional value #308 ATOMIC RED (65 days) summer for fall harvest. The uniform plant has
with high levels of vitamin C and glutamine, an This carrot lives up to its name—its 11" long high tolerance to heat and leaf blight.
amino acid with anti-inflammatory properties. tapered roots are a scarlet color that gets
Cabbage has a long storing capability and brighter when cooked. It gets its hue from #434 SCARLET RED (75 days)
makes it an important winter vegetable. This deep red carrot grows 6-8" long and has
Okonomiyaki is a popular cabbage based dish
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strong green tops. It is high in lycopene and than Ryokuho variety yet tender and crispy bacterial soft rot. It is extra slow bolting.
can be eaten fresh but is generally preferred making this a grower choice. The plant grows Mature heads can weigh over 4 lbs.
cooked. about 14" tall and is semi-spreading.
#511 CHUN YEON GOLD, HYBRID
#311 SOLAR YELLOW (63 days) #294 WAN SHEN (65 days) (60 to 70 days)
This deep red carrot grows 6-8" long and has This late maturing Chinese broccoli also bolts This spring time Chinese cabbage hybrid
strong green tops. It is high in lycopene and late if grown in cool temperatures. It has large has excellent heading ability under various
can be eaten fresh but is generally preferred tender leaves with short, thick, crisp stems. conditions. The barrel head type cabbages
cooked. are cylindrical shaped with deep green outer
#435 SNOW WHITE (75 days) CHINESE CABBAGE leaves and yellow inside leaves. Mid ribs are
thin. Head size average 12" tall, 7-8" wide
This creamy white carrot has a mild, sweet Brassica rapa var pekinensis and weigh 2-2.5 lb. The cabbage has low
flavor and crisp texture. The average length is (nappa, hakusai, da bai cai, pechay, baguio, moisture content and excellent flavor which
7-8”. Excellent quality roots. Grow with other cai bac) makes this Chinese cabbage a good choice for
color carrots for an eye catching bunch or W h e t h e r i t ’s kimchi pickling. This variety has slow bolting
gourmet salad. Use fresh or cooked. encountered in characteristics and disease resistance to
a Chinese stir- Downy Mildew and Soft Rot.
CHINESE BROCCOLI fry, pickled in
Korean kimchee #192 CHORUS, HYBRID (65 days)
Brassica oleracea This hybrid Chinese cabbage is prized for its
(kairan, kailaan, gai lan, phakkhana, cai ro) or used in
Japanese soups high resistance to Clubroot as well as a variety
Chinese broccoli o r sukiyaki, of other diseases and mildew. The bright green
is also known as Chinese cabbage plays a principal role in heads weigh up to 5 pounds. Sow seeds late
Chinese kale or Asian cuisine. Its mild delicate flavor makes summer to early fall. Loaded with vitamin
gailaan. Although it a welcome addition to a salad or sandwich, A, potassium and folic acid, this variety is
it is not widely but it also makes the cabbage vulnerable perfect for a stir-fry with meat, tofu or other
available in Western to overcooking. In Asia, the vegetable is an vegetables. It can also be steamed, and the
markets, Chinese important source of nutrition in winter. It is young leaves can be harvested for salad.
broccoli is quite typically pickled in Japan and Korea and dried
versatile and is #512 HWI MO RI, HYBRID (65 to 70
in China to be included in soups during the
very common in days)
cold season. The varieties below represent the
Asia. It is one of the This hybrid variety is slow bolting and tolerates
three main types of Chinese cabbage: barrel-
most popular green vegetables in Chinese cold temperatures. It has wide adaptability to
shaped, cylindrical, also called Michihili, and
cuisine and grown for its leaves and stem. grow in various soil types. The cabbage heads
loose-leaf. have a solid cylindrical shape formation with
The vegetable can be prepared much as you
yellow inner leaves and deep green outer
might prepare broccoli, although it looks
more like kale. The flavor is a bit stronger than
Fluffy Top Type leaves. Head size average 14" tall, 10-11"
Western broccoli - peppery and pungent in wide and weighs 3-3.5 lb. Excellent Chinese
#482 KOGANE (5-7 days microgreens, cabbage for kimchi pickling because it has a
the aftertaste. It’s delicious - and most typical 70-80 days)
- in a stir-fry, but also makes a tasty addition low water content. It has disease resistance
Kogane means gold in Japanese. When to Virus.
to a fresh salad. Sow seeds in spring to early mature, the loose, fluffy head type, can weigh
fall. up to 8 lbs and has a yellow core surrounded #009 KYOTO #3 (80 days)
#144 KAILAAN (60 to 70 days) by crumpled green outer leaves. It has good A Japanese heirloom or dento yasai variety of
This open pollinated variety has deep green flavor and is popular for pickling and cooking. Japan, this cabbage has a barrel shaped head
color and good flavor. Creates a nice contrast with darker greens for and matures to 6-7 lbs. Mildly flavored and
microgreens and baby leaf. Best grown in stores well.
#295 RYOKUHO, HYBRID (45 to 50 mild climates.
days) #010 MATSUSHIMA #2 (80 days)
Also known as Green Jade variety. This Head Type This Japanese heirloom or dento yasai variety
is a staple in many parts of Asia. It has a barrel
excellent early maturing hybrid has vigorous
growth, high yields and disease resistance. #008 AICHI (70 days) shaped head and is suitable for intensive
The uniform, upright plants are about 16" tall This very old traditional, dento yasai, Chinese planting. The leaves can be dried for winter
with thick tender stems with long internodes. cabbage variety is from the Aichi Prefecture use.
The smooth dark green leaves have very of Japan. It produces large barrel-shaped
short petioles with less wax. Thick stems, heads with succulent mid ribs. The tender #307 MINI KISAKU 50, HYBRID
strong heat tolerance and moderate bolting leaves have a mild, sweet, cabbage flavor (50 to 55 days)
resistance make this variety very desirable. and compliment other vegetables when This small, early maturing variety is easier to
prepared cook, pickled, or fresh. handle than the large heads produced by
#296 SUIHO, HYBRID (50 days) other varieties. It weighs only 2-3 lbs when
Also known as Noble Jade or Emerald #013 BLUES, HYBRID (50 to 60 days) mature and has a yellow core that is very crisp,
Green variety. This variety of Chinese kale/ This well-known early hybrid nappa cabbage tender and delicious. Popular in Japanese
broccoli has round medium green leaves has many excellent qualities. It grows soups and braised with meat in sukiyaki.
that are slightly wrinkled with ¾" thick vigorously and is resistant to viruses, downy Used in yosenabe, ohitashi, stir-fry, pickling
stems. The thick stem is shorter and thicker mildew, leaf spot, alternaria leaf spot, and and salad.
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#549 SPRING CRISP, HYBRID (63 or spinach. The most popular way to cook it to bolt. Plant in spring or late summer to fall.
days) is stir-frying, which will retain the nutrients, Loaded with vitamin A, this flavorful green is
Spring Crisp barrel heads have a weight of color and flavor. a perfect addition to a salad or stir-fry.
approximately 5 pounds and is an excellent
variety for kimchi pickling. Head are dark #014 GREEN SEOUL (70 days) #410 YUkina Savoy
This is a Korean loose-head type Chinese (25 to 45 days)
green external color, bright yellow internal
cabbage with narrow yellowish-green leaves. Yukina Savoy looks like a larger and savoyed
color. Excellent slow bolting habit making
It is available only in treated seed. Sow seeds version of Tatsoi. The thick, dark green, shiny,
it suitable for late spring to late summer
in late spring or early fall. Excellent for Korean spoon-shaped leaves grow upright on pale
harvesting. This early maturing variety
kimchee recipes, this type of cabbage is also green petioles. This vigorous and easy to grow
has good field holding ability with an
very popular in China and Japan for pickling. plant is heat and cold resistant and can be
intermediate resistance to Clubroot and is
It is available in only Thiram treated seed. grown year round. It has a mild flavor when
less susceptible to internal black specks.
harvested young. In cool areas, sow seeds in
#329 TENDERHEART, HYBRID #115 HIROSHIMANA (45 days) late spring after last frost in a sunny location
(50 to 60 days) This loose-leaf Chinese cabbage variety has and harvest in early summer through fall.
This early maturing small nappa variety medium green, glossy leaves and pale green In temperate areas, sow seeds from spring
is suitable for close spacing or container midribs. In frost-free areas, it can be sown all through fall. Culinary tips: Use in salads and
growing. The slow to bolt, crinkly leaved heads year long but avoid planting in the middle of a stir-fries.
have a pale yellow interior. Barrel-shaped, it hot summer. For larger heads, harvest in 60-70
matures at about 2 lbs. Popular in Japanese days. Stir-fry or steam. Chinese and Japanese Michihili Type
soups and braised with meat in sukiyaki. cooks often use loose-headed cabbages for
Used in yosenabe, ohitashi, stir-fry, pickling pickling. #178 GREEN ROCKET, HYBRID
and salad. (70 days)
#060 MARUBA SANTOH This very popular early maturing Michihili type
#550 WINTER CRISP, HYBRID (90 ROUND LEAVED (30 to 40 days) Chinese cabbage is known for its sweetness
days) and crisp leaves. The uniform frilly-leafed
This mild flavored green is fast and easy to
This early maturing, medium green nappa cylindrical heads grow to 18" tall and 4 to 4 1/2
grow. It is heat tolerant and suitable for year
cabbage variety has wide adaptability. pounds. It is a vigorous grower, disease tolerant
round growing. This loose head type Chinese
Recommended where other nappa are difficult and matures early. Popular in Japanese soups
cabbage has tender, smooth, round light
to cultivate. Heads can weigh over 5 lbs at and braised with meat in sukiyaki. Used in
green leaves and white petioles that can be
maturity. It has good cold tolerance, medium yosenabe, ohitashi, stir-fry, pickling and salad.
harvested at any stage. Sow seeds in spring/
heat tolerance and is slow bolting. This variety
summer after last frost or late summer/early
has a high resistance to viruses, soft rot, and
fall. Use in salad, sukiyaki, ohitashi, yosenabe,
#373 MONUMENT, HYBRID (80 days)
leaf spot. A nutrient-rich vegetable loaded This Chinese cabbage hybrid produces
stir-fry, soup and pickling.
with vitamin A, potassium, and folic acid. bright dark green, upright heads that look
#345 OSAKA SHIRONA statuesque in the garden. A Michihli type of
#011 WR-70 DAYS, HYBRID (70 days) (40 to 60 days) Chinese cabbage, Monument cabbages are
This early maturing, medium green nappa cylindrical in shape, with crisp, textured outer
These Japanese greens grow mild-tasting
cabbage variety has wide adaptability. leaves surrounding a sweet, tender, white
medium-sized bright green leaves atop wide
Recommended where other nappa are difficult core. Popular for its excellent flavor, disease
and firm white petioles or stocks. It is a fast-
to cultivate. Heads can weigh over 5 lbs at tolerance and high quality, this semi-heading
growing variety that is tolerant to both cold
maturity. It has good cold tolerance, medium variety produces a bumper crop with cabbages
and heat. In frost-free areas it can be sown all
heat tolerance and is slow bolting. This variety as heavy as 4 pounds each. Harvest in the cool
year long, but avoid planting in the middle of
has a high resistance to viruses, soft rot, and fall and early winter months. Monument is
a hot summer. Packed with vitamin A, these
leaf spot. A nutrient-rich vegetable loaded approximately 10 days later maturing than
leafy cabbages are most often enjoyed fresh
with vitamin A, potassium, and folic acid. Green Rocket variety. Perfect for pickling, this
in a stir-fry. Traditionally, leaves were dried or
pickled to provide nutritious greens during variety is also excellent in stir-fries and soups.
Loose-head Type winter months.
#245 BEKA SANTOH (25 to 40 days) #349 TOKYO BEKANA (20 days
CHINESE CELERY
This vigorous Chinese cabbage loose head Apium graveolens var dulce
baby leaf- 45 days mature) (seri na, qin cai, kinchai, teng chai, rau can tau,
variety is grown throughout Japan. The leaves Tokyo Bekana is a loose-head Chinese cabbage
are light green, frilled and slightly serrated. The ajmond)
from Japan. The spring-green leaves curl at the
petioles are white. Fast growing. edges and mature with slim white stems that Chinese celery
widen at the base. Grow baby leaf greens year is a smaller
#212 CHIRIMEN HAKUSAI version of
round with protection from cold temperatures.
(50 days) the celery
Popular for micro-greens.
This loose-leaf Chinese cabbage is an old in Western
variety from Japan popular for beautiful crepe-
textured light green leaves. Plants grow to 12"
#213 VITAMINNA (45 days) markets, but its
This vegetable green is familiar in households flavor is quite a
tall. In temperate climates, sow in summer, but bit stronger. The
throughout Japan. The dark green leaves are
avoid planting in the middle of a hot summer. crisp, hollow
crinkled and thick. Highly tolerant to cool
In other areas, sow in spring or fall. You can use stems of some
temperatures, this vigorous grower is slow
this variety in a salad as you would a lettuce va r i e t i e s a re
CHECK WEBSITE FOR SEED AVAILABILITY light green, others can be dark green or white.
#154 TAICHUNG 11 (60 to 70 days) Green/Sweet Pepper harvested when green or red. The plants
produce prolific harvests of small 1.5" long,
(ao togarashi, ching jei, sili peaman, ot)
This edible podded pea was developed pungent peppers that are traditionally used
by the Taichung District Agricultural #081 FUSHIMI (65 days) in Asian cuisine. Hardy to 55°F.
Improvement Station in Taiwan. The well- Fushimi sweet pepper, Fushimi togarashi, is
branched compact plants produce 3-4" long one of the Kyo-yasai, traditional vegetables,in #427 GARDEN BIRD (70 to 80 days)
pods that are flat, crisp, tender and delicious. Kyoto, Japan. This sweet Japanese pepper The small 1" long, pungent fruit of this hot
Flowers are pink and develop into 1-2 pods is thin-walled and glossy bright green. The Thai pepper can be harvested when green or
on each node. fruits are slender, tapered and grow to 6" in red. The prolific plants yield large harvests, are
length. It is very easy to grow, produces good hardy to 55°F, and tolerant of rainy weather.
Snow Pea Shoots/Tips quality and prolific harvests. Traditionally used in Asian cuisine.
(tobyo)
#508 HIMO TOGARASHI (80-90 days) #526 LADY CHOI (70 to 80 days)
This versatile Korean chili was developed in
#524 AFFILA (8-12 days microgreens) Himo Togarshi is a specialty green pepper that
partnership with Namu Gaji restaurant chef
This variety of pea is cultivated for its delicious, is a Yamato dento yasai, which means it has
been selected as a Nara perfecture traditional Dennis Lee. Originally from his aunt's farm
gracefully attractive long tendrils. The tender
vegetable. The pepper grows 4-6" long and up in Korea, it is delicious in all stages. The dried
pea shoots tips are unique twisting threads.
to .25" in diameter (less than the diameter of a chili is one part of the classic pepper blend
Harvest the tendrils and leaves at the top of
pencil). The peppers hang down on the plant gochukaru. Spicy, but still flavorful, the green
the pea stem. Popular as microgreens and
and look like strings or himo in Japanese. chilies are served with doenjang, or pickled
garnish.
whole in a soy brine. A moderately thick
#158 USUI (35 to 75 days) #507 MANGANJI (80-90 days) membrane, this pepper is juicy and hot when
This variety of pea is cultivated for its Manganji pepper is one of the designated fresh, and bright when dried.
delicious and tender pea shoots. Harvest the
CHECK WEBSITE FOR SEED AVAILABILITY
30 Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com
#525 LADY HERMIT (70 to 80 days) in shichimi togarashi, a popular condiment. and the underside deep red-purple. Often also
This heirloom variety comes from Sunchang, grown as an ornamental accent in the garden.
South Korea, an area famous for its
production of the fermented pepper paste
PERILLA Traditionally cooked with seafood.
Perilla frutescens var crispa #260 KOREAN PERILLA (70 days)
gochujang. A landrace which has been (shiso, jiso, zi su, tia to)
selected and stabilized by local farmers in the This large leaf perilla is a Korean specialty.
region, this was bred to be the ideal pepper Perilla is either red The leaves are two-toned—bright green
for one of Korea's most ubiquitous food or green, the red on top and light purple underneath. They
products. Small (4-6" long) and thin walled, having an anise have a unique flavor that tastes somewhere
they are a wonderful dried chili. They are also flavor and slightly between mint and basil and are often used as
very prolific, providing continual harvest for less spicy than a wrap for sushi and cooked food. Excellent
months. A local Korean seed scholar who the green variety, as a microgreen for salads/garnish. Plants
has worked to preserve these seeds is the which tastes more grow vigorously and show best color in warm
inspiration behind its moniker. She said that like cinnamon. The temperatures.
this is a classic Korean chili whose flavor leaves, which are
and performance has made it invaluable to rich in calcium and
iron, are used for
PICKLING MELON
peasants in the area. Cucumis melo var conomom
seasoning, coloring,
(shima uri, oshiro uri, yue gua)
#270 Prik Chi Faa (75 to 80 days) pickling and garnishing. Shiso leaves can be
These Thai chili peppers are considered used whole or cut into strips. Use the flower As its name suggests,
medium hot. The peppers have smooth glossy buds by collecting the seeds at the end of this family of melons
green skin that turns red at maturity. They the season to sprinkle on salad and rice. The is ideal for pickling,
grow about 5 to 7" long and weigh a little less Japanese, in particular, use the red variety to and that is the most
than 1 ounce. Use fresh or dried. They add color umeboshi and pickled ginger. Perilla common method
heat to sauces. seeds form an essential part of the famous of preparation in
seven spices of Japan, which originated more Asia. Considerably
#215 SAPPORO HOT (60 days) than 300 years ago in Kyoto. Green perilla larger than Western
This medium-hot pepper is a Japanese leaves are often wrapped around sushi or cucumbers, young
specialty. Tapered fruits, which set downward served with sashimi as a garnish. They also melons can be eaten
and grow to a length of 5", start out a medium are added to soups, tempura or dried and raw or added to a salad as you would a
green color and ripen to red. These peppers sprinkled over rice. Japanese chefs add red cucumber. More typically, they can be baked
can be used fresh for cooking if harvested perilla to tofu or bean curd dishes or use it stuffed with beef, pork, chicken or vegetables.
young, while they are still green. Mature fruits wrapped around pieces of meat. Sow seeds Pickling melons also make a tasty vegetable in
are best dried. in late spring to early summer. their own right alongside seafood or in a stir-
fry. Sow seeds in late spring to early summer.
#237 TAKANOTSUME (60 days) #034 AKA SHISO (60 to 70 days)
This pepper is known as a Hawk Claw chili Aka Shiso is a traditional Japanese heirloom #047 GREEN STRIPED (70 days)
because of its talon shape. It is a very hot herb with refreshing aromatic red frilled The rich, green and white striped fruits
specialty pepper from Japan. Fruits set leaves. Also known as Beefsteak plant. The resemble large cucumbers and mature to
upward growing to 1.5-2.5" long. plant has a bush growth habit. It is also 18" long. The flesh is white, very thick and
grown as sprouts or microgreens. As the has been used for kazu-zuke or nara-zuke—a
#352 THAI CHILI (90 days) plant matures, pinch off leaves for use. This pickling recipe over a thousand years old.
This traditional Thai hot pepper is a prolific
promotes branching and leaf production.
producer of slender, bright red 2"-3" long #048 KATSURA GIANT (70 days)
fruits that grow in clusters. A very high #035 AO SHISO (60 to 70 days) This light green, oval-shaped melon, oshiro uri,
yielding compact plant to 16" tall that has Ao Shiso is a traditional Japanese herb, is very popular in Japan and is best suited for
attractive foliage. dento yasai, with refreshing aromatic green pickling. The fruits have crisp white flesh and
frilled leaves. Also known as Beefsteak plant. can reach 14" long and 4-5" in diameter. The
#454 thai dragon (70 to 80 days) The plant has a bush growth habit. It is also plant has a vine growth habit. Promote lateral
This popular pepper is a prolific open branching. Hand pollination may be necessary.
grown as sprouts or microgreens. As the
pollinated variety. The ripe red fruits are 2-3"
plant matures, pinch off leaves for use. This
long and about the diameter of a pencil. They
promotes branching and leaf production.
#210 NUMANE (70 days)
have hot to very hot spiciness and dry very This Japanese pickling melon, known also
easily on the plant or when picked. #137 HOJISO (60 days) as oshiro uri, has light green skin that turns
An aromatic Japanese specialty herb, perilla is almost white when mature. The melon grows
#238 YATSUFUSA (60 days) grown for its flower tips/buds and leaves for to 12" long and looks like a fat cucumber.
Yatsufusa is a hot specialty pepper that This variety thrives in cool areas. Especially
fresh garnish and pickling. The leaves are green
originated in Japan and is also known as ideal for pickling, these melons can also be
on top and purple/red underneath. Good for
chilies Japones. The peppers grow in upright stuffed or stir-fried with beef, pork, chicken
container gardening.
clusters of 5-6 at the top of an 18-24" tall multi- or vegetables. Young fruit is tasty eaten raw
branched plant and have a flavor similar to #448 JEOK SSAM IP (70 days) as you would a cucumber.
cayenne or Thai peppers. The 2-3" long fruits This Vietnamese perilla has smaller leaves
are harvested both green (mild heat) and red. and a stronger, aromatic flavor than Japanese
The mature, dried fruits are ground and used perilla. The topside of the leaf is deep green
Summer Squash This small kabocha, or Japanese pumpkin, #378 KOGIKU (30 days after fruit setting)
weighs only about 2 lbs and is harvested An early maturing and disease resistant high
Cucurbita moschata when they are about 5" in diameter—just producer, this large Japanese pumpkin has
(ho bak) right for one meal. It is a smaller version of uniform 2 lb. fruits. Dark, textured, shiny
the well-known variety Delica. The skin ripens green skin with 17 to 20 slits, covers flavorful
#368 EARLY BULAM, HYBRID to a deep green with lighter green stripes, and sweet, dark yellow flesh. Popular with
(65 to 70 days) and the yellow-orange flesh has a nutty, Japanese caterers, professional chefs, and the
This is a Korean summer squash hybrid sweet flavor. The short vines of this variety gourmet food industry.
nicknamed avocado squash because of its make it popular with home gardeners and
appearance. If you are searching for a summer commercial growers as each plant produces
#246 SHISHIGATANI #085 VEGETABLE SPAGHETTI Swiss chard is also known as stem chard,
Cucurbita pepo (90 days) spinach beet and leaf beet. This variety has a
Cucurbita moschata (110 days) brilliant magenta-colored stalk that is tender
This Japanese strain open-pollinate variety has
Since the Edo period of the early 1800s, this and narrow. The attractive medium dark
spaghetti-like flesh after it is boiled or baked.
special Japanese pumpkin is one of the kyo green leaves are nearly flat when harvested
Harvest when fruit reaches 6"-8" in diameter.
yasai, or traditional vegetables in the Kyoto at 2-3" as a baby green and slightly savoyed
For a low-calorie “pasta” meal, bake or boil,
region. This kabocha squash is used in shojin at maturity. This heat tolerant variety will also
then fork out the yellow flesh and serve with
ryori, a type of vegetarian cooking prepared tolerate light frost. Use in recipes that use pak
spaghetti sauce.
by Buddhist priests. The fruit skin is distinctly choi or spinach. Baby leaves add a mild flavor
ribbed and warted and ripe when the skin
turns light brown. The flesh is a delicate light SWISS CHARD and lovely color to salads. Sauté, steam or boil
mature leaves and stalks.
yellow color. Beta vulgaris var cicla
(fudanso, tojisa, kwoon taat tsoi, paak tim tsoi) #359 Ruby Red (60 days)
#044 SUPER DELITE, HYBRID Bright crimson stalks, midribs and veins
(110 days) Chard is most
contrast nicely with the dark green slightly
This easy-to-grow Japanese hybrid pumpkin commonly
savoyed leaves of this variety. Mature plants
has dark green skin with dry, sweet and recognized by
grow to about 2’ tall with narrow stalks. Popular
fiberless flesh, with good fruit-setting ability. gardeners and
for baby leaf and microgreens.
The globe-shaped fruit can reach 8” in commercial
diameter. growe r s a s a #280 Umaina (55 days)
tall stalky green This tender Japanese chard variety has broad
#291 SWEET DUMPLING known as Swiss leaves that are deep green, slightly savoyed,
Cucurbita pepo (90 days) Chard. Chard is and have short pale green midribs. It can
This squash is as ornamental as it is tasty. The actually a variety of beet, but the leafy greens withstand both hot and cold temperatures
small 8-10 oz. fruits have cream skins with don’t really resemble their tubular cousins. and is very slow to bolt. Good for fresh market
dark green mottled stripes. The flesh is light The Japanese chard, called fudanso, is also and home garden growing.
yellow, sweet and delicately flavored. The known as leaf beet, spinach beet, leaf chard,
plants are vigorous and high yielding. Great as
an ornamental and stores well. Use in tempura,
or perpetual spinach. This shorter stalked
variety has glossy deep green leaves that are TOMATO
stir-fries or in soups. In Japan, they are often slightly waved with small mid ribs. This chard Lycopersicon esculentum
stuffed with meat and baked. is tastiest when harvested young and the (tomasu)
leaves are tender and mild flavored. Fudanso As a relative
#277 SWEET MAMA, HYBRID is an excellent choice for baby greens in salads latecomer to
(45 days after flowering) and stir-fry. In Japan, the vegetable is most Asian cuisine,
This Japanese kabocha squash is an All commonly parboiled and then soaked in water the tomato is
American Selections Winner. It has a distinct to remove some of the acrid taste. Fudanso not featured in
growing habit and produces a vine with almost does well in cool season planting, but can also Asian cookbooks.
no side branches. The 3-4 lb fruits have dark withstand heat, making this hearty green a It does feature
green skin and are borne close to the root good choice for growing from spring to winter. largely in the
end making it possible to interplant these home garden,
vines quite closely. The flesh is dark yellow, #360 Fantasia Orange however, and there are a number of quite tasty
dry, sweet and nutty. This variety is great for (53 to 60 days)
Japanese varieties. The pink fruited tomatoes
home garden and market growers. Stores well. The stalks, midribs and leaf veins of this
of Japan offer unique sweetness and low
attractive variety are a carrot-orange that
#393 TETSUKABUTO, HYBRID acidity. India employs the tomato in a variety
stays bright even when cooked. The shiny
of chutneys, curries and soups, including a
Cucurbita maxima x Cucurbita mochata dark green savoyed leaves can be harvested
delicious spicy tomato and onion soup. The
(45-50 days after flowering) small as a salad green or allowed to mature
Japanese also pickle green tomatoes. Start
This Japanese winter squash hybrid produces for bunches. A cold tolerant green, it can be
seeds indoors 6 weeks before last frost date
nearly round fruit. Fruit weigh between 4.4 to harvested after the first frost. Good in recipes
and transplant when weather warms.
5.5 lbs. Under the dark black-green mottled that use pak choi or spinach. Use small leaves
skin, the firm flesh is a deep yellow-orange in salad.
color with an excellent sweet, nutty flavor.
CHECK WEBSITE FOR SEED AVAILABILITY
Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com 37
#341 GRANDEUR, HYBRID (70 days) like flavor. It has a high Brix count of 9-10 and it a favorite ingredient. The slightly flattened
This high quality indeterminate hybrid from weighs about 1/2 oz. Plants are large and round roots are crisp, smooth and white.
Japan is a vigorous producer of uniform, firm, hardy, resistant to fusarium race 1 and ToMV The smooth dark green tops can be eaten
deep-red tomatoes with a green shoulder. (Tm-2a). as well. The texture of the flesh stays smooth
Large fruits can weigh over 1/2 lb each. Early as it matures. The plants tolerate cool
and vigorous, it has large leaves and short
#334 SUNCHERRY EXTRA SWEET, temperatures and mature early.
internodes. The hardy plants produce 5 to 6 HYBRID (60 days from transplant)
fruits per cluster and are resistant to heat and Suncherry Extra Sweet is a leading variety in #138 HIDABENI (45 to 50 days)
Japan. Colorful and sweet, these bite-sized, Hidabeni turnip is a Japanese traditional
cracking. Resistant to verticillium, fusarium 1
deep red cherry tomatoes can be harvested vegetable, dento yasai, grown in the Hida
and 2, stemphylium and TM1. This tomato is a
over a long growing season with steady fruit region of Gifu prefecture. This scarlet skinned
great choice for home or commercial growing.
set. They resist cracking and are particularly Japanese turnip produces a flattened semi-
Prepare fresh or cook. Use in stir-fries, soups
disease resistant to fusarium wilt race 1 and globe shaped root. The flesh is white, mild and
or salads.
TMV. The fruits are very sweet with a 9-10 brix has good texture.
#403 KATANA, HYBRID (60 days) degree in sugar content. #224 HINONA KABU (40 days)
This is a consistent producer of uniform, firm,
#282 SUPER SWEET 100, HYBRID A unique, long, thin, mild-flavored turnip that
beefsteak fruits with smooth shoulders. A
(65 days from transplant) has a red top, and the bottom two thirds are
hybrid semi-determinate variety, the plants
The name says it all—these very sweet red white. It measures 1.5” wide and up to 12” long.
yield a continuous harvest throughout the
cherry-size fruits are borne in large clusters This traditional Japanese vegetable or dento
season. Resistant to fusarium races 1, 2 & 3,
and produce over a long season. Plants are yasai originated in the Shiga prefecture in the
verticillium, nematodes, tomato mosaic virus,
large and hardy, resistant to fusarium 1 and 1470’s. Used to make sakura zuke or cherry
and TYLCV.
verticillium. This is an indeterminate variety. blossom pickle. See recipe on our website.
#455 mandarin (80 to 86 days) Eat fresh out of hand or in salads. #546 OASIS, HYBRID (35 to 60 days)
This open pollinated indeterminate variety
Oasis is one of the best tasting Japanese
has deep orange persimmon colored fruit. The
ripe fruit has a robust flavor with a higher acid TURNIP turnips you can grow. It can be harvested
Brassica rapa var rapifera at any size with a surprisingly sweet juicy
content than most yellow-orange varieties.
(kabu, kabura, wu jing) flavor. Turnips are semi-globe shape with late
Firm flesh makes it a good slicer. The medium
pithiness and late bolting. High tolerance to
size plants produce lots of medium sized fruits Turnips are prepared Downy mildew and Virus. Ideal for summer
(average 10 oz.). Prepare fresh or cooked. in Asia in much the and autumn harvests. Not recommended for
Use in stir-fries, soup or salad. Chefs love same way as radishes. winter crop.
this tomato as the persimmon color makes Often pickled, they are
beautiful sauce. also steamed, added #109 PURPLE TOP WHITE GLOBE
to stir-fries or grated (55 days)
#111 MOMOTARO, HYBRID or chopped raw into a This is an outstanding all-purpose variety
(60 days) salad. The young flavorful turnip. The round purplish top turnip can reach
This hybrid is the dominant fresh market greens are stir-fried or 5” in diameter. The young leaves can be cooked
tomato grown in Japan. It is one of the most added to soups. Some as greens, stir-fried or used in soup. The root is
perfect, attractive, deliciously sweet tomatoes varieties produce greens particularly suited excellent raw, for pickling or cooking.
available. An extra early indeterminate for pickling, such as Nozawana below, which
variety, it is vigorous, has medium sized is a popular snack for skiers in Northern Japan. #416 RED ROUND (50 days)
leaves, a medium short internode, and 6-7 This variety is a traditional Japanese turnip.
Sow seeds in spring and fall.
fruits per cluster. Mature pink fruits have The root is semi-globed with deep scarlet red
green shoulders, weigh about 1/2 lb each #116 NOZAWANA skin with white flesh that is tender and crisp.
and are tolerant to cracking. It has a long Brassica campestris var rapifera (40 days) It has a delicious, sweet flavor when harvested
shelf life and is a good choice for shipping. This traditionally selected Japanese turnip young to full maturity. Turnip tops are green
Excellent choice for fresh market and home is grown specifically for its dark green, long with red veins and stems.
gardening. Resistant to verticillium, fusarium leafed greens and stalks. Cold and heat
1, nematodes, Tm-1 and stemphylium. tolerant. It has a delicious mild flavor, tender #180 SHOGOIN (70 days)
texture, and is often used for pickling. The Shogoin turnip is one of the oldest
#240 ODORIKO, HYBRID traditional Japanese turnips. It produces a
(70 to 75 days) #520 FUKU KOMACHI, HYBRID large, globe turnip that can reach 6-8" in
This strong plant produces a good harvest (40 to 45 days) diameter but is most tender when harvested
of large Japanese-type pink flesh tomatoes. Fuku Komachi has one of the slowest bolting at 4". It is grown for both its delicious mild
Exceptional flavor and blemish-free fruits habits compared with other turnip varieties green tops and fine-grained roots. The broad
make it a great choice for the home garden for colder temperatures and quick growing leafy greens grow to 20" in height. Flesh is
and gourmet market. under low temperatures. Root are globe- firm and crispy.
shape, pure white, tender and late pithiness.
#281 SUN GOLD, HYBRID (60 days Excellent quality. #344 TENNOUJI KABURA (45-50
from transplant) days)
This is the most popular cherry-sized tomato. #327 HAKUREI, HYBRID (35 days) The Tennouji Kabura is one of the oldest
From Japanese origin, this orange cherry This outstanding Japanese turnip has an traditional Japanese turnips. It was originally a
variety has an incredibly sweet, almost fruit- excellent sweet and mild flavor that makes specialty of the Osaka Tennouji district, where
it thrived during the Edo era in the 17th, 18th
CHECK WEBSITE FOR SEED AVAILABILITY
38 Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com
and 19th centuries. The Tennouji is a close
relative to variety #116 Nozawana, when its
#374 NGO GAI - CULANTRO
Eryngium foetidum
WATER PEPPER,
seed was sown in 1756 in the mountainous
region of Nozawa. This variety produces large
(80 to 90 days)
Also known as Mexican coriander, thorny
SMARTWEED,
leaves and is appreciated for its aroma and coriander, spiny coriander, fitweed, saw-leaf or KNOTWEED
flavor, particularly pickled or dried. saw-tooth herb, recao and Tabasco parsley, this Polygonum hydropiper var
herb has a similar flavor to cilantro although fastigiastum
#118 TOKYO CROSS, HYBRID much stronger. Each leaf grows from the plant
(30 to 60 days) (benitade, murasakitade, liao)
base, rather than a stem, and the leaves are This highly pungent
Tokyo Cross hybrid variety is an All American
harvested by cutting the entire rosette at the perennial herb is
Selection award winner. It can be harvested
base before the plant begins to flower. In mild grown pr imar ily
at any stage, small to large size roots (up to 6”
climates, the plant can be considered a short- for its tiny spicy
diameter) without getting pithy. These turnips
lived perennial, but more often it is grown as seedlings, but the
have a perfect globe shape with smooth skin
an annual. plant can be used at
and sweet, mild, crisp flesh. They mature early,
any stage of growth.
are late bolting, and have good flavor. Can be
sown from spring to fall. WATER DROPWORT Water Pepper grows
(shui qui, seri) wild in Europe but
#108 TOKYO MARKET (25 to 30 days) Water Dropwor t
is rarely used as a cultivated spice outside
This is a popular, Japanese, open pollinated of Japan, where the fresh leaves are used
{Oenanthe javanica)
turnip that has tender, smooth white flesh. primarily for seasoning.
is also known as
The roots are slightly flattened and have great Korean Minari,
flavor. This early variety is good for growing in #133 AKATADE (10 days)
Chinese celery, or This Japanese herb can be harvested as a
both spring and fall. Can be harvested small Japanese parsley.
or left to mature to 3" in diameter. Young seedling or allowed to mature for its flower
Water Dropwort spikes. Sow seeds in a damp location. It has a
greens are delicious. should not be slightly bitter taste and is served with sashimi.
confused with its poisonous cousin, Water
#412 TSUGARU SCARLET, HYBRID Mostly grown for its red, peppery seedlings, it
Hemlock (Oenanthe crotata), which are both also may be used in salads.
(55 days)
in the Apiaceae family. Water Dropwort is a
These scarlet skinned, globe-shaped, hybrid
perennial herb that originated in Asia and
Japanese turnips have pure white flesh that is
grows in damp, bog-like conditions. It prefers
tender and crisp. They have a delicious, sweet
sandy soil and moist growing conditions. The
flavor when harvested young to full maturity.
small leaves are quite flavorful and delicious
when added to a mixture of other greens.
VIETNAMESE HERBS They also add excellent flavor to quiche,
Vietnamese cuisine makes tall sandwiches, stir-fry, pasta and stew, as well
demands on its herbs. Typically, as any creamed vegetable dish or casserole.
herbs are served raw, stem It is best known for its use in Maeuntang, a
and all, alongside cooked spicy Korean fish soup made with red snapper,
dishes. This way, individuals clams, shrimp, shitake and enoki mushrooms,
can “custom season” their food, kelp, a generous portion of garlic, Korean
or nibble the leaves throughout radish, green and white onions, and hot
the meal, discarding the stems. peppers.
Both the coriander-type herbs
as well as the mints are torn #397 KOREAN MINARI –
and added to noodle, beef
and chicken pho soups. Vietnamese herbs, FLAMINGO (60 to 65 days)
chopped or whole leaf, are also added to salads Known also as Oenanthe javanica, water
and garnishes, as well as to sauces, marinades dropwort, Chinese celery (not kintsai), or
and chutneys. Japanese parsley (not mitsuba), Korean Minari
is a favorite garden green among Korean cooks
#375 KINH GIOI when it is in season. From the Apiaceae family,
Elsholtzia ciliata (30 days) the upright, crunchy green stems and leafy
Also known as Vietnamese Lemon Mint or tops of this flavorful vegetable grow best in
Vietnamese Balm. The serrated, bright green moist soil with temperatures ranging 68°-70°F.
leaves are similar in scent and flavor to lemon Growth is slow above 77°F and temperatures
verbena and lemongrass. Productive multi- below 50°F plants will become purple. Minari
branched plants grow 2 to 3 feet tall. Needs is not cold tolerant. Sow seeds in late summer
sun and warmth to thrive. Grown as a tender to early fall depending on temperature
perennial in frost-free areas, and an annual conditions.
herb elsewhere.
Combine sugar and white vinegar in a saucepan on low heat. Stir to 2 tablespoons soy sauce
dissolve sugar. Add salt to taste. Remove from heat as soon as sugar 1/4 cup dried bonita flakes
dissolves. Cool to room temperature. Basic Su can be prepared in Salt/pepper to taste
advance and stored in the refrigerator.
Cut bitter melon in half and scoop out seeds. Slice into 1/4 inch thick
pieces. Soak in cold water for 3 minutes and drain well. Cut tofu into
Sunomono Salad small cubes. Heat oil in wok. Add bitter melon to hot oil and stir fry
Thinly slice any Japanese, Armenian or Thai cucumbers, Japanese
until bitter melon is soft. Add salt/pepper to taste. Add tofu and cook
eggplants, shiso leaves, red onions, green peppers, etc. Put in a large
a minute longer. Add eggs and scramble with the bitter melon mixture
salad bowl. Lightly dress with Basic Su and toss.
until egg is set. Move bitter melon mixture to one side of wok. Add soy
sauce to uncovered side of wok. When soy sauce is bubbling, mix all
Suzuke ingredients. Add bonita flakes and stir. Serve with hot rice.
Slice any one or two types of vegetables such as daikon radishes, red
and small radishes, carrots, Japanese turnips, or just a red onion. Dress
with Basic Su and serve in 1-2 hours. Keep leftovers marinated in the Burdock
Basic Su (becomes almost pickled-like) and store in refrigerator. Burdock or gobo is a long, fibrous root that can be eaten raw (sliced in
salads) or cooked. A familiar recipe is Kimpira.
Bitter Melon Kimpira
This is a home-style recipe to experiment with bitter melon. Bitter
melons are bitter! If you haven’t acquired a taste for them, about 1/2 lb of gobo
a 3-minute parboil before adding them to a recipe will reduce the 2 tablespoons vegetable oil (can use a little sesame oil)
bitterness.
1/4 cup soy sauce
1-2 slices of bacon
2 tablespoons sugar
4-5 bitter melons
Cayenne pepper
2-3 tablespoons soy sauce
Scrape the exterior of the root with a sharp knife to remove the skin.
2-3 tablespoons sugar Cut gobo into thin matchstick size. Soak in water 15 minutes and rinse.
1/2 cup water Do this a couple of times. Soak gobo in ice water, drain and pat dry
Slice bacon into 1/4” pieces and sauté until done. Cut bitter melons (the gobo may be frozen at this point for later use). Add oil to hot pan
in half lengthwise and remove seeds. Slice into 1/4” thick pieces and and sauté gobo for 3-4 minutes. Add all ingredients and cook until all
add to cooked bacon. Add soy sauce, sugar and water and cook until the liquid is absorbed. Take off heat and add cayenne pepper to taste.
desired doneness.
Salada Gobo
Try this salad gobo recipe. The earthy flavor and aroma from the
burdock root is truly defined.
2 teaspoons mayonnaise
1 teaspoon vinegar
1/2 teaspoon salt
1 teaspoon sugar
Sesame seed (Add all ingredients to your desired taste)
Scrape the exterior of the root with a sharp knife to remove the skin.
Cut gobo into thin matchstick size. Blanch the burdock for a minute
or two. Immediately soak burdock in ice water, drain and pat dry. Mix
above ingredients to desired taste and dress over the cold burdock.
Serve cold.
Eggplants Add vegetable mixture to sauce and let set for 1 hour, mix occasionally.
Drain sauce (and save) from vegetable mixture. Bring to boil the drained
Japanese eggplants, nasubi, are often deep-fried, su-age, or grilled sauce and cool slightly. Add the vegetable mixture to sauce. Do this
because of their full flavor and beautiful purple color. The flesh and process 2-3 times until vegetable mixture is to desired flavor. Place in
skin are very tender and rarely bitter. Soaking eggplants in water will sterilized jars. Refrigerate. Pickles are ready to eat in 3-5 days.
reduce or remove the bitterness.
Japanese Eggplants
Peanut, canola or vegetable oil
For deep-frying, leave Japanese long eggplants whole and cut 3-4 slits
through the skin and for Japanese round eggplants cut in half. Then
deep fry until the center of the eggplant is soft.
For grilling, leave Japanese long eggplants whole and brush the
eggplant with oil and poke a few holes through the skin. Put on a hot
grill. Turn eggplants so they will cook evenly. If the skin gets charred,
place the eggplants in cold water and peel off the charred skin.
Dip the cooked eggplants as you are eating them into the Ponsu sauce
with grated daikon.
2/3 cup sugar Combine all sauce ingredients and mix. Boil or steam vegetable until
desired doneness. Strain vegetable and dash with cold water. Squeeze
2 red hot peppers (no seeds) vegetable to release most of the water. Cut vegetable to desired size.
1 cup water Lightly dress vegetable with sesame dressing.
1 1/3 cup vinegar For green beans, sprinkle sugar on beans while hot so the sugar will
Combine salt, sugar, peppers and water in a sauce pan and bring to dissolve. Sprinkle ground or whole roasted sesame seeds and add soy
a boil. Let this cool and then add vinegar. Set a side and refrigerate. sauce to desired taste and toss.
Clean rakkyo bulbs by removing roots, tops, and outer white skin.
Wash rakkyos and air dry. Blanch cleaned rakkyos (drain well) and put
them in a clean jar. Pour the cold dressing over the rakkyos in jar. It
is important that the rakkyos are hot and the dressing is cold before
they are added together. Keep refrigerated for 2 weeks. The sweet and
sour rakkyo pickles are ready to eat. The pickles will keep for about a
year refrigerated.
Vegetables from your kitchen garden such as bunching Boiled konbu (to you taste)
onions, Chinese cabbage, chrysanthemum greens, spinach, 2 tablespoons sesame oil
mizuna, mustards, daikon, mushrooms, etc. 1/2 teaspoon soy sauce
Very thinly sliced beef, small chucks of chicken, tofu 1 1/2 tablespoon sugar
and/or seafood
2 tablespoons vinegar
Chicken broth or water
1/2 teaspoon salt
Cut vegetables to desired size. Pour chicken broth or water (water will
make a lighter broth from all the meats and vegetables being cooked) Mix soy sauce, sugar, vinegar and salt and set aside. Slice daikon, carrots,
into cooking pot to cover the quantity of items being cooked. Bring and boiled konbu into very thin strips. Saute them in sesame oil until
chicken broth to a boil. Add meats, and cook until it is slightly done. wilted. Added liquid mixture and cook until liquid is absorbed.
Add vegetables and cook until desired. Dip meat and vegetables into
the Ponsu sauce with grated daikon and enjoy. Horenso Shira ae
(Tofu and sesame seed dressing with spinach)
Winter Melon Soup 1 lb spinach
A simple soup delicious served during cold winter months. Winter 1/4 block tofu
melon is mild flavored with a crunchy melon texture.
2 tablespoons miso
Winter Melon
2 teaspoons goma (sesame seeds)
Diced beef, chicken or pork
2 tablespoons sugar
Mushrooms, water chestnuts, green onions, carrots, etc.
Pinch of salt
Chicken broth
In a large pot, bring a large amount of water to a boil and add a pinch of
Egg (optional) salt. Add spinach stems end first. Over high heat, bring water back to a
Seaweed (optional) boil. Do not cover. As soon as the water begins to boil again, quickly put
Cut winter melon in half and scoop out the stringy portion and seeds. pot under sold running water and allow the spinach to cool. Strain as
Peel the skin and cut into large chunks. Slice mushrooms, water much water from spinach as possible. You can squeeze out the water by
chestnuts, green onions, etc. Sauté ground or diced meat being used hand. Cut spinach in 2 inch lengths. Squeeze and massage the moisture
for flavoring. Add the chicken broth and bring to a boil. Add the melon out of the tofu by wrapping it in a woven dish cloth. The tofu should
and all the vegetable ingredients. Bring to a boil and simmer 15-20 not go through the cloth. When the fluid is milky white you can stop.
minutes until melon is tender. Add soy sauce to taste. May add seaweed Grind goma until very fine. Mix miso and sugar. Add the mixture with
and/or a slightly beaten egg. Stir until it egg is cooked. the tofu and goma. Add spinach and mix well.
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