JAPANESE CABBAGE SEEDS ,Asian vegetable, chirimen hakusai CARBBEANGARDENSEED

 Chirimen Hakusai Seeds – curl leaved mustard ,Chirimen Hakusa

Harvest at any stage, microgreens to baby leaf for salads and sandwiches, as well as flowers and seed pods. Mature leaves are excellent for pickling, cooking and juicing. 

This is a popular and particularly tasty Japanese winter curl leaved mustard. The round stalk of this variety grows curly, crispy leaves that are serrated on the edges. The leaves grow spicier and hotter as the plant matures.

 For microgreens, sow seeds in spring to summer in sandy soil in a bright but cool location. Broadcast seeds on soil and cover with a thin layer. Keep uniformly moist. Harvest by cutting when seedlings reach 3-4″.

The most popular way to cook it is stir-frying, which will retain the nutrients, color and flavor This loose-leaf Chinese cabbage is an old variety from Japan popular for its beautiful crepe textured and light green leaves. Plants grow to 12″ tall. In temperate climates, sow in summer, but avoid planting in the middle of a hot summer. In other areas, sow in spring or fall. You can use this variety in a salad as you would a lettuce or spinach. The most popular way to cook it is stir-frying, which will retain the nutrients, color and flavor. 

Cultivation: Prepare fertile, well-drained soil. Sow seeds in early/late spring 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. Start harvesting at 3″ tall for baby mustard greens. Thin to 10″ apart for mature heads. May bolt as temperatures and day lengths increase. Harvest florets as they are tender and delicious too.