Kitazawa Seed Catalog

S I N C E 1 9 1 7

P.O. Box 13220Oakland, CA 94661-3220

ph: 510/595-1188 fx: 510/[email protected] kitazawaseed.com

2010 Kitazawa Seed Company

Your Source forAsian Vegetable Seeds

S I N C E 1 9 1 7

ONLINE

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zawaseed

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$6.00 U.S. /Catalog

2 Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com

We welcome 2010 with hope and optimism that better times are ahead. Weadded new vegetable seed offerings that we believe will be well received and willadd healthy foods or new flavors and textures to your dinner table. Thankfully, ourwonderful customers continue to share ideas and provide feedback and throughthe power of the Internet (and word of mouth), we continue to expand ourcustomer base that includes home gardeners, Master Gardeners, specialty growers,large and small farmers and hydroponic growers.

In April, we celebrate the 40th Anniversary of Earth Day and we added aseed mix of edible herbs that will also attract honey bees to the flowers. Honey bee(and native bee species) populations are declining and this mix will provide nectarand pollen for hungry bees. Plus, humans can consume the herbs, too. For mostgardeners, every day is Earth Day and spring will mark the beginning of a newopportunity to grow our favorite vegetables. The spring planting ritual is as old asthe human race. Now, is the time to think about what you will be harvesting fromyour summer garden. Cucumbers, tomatoes, eggplants, beans, mustard greens andherbs are just a few easy-to-grow favorites. Our catalog is a good starting place formaking your planting decisions and dont forget the bees.

It has been 93 years since Kitazawa Seed Company began selling Japanesevegetable seeds primarily in Central California. The business has evolved with thetimes, and today we offer more than 300 varieties of Asian vegetable seeds fromChina, Vietnam, Thailand, Korea, India and of course, the United States. We striveto provide the highest quality Asian vegetable seeds and we take pride inproviding prompt and efficient service. Thank you for your business.

Jim Ryugo & Maya Shiroyama

3Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com

Chef Specialty Gardens

Asian Herb Garden............................................................ 4

Asian Salad Garden .......................................................... 4

Tropical Garden .................................................................... 4

Japanese Heirloom Garden .......................................... 4

Tsukemono Favorite Pickling Garden .................... 5

Macrobiotic Garden .......................................................... 5

Shabu Shabu Garden ...................................................... 5

Stir-fry Garden ....................................................................... 5

Thai Garden ............................................................................ 5

Amaranth ........................................................................................... 6

Arugula ................................................................................................ 6

Balloon Flower ................................................................................ 6

Basil - Thai ........................................................................................ 7

Bean ...................................................................................................... 8

Burdock ............................................................................................ 10

Carrot ................................................................................................. 11

Chinese Broccoli ......................................................................... 12

Chinese Cabbage ...................................................................... 12

Chinese Celery ............................................................................. 14

Chinese Leek ................................................................................ 14

Chrysanthemum Greens ....................................................... 14

Collard ............................................................................................... 15

Corn .................................................................................................... 15

Cress ................................................................................................... 15

Cucumber ....................................................................................... 16

Eggplant ........................................................................................... 17

Flowering Brassicas ................................................................. 19

Gourd ................................................................................................. 19

Japanese Mugwort .................................................................... 21

Jicama ............................................................................................... 22

Komatsuna ..................................................................................... 22

Lettuce............................................................................................... 22

Malabar Spinach ....................................................................... 23

Melon ................................................................................................ 23

Mibuna ............................................................................................. 24

Misome ............................................................................................. 24

Mizuna ............................................................................................. 24

Molokhia ......................................................................................... 25

Mustard ............................................................................................ 25

Okra .................................................................................................... 26

Onion-Bulb ..................................................................................... 27

Onion-Bunching ......................................................................... 27

Pak Choi .......................................................................................... 28

Parsley ............................................................................................... 30

Peas, Edible Podded Peas &Pea Shoots ...................................................................................... 30

Pepper ............................................................................................... 31

Perilla (Shiso) ................................................................................ 31

Pickling Melon............................................................................. 32

Poha Berry ...................................................................................... 32

Radish ............................................................................................... 32

Rice ..................................................................................................... 36

Seed Mixtures .............................................................................. 36

Sesame ............................................................................................. 36

Spinach ............................................................................................ 37

Squash .............................................................................................. 37

Swiss Chard ................................................................................... 39

Tomato ............................................................................................... 40

Turnip ................................................................................................. 40

Vietnamese Herbs ..................................................................... 41

Water Dropwort ........................................................................... 42

Water Pepper ................................................................................ 42

Recipes ............................................................................................. 43

About Kitazawa Seed Co. ..................................................... 55

Index .................................................................................................. 56

Order Form ..................................................................................... 61

Ordering Information............................................................... 63

T A B L E O F C O N T E N T S


Chef Specialty GardensThe Chef Specialty Gardens offer selected combinations of our most popular Asian vegetables andherbs. Each packet has general growing instructions. Cultivate a kitchen garden of interest thatwill enhance your gardening and dining experience. Share the joy of gardening and send ChefSpecialty Gardens as gifts to friends and family. A Chef Specialty Garden is $22.00.

C001 Asian Herb GardenThe Asian Herb Garden is our collection of essential herbs for Asian cuisine. Each herb hasintense flavor and scent. Enjoy creating your own Asian fusion dishes by growing andexperimenting with these specialty herbs.

This Garden includes one packet each of the following:

P035 Ao Shiso Green PerillaP078 Evergreen Japanese Bunching Onion P356 Leisure Cilantro Chinese ParsleyP037 Hiro Haba Chinese Leek P032 Mitsuba Japanese ParsleyP355 Kintsai Chinese Celery P236 Sweet Thai Basil

C002 Asian Salad GardenThe Asian Salad Garden has a unique selection of Asian greens that will definitelyadd interest to your salads. Toss young baby greens into salads and add the matureleaves into stir-fries or cooked dishes.


P245 Beka Santoh Chinese CabbageP114 Misome P062 TatsoiP054 Mizuna Pot Herb Mustard P033 Shungiku Chrysanthemum GreenP051 Red Giant Mustard P102 White Stem Daikon Sprouts

C003 Tropical GardenThe Tropical Garden offers many unusual and delicious vegetables from tropical regions; thebeautiful deep purple yard long bean from China, Hawaiian Manoa lettuce, Poha Berry isdelicious dipped in chocolate and the Winged bean found throughout Asia.


P142 Green Stem Malabar SpinachP208 Manoa Lettuce P247 Tsu In Yard Long BeanP077 Molokhia P218 Winged BeanP239 Poha Berry P186 Yu Choy Sum

C004 Japanese Heirloom GardenWe are extremely delighted to offer the Japanese Heirloom Garden. It is our specialcollection of dento yasai or traditional vegetables of Japans Kansai region. They havebeen historically used in a vegetarian cooking style of shojin ryori that is practiced byBuddhist priests.


P246 Shishigatani Kabocha Japanese PumpkinP235 Mibuna P224 Hinona Kabu TurnipP203 Kyoto Red Carrot P242 Kamo EggplantP078 Evergreen Japanese Bunching Onion P048 Katsura Giant Pickling Melon

*Variety substitutes will be made if the specific variety is sold out.


C005 Tsukemono Favorite Pickling GardenThe tradition of pickling is one way vegetables have been preserved in Asia. Many of ourcustomers want to make bachans (grandmothers) tsukemono recipes or the tsukemono servedat restaurants or sold in markets. We have selected the most popular vegetables used for picklingkim chee, takuan, nukamiso, shoyu zuke, ichiyazuki and other recipes. A dinner is not completeunless something spicy, salty, sweet or sour is served!


P048 Katsura Giant Pickling MelonP051 Red Giant Aka Takana Mustard P090 Tokinashi All Season DaikonP130 Senryo Ni Gou Eggplant P118 Tokyo Cross Japanese TurnipP019 Tasty Green Cucumber P011 WR 70 Days Chinese Cabbage

C006 Macrobiotic GardenThe Macrobiotic Garden offers principal and supplemental vegetables that support a macrobioticdietary approach. Experience gardening by growing your organic food source.


P004 Azuki Red BeanP049 Gai Choi Chinese Mustard P169 Mappe Green Mung BeanP151 Kurogoma Black Sesame Seed P070 Takinogawa Gobo BurdockP207 Lucky Lion Edamame Soybean P090 Tokinashi All Season Daikon

C007 Shabu Shabu GardenThe Shabu Shabu Garden is our selection of basic vegetables for nabemono (one pot or hotpot) cooking whether it is shabu shabu, sukiyaki or torinabe. Grow your own vegetables forthe freshest vegetable ingredients.


P040 Dwarf Grey Sugar Snow PeaP071 Ishikura Japanese Bunching Onion P264 Relish Cross DiakonP060 Maruba Santoh Chinese Cabbage P038 Orai All Season SpinachP162 Mini Sweet Carrot P033 Shungiku Chrysanthemum Green

C008 Stir-fry GardenOur most popular vegetable varieties used for stir-frying are found in one specialty garden.Stir-fry a vegetable or try combinations of these vegetables to find the perfect balance offlavor.


P040 Dwarf Grey Sugar Snow PeaP049 Gai Choi Chinese Mustard P055 KomatsunaP071 Ishikura Japanese Green Onion P061 Green Lance Kailaan Chinese BroccoliP122 Joi Choi White Stem Pak Choi P121 Mei Qing Green Stem Pak Choi

C009 Thai GardenYour Thai Garden will be filled with authentic vegetables of Thailand because all of these seeds are fromThailand. All you need are your spices, fish sauce, and coconut milk and curry paste.


P364 Birdseye Chili Pepper P236 Sweet Thai BasilP229 Mongkut Thai Cucumber P352 Thai Chili PepperP230 Roleks Green Eggplant P231 Tiger Round EggplantP228 Siam Queen Thai Basil

Chef Specialty Gardens

*Variety substitutes will be made if the specific variety is sold out.


AMARANTH(hiyuna, java horenso, xian cai, kulitis, phak khom, rau dendo, chaulai)

Sometimes called Chinesespinach, this green is a colorfuladdition to the garden, rangingfrom a light yellow-green to a darkgreen and red color. Delicious,lightly stir-fried or steamed,Amaranth leaves and stems areextremely nutritious deliveringprotein, iron and calcium, as wellas vitamins A and C. Chinese

cuisine typically prefers the red-leaf varieties and includes themin soups, sometimes serving the cooked leaves separately. InIndia, Taiwan and Japan, the lighter varieties are more popular.In Western cuisine, Amaranth can be substituted in any recipefor spinach. Young leaves are tasty and beautiful in salads.

#248 ALL RED LEAF - (14 to 50 days) This variety of edibleamaranth, also known as Chinese spinach, has tender, broadlydented leaves. The rich purplish-red color is present very early,in the first 2-3 weeks of growth. Perfect for micro greens andadds a spark to salads and as garnish. Amaranth will toleratehot, dry and moist conditions and does not like coldtemperatures. Sow seeds in late spring to early summer. InChinese and Vietnamese cuisine, this vegetable is used in stir-fry and soups, while traditional Greek cooking calls for it inplace of spinach. Hopi Indians used this plant as an early fooddye. Once the plants have gone to seed, the seeds may beground for high-protein flour.

#387 BAYAM (50 days) This is a dark green leaf variety ofEdible Amaranth. The stalks and leaves are tender and flavorful,perfect for stir-fries and soups. Bayam can withstand warmtemperatures. It grows quickly and can be harvested throughoutthe growing season. Bayam is a favorite addition to many Indiandishes including keerai masial and thotakura pappu. Sow seedsin late spring after last frost to early summer.

#383 DOUBLE COLOR (50 days) This Amaranth has apurple and green double-colored oval leaf. While beautiful asa garnish, Double Color packs all the nutrients and flavor ofany other variety of Edible Amaranth. It is easy to grow andtolerates heat better than most spinach varieties. Use the leavesand stems in stir-fries, soups or salads after youve enjoyedtheir beauty in your garden. Sow seeds in late spring after lastfrost to early summer.

#384 RED BEAUTY (50 days) The oval leaves of thisAmaranth are purple-red and green. The leaves are tender anddelicious, and the Red Beauty variety delivers a high yieldeven in warmer weather. Also called Chinese Spinach or yinchoi. Edible Amaranth is used in Chinese stir-fry. In Asia andAfrica it is added to soups, steamed, or cooked and then servedas a salad. In the West, it is prepared and served like spinach.Sow seeds in late spring after last frost to early summer.

#221 RED LEAF - (50 days) This variety of edible amaranthhas tender, variegated red and green leaves and stems. Adistinctly flavored green, Red Leaf will tolerate hot, dry andmoist areas. Sow seeds in late spring to early summer. Pickleaves young and use them in a salad or stir-fry, or put themalongside a dish as a handsome garnish.

#204 WHITE LEAF - (50 days) This variety of edible amaranthis grown for its distinct bittersweet flavor. Its large, tender, lightgreen leaves and stems contain more iron and calcium thanWestern spinach. Unlike most salad greens, this amaranth willtolerate hot, dry and moist areas. Sow seeds in late spring toearly summer. The leaves are best when harvested young. Whilemild enough to eat in a salad, this green is delicious lightlystir-fried or added to soup. Dont be afraid to include the stems.

ARUGULA(rocket, rugola)

An increasingly popular green in theWest, arugulas peppery flavor addszest and tang to everything from pizzato sandwiches to, most frequently,salads with mache, green- or red-leaflettuces and other baby greens. Afavorite lunch is a spinach wrappacked with arugula and other

garden tidbits, with sesame dressing drizzled over them. InAsian cuisine, arugula often provides a bed for chicken, porkor fish, or it can be creamed and made into a delicious sidedish. Arugula loves cool weather, growing sweeter andbecoming slower to bolt. It does want some attention, though;regular cutting will keep it producing through the season.

#361 ARUGULA (40 days) Known as Rocket or Roquette,Arugulas dark green salad leaves add a delicious peppery flavorto salads. The leaves are tastiest harvested as baby greenswhen they are 2" to 6" long. Left in the garden to mature thefull 40 days, the plants can become 24" to 36" high, but theflavor grows increasingly bitter. Arugula prefers cooltemperatures of spring and fall, and thrives in moist but well-drained soils. Mediterranean in origin, this spicy green isexcellent raw in sandwiches, as well as cooked on pizzas andin stir-fries, particularly with garlic.

BALLON FLOWER(toraji, kikyo)

The Balloon Flower (Platycodongrandiflorus) is also known as Chinese BellFlower or Japanese Bell Flower. In Korea,the root is called Doraji. This perennial isa member of the Campanulaceae family andis known for its large balloon-shapedblossoms typically blue, pink or white. Itprefers well-drained, sandy loam soil withorganic matter. The culinary and medicinal

value of this plant is in the tuberous root, which has long beenused as an anti-inflammatory to treat colds throughout Asia.


The root is harvested in the second or third year and isconsidered to offer many of the benefits of ginseng at a lowercost. Doraji is found in a number of Korean dishes and salads,often in recipes that compensate for the roots bitterness withadditional hot pepper.

#394 TORAJI (90 days to flower-harvest root in 3 years)The perennial Ballon Flower, also known as Chinese Bell Flower,Platycodon grandiflorus, Toraji, or Japanese Bell Flower, is amember of the Campanulaceae family. The large blossoms,which open out from a distinctive hot-air balloon shape, are abeautiful star-shaped sapphire-blue to blue-violent color andwhite mixed color. Sow seeds in the spring (Mar-May) or fall(Sept-Oct) directly on top of the soil (sand/sawdust mixture);they require the light for germination, which usually takes placein 10 to 20 days. Germination is best at about 60F. Sandyloam soil with good drainage is important to prevent root rot.Space seedlings far enough apart so the roots can developproperly. You can transplant the seedlings when they are about2 inches high, but transplanting later than that may damagethe roots. Water regularly. Roots can be harvested after 2 to 3years. Root weight is 25-30 grams. In the West, the BalloonFlower is most often grown for its flower, but this East Asiannative has long been grown in China, Korea, Japan and EastSiberia for medicinal purposes. The root dried as well asfresh is also used in many Asian dishes and salads.

BASIL-THAI(meboki, komiryo, bajiriko, hsiang tsai, bai gaprow, bai manglak,bai horapa, rau que, tulsi)

Basil, fresh from the garden, is asensory delight - one of lifes simplepleasures. This staple herb of Thai,Vietnamese and Indian cuisine isquickly finding its way onto more andmore dinner tables in the West,particularly in pastas and salads. Thevarieties below allow you to select theperfect flavor for your cooking andcolor for your garden, whether it be

the musky-flavored Holy Basil, sacred to the Hindus, the licorice-scented variety used in most authentic Thai dishes, or LemonBasil, whose seeds are a key ingredient in some Asian sweets.

#303 LANGKURI - (80 days) This wonderful Thai sweetbasil produces large, shiny, bright green leaves. It has a verypleasant taste and fragrance. It is milder in taste than SiamQueen. It is relatively late flowering, enabling a longer harvesttime. Deep red-purple flowers form at its small crown. Sowseeds in late spring to early summer. Thai sweet basil is addedat the end of stir-frying or simmering pots. It can be eaten rawin salads or in soups.

#164 LEMON BASIL - (80 days) Its delicate citrus scentand flavor makes this variety a favorite for cuisines of SoutheastAsia. The white-flowering plant grows into a handsome compact

bush with small and pointed green leaves. Sow seeds in latespring to early summer. Lemon basil is delicious in fish, poultryand rice dishes and is popular for drying or making vinegars.In Asia the seeds are used in desserts and sweet drinks.

#276 NICOBAR - (90 days) This Holy Basil strain fromThailand produces large green leaves with purple-color stems.Like other Holy Basils, it has a strong clove-like scent andmusky flavor which intensifies with cooking. Holy Basil wiltseasily and loses its fragrance, so harvest it as you need it. Thisherb complements shellfish and meat dishes. Sow seeds inlate spring to early summer.

#304 PENANG LEMON BASIL - (80 days) Penang lemonbasil is a variety of basil from Thailand. Lemon basil in Thailandis called as Thai Hoary basil. This variety is suitable for humidand warm weather conditions. The plants are strong andproduce 2" long pointed soft pale-green leaves. Sow seeds inlate spring to early summer. Its lemon fragrance fits well witha variety of Asian dishes that use fish and poultry. It is used incooking to intensify flavors, rather than eaten raw.

#275 SAMUI - (90 days) Holy Basil is an essential herb inthe Thai kitchen. This Holy basil variety has jagged green andpurple-tinged leaves. Stems are purple and have slight hairson them. The strong clove-like aroma is released with cookingand not typically eaten raw. This herb is used in the popularGai Pad Gra Pow dish and used in stir-frying and soup dishes.Grows well in containers and has an ornamental appeal. Sowseeds in late spring to early summer.

#228 SIAM QUEEN - (80 days) Siam Queen is an openpollinated variety of basil that delivers an intense licorice basilaroma. The leaves are dark green with purple stems. Deep red-purple flowers form in compact clusters. Sow seeds in latespring to early summer. The spicy leaves are used in salad orcooked with beef dishes. Use this basil to cook authenticVietnamese, Cambodian or Thai dishes, such as pho, thefamous noodle soup of Vietnam.

#332 THAI BASIL - (65-90 days) Beautiful in the garden orgarnishing a plate, this pretty basil also delivers a distinct flavorthat hints of sweet Eastern spices. The leaves are bright green,with purple stems and purple blossoms. Use Thai Basilgenerously in traditional red or green curries or soups. Expectto enjoy a more complex flavor and fragrance than you wouldfind in a Western variety.

#236 THAI RED BASIL - (80 days) The anise flavor of thisred-stemmed, open pollinated Thai basil finds a home in manySoutheast Asian dishes. This variety has green leaves like Italianbasil. Sow seeds in late spring to early summer. Thai basil isparticularly delicious in fish, poultry and rice dishes, and it isan essential accompaniment to the Vietnamese soup pho.


BEAN(mame)

Because the bean plays such anessential role in cuisines all across Asia,and because it is so versatile in itsvarious shapes, sizes and colors, weoffer 30 varieties. From the red Adzukibean popular in Japanese soups, to thegreen mung bean, which in a few daysproduces sprouts that complementalmost any stir-fry or salad, thefollowing varieties are delightfully

diverse. The pole and yard-long beans are perfect for stir-fryingor just serving them steamed with a little butter and garlic.Dont overlook the soybeans. Its not too much of a stretch toserve these as an at-home appetizer, just as youd find them atyour favorite sushi bar. It is best to cook all beans before eating.

Adzuki Bean(azuki, hong xiao dou)

#004 LATE TAMBA - (90 days) In Japan, azuki beans rivalthe soy bean in popularity. Late Tamba is a dwarf-type varietywith rose colored flowers and red beans. Sow seeds in latespring to early summer. Sprouts can be used in salads. Driedazuki beans are most often cooked with a sweetener such assugar, they are eaten in Asia on special occasions or as aspecial condiment. The cooked sweetened beans can be mashedinto a red bean paste and put inside mochi or manju. The redbeans are also cooked with sticky sweet rice.

Broad Bean(sora mame, tsaam dou, patani, bakla)

#006 NINTOKU GIANT - (90 days) This varietys yield isheavy. Most bean pods have 3 large seeds in a pod. Sow seedsin late spring in cold winter climate areas. For warm and mildwinter climate areas, sow seeds in fall and harvest in spring.These sweet, tasty beans are especially prized in China andJapan, where they are parboiled and then stir-fried in oil withgarlic. Boil beans and serve cooked as an appetizer or add tosalad. Broad beans are extremely high in nutrients, includingprotein, iron and potassium.

Green Bean Bush(saya ingenmame)

#324 ALICANTE - (55 days) This delicious French filet bushbean produces round, straight 5" pods that are a uniform darkgreen. In addition to its flavor and attractive appearance, Alicanteis popular for its extra early crop that delivers a high yield. Itresists disease, as well. Sow seeds in late spring. Consideredgourmet, Alicante beans are usually served whole and fresh,but they of course can be added to pastas and soups, as well.

Green Bean Pole(saya ingenmame)

#005 BLUE LAKE - (63 days) A robust producer, Blue Lakebeans are tender, round, stringless 6" straight pods with whiteseeds. Sow seeds in late spring to early summer. Blue Lakebeans are known for being sweet and juicy. Beans can beeaten fresh, but their tender, meaty texture makes them anexcellent choice for canning or freezing.

#314 KENTUCKY BLUE - (58 days) Combining the best ofthe popular Kentucky Wonder and Blue Lake varieties, KentuckyBlue green beans are straight, rounded and smooth. While thedark green pods can grow to 9", they are most flavorful ifharvested when the beans are 6"-7" long. Growers love thispole bean for its generous and reliable yield. Kentucky Bluepole beans are delicious steamed or sauted, and they withstandfreezing and canning nicely.

#002 KENTUCKY WONDER - (65 days) This old-timecountry pole bean with brown seeds is a favorite. Sow seeds inlate spring to early summer. Beans are approximately 6"-8"inches long, slender and stringless. Will produce heavily ifharvested diligently. This bean has been popular since themid-1800s. Stir-fry or steam.

#313 KWINTUS - (43 days) The short growing season andthe delicious, distinctive flavor of this European pole bean makeit a favorite among bean aficionados. The Kwintus 8"-10"stringless and bulgy pods keep their flavor longer, and ripen10 to 20 days earlier, than most other green bean varieties.Their short growing season means you can grow them nearlyanywhere. Sow seeds in late spring. Toss Kwintus green beansinto Italian pasta dishes, stir-fries or a minestrone soup, orhave them right out of the garden for a mid-morning snack.

Hyacinth Bean(fujimame, bian dou, bataw, dau vang)Warning: Hyacinth beans naturally have cyanogenic glucoside (a plantcompound that contains sugar and produces cyanide). Hyacinth beansshould never be eaten raw. Always cook hyacinth beans before eating.

#206 AKAHANA FUJIMAME - (100 days) This hyacinthbean is a beautiful climbing bean that is grown for ornamentalpurposes as well as for eating. This red flowering Japanesevariety is particularly popular. The pods are flat, thick and curved.Sow seeds in late spring to early summer. Young pods can besliced or used whole, and either boiled or stir-fried.

#220 MURASAKIIROHANA FUJIMAME - (100 days)This beautiful Japanese purple-flowering variety of the climbinghyacinth bean is particularly popular for eating. The green leavescontrast strikingly with their purplish stems and veins, and theflat, thick, curved pods are a dramatic red color. Sow seeds inlate spring to early summer. Young beans can be sliced orused whole, boiled or stir-fried.


#290 PURPLE MOON - (100 days) This popular climbinghyacinth bean vine is grown for its beauty as much as for itsbeans. The plant growth is vigorous producing brilliantly coloredred-purple flowers. The bean pods also red-purple in color, witha flat, thick and curved shape. Sow seeds in late spring to earlysummer. Pick pods in a young stage. Young beans have adistinct flavor and taste better when they are slightly over-cooked. The beans can be sliced or used whole and preparedcooked such as boiled or stir-fried.

#219 SHIROHANA FUJIMAME - (100 days) This popularclimbing hyacinth bean is grown for its beauty as much as forits beans. The fast growing vine produces elegant white flowersthat give way to thick, but flat, curved pods. Sow seeds in latespring to early summer. Stir-fry or boil these beans, which canbe sliced or used whole.

Mung Bean/Bean Sprout(ryokuto, moyashi mame, moyashi, lu dou, balatung, dau xanh)

#169 MAPPE GREEN - (5 days sprouting; 90 days pods)Typically grown for their flavorful and crispy bean sprouts, mungbean plants are also cultivated for the little green beansthemselves. The plants are bushy, producing purplish-yellowflowers and curving 3" hairy pods with 7-9 beans in each. Sowseeds in late spring to early summer. Bean sprouts are awelcome addition to salads and stir-fries. Use the bean shelledor dried. They make an excellent dip when boiled and thenpureed with a little soy sauce.

Shell Bean(ingenmame, hung fa tsoi tau, parda)

#188 AKAHANA MAME - (85 days) This rare and beautifulJapanese bean is also called flower bean. Grown as a polebean, this variety produces gorgeous red flowers and pods upto 8" long. The striking 1" beans are a deep red color dappledwith purple and black. Sow seeds in late spring to early summer.Best if wrinkled beans are soaked before boiling. After cooking,rinse beans, and then add sugar and salt. Dissolve sugar byheating again. Toss with a large spoon so as to not break thebeans.

#189 SHIROHANA MAME - (80 days) This rare flowerbean has lovely snow-white flowers and pure white beansthat distinguish it from similar varieties. Grown as a pole bean,this variety produces pods up to 8" long and 1" beans. Sowseeds in late spring to early summer. Try preparing these beansjust as you would Akahana mame described above.

Soybean(eda mame, daizu, da dou, utaw, dau nanh)

#202 BEER FRIEND - (70 days) As the variety name reflects,soybeans are a great appetizer with beer. These white flowering,bushy green plants yield a prolific harvest of pods, eachcontaining 3-4 beans. This is a very early maturing variety andmost pods become mature at the same time. Warm daytemperatures and cool night temperatures are important for

good results. Sow seeds in late spring to early summer. Treatyourself to a Japanese happy hour right at home. Boil pods insalted water and serve cooked beans or edamame as anappetizer. Enjoy shelling the beans and munching on thesehealthy snacks rich in protein, calcium and vitamins A and B.

#272 KOURI - (85 days) Brown-seeded soybeans areuncommon in the United States. They are highly prized in Japanfor there sweeter and nuttier flavor compared to the traditionalgreen/tan seeded soybeans. Even though the seed for plantingis brown, you will find the color of the bean dark green atharvest and it retains this color when cooked. The podspubescence is light brown. The plant habit is semi-uprightgrowing about 2 feet tall. Warm day temperatures and coolnight temperatures are important for good results. This is anearly maturing variety and seeds are sown from early Mayafter danger of all frost to late June and harvested from lateJuly to early September. Prepare soybeans by boiling the podsin salted water and bite or squeeze the beans from the podsdirectly into your mouth.

#207 LUCKY LION - (75 days) This variety of soybean isprized for its high yield and excellent nutty flavor. There aretypically 3 beans per each bright green pod. Lucky Lion is amid-early maturing variety. The pods become mature at differenttimes usually starting from the bottom to top of the plant.Warm day temperatures and cool night temperatures areimportant for good results. Sow seeds in late spring to earlysummer. Prepare as an appetizer just as you would the BeerFriend described above.

#125 TAMBA KURO OTSUBU - (150 days) This variety isvery popular in Japan and has a rich flavor. The black soybeanis similar to its green cousin but is a late maturing type. Warmday temperatures and cool night temperatures are importantfor good results. Sow seeds in summer for fall harvest. Boilpods in salted water and serve cooked beans as an appetizeredamame or add to salad. In Japan, the raw, shelled beansare cooked with rice. The beans are high in protein and providea healthy snack.

#271 TANKURO - (85 days) In Japan, the black-seededsoybeans are noted as having a richer and sweeter flavorcompared to the traditional green/tan seeded soybeans. Eventhough the seed for planting is black, you will find the color ofthe bean dark green at harvest and it retains this color whencooked. The pods pubescence is light brown. The plant habitis semi-upright growing up to 2 1/2 feet tall. Warm daytemperatures and cool night temperatures are important forgood results. This is an early maturing variety and seeds aresown from late April after danger of all frost to early June andharvested from mid July to late August. Boil pods in saltedwater and bite or squeeze the beans from the pods directlyinto your mouth. Enjoy!

#003 WHITE LION - (70 days) This is a very early maturingedible soybean variety that grows vigorously. Most pods becomemature at the same time. It is a popular variety and has anexcellent nutty flavor. Warm day temperatures and cool night


temperatures are important for good results. Sow seeds in latespring to early summer. Prepare as an appetizer just as youwould the Beer Friend described above.

Sword Bean(tachinata mame, dou tau, pataning, dagat)

#190 AKANATA MAME - (70 days) This sword beancultivated in Japan produces pinkish-red flowers and beans.The beans, which have a ridged edge, are harvested when theyare still immature, or when they are roughly 4" long. Sow seedsin late spring to early summer. Prepare these beans as youwould snap beans.

#234 SHIRONATA MAME - (70 days) This Japanese swordbean produces white flowers and green beans with a ridgededge. The beans are picked when immature; 4" long, andprepared like snap beans. Sow seeds in late spring to earlysummer. Blanch or steam these beans and enjoy with lemon-dill butter.

Winged Bean(shikaku mame, yi dou, sigarillas, dau rong)

#218 WINGED BEAN - (75 days) Every part of this climbingtropical bean - from the leaves and flowers to the pods andtubers - is edible and high in protein. The winged pods arebest and most sweet when picked very young, about 3"-4"long. Cross-sectioned pods have four corners. Sow seeds inlate spring to early summer. Prepare these delicious beans asyou would snap beans.

Yard Long Bean(sasage, juro kusasagemae, chang dou, sitao, tau fug yao,dau dua)

#174 AKASANJAKU - (75 days) Highly prized in Asiabecause of their sweet, tender pods. This particular variety ofyard long bean produces red seeds inside long, light greenpods about the diameter of a pencil and 12"-16" in length.These stringless beans thrive in heat. Sow seeds in late springto early summer. Used most notably in the popular Szechwandish dry-fried beans, this bean may be used to replace stringbeans in any dish, including soups. Cut beans into 2" sectionsand deep-fry, stir-fry or steam them. Be aware they will cookfaster than string beans.

#175 KUROJUROKU - (75 days) This fast growing andgenerous producing variety of yard long bean thrives in theheat. Each vine yields dark green slender pods 14"-18" longthat contain 10-20 black seeds each. One of the most popularvarieties grown, these stringless beans are highly prized inAsia because of their sweet and crunchy pods. Sow seeds inlate spring to early summer.

#262 MOSAIC - (80 days) The variety name, Mosaic, describesthis beans color. The pods purple, red and green colors createa mosaic pattern. It generously produces 16" long beans thatare crisp. Sow seeds in late spring to early summer. These

beans are most familiar in Southern China and are highlyprized because of their sweet, tender pods. Cut into 2 sectionsand deep fry, stir-fry, steam or add to soup.

#001 ORIENT WONDER - (70 days) This variety of yardlong bean produces bright green, long, slender pods with brown-red seeds. Sow seeds in late spring to early summer. Thrives inheat, but sets better in cool or drier weather than similar varieties.These stringless beans are highly prized in Asia because oftheir sweet, tender pods. Cut into 2" sections and deep fry, stir-fry, steam or add to soup. This type of bean is used in thepopular Szechwan dish called dry-fried beans. Use them inplace of string beans.

#263 RED NOODLE - (80 days) The unusual purple-redcolor of this yard long bean is familiar in southern China. Thebeans can grow up to 22" long. The plant is heat tolerant andgrows vigorously. Sow seeds in late spring to early summer.The bean will lose its red color when cooked. These beans arestringless, sweet and tender. Cut into 2 sections and deep fry,stir-fry, steam or add to soup.

#247 TSU IN - (75 days) Yard long beans have been cultivatedfor centuries in India and China. This variety is unusual andrecognized for its beautiful purple color pods. A generousproducer of 16"-20" long beans that are soft textured. Sowseeds in late spring to early summer. These beans are tenderand stringless, and can be used with meats or with othervegetables in quick stir-fry dishes. In addition to the pods andseeds, the young leaves and stems are also edible when lightlysteamed.

#232 WHITE SEEDED - (60 days) This heat tolerant yardlong bean produces white seeds. The firm but tender pod is alight green color and grows to 24" long. Sow seeds in latespring to early summer. Like other yard long beans, thesestringless beans have sweet, tender pods. Deep fry, stir-fry, steamor add to soup.

BURDOCK(gobo, niu pang)

Originally cultivated in China formedicinal purposes, this unique roothas become a sought-after specialtyin Japan. Flavorful and crunchy,burdock is an excellent source offiber, vitamin B and minerals. Itsnutty taste is delicious sauted incombination with carrots or justsome soy sauce and a bit of sugar,or it can be deep-fried in a tempurabatter. Avoid rinsing this brown-

skinned vegetable until youre ready to use it in markets, itssold with the dirt still lingering to the roots because it is quickto wilt when washed. The white flesh immediately discolorsonce peeled. Youll want to soak it in a mild vinegar solutionuntil youre ready to cook it to maintain the color.


#184 HA GOBO - (70 days) A definite Japanese specialty!This gobo variety is grown for its delicate edible burdock leaves.A thick 12" long white stalk supports these pale green leaves.The root length is about 6" long. Sow seeds in spring or fall.This delicacy is eaten fresh in salads or can be fried for tempura.

#302 SALADA MUSUME - (100 days) This early variety isa light skinned edible burdock or gobo that grows 12"-16"deep. It is easier to harvest because it is shorter in length thanmost gobo varieties, making it very suitable for home gardening.In Japan, this light skinned gobo is used fresh for salad andhas a nice earthy aroma. Sow seeds in spring or fall. Prepareroot by scraping the skin with a sharp knife and cut root intomatch-stick size. Blanch and dress with a mixture of a littlemayonnaise, vinegar, sugar, salt, and sesame seed. This gobocan also be cooked and is the main ingredient for kimpira,made with sauteed burdock and carrots.

#070 TAKINOGAWA - (120 days) A special, late-varietyburdock that is rich in flavor. It is the most popular variety inJapan. Sow seeds in spring or fall. Mature plant can reach 3' inheight. Roots can be harvested in 4-5 months if planted inspring. Cut root into slivers and stir-fry. This important Japanesevegetable is essential to many classic Japanese dishes includingkimpira, made with sauted burdock and carrots. Burdock isrich in vitamin B and minerals.

#124 WATANABE EARLY - (110 days) This early gobo,also called burdock, variety matures faster than Takinogawaand has the same rich flavor but a slightly shorter root. Sowseeds in spring for summer harvest. Mature plant can reach 3'in height. Harvest roots when 20" in length. Used in stir-fry,boiled or pickled. It is used in kimpira, a Japanese dish madewith shaved pieces of burdock, julienne carrots, and celerystir-fried with soy sauce, rice wine, sugar, and hot peppers insesame oil.

CARROT(ninjin, gajar)

The carrot is one vegetablethat spans Asian and Westerncuisines alike. Asian carrotstend to have a deeper redcolor, which is preferredparticularly in China, wherethe carrot graces a number of

traditional New Year dishes. Indian cuisine enjoys carrots pickledor added to curries, while in Vietnam this vegetable is a morecommon ingredient in salads. The Japanese often carve carrotsinto beautiful garnishes or add them to soups, including acolorful pureed vegetable miso soup. Strips of daikon, carrotand dried apricots in a sweet and sour sauce make up atraditional Japanese New Year food, and it is a crucial ingredientin Koreas Kimchee. Even if you plan to use them primarily inWestern dishes such as green salads or stews, the colorful andtasty varieties below can add some color and diversity to thecarrot section of your home garden.

#308 ATOMIC RED - (65 days) The Atomic Red carrot livesup to its name its 11" long tapered roots are a beautifulscarlet color that gets brighter when cooked. This variety getsits hue from healthful Lypocene, a precursor to beta carotenecredited for helping prevent several types of cancer. Grow carrotsin cool weather by sowing seeds in early spring or in the fall.Draw out the Atomic Reds remarkable color and flavor bysteaming, roasting or baking these crispy roots. Theyre verytasty in soups or stews.

#309 COSMIC PURPLE - (58 days) These carrots aregorgeous! The contrast of this carrots undeniably purple skinagainst its bright orange flesh gets your attention. The sweettaste of these 7" tapered roots keeps it! Tops grow to 15 inches.Grow carrots in cool weather by sowing seeds in early springor in the fall. Cosmic Purple carrots are charming kids andadults alike. They make an appealing snack fresh from thegarden simply sliced on a plate. Their sweet flavor makes CosmicPurples great for sauting or steaming, as well, and the colorremains after cooking.

#203 KYOTO RED - (120 days) This is a Japanese Kintokitype carrot. Its glossy and deep scarlet roots grow into beautifullytapered carrots up to 12" long. The roots are notably tenderand sweet. Sow seeds in spring to early summer or late summerto early fall. Its sweet flavor makes this variety ideal for carrotjuice. Also enjoy them fresh or steamed.

#310 LUNAR WHITE - (60 days) This 8" long pure whitecarrot is almost entirely coreless. The seeds produce a heavycrop of tall, hearty plants. The tapered roots have a very mildcarrot flavor, and they are particularly delicious when pickedsmall. Grow carrots in cool weather by sowing seeds in earlyspring or in the fall. Crunchy and crisp, Lunar White carrotsmake a great addition to a green salad. They can be used inany recipe calling for standard orange carrots, but they are anespecially nice addition to a dish whose presentation highlightstheir clean moon-white color.

#162 MINI SWEET - (60 days) This early producing Japanesevariety yields remarkably sweet and tender 4" carrots. Thesmooth skin is a rich orange-red hue. Sow seeds in spring orfall. These slender carrots are perhaps most delicious eatenfresh, but they are wonderful additions to stir-fries, curries andsoups, as well.

#112 NEW KURODA - (110 days) This is a sub-tropicalvariety, a deep orange and sweet carrot that grows toapproximately 6" long. Sow seeds in spring to early summer.Eat fresh, steam or make carrot juice. This carrot keeps well foruse in winter.

#311 SOLAR YELLOW - (63 days) While its sunny colormakes the Solar Yellow carrot unique, its real appeal to growersis its juicy sweet flavor and characteristic crunch. The 6"-7"butter-yellow roots are danvers shaped, which means they arebroad at the top and through most of the length and taper toa small point at the very bottom. Grow carrots in cool weatherby sowing seeds in early spring or in the fall. Solar Yellows


refreshing flavor is a welcome addition to a salad or stir-fryand adds beauty to any presentation that includes several carrotvarieties.

CHINESE BROCCOLI(kairan, kailaan, gai lan, phakkhana, cai ro)

Although it is not widely available inWestern markets, Chinese broccoli isquite versatile and is very common inAsia. A member of the mustard family,this handsome vegetable can beprepared much as you might preparebroccoli, although it looks more likekale. The flavor is a bit stronger thanWestern broccoli - peppery andpungent in the aftertaste. Its delicious

- and most typical - in a stir-fry, but also makes a tasty additionto a fresh salad.

#061 GREEN LANCE, HYBRID - (50 days) A popularChinese kale or kailaan hybrid that has thick stems and whiteflowers and green stalks. The stem, leaves and buds are edible.Highly recommended for home gardeners due to its resistanceto heat. Sow seeds in late spring or late summer to early fall.Mainly used in stir-fries with meat, chicken or prawns or insoups with noodles, mushrooms, pork, seafood or chicken.

#144 KAILAAN - (65 days) This popular Chinese green isgrown for its stalks and leaves and has white flowers. Sowseeds in late spring or late summer to early fall. This varietydoes better in cooler climates. Stir-fry, steam or use in soups.Stalks, leaves and buds are edible and are usually preparedstir-fried with garlic, a little sugar and some rice wine.

#295 RYOKUHO, HYBRID - (45 days) This is a excellentearly-maturing Chinese broccoli hybrid that has vigorous growthand can be harvested in 45-50 days. The upright plant is about16" tall with long 3/4" thick tender stems. The thick stemsmake this variety very desirable to grow. The leaves are darkgreen and smooth with very short petioles. This variety isresistant to diseases and produces uniform plants. It has astrong heat tolerance and medium bolting characteristics. Sowseeds in late spring or late summer to early fall. The soft leavesare tender and the crispy stems have an excellent flavor whensteamed or can be used to enhance stir-fry dishes or soup.

#296 SUIHO, HYBRID - (50 days) This variety of Chinesebroccoli/kale has round medium green leaves that are slightlywrinkled with 3/4" thick stems. The thick stem is tender andcrispy making this a grower choice. The plant grows about 14"tall and is semi-spreading. It can be harvested in 50-55 days.Sow seeds in late spring or late summer to early fall.

#293 TE YOU - (50 days) Te You is one of the best sellingChinese kale/broccoli open pollinated varieties on the market.The dark green leaves are smooth with long thick stems. Thestems of this vegetable are considered the best part of thevegetable. This variety is heat tolerant and can withstand cool

temperatures as well. Cold temperatures will slow plant growthand be smaller in size. This variety has strong mildew resistance.Sow seeds in late spring to early fall. Young thick stems andleaves are crispy and flavorful. Te You is delicious whenblanched, then stir-fried with garlic then dressed with oystersauce.

#294 WAN SHEN - (65 days) Wan Shen is a late maturingChinese broccoli, and is late bolting during cool seasons. Thisvariety has large, green leaves with very thick stems. The leavesare tender and stems are crispy. Sow seeds in early spring orearly fall. Kailaan is one of the most popular green vegetablesused in Chinese cuisine and delicious stir-fried.

CHINESE CABBAGE(nappa, hakusai, da bai cai, pechay, baguio, cai bac)

Whether its encountered in aChinese stir-fry, pickled in KoreanKimchee or used in Japanesesoups or sukiyaki, Chinesecabbage plays a principal role inAsian cuisine. Its mild delicateflavor makes it a welcomeaddition to a salad or sandwich,

but it also makes the cabbage vulnerable to overcooking. InAsia, the vegetable is an important source of nutrition in winter.It is typically pickled in Japan and Korea and dried in China tobe included in soups during the cold season. The varietiesbelow represent the three main types of Chinese cabbage: barrel-shaped, cylindrical, also called Michihili, and loose-leaf.

Fluffy Top Type#195 KAISIN HAKUSAI - (70 days) An elegant addition toany garden! The frilly outer leaves of this fluffy top loosehead type Chinese cabbage are light green. They surround thecore leaves, which are a soft yellow. Sow seeds late summer toearly fall. Young leaves are ideal for salad, more mature leavesare traditionally steamed, pickled, or stir-fried with meat, tofuor other vegetables.

Head Type#008 AICHI - (70 days) Produces large barrel heads withsucculent midrib. Sow seeds in spring or late summer to earlyfall. These cabbages are milder and tenderer than their Westerncounterparts. A staple of Asian cuisine, they are the mainingredient in the spicy national dish of Korea, Kimchee, madeby pickling cabbage, garlic red peppers and ginger. Also popularin Japanese soups and braised with meat in sukiyaki. Stir-fryor steam. Young leaves can be harvested for salad.

#013 BLUES, HYBRID - (57 days) This barrel head typeChinese cabbage is best grown in spring, but can also begrown in summer and fall. It is resistant to many plant diseases,including mosaic virus, downy mildew, leaf spot and bacterialsoft rot, and is extra slow bolting. Young leaves can be used insalad. Stir-fry or steam.


#192 CHORUS, HYBRID - (65 days) This hybrid Chinesecabbage is prized for its high resistance to Clubroot as well asa variety of other diseases and mildew. The bright green headsweigh up to 5 pounds. Sow seeds late summer to early fall.Loaded with vitamin A, potassium and folic acid, this variety isperfect for a stir-fry with meat, tofu or other vegetables. It canalso be steamed, and the young leaves can be harvested forsalad.

#009 KYOTO No. 3 - (80 days) This is a barrel head typeChinese cabbage. Sow seeds in late summer to early fall. Thismild-flavored, wonderfully crisp cabbage will keep in a coollocation for two to three months or can be frozen. Often usedfor pickling in Asia. Young leaves can be used in salad, stir-fryor steam.

#010 MATSUSHIMA NO. 2 - (80 days) This is an easy togrow, barrel head type Chinese cabbage that is hardy againstcold temperatures and well suited for close planting. Sow seedslate summer to early fall. A staple in many parts of Asia, Chinesecabbage is often used in soups and stir-fries. For use in winter,it can be dried in the sun. Young leaves can be used in salad.

#307 MINI KISAKU 50, HYBRID - (50 days) This Chinesecabbage variety is a convenient size that that is easy to handleand will fit in a refrigerator. Unlike the large barrel type Chinesecabbage, Mini Kisaku weighs only 2-3 pounds. It is an earlymaturing and can be harvested in approximately 50-55 daysor when head feels firm. The interior of the head is yellow incolor and very crisp. Sow seeds in spring to summer. ThisChinese cabbage is suitable for stir-frying, pickling and perfectfor salads.

#329 TENDERHEART, HYBRID - (50 days) This miniatureChinese cabbage is delightfully manageable for a home oreven container garden. The upright Tenderheart has crinklylight green leaves growing from a smooth white base. Theslow-bolting plant yields a compact 2 pound head in about 50days. Sow seeds in late summer to fall. The Tenderheart fitseasily in the refrigerator and is just the right size for a singleserving of Chinese cabbage. You can stir-fry or pickle thiscabbage or eat it fresh in a salad.

#011 WR-70 DAYS, HYBRID - (70 days) A popular hybridwith wide adaptability. Highly recommended where othernappas are difficult to cultivate. Sow seeds in spring or latesummer to early fall. Stir-fry with meat, tofu or other vegetables,or steam. Young leaves can be harvested for salad. This nutrient-rich cabbage is loaded with vitamin A, potassium and folicacid.

Loose-head Type#245 BEKA SANTOH - (25 days) This is a loose-head typeChinese cabbage grown widely throughout Japan. The leavesare light green, slightly serrated, and frilly with white petioles.It grows fast and vigorously to 8" tall. Sow seeds in early springor late summer. Can be grown year-round in sub-tropical areas.This mild-tasting green is very popular in South East Asia andadds a delicate flavor to stir-fries and soup stocks.

#212 CHIRIMEN HAKUSAI - (50 days) This loose-leafChinese cabbage is an old variety from Japan popular forbeautiful crepe-textured light green leaves. Plants grow to 12"tall. In temperate climates, sow in summer, but avoid plantingin the middle of a hot summer. In other areas, sow in spring orfall. You can use this variety in a salad as you would a lettuceor spinach. The most popular way to cook it is stir-frying, whichwill retain the nutrients, color and flavor.

#014 GREEN SEOUL - (70 days) This is a Korean loose-head type Chinese cabbage with narrow yellowish-green leaves.It is available only in treated seed. Sow seeds in late spring orearly fall. Excellent for Korean Kimchee recipes, this type ofcabbage is also very popular in China and Japan for pickling.Delicious in salads. It is available in treated seed only.

#115 HIROSHIMANA - (45 days) This loose-leaf Chinesecabbage variety has medium green, glossy leaves and palegreen midribs. In frost-free areas, it can be sown all year longbut avoid planting in the middle of a hot summer. For largerheads, harvest in 60-70 days. Stir-fry or steam. Chinese andJapanese cooks often use loose-headed cabbages for pickling.

#060 MARUBA SANTOH ROUND LEAVED - (30 days)This is a loose-head type Chinese cabbage with round smoothyellowish-green leaves and white stalks. Sow seeds in earlyspring or late summer. Can be grown year-round in sub-tropicalareas. Stir-fry or add to soup. This easy-to-grow, mild tastinggreen is very popular in Southeast Asia.

#345 OSAKA SHIRONA - (40-60 days) Similar to ourShirona variety, Osaka Shirona is loose-head variety of Chinesecabbage. These Japanese greens grow mild-tasting medium-sized bright green leaves atop wide and firm white petioles orstocks. Like Shirona, Osaka Shirona is a fast-growing varietythat is tolerant to both cold and heat. In frost-free areas it canbe sown all year long, but avoid planting in the middle of ahot summer. Packed with vitamin A, these leafy cabbages aremost often enjoyed fresh in a stir-fry. Traditionally, leaves weredried or pickled to provide nutritious greens during wintermonths.

#349 TOKYO BEKANA - (20 days baby leaf- 45 daysmature) The spring-green leaves of this loose-head Chinesecabbage from Japan grace any salad. The leaves ruffle andcurl at the edges, and, at full size, these tender leaves extendfrom slim white stems that widen at the base. With protectionin the colder months, the Tokyo Bekana delivers baby-leaf greensyear round. While the obvious use for the baby leaves is salad,this cabbage is crisp enough to hold its own in a stir-fry orsoup, as well.

#213 VITAMINNA - (45 days) This vegetable green is familiarin households throughout Japan. The dark green leaves arecrinkled and thick. Highly tolerant to cool temperatures, thisvigorous grower is slow to bolt. Plant in spring or late summerto fall. Loaded with vitamin A, this flavorful green is a perfectaddition to a salad or stir-fry.


Michihili Type#178 GREEN ROCKET, HYBRID - (70 days) This is a verypopular Michihili type Chinese cabbage known for its sweetness.The uniform heads grow into 18" tall cylinders made of frillybut crisp green leaves. This vigorous variety matures early. Sowseeds in mid to late summer. More mild and tender thanWestern cabbages, Green Rocket leaves are delicious in a salador slaw, or they can be boiled, stir-fried, steamed or braised.This variety has a notably long shelf life.

#373 MONUMENT, HYBRID (80 days) This Chinesecabbage hybrid produces bright dark green, upright heads thatlook statuesque in the garden. A Michihli type of Chinesecabbage, Monument cabbages are cylindrical in shape, withcrisp, textured outer leaves surrounding a sweet, tender, whitecore. Popular for its excellent flavor, disease tolerance and highquality, this semi-heading variety produces a bumper crop withcabbages as heavy as 4 pounds each. Harvest in the cool falland early winter months. Monument is approximately 10 dayslater maturing than Green Rocket variety. Perfect for pickling,this variety is also excellent in stir-fries and soups.

CHINESE CELERY(seri na, qin cai, kinchai, teng chai, rau can tau, ajmond)

Chinese celery is a smaller versionof the celery in Western markets,but its flavor is quite a bit stronger.The crisp, hollow stems of somevarieties are light green, others canbe dark green or white. The leavesare typically jagged on the edges.Indispensable to many Asiansoups or stews, Chinese celery is

one of the most commonly grown vegetables in China. Theentire plant is used, either fresh or dried. Add leaves and stalksto flavor vegetable or meat soups, or use them in a stir-fry. InChina, celery is sometimes served as a dish by itself, stir-friedwith a little soy sauce and sugar. The flavor may be a little toostrong raw in a fresh green salad. Try it in small amounts atfirst.

#355 KINTSAI - DARK GREEN (30-50 days) This Chinesecelery grows dark green leaves atop thin stems. The leaveshave a strong celery flavor that is perfect for a stir-fry or soup,but not as a raw vegetable. The flavor becomes even strongeras the plants dry out, making it ideal for use as a dried herb.Chinese celery plants need a lot of moisture and thrive in thecooler temperatures of spring and fall. Sow seeds in spring orlate summer (in mild climates).

#067 NAN LING - LIGHT GREEN (30-50 days) Likeother varieties of Chinese celery, Light Green variety deliversthe strong celery flavor and aroma found in many Asian stir-fries and soups. These smaller, moisture-loving plants add adistinctive texture and lighter green color to the garden. Theyprefer the cooler temperatures of spring and fall. Sow seeds inspring or late summer (in mild climates).

#194 WHITE QUEEN - (60 days) This very special Chinesecelery has a flavor and aroma that is stronger than Westerncelery. The long white stems are considerably smaller thanthose of Western celery, and the jagged green leaves, moredelicate. This easy to grow variety prefers cool temperatures.Sow in spring or late summer (in mild climates). A must formany Chinese dishes, this celery makes a delicious addition tostews, soups or stir-fries. Include both the stalks and leaves.

CHINESE LEEK(nira, jiu cai, kutsay, kuichai, he)

The Chinese Leek, also known asChinese Chive, has a long history inChinese and Japanese kitchens as wellas the medicine cabinet. Both of thevarieties described below have a delicategarlic-chive flavor. The leaves can beprepared in stir-fries, egg dishes, meator fish dishes, or even by themselves.The Japanese make a tempura snackby tying the leaves into a bundle,

dipping them in batter, and deep-frying them. The pretty, star-like white flowers make this herb an attractive addition to thegarden. If theyre not being used in a vase on the table, theflowers and flower buds can be part of your meal. The floweringstems retain their color when cooked and can be steamed asyou might prepare asparagus. Flower buds are tasty in a salad,dressed with a little oil. In Asia, the flowers are sometimesground into a spice.

#200 FLOWERING CHINESE LEEK - (70 days) Thispopular Chinese specialty is a vigorous perennial that resemblesa Western chive. This particular leek is grown for its youngflower buds, long stems and slender, deep-green leaves thatgrow up to 14" long - all of which are edible. Sow seeds inspring to early summer. Chinese leeks are used frequently inChinese and Japanese soups, stir-fries and salads. They alsoare a perfect addition to an omelet or scrambled eggs.

#037 HIRO HABA - (70 days) A popular Chinese herb withbroad, deep green leaves up to 14" long and a delicate garlic-chive flavor. Leaves, buds and stems are edible. Sow seeds inspring to early summer. Asian cuisine calls for Chinese leek insoups, stir-fries and salads, and also quite often with egg dishes.The star-like white flowers are also edible.

CHRYSANTHEMUM GREENS(shungiku, kikuna, tung hao, tan o, khee kwai, guladaudi)

Nothing adds romance to anautumn stew like a few flowerpetals sprinkled on top. This highlypopular Japanese vegetable greenhas yet to be recognized as avegetable in the West, so you wontfind these greens in the producesection of the local grocery store.The dark green aromatic leaves are


rich in vitamin B and minerals. They, along with the youngstems, are used in tempura, sukiyaki, ohitashi, yosenabe, andshabu-shabu in Japan. In China, the leaves are commonly usedin soups. Sprinkle the chrysanthemum flower petals over soupsand salads as a garnish, or add the young leaves to a greensalad. The Japanese dip the flowers in sake and eat them atthe beginning of a meal to confer good health and long life.

#201 GARLAND ROUND LEAVED - (40 days) The round,thick leaves of this cool weather plant have a milder flavorthan the serrated leaf variety, but their Chrysanthemum essencedoes get stronger with maturity. Sow seeds in spring or fall.

#033 GARLAND SERRATE LEAVED - (40 days) This highlypopular Japanese vegetable green has serrated, dark-greenaromatic leaves. The chrysanthemum flavor gets stronger withmaturity. The serrated leaf type is stronger flavored than theround leaf type. This is a cool weather plant; so sow seeds inspring or fall.

#300 KOMI SHUNGIKU SALADA - (30 days) This ediblevariety of chrysanthemum green has a different plant habitfrom the Garland Round Leaf and Serrated Leaf varieties. Theleaves are thin and finely serrated with an almost lace-likeappearance. The stem grows upright, and the bright green leavescascade from the top of the stalk like a palm tree. As the plantgrows it produces many side shoots. This variety is fast growingand can be harvested in 30-50 days after sowing. Thechrysanthemum flavor and aroma is mild, providing an niceaddition to salads. Shungiku vegetable grows very well in mildor slightly cold climates. Sow seeds in early spring or fall. Addfresh leaves to salad mixes and dips. Leaves and stems areused for flavoring the soup and stir-fry such as sukiyaki, ohitashi,yosenabe, and shabu-shabu.

COLLARD(ke-ru, hagoromo kanran)

Collard greens are found in the Brassicafamily and are related to Kale. Collardgreens are popular in AmericanSouthern cooking and are simmeredwith ham hock or salt pork. In Asia, thegreens are used like loose-leaf cabbagesand typically are pickled or added tosoups and stir-fry. The leaves are packedwith vitamins and are a healthy choicefor the dinner table.

#382 GEORGIA SOUTHERN (75 days) Gardenerswelcome this loose-leaf member of the cabbage family becauseit is prolific and easy to grow, particularly in cool weather. TheGeorgia Southern collard leaves are smooth, oval and bluish-green atop a white stem. Collard greens are also an excellentsource of vitamins A, B1, B2 and C, essential for a healthy diet.Milder in flavor than kale, collard leaves are excellent forfreezing, pickling, canning or cooking. Collards became popularin the American South simmered for hours with a ham hock orsalt pork. In Asian cuisine, collard greens are prepared in the

same way as other loose-leaf cabbages or large-leaf greens usually pickled, but also added to soups and stir-fries. Sowseeds early to mid spring. For fall, sow seeds 3 months beforefirst frost. Harvest side leaves to promote growth.

CORN(tomorokoshi)

An increasingly popular vegetablethroughout Asia, corn is a funsummer garden vegetable to grow.Cooks in Thailand and China makeexcellent use of baby corn in stir-fries and soups, along with salads.Its a perfect garnish or snack forchildren. The MIRAITM corn described

below is a full-ear corn, which has quickly become the rage inJapan markets. Whether its simply steamed, robata grilled andserved as corn-on-the-cob, pureed in a Japanese corn soup orcut into a Western corn chowder, you cant beat it for flavor.

#163 BONUS, HYBRID - (65 days) A must for Chinesecuisine, tender baby corn has found its way into a variety ofWestern dishes, as well. The stalks of this variety grow to 5' talland produce up to 4 mini-cobs that are 3"-4" long. Sow seedsin late spring to early summer. Fresh cobs are delicious insalads and are perfect for pickling or stir-frying. Baby corn canbe easily frozen, too. Children love this sweet and crunchytreat!

#241 MIRAITM , HYBRID - (76 days) The corn that used tobe available only in five-star Japanese restaurants can now begrown in your own garden. Widely regarded as the best-tastingsweet corn there is, this yellow corn has an unrivaled sweetnessand tenderness with a rich corn flavor. The taste alone makescorn on the cob gourmet. Ears grow to 7 3/4" length. Miraiyellow corn is available in untreated and treated seed. Pleaserequest the type of seed desired when ordering. Mirai Bi-coloris also available. It is available in treated seed only.

CRESS(tagarashi, koshoso, uotakuresu, kureson, xi yang cai, lampaka,phakkat nam, xa lach son)

Dating back to the AncientRoman times, cress has longbeen an important source ofnutrients for European and Asianpopulations. Today its grownmore for its delightful pepperyflavor. Its the perfect extraingredient to perk up a salad,sandwich, soup or hot dish. Cressis very popular in Asia,

particularly in China, where it appears most frequently in soups.Some soups even feature cress as the main ingredient, accentedby onion, garlic, butter and a few spices. Given the rightconditions, cress is a hardy plant that prduces year round.


#140 GARDEN CRESS - (12 days) This herb has ruffledleaves, and a peppery, refreshing flavor. Often calledpeppergrass, is easy to grow in a container. Sow seeds inearly spring or fall. Used in salad or sandwiches as baby greens,they add texture and visual interest.

#181 TRUE WATERCRESS - (50 days) The small greenleaves and hollow stems of this variety deliver a delicate pepperyflavor that makes an ordinary sandwich or salad gourmet. Theyoung shoots are crisp and spicy. Watercress grows alongstreams and will also grow in moist soil. Sow seeds in earlyspring or fall. Packed with vitamins A and C, watercress gracestofu, egg, potato and cheese dishes with a delightful freshnessand zip.

#182 UPLAND CRESS - (50 days) Also called winter cress,or Creasy Greens in the South, this cut-and-come-again cropis similar to watercress but much easier to grow. These peppery,pungent greens are slow to bolt and can be enjoyed for severalyears without replanting. Sow seeds in early spring or fall. Usethis variety to add zest to just about any salad or sandwich oras a fresh garnish to complement grilled vegetables or fish.

#315 WRINKLED CRINKLED - (10 days to 25 days forbaby leaf) Wrinkled Crinkled Cress will grace any collection ofsalad greens, although its fancy, ruffled leaves and sweet spicyflavor may make the other greens feel a little frumpy! Happiestin early spring, this cress grows quickly and allows multiplecuts from a plant before bolting. Sow seeds in early spring toearly fall or year-round for greenhouse growing. In addition tobeing a lovely complement to a salad with both its prettyappearance and peppery flavor Wrinkled Crinkled Cress isan excellent source of vitamin C. Finely chopped, this herb canbe sprinkled over scrambled egg dishes or on top of slicedbread with butter to give fresh interest to something ordinary.

CUCUMBER(kyuri, huang kwa, taeng kwa, khira)

Versatile and hardy, thecucumber carries a lot of weightin Asian cuisine. Most typically,cucumbers are pickled or eatenraw as the main ingredient inlightly dressed salads. TheChinese cut up very ripe fruitinto soups, including the skin.Indian cuisine employscucumbers in its yogurt-based

raitas; in Thailand, the vegetables are grated with onions in asalad with lemon and fish sauce. In Japan, youd be likely toencounter cucumbers in soups; in Korea, youd find them moreoften in stir-fries. Asian cucumbers tend to be longer thantheir Western cousins. They also often have textured skin, orridges, and a smaller seed cavity.

#015 ARMENIAN - (50 days) This popular, light green,ribbed, spineless cucumber is mild flavored, burpless and tasty.Sow seeds in late spring to early summer. White flesh is crispfor easy slicing. This varietys skin is thin and not bitter - nopeeling needed. Most tasty when 12"-15" long, these cucumbersmake a refreshing snack when marinated in slightly sweetenedvinegar.

#366 ARMENIAN STRIPED (65 days) Valued for its flavorand growth characteristics, this cucumber is a heavy producerof light-green striped fruit that are best when harvested between8" and 18" long. When grown on a trellis, the narrow fruitgrows straight; when grown on the ground, it will curl. TheStriped Armenian cucumber, also known as snake melon, is amust-have for summer salads sweet, crunchy and evenfragrant, with minimal seeds. Sow seeds in late spring to earlysummer.

#025 CALYPSO, F1 - (55 days) This cucumber is small withwhite spines and medium green color. Sow seeds in late springto early summer. Calypso provides both a very high yield andsuperb disease resistance. Excellent for fresh eating andpickling.

#279 LUCKY DANCE, HYBRID - (57 days) This cucumberis very popular in Southern Asia. It has the unique white andgreen color-type familiar in that area. The fruit can grow to 2"in diameter and about 6" long. The flesh is very crisp and firmand perfect for fresh eating. Sow seeds in late spring to earlysummer.

#229 MONGKUT, HYBRID - (40 days) A small specialtycucumber from Thailand, the Mongkut grows up to 4" long.Each fruit has mottled green and white skin that is not bitter.Seed cavity is very small. Sow seeds in late spring to earlysummer. These cucumbers are great for pickling. Enjoy themalso in fresh salads or cooked in curries.

#018 PALACE KING, HYBRID - (60 days) An easy togrow and high yielding sooyow cultivar up to 10" long, ribbedwith fine white spines. Sow seeds in late spring to early summer.This hybrid with Northern China origins is good for picklingand salads. Most cooks dont know that cucumbers are deliciouscooked. Saut them with pork, chicken, fish or beef.

#389 PALACE PRIDE, HYBRID (60 days) This verypopular sooyow-type cucumber is easy to grow and yields aprolific crop of glossy green fruit up to 10" long, ribbed withfine white spines. This cucumber hybrid is popular for its goodtolerance to heat. Palace Pride is perfect for pickling or addingto soup, or slice and enjoy fresh. Sow seeds in late spring afterlast frost to mid-summer. Train to stake or trellis.

#244 SLICE KING, HYBRID - (60 days) As its namesuggests, this cucumber is the top slicing cucumber. Its smoothskin is a medium dark green and has the delicate flavor of theJapanese burpless cucumber. The cucumber grows to about 8"


long. This variety is an early and bountiful producer and offersfine disease resistance. Sow seeds in late spring to early summer.Sold out for 2010 year.

#390 SOARER, HYBRID (60 days) Valued particularlyfor its flavor, this Japanese burpless cucumber hybrid is easyto grow and is a generous producer of 8" long cucumbers, upto 1" in diameter, with fine white spines and smooth deep-green skin. The vigorous plants tolerate heat very well andresist downy mildew, powdery mildew, Anthracnose and CMV.This variety is suitable for open field sowing and has amonoecious flowering habit (both male and female flowers onthe same plant). Enjoy these cucumbers sliced with a lightdressing. Sow seeds in late spring after last frost to mid-summer.Train to stake or trellis.

#143 SOOYOW NISHIKI - (60 days) Our most popularsooyow type cucumber. The fruit has ridges and white spines.It grows up to 11" long. Sow seeds in late spring to early summer.The crisp and sweet fruit is used in salad. In Japan, a soup ismade from chicken, ginger and cucumber wedges.

#023 SUHYO CROSS, HYBRID - (60 days) This sooyowtype cucumber has 10" long dark green fruit with fine whitespines. Sow seeds in late spring to early summer. Highly tolerantto mildew. This hybrid with origins in Northern China hasexcellent quality fruit and is used for pickling or salads. Chinesecooks cut cubes of very ripe cucumbers and add to soup.

#391 SUMMER DANCE, HYBRID (60 days) Best knownfor its extremely uniform fruit, this Japanese cucumber hybridgrows vigorously and delivers a high yield from its many lateralvines. The mild-tasting deep green fruit are nearly perfect quite straight with a fine white spine on their glossy skin and they grow to about 9" long and more than 1" in diameter.Summer Dance can tolerate very high temperatures and has amedium tolerance to cold. Highly resistant to downy mildewand powdery mildew, it has an intermediate resistance toCorynespora blight and target spot. This variety is suitable foropen field sowing and has a monoecious flowering habit (bothmale and female flowers on the same plant). Summer Dancecucumbers are perfect for snacks, dipping, sandwiches andsalads. Sow seeds in late spring after last frost to mid-summer.Train to stake or trellis.

#392 SUMMER TOP, HYBRID (60 days) Summer Topcucumbers are of the finest quality. Long and narrow, the white-spined, dark-green fruits grow to be about 9" or 10" long andtend to be very uniform. This Japanese burpless cucumber hybridis easy to grow and delivers a large yield of top-grade fruit.Summer Top has a high tolerance to heat and a mediumtolerance to cold, and it resists downy mildew, powdery mildewand other diseases. This variety is suitable for open field sowingand has a monoecious flowering habit (both male and femaleflowers on the same plant). Enjoy these mild cucumbers rawin salads, pickled or cooked in dishes like soups. Sow seeds inlate spring after last frost to mid-summer. Train to stake or

trellis.

#019 TASTY GREEN, HYBRID - (57 days) This is a popularand adaptable Japanese burpless cucumber cultivar that growsup to 9" long. It is dark green with smooth skin and fine whitespines. It is easy to grow under a variety of conditions. Sowseeds in late spring to early summer. Crisp, juicy and tender,Tasty Green is good for pickling and salads and is virtuallyacid-free.

#333 TASTY QUEEN 10, HYBRID - (60 days) Growerslove this hassle-free Japanese cucumber. The hardy vinesproduce prolific flowers and then early and abundant 8 longslender fruit with attractive bright green skin. The cucumbersare crisp and tasty. Tasty Queen grows well with support in anopen field spring through fall, or it thrives in a green house, aswell. Enjoy these cucumbers fresh in a salad or sandwich, oruse them just as successfully for pickling.

#278 TSUYATARO, HYBRID - (57 days) This beautifulJapanese burpless type cucumber is a leading seller in Japan.The skin has a glossy deep green color that is smooth withvery little spines. The fruit is very uniform and best whenharvested 8" long. Suitable for open field and green housegrowing. The flesh is very crisp and firm and perfect for fresheating. Sow seeds in late spring to early summer.

#016 YAMATO SANJAKU (75 days) This cucumber is atraditional variety from historic Yamato Province now knownas Nara Prefecture of Japan. Sanjaku means three feet. Thiscucumber variety produces a generous crop of remarkably long,narrow fruit. It is best if harvested up to 2 feet long with a 2"diameter throughout the growing season. A few white spinesappear on the light green skin, which encloses sweet, crispwhite flesh and a relatively small seed cavity. Sow seeds inlate spring to early summer. Ideal for a cold cucumber salad,this variety is delicious prepared fresh or lightly cooked inAsian dishes. The Yamato Sanjaku is perfect for pickling, aswell.

EGGPLANT(nasubi, ngai gwa, si kwa, ca, talong, makhua terung, cai tim,cai phao, brinjai)

Asian eggplants are milder andhave a more delicate taste thanWestern varieties. The slenderfruits vary in color from whitewith lavender streaks to a glossypurple-black. They need nopeeling. The skins are thin andtender, adding a slight textureand sweet flavor to the flesh. In

Japan, eggplants are often used in tempura, baked and servedwith a dipping sauce made of ginger and soy sauce, braised orpickled. They are more typically braised or fried in China, whilein India, they are usually stuffed with meat and spices and


baked. The mild flavor and porous flesh make them a perfectingredient in a Thai curry dish, as they absorb the neighboringflavors. This is definitely a summer vegetable, unable towithstand cool weather.

Chinese / Taiwan Type#152 BRIDE - (70 days) The distinctive coloring of this latematuring Chinese eggplant makes it worth the wait. Glossywhite skin is streaked with lavender and topped with a greencalyx. The slender fruit grow up to 8" long. Sow seeds in latespring to early summer. The size of these eggplants makesthem ideal for grilling or for shish-kebabs, but the tender fleshis also delicious braised, fried, baked or stir-fried.

#119 PING-TUNG LONG - (75 days) This is a Taiwan varietywith 12" long purplish glossy fruit with a green calyx. Sowseeds in late spring to early summer. These eggplants aretypically used in stir-fries or boiled. This prolific variety mayhave as many as 20 fruits per plant. In Taiwan, eggplant ispopular stir-fried with bean sprouts, peppers and tomatoes.

Japanese Type#347 CHORYOKU, HYBRID - (80 days) This Japaneseeggplant is a shiny, bright, spring-green all the way up its 12length. The calyx is also the same uniform color. The Choryokuis a vigorous and prolific producer of these large, very sweetand tasty eggplants. Enjoy the firm fruits broiled or grilled, orcook them as you would any other eggplant.

#131 DEWAKO ONE BITE, HYBRID - (60 days) ThisJapanese eggplant is small (one-bite-sized) and purplish-blackcolor with purple calyx. Sow seeds in late spring to early summer.Crunchy fruit is excellent for pickling. Also good in stir-fries.

#242 KAMO - (65 days) A highly prized traditional kyoyasai or Kyoto vegetable, from the Kamo area of Japan. It hasbeen a delicacy in the region of Japan for many hundreds ofyears. A unique eggplant, Kamo is fat and round with a flatbottom. It has lustrous purple-black skin and purple calyx. Thefruit is about 4" in diameter, and weighs up to pound. Sowseeds in late spring to early summer. This is the choice eggplantserved at top restaurants in Japan. Its tight pulp has a richflavor. Particularly delicious when coated and baked or friedwith miso and tofu.

#353 KONASU - (60 days) This tiny, bite-sized, roundedeggplant has shiny dark purple skin that looks almost onyx incolor. The calyx is also a purplish-black, and beneath the tenderskin is white flesh. These appealing little eggplants are perfectfor pickling when harvested young. Mature fruit can be cookedas you would other eggplant varieties, and they are especiallydelicious in stir-fries, tempura or as part of a kabob.

#027 KURUME LONG - (60 days) This is a popular Japanesevariety with excellent quality. It is a late-maturing type withglossy black fruit up to 9" long with purple calyx. Sow seeds inlate spring to early summer.

#198 KYOTO EGG, HYBRID - (65 days) This heat resistantJapanese eggplant is a generous producer of round type fruitthat grow to 3" in diameter. The glossy skin below the purplecalyx is a deep purple-black color, and the flesh is quite tender.The plant is upright. Sow seeds in late spring to early summer.This variety is delicious deep- or stir-fried. Grill thin slices oradd them directly to salads.

#243 MILLIONAIRE, HYBRID - (65 days) One of the mostpopular varieties of Japanese eggplant hybrids, the Millionaireis an extra early, productive, upright grower. The fruit is long,growing to over 8" long. The brilliant black-purple skin of thiseggplant is particularly soft, and the interior flesh is nearlyseedless. Sow seeds in late spring to early summer. It is suitedwell to a multitude of ethnic recipes. Try it stir-fried with garlic,onion, tomatoes, peppers and sesame oil.

#348 MIZUNO TAKUMI, HYBRID - (80 days) This shiny,purplish-black oval-shaped eggplant grows to a plump pound.Known for its watery flesh and tender skin, it is most oftenenjoyed cooked or pickled. The plants are heavy producers inopen field or greenhouse alike. Recently, gourmet cookingshows have made this juicy variety popular in restaurants andbars throughout Japan, where the eggplants are lightly pickledand eaten as a summer side dish or as a snack with beer.

#130 MONEY MAKER #2, HYBRID OR SENRYO NIGOU, HYBRID - (60 days) This is a very popular variety inJapan. Excellent for home gardening, greenhouse, and fieldproduction. This variety will produce glossy black oval shapefruit up to 5" long with purple calyx. Fruit weight is approximately3-4 ounces. Sow seeds in late spring to early summer. Seedscan also be sown indoors 5 to 7 weeks before planting outdoors.Eggplant pickles are highly popular in Japan, and this varietyis an especially good pickler. Japanese cooks submerge thesein containers of miso (soybean paste) for three to four months.Deep fry, stir-fry, steam or bake.

#031 SHOYA LONG, HYBRID - (60 days) This is a popularJapanese eggplant variety growing up to 14" long. The fruit isslender, purplish-black color and has a purple calyx. Early,productive variety for grade one, fine-quality long eggplant.Sow seeds in late spring to early summer. Seeds can also besown indoors 5 to 7 weeks before planting outdoors. Stir-fry,grill or use in tempura.

#197 YASAKANAGA, HYBRID - (60 days) This easy togrow and early maturing Japanese eggplant hybrid producesslender 7" long fruits. The glossy, purplish-black skin is toppedwith a purple calyx. Sow seeds in late spring to early summer.This variety is delicious deep- or stir-fried. Grill thin slices oradd them directly to salads.

Thai Type#325 MASEGO, HYBRID - (70 days) This excellent produceryields green rather than purple fruit. The firm, oblong eggplantsare a glossy cucumber color that gives way to a variegatedmilky white at the blossom end. Masego is an early eggplant


variety, with sturdy plants that show a very good tolerance topests and diseases. The fruit maintain a good shelf life afterharvesting. Sow seeds in late spring. While distinct in color,the Masego eggplant can be prepared like its more commonpurple relatives. Its delicious grilled, baked, broiled or stewedin tomato juice. Pair it with tomatoes or onions for a Westernflavor or stir fry in peanut oil with bunching onions, peppersand ginger for a more Asian flavor.

#230 ROLEKS, HYBRID - (80 days) This straight, glossy,green eggplant is used extensively in Thai cuisine. Cultivatedfor its tender skin and flesh, this very early maturing varietyhas a green calyx and grows up to 12" long. Sow seeds in latespring to early summer. This mild eggplant absorbs thewonderful curries and spices used in Thai cooking.

#231 TIGER, HYBRID - (60 days) This 1-2 oz. round eggplantis popular in Thailands home gardens. The fruits are avariegated green and white color with a green calyx. Sow seedsin late spring to early summer. The small round shape of thisvariety makes it ideal for stuffing. It is also delicious fresh,fried, stewed or pickled.

FLOWERING BRASSICA(nanohana, nabana, beninabana, kosaitai, saishin, cai xin, caitai, yu choy sum, tsoi sum, pakauyai, pakaukeo, cai ngot)

Grown for their tender floweringshoots, this large family of vegetablesis quite popular in China. Brassicastend to be most flavorful if harvestedjust before the flowers open; they aresweet enough to use lightly dressedin a fresh salad. In China, they aremore typically cooked steamed,boiled or stir-fried. They are a flavorful

and colorful complement to meat, fish or chicken dishes,however, the shoots can quickly become overcooked. Japanesecooks like to pickle flowering brassica. In the West, thisvegetable makes a tasty addition to cream-based pastas. Manyplants in this family are quite beautiful in the garden, somefavoring cooler seasons and some preferring heat.

Broccoli Raab-Rapini(nanohana)

#172 EARLY FALL - (45 days) Broccoli-raab or rapini isgrown for its thin flower bud shoots, which combine the flavorsof mustard greens and broccoli in a vegetable shaped somewhatlike asparagus. This early bolting variety prefers a cooler, shortday season. Plants grow 18"-24" tall. Sow seeds in late summerto early fall. Enjoy the buds and stems steamed, or saut themwith a bit of olive oil and garlic for

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