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Your Source for Asian Vegetable Seeds for 104 Years

ORDER # 541 MOMOTARO GOLD HYBRID ONLINE kitazawaseed.com

201 4th Street, #206 Oakland, CA 94607 NON-GMO ph: 510/595-1188 fx: 510/595-1860 K D MORE VARIETIES I T E A E [email protected] kitazawaseed.com ZAWA S ©2021 Kitazawa Seed Company ONLINE S I N C E 1 9 1 7 What's NEW in 2021 As we head into another year of contending We love hearing from our customers, with the COVID-19 global pandemic, we and we are continuing to add varieties know it is vitally important to our customers based on your requests. This year we that we keep our doors open. In response, are very excited to add 51 new varieties we have increased safety measures to celebrating Mexican and Chinese cuisine protect both our staff and our customers. vegetables which expand pepper (chiles) and Like many businesses, this has impacted pak choi options. Customers will be happy to our daily operations. To help us continue to know that we are finally bringing back Romano best serve you, we ask that you place your beans! Our cover vegetable this year is Momotaro order online. Online ordering is the fastest Gold, a spectacular Japanese orange tomato. Momotaro and most secure method of ordering, provides tracking, Gold is perfect for slicing on a sandwich and would also and ensures that your order gets shipped as quickly as make a stunning pico de gallo. We have everything you possible. need to impress your family and friends with garden- Last year, we received an order from one of our customers fresh salsa: Mexican chiles, some bunching or bulb with a note attached saying he was still gardening at onions, and cilantro (Chinese Parsley). Just add a bit of age 91. This customer reminded us that gardening garlic, salt and pepper to taste, and a squeeze of lime can truly be a lifelong endeavor growing our favorite for a simple and satisfying version. Try adding some fruits and vegetables and discovering new ones. Many cucumber or radish for extra crunch and flavor or throw people started new gardens last year in the midst of the in a handful of poha berries for a sweet and spicy version. pandemic and we welcome you to the joys of gardening. A few tomatillo plants will produce enough tomatillos We wish everyone a safe and healthy year. for fabulous salsa verde. The variations are endless with Our History different combinations of tomatoes, peppers, and herbs. Kitazawa Seed Company began its operation as a Make sure to also check out our new varieties of leafy seed and nursery business started by two Kitazawa vegetables and lettuces. There are 10 new varieties of brothers in 1917. When the brothers decided to split pak choi, proven for their versatility and adaptability to the business, Gijiu Kitazawa took control of the seed specific growing conditions. Tender baby leaf pak choi business. He traveled throughout California selling (yu choy miu) can be eaten raw, adding a delightful vegetable seeds to primarily Japanese American crispness to salad mixes and sandwiches. Full size pak farmers who were farming California’s most rural and choi (yu choy) is wonderful in soups, stews, and stir remote areas, selling mainstream American crops fries. Another leafy green we are very excited about is alongside Japanese heritage vegetables. He packaged red streaked wild arugula. This eye-catching arugula seeds in the familiar manila envelopes with green ink is a great addition for both microgreens and baby leaf. and we continue this tradition today. We are honored It is fun to customize salad and braising mixes with to represent and continue the Kitazawa legacy as the combinations of your favorite leafy greens, selecting for premier source of Asian Vegetable seeds in the country a variety of flavors and textures. for 105 years and offering a wide range of U.S. grown varieties. We appreciate our customers’ interest in our vegetable seed selection. Thank you for your support. follow on instagram: @Kitazawa_seed 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 K I D T E A E ZAWA S safe and genetically stable source for great biological risks as well as economic, political, and progress that leads to healthier soils, genetically diverse 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.

2 Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com Second Generation Seeds is a specialty collection devoted to the preservation and improvement of heirloom Asian herbs and vegetables. Seeds are grown using Natural Farming principles, and have been selected to thrive in low-input, organic systems. Over the next few seasons, we plan to share varieties that are beloved by various communities, not only in an effort to preserve our agricultural heritage, but to adapt and equip these varieties with the traits needed to ensure their success for generations to come. 38N KKAENNIP CHA JOGI Perilla frutescens var. frutescens Perilla frutescens var. crispa Approx. 70 days Approx. 70 days Our Korean perilla variety is the classic large leaf used for ssam, This Korean red perilla is breathtakingly beautiful. Leaves flavorful and hardy enough for jangajji. Green on top, with golden are medium sized and heart shaped, green on top, with lilac undersides, we selected for plants that would branch from deep iridescent red undersides. Rich in perilla anthocy- the base, and develop a bushy stature, resulting in continual leaf anin, it’s an essential herb in traditional Chinese medicine. harvest. 200 seeds. 200 seeds. LADY CHOI CHILI LADY HERMIT CHILI Capsicum annuum Capsicum annuum Approx. 70-80 days Approx. 70-80 days Developed in partnership with chef Dennis Lee. A landrace This heirloom is from Sunchang, an area famous for originally from Jeolla-do, it is delicious in all stages. Green chilies gochujang production. Bred and maintained are served with doenjang, or pickled whole in a soy brine. A by small farmers and adapted to drier, hotter climates. moderately thick membrane, this pepper is juicy and hot when Small (4-6" long) and thin walled, they are a wonderful fresh, and bright when dried. 25 seeds. dried chili. They are also very prolific, providing continual BLACK CHESTNUT BEAN harvest for months. 25 seeds. Glycine max JEOLLA DO LARGE LEAF Approx. 130 days Brassica juncea Very rare native soybean from Korea. These seeds have been Approx. 60 days preserved by native seed activists, and have been duplicated over Developed from a wild mustard in Korea. Typically grown the past four years on Kristyn’s farm. Traditionally steamed with in the fall, colder temperatures bring out a mild sweetness rice, these beans are sweet as their name would suggest, and to balance its pungency. It was developed especially impart a chestnut flavor. 10 seeds. for its coarse leaf and spiciness which allows it to make JOSEON SHORTY a delicious mustard kimchi. It’s sturdy constitution also Cucumis sativus makes it resistant to many pests. 200 seeds. Approx. 65 days SAGWA CHAMOE NEW FOR 2021! Heirloom Korean cucumber variety. Pale green-white body with Cucumis melo var. Makuwa dark green shoulders, fruits are between 6-8” long. Refreshingly Approx. 75 days crunchy and dense when young. Fully mature cucumbers have Rare melon variety, considered to be native to Korea. beautiful golden mottled skin, and are delicious when salt While the classic yellow striped chamoe is seen as the preserved or prepared as a muchim, their flavor being reminiscent quintessential summertime fruit, heirloom seed activists, of pickled watermelon rind. 25 seeds. particularly in Gyeonggi-do prefer this beautiful, green- fleshed variety. Very prolific plants produce 6-10 fruits, Flavor is reminiscent of honeydew, but with the crunchy texture loved by Koreans. Eat the skin, seeds and pulp as well for added nutrition and texture.

Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com 3 T A B L E O F C O N T E N T S Second Generation Seeds...... 3 Cucumber...... 17 Chef Specialty Gardens Eggplant...... 19 Edible Flowers...... 20 Asian Herb Garden...... 5 Flowering Brassica...... 20 Asian Salad Garden...... 5 Gourd...... 21 Tropical Garden...... 5 Japanese Mugwort...... 23 Japanese Heirloom Garden...... 5 Jicama...... 23 Tsukemono Favorite Pickling Garden...... 5 Kale...... 23 Macrobiotic Garden...... 6 Kohlrabi...... 24 Shabu Shabu Garden ...... 6 Komatsuna...... 24 Lettuce...... 25 Stir-fry Garden...... 6 Malabar Spinach...... 25 Thai Garden...... 6 Melon...... 26 Baby Leaf Garden...... 6 Mibuna...... 26 Juicing Garden...... 6 Misome...... 26 Microgreen Garden...... 7 Molokhia...... 27 Korean Cuisine Garden...... 7 Mustard...... 27 Edible Flower Garden...... 7 Okra...... 29 Onion-Bulb...... 29 Zesty Salad Garden...... 7 Onion-Bunching...... 30 Mexican Cuisine Garden...... 7 Pak Choi...... 30 Amaranth...... 8 Parsley...... 32 Arugula...... 8 Peas, Edible Podded Peas & Pea Shoots...... 33 Asian Specialties...... 8 Pepper...... 34 Balloon Flower...... 9 Perilla (Shiso)...... 35 Basil...... 9 Pickling Melon...... 35 Bean...... 10 Poha Berry...... 36 Beet ...... 12 Radish...... 36 Broccoli...... 12 Sesame...... 39 Burdock...... 12 Sorrel...... 39 Cabbage...... 12 Spinach...... 39 Carrot...... 13 Squash...... 40 Chinese Broccoli...... 13 Swiss Chard...... 41 Chinese Cabbage...... 14 Tomato...... 42 Chinese Celery...... 16 Tomatillo...... 42 Chinese Leek...... 16 Turnip...... 43 Chrysanthemum Greens...... 16 Order Bulk Seed...... 43 Collard...... 17 Recipes...... 44 Corn...... 17 Order Form...... 49 Cress...... 17 Ordering Information...... 51

= Variety may be used for microgreens or baby leaf

4 Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com Chef Specialty Gardens A Chef Specialty Garden is $26.00 The Chef Specialty Gardens offer selected combinations of our most popular Asian vegetables and herbs. Each packet has general growing instructions. Cultivate a kitchen garden of interest that will enhance your gardening and dining experience. Share the joy of gardening and send Chef Specialty Gardens as gifts to friends and family. C001 Asian Herb Garden *Variety substitutes will be made if the specific variety is sold out. The Asian Herb Garden is our collection This Garden includes one packet each of the following: of essential herbs for Asian cuisine. Each P035 Ao Shiso Green Perilla herb has intense flavor and scent. Enjoy P078 Evergreen Nebuka Japanese Bunching Onion creating your own Asian fusion dishes by P037 Broad Leaved Nira Chinese Leek growing and experimenting with these P355 Kintsai Chinese Celery specialty herbs. P356 Leisure Cilantro Chinese Parsley P032 Mitsuba Japanese Parsley P521 Sweet Large Leaf Thai Basil

C002 Asian Salad Garden *Variety substitutes will be made if the specific variety is sold out. The Asian Salad Garden has a unique This Garden includes one packet each of the following: selection of Asian greens that will P245 Beka Santoh Chinese Cabbage definitely add interest to your salads. P410 Yukina Savoy Chinese Cabbage Toss young baby greens into salads and P054 Mizuna Pot Herb Mustard add the mature leaves into stir-fries or P051 Red Giant Mustard cooked dishes. P033 Shungiku Chrysanthemum Green P062 Tatsoi Pak Choi P102 White Stem Daikon Sprouts

C003 Tropical Garden *Variety substitutes will be made if the specific variety is sold out. The Tropical Garden offers many unusual This Garden includes one packet each of the following: and delicious vegetables from tropical P573 Green Vines Supreme Malabar Spinach regions; the beautiful deep red purple P155 Bitter Gourd yard long bean from China, Hawaiian P077 Molokhia Manoa lettuce, Poha Berry is delicious P239 Poha Berry dipped in chocolate and the Winged P263 Red Noodle Yard Long Bean bean found throughout Asia. P218 Winged Bean P494 Early Green Yu Choy Sum

C004 Japanese Heirloom Garden *Variety substitutes will be made if the specific variety is sold out. We are extremely delighted to offer This Garden includes one packet each of the following: the Japanese Heirloom Garden. It is P078 Evergreen Nebuka Japanese Bunching Onion our special collection of dento yasai or P224 Hinona Kabu Turnip “traditional vegetables” of Japan regions. P242 Kamo Eggplant They have been historically used in a P048 Katsura Giant Pickling Melon vegetarian cooking style of shojin ryori P203 Kyoto Red Carrot that is practiced by Buddhist priests. P235 Mibuna P246 Shishigatani Kabocha Japanese Pumpkin

C005 Tsukemono Favorite Pickling Garden *Variety substitutes will be made if the specific variety is sold out. The tradition of pickling is one way This Garden includes one packet each of the following: vegetables have been preserved in Asia. P048 Katsura Giant Pickling Melon Many of our customers want to make P027 Kurume Long Japanese Eggplant obachan’s (grandmother’s) tsukemono P051 Red Giant Mustard recipes or the tsukemono served at P019 Tasty Green Cucumber Hybrid restaurants or sold in markets. We have P090 Tokinashi All Season Daikon selected the most popular vegetables P568 Kanamachi Turnip used for pickling kimchee, takuan, P008 Aichi Chinese Cabbage nukamiso, shoyu zuke, ichiyazuki and other recipes. A dinner is not complete unless something spicy, salty, sweet or sour is served!

Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com 5 Chef Specialty Gardens C006 Macrobiotic Garden *Variety substitutes will be made if the specific variety is sold out. The Macrobiotic Garden offers principal This Garden includes one packet each of the following: and supplemental vegetables that P499 Azuki Red Bean Wase support a macrobiotic dietary approach. P049 Gai Choi Chinese Mustard Experience gardening by growing your P151 Kurogoma Black Sesame Seed organic food source. P528 Tohya Soybean P568 Kanamachi Turnip P070 Takinogawa Gobo Burdock P090 Tokinashi All Season Daikon

C007 Shabu Shabu Garden *Variety substitutes will be made if the specific variety is sold out. The Shabu Shabu Garden is our selection This Garden includes one packet each of the following: of basic vegetables for nabemono (one P040 Dwarf Grey Sugar Snow Pea pot or hot pot) cooking whether it is P071 Ishikura Improved Japanese Bunching Onion shabu shabu, sukiyaki or torinabe. Grow P060 Maruba Santoh Chinese Cabbage your own vegetables for the freshest P203 Kyoto Red Carrot vegetable ingredients. P038 Alrite Spinach Hybrid P090 Tokinashi Daikon P033 Shungiku Chrysanthemum Green

*Variety substitutes will be made if the specific variety is sold out. C008 Stir-fry Garden Our most popular vegetable varieties This Garden includes one packet each of the following: used for stir-frying are found in one P040 Dwarf Grey Sugar Snow Pea specialty garden. Stir-fry a vegetable or P049 Gai Choi Chinese Mustard try combinations of these vegetables to P294 Wan Shen Chinese Broccoli find the perfect balance of flavor. P071 Ishikura Improved Japanese Green Onion P056 Chinese Pak Choi P055 Komatsuna P059 Shanghai Green Pak Choi *Variety substitutes will be made if the specific variety is sold out. C009 Thai Garden Your Thai Garden will be filled with This Garden includes one packet each of the following: authentic vegetables of Thailand. All of P428 Thai Bird Pepper these seeds are carefully selected from P019 Tasty Green Cucumber Thailand. All you need are your spices, P043 Blue Kuri Kabocha Squash fish sauce, and coconut milk and curry P228 Siam Queen Thai Basil paste. P521 Sweet Large Leaf Thai Basil P356 Cilantro P470 Petch Siam Thai Eggplant C010 Baby Leaf Garden *Variety substitutes will be made if the specific variety is sold out. The baby leaf greens in this colorful mix This Garden includes one packet each of the following: are very tender and sweet when they are P245 Beka Santoh Chinese Cabbage harvested only 2"-6" tall. P338 Garnet Giant Mustard Baby leaf vegetables are excellent P055 Komatsuna additions to salad mixes, braising mixes, P354 Wasabina Mustard soups, sushi and sashimi. P335 Ruby Streak Mustard P485 Astro Arugula P062 Tatsoi Pak Choi

C011 Juicing Garden *Variety substitutes will be made if the specific variety is sold out. The varieties in the Juicing Garden are This Garden includes one packet each of the following: chosen for their delicious flavors and P055 Komatsuna varied nutrients. Vegetables that have P308 Atomic Red Carrot been harvested from your own garden P359 Ruby Red Swiss Chard and then quickly processed in your juicer P019 Tasty Green Cucumber Hybrid or blender make a drink that is fresh, P062 Tatsoi Pak Choi alive, and makes the nutrients more P213 Vitaminna Chinese Cabbage immediately available to your body. P181 Watercress

6 Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com Chef Specialty Gardens C012 Microgreen Garden *Variety substitutes will be made if the specific variety is sold out. Microgreens are grown in a raised bed This Garden includes one packet each of the following: or shallow container with a well-drained P362 Sango All Purple Radish soil mixture. Delicate microgreens P355 Chinese Celery Dark Green are used as accents on appetizers, P054 Mizuna Mustard sandwiches, salads, main courses, and P051 Red Giant Mustard even desserts. This mix has been created P283 Red Arrow Radish with a variety of leaf shapes, flavors, and P350 Tatsoi Savoy Pak Choi colors. P349 Tokyo Bekana Chinese Cabbage

C013 Korean Cuisine Garden *Variety substitutes will be made if the specific variety is sold out. The Korean Cuisine Garden features This Garden includes one packet each of the following: traditional Korean red peppers for P260 Korean Perilla making red chili paste (gochujang) and P600 Vita Green Hybrid Pepper a Korean cabbage used for making kim P601 Gochujang King Hybrid Pepper chee. Korean perilla and sesame are P511 Chun Yeon Gold Hybrid Chinese Cabbage commonly used in Korean cooking. Jeok P084 Kingoma (tan sesame) Gat is a spicy mustard and Alpine Gold is P444 Jeok Gat Mustard a crisp Korean radish for pickling. P493 Alpine Gold Hybrid

C014 Edible Flower Garden *Variety substitutes will be made if the specific variety is sold out. The Edible Flower Garden highlights This Garden includes one packet each of the following: some of our most versatile varieties with P539 Asian Sour Leaf Roselle both the leaves and the flowers popular P591 Dwarf Jewel Mix Nasturtium amongst gardeners, farmers, and chefs P398 Edible Flower Mix with the side benefit of encouraging a P590 Empress of India Nasturtium diverse population of pollinators. Try the P380 Honey Bee Mix fresh flowers in salads or desserts and P413 Oasis Chrysanthemum the dried flowers for different herbal tea P604 Korean Mint preparations.

C015 Zesty Salad Garden *Variety substitutes will be made if the specific variety is sold out. The Zesty Salad Garden is a mix of sweet This Garden includes one packet each of the following: lettuces and tender greens. Radishes 062 Tatsoi offer both a hint of spice and crunch to 106 Champion Radish the mix. Salad greens grown in your own 359 Ruby Red Chard garden will be full of flavor on their own, 644 Red Tango Lettuce needing only the lightest of dressings. 643 Little Gem Lettuce Succession planting will ensure a 642 Red Oakleaf Lettuce continuous supply of salad for your 639 Buttercrunch Lettuce dinner table.

C016 Mexican Cuisine Garden *Variety substitutes will be made if the specific variety is sold out. The Mexican Cuisine Garden celebrates This Garden includes one packet each of the following: the wide diversity of Mexican cuisine. 636 Grey Zucchini Squash Some vegetables like the iconic Mexican 630 Chilaca Pasilla Pepper chiles will be very familiar, and no taco 633 Jalepeño M Pepper plate is complete without a couple of 106 Champion Radish crunchy radishes. The Mexican pumpkin 617 Calabaza de Castilla Squash known as Calabaza de Castilla might 356 Cilantro Leisure be the biggest surprise of the garden 071 Ishikura Improved Bunching Onion weighing in at 15-20 pounds. This will surely become a new favorite in the fall alongside drying red chiles and coriander seed.

Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com 7 to being paired with sashimi, herbs are AMARANTH ARUGULA important for the completion of a dish. Rich (hiyuna, java horenso, xian cai, kulitis, phak (rocket, rugola) in nutrients and essential vitamins, herbs are khom, rau den do, chaulai) An increasingly popular green, arugula’s revered for their medicinal properties as well Sometimes called peppery flavor as their culinary uses. Chinese spinach, adds zest or yin choy, this and tang to #133 AKATADE leafy vegetable is everything Persicaria hydropiper (10 days) a colorful addition from pizza to This Japanese herb can be harvested as a to the garden, sandwiches seedling or allowed to mature for its flower ranging from light to salads spikes. Sow seeds in a damp location. It to dark green, with mache, has a slightly bitter taste and is served with red color, and green- or red- sashimi. Mostly grown for its red, peppery variegated green/ leaf lettuces seedlings, it also may be used in salads. red. Delicious, lightly stir-fried o r s t e a m e and other baby greens. A favorite lunch is a d. Amaranth leaves and stems are extremely spinach wrap packed with arugula and other #616 FENUGREEK nutritious delivering protein, iron and calcium, garden tidbits, with sesame dressing drizzled Trigonella foenum-graecum as well as vitamins A and C. Chinese cuisine over them. In Asian cuisine, arugula often Fenugreek is native to southern Europe and typically prefers the red-leaf varieties and provides a bed for chicken, pork or fish, or it Asia cultivated for herbal, spice, vegetable includes them in soups, sometimes serving the can be creamed and made into a delicious and medicinal purposes. Also grown as cooked leaves separately. In India, Taiwan and side dish. Arugula loves cool weather, microgreens. Leaves are clover-like shaped Japan, the lighter varieties are more popular. In growing sweeter and becoming slower to with three lobes and flowers are light yellow. Western cuisine, Amaranth can be substituted bolt. Sow seeds inspring or fall. #597 GOM CHIWI in any recipe for spinach. Young leaves are Ligularia fischeri tasty in salads and an excellent choice for #361 ARUGULA Gom Chwi is a highly prized seasonal microgreens and garnish. Sow seeds in late Eruca sativa (7-10 days microgreens, vegetable of Korea. The leaves are green, spring to early summer. Amaranth will tolerate 30-50 days) heart shaped with serrated margins. Leaf size hot, dry and moist conditions but will not This spicy green is also known as Rocket or can range from 12-30” and can be harvested thrive in cold temperatures. Roquette. It has dark green leaves that add at any size. In mild climate Gom Chwi can a delicious peppery flavor to salads and are grow year round with multiple harvestings, #248 ALL RED LEAF tastiest when harvested as 2-6" long baby up to 8 per year. Its first harvest approximately Amaranthus tricolor (50 days) greens. 55 days after transplant. Late summer vertical Broad, tender leaves cover the 16" tall semi- spikes of yellow aster-like flowers bloom. upright plant. The purple-red leaf color of #485 ASTRO Cultivation: Prefers loamy, moist soil, sun and this variety appears within the first 2-3 weeks Eruca sativa (7-10 days microgreens, partial shade conditions. Sow seeds in spring. of growth. 30-50 days) Keep soil moist. Germination at 50°F under Slightly lobed, medium green leaves have shade. #384 RED BEAUTY a slight bitter and peppery flavor that Amaranthus tricolor (30 to 40 days) adds a wonderful accent to a salad or #604 KOREAN MINT The purple-red oval leaves of this beautiful sandwich. Flavor intensifies in warm weather. Agastache rugosa variety have a bright green margin. The plant Decorative white flowers are edible. Excellent Korean mint is an aromatic herb in the mint produces a high yield of tender leaves even in for microgreens and baby leaf. family native to East Asia. It has a licorice warmer weather. scent. The plant can grow up to 3 feet and #646 WILD ARUGULA RED produces violet to blue flowering clusters #497 RED GARNET STREAKED Eruca vesicaria sativa attracting butterflies and bees. The leaves are Amaranthus tricolor (50 days) (21-40 days) oval, crinkled, and has serrated margins. Dark burgundy stems and fuchsia-red tinged Wild Arugula with red streaks! It has the leaf structure of wild arugula with deep lobbed #374 NGO GAI - CULANTRO green leaves make this variety an excellent Eryngium foetidum choice for microgreens and baby leaf. leaves but with red veins. New choice for your microgreen and baby leaf selection. (80 to 90 days) #221 RED LEAF Also known as Mexican coriander, thorny coriander, spiny coriander, fitweed, saw- Amaranthus tricolor (50 days) ASIAN SPECIALTIES leaf or saw-tooth herb, recao and Tabasco This variety has green leaves with red stripes Fresh herbs are prized parsley, this herb has a similar flavor to in the center leaf. throughout Asia to add bold cilantro although much stronger. Each leaf #204 WHITE LEAF flavor complexity and a burst grows from the plant base, rather than of mouthwatering freshness. Amaranthus mangostanus (30 to 40 days) a stem, and the leaves are harvested by Not just a garnish, they This variety has round, tender, light green cutting the entire rosette at the base before are considered as essential leaves. the plant begins to flower. In mild climates, ingredients to a wide range of the plant can be considered a short-lived traditional dishes. From adding perennial, but more often it is grown as an fresh herbs to soups and annual. stews to using larger leaves to wrap rice, meat, or vegetables CHECK WEBSITE FOR SEED AVAILABILITY 8 Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com flavor and aroma. This is a green leaf variety.

#539 ROSELLE BASIL Holy basil is an herb native to India, where it Hibiscus sabdariffa (meboki, komiryo, bajiriko, hsiang tsai, bai is known as tulsi. Roselle or Sour Leaf is grown in tropical and gaprow, bai manglak, bai horapa, rau que, tulsi) subtropical regions. Burmese say "chin baung Basil is a staple #164 LEMON ywat" which is translated into "sour leaf." It herb of Thai, Ocimum citroiodorum (80 days) can be grown as a summer crop in temperate Vietnamese, This basil has a delicate citrus fragrance and regions. The flavor of the flowers buds/leaves Indian, and Italian flavor that makes this variety a favorite for are sour tasting and work well with pickling, cuisine. The the cuisines of Southeast Asia. It is a compact curries, or prepared with strong and spicy varieties below bush with medium-sized pointed green leaves. flavors. allow you to select #498 RED LEAF HOLY BASIL the perfect flavor #647 WILD SPIDER FLOWER Ocimum sanctum (70-90 days) for your cooking Cleome gynandra This Holy basil variety has pointed purple- and color for your (35 to 40 days) tinged leaves. The plants have a bush growing garden, whether it This species is native to Africa but has habit and leaves have with a spicy, clove-like, be the musky-flavored Holy Basil, sacred in naturalized across tropic and sub-tropical musky flavor and aroma. This herb is used in the Hindu religious tradition and is regarded regions across Asia. The wild spider flower the popular Gai Pad Gra Pow dish and used in as one of the most important plants used plant has a bush type growing habit growing stir-frying and soup. Grows well in containers in Ayurvedic medicine, the licorice-scented up to 3' tall. It has 3-6 oblong shaped leaves and has an ornamental appeal. per stem. Leaves and flower are edible green variety used in many Thai dishes, Lemon Basil, vegetable and prepared cooked by boiling or whose seeds are a key ingredient in some #228 SIAM QUEEN added to soups and stews. The leaves have a Asian sweets, or the bright and sweet flavor Ocimum basilicum (70 to 80 days) bitter and peppery flavor like mustard greens. of Genovese basil popular in Italian cuisine. This open pollinated Siam Queen variety Sow seeds in late spring to early summer in has set the standard for Thai basils. It has full sun. an intense licorice/basil aroma and flavor. BALLOON FLOWER The attractive and vigorous bushy plants Platycodon grandiflorus Specialty Basil have 2" medium green leaves and compact (toraji, kikyo) #609 GENOVESE clusters of deep red-purple flowers. Good The Ballon Flower is also Ocimum basilicum bolt resistance. This is an excellent choice for known as Chinese Bell Genovese basil is one of the most popular commercial and home garden growing. Flower or Japanese Bell basils for culinary uses. The leaves are about Flower. In Korea, the #521 SWEET LARGE LEAF 3” large, dark green color and tender. Plant are Ocimum basilicum (70 to 80 days) root is called doraji. This about 2’ tall. Excellent choice as microgreens. perennial is a member Sweet Large Leaf Thai Basil has large tender of the Campanulaceae #610 LARGE LEAF ITALIAN leaves that tastes somewhat like anise, with family and is known for Ocimum basilicum a strong, pungent, sweet aroma. The plants its large balloon-shaped Italian Large Leaf basil is one of the most are about 2' tall and are grown as a perennial blossoms which are popular basils for culinary uses. The leaves are in warm, tropical climates. Use in authentic typically blue, pink or white. It prefers well- large, dark green color, pointed, and sturdy. Vietnamese, Cambodian or Thai dishes, such drained, sandy loam soil with organic matter. Plant are about 2’ tall. Excellent choice as as pho, the famous noodle soup of Vietnam. The culinary and medicinal value of this plant microgreens. #332 THAI is in the tuberous root, which has long been Ocimum basilicum (65-90 days) used as an anti-inflammatory to treat colds #607 PURPLE DARK OPAL Beautiful in the garden or garnishing a plate, throughout Asia. The root is harvested in the Ocimum basilicum this basil also delivers the distinct Thai anise/ second or third year and is considered to offer Excellent choice for microgreens. The mature clove flavor. The leaves are bright green, with many of the benefits of ginseng at a lower cost. leaves are deep red-purple color with purple stems and blossoms. It is also known Doraji is found in a number of Korean dishes sometimes mottled green color. Strong basil as Oriental or Asian basil. and salads, often in recipes that compensate flavor. for the root’s bitterness with additional hot #236 THAI RED STEM pepper. Sow seeds in spring. #608 Red Rubin Ocimum basilicum Ocimum basilicum (80 days) This Thai basil has deep green leaves with #394 TORAJI (90 days to flower-harvest Excellent choice for microgreens. The mature purple stems and flowers. It has a very strong root in 3 years) leaves are deep red-purple color and pink anise/clove flavor and is commonly used The blossoms open from a balloon shape to flowers. Strong basil flavor. in many Asian dishes. A vigorous and high a large blue-violet or white 5-pointed star. In yielding plant. the West, it is known as an ornamental, but Thai Basil this East Asian native has long been grown in China, Korea, Japan and East Siberia for #227 GREEN LEAF HOLY BASIL medicinal purposes. The root — dried as well Ocimum sanctum (70-90 days) as fresh — is also used in many Asian dishes The plants have a bush growing habit and and salads. leaves have with a spicy, clove-like, musky

CHECK WEBSITE FOR SEED AVAILABILITY Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com 9 BEAN 624 WINDSOR (70 to 90 days spring, 210 Hyacinth Bean (mame) days fall) Lablab purpureus Fava beans are a staple of Mediterranean Because the bean plays (fujimame, bian dou, bataw, dau vang) such an essential role in cuisine and also popular in Mexico and known Warning: Hyacinth beans naturally have cuisines all across Asia, as haba verde. This broad bean variety has cyanogenic glucoside (a plant compound and because it is so been around for a long time. Plants stand that contains sugar and produces cyanide.) versatile in its various 3-4' tall with pods have 5-6 large fava beans. Hyacinth beans should never be eaten raw shapes, sizes and Productive variety and harvest young tender by humans or animals. Always cook hyacinth colors, we offer over 40 greens for salad and stir-fry over pasta. Get beans well before eating because heat varieties. From the red creative and make fermented doubanjiang, adzuki bean popular and fried ikarimame, dried fava beans that are alters the cyanogenic glucosides. in Japanese rice and deep-fried until crunchy and sopa de habas. #206 AKAHANA FUJIMAME confectionery paste, to the green mung bean, (90 to 100 days) which in a few days produces sprouts that Green Bean Bush Hyacinth bean is a tropical plant and likes complement almost any stir-fry or salad; the Phaseolus vulgaris warm climate. This variety is a beautiful following varieties are delightfully diverse. (saya ingenmame) green-leafed climber with magenta flowers. The pole and yard long beans are perfect for It is a popular variety with edible pods that stir-frying or just serving them steamed with #505 JADE (53 to 60 days) are flat, thick and curved. The vine is vigorous a little butter and garlic. Don’t overlook the This variety produces strong upright plants and needs to be supported. Also grown as an soybeans. It’s not too much of a stretch to for easy picking. Pods have a sieve size 3-4, ornamental plant in the garden, its young pods serve these as an at-home appetizer, just as 5-7" long and are dark green color. Green can be sliced or used whole. Boil or stir-fry well. you’d find them at your favorite sushi bar. It beans are straight and firm with excellent is best to cook all beans before eating. Sow flavor. Produces quality pods later in the seaon #220 MURASAKIIROHANA seeds in late spring to early summer. than other bean varieties. Plants are resistant to many diseases, including Common Bean FUJIMAME (90 to 100 days) Mosaic, Curly Top Virus, and Rust. This Japan variety of hyacinth bean has purple Adzuki Bean flowers. The flat, thick, curved pods are green Vigna angularis #503 MAXIBEL (55 to 60 days) and most tender when picked young and (azuki, hong xiao dou) Maxibel is one of the best quality French cooked. This variety is widely grown in the #501 DAINAGON (90 days) filet bean varieties on the market. The pods subtropical regions of South Asia and China. This adzuki bean is widely grown in the Kyoto are sieve size 2, 7" long, straight and green Also popular as an ornamental plant, its young prefecture, Japan. It is a late maturing and color and good yield. This variety has disease pods can be sliced or used whole. Boil or stir- large seed type variety. This adzuki bean stays resistance to Anthracnose and Bean Common fry well. firm and maintains bean shape after cooking. Mosaic Viruses. #290 PURPLE MOON (100 days) #500 DOYOU (90 days) This popular early maturing climbing hyacinth This variety is late maturing and is a large seed Green Bean Pole Phaseolus vulgaris bean vine is grown for its beauty as much as adzuki bean type grown mainly for the dried (saya ingenmame) for its immature beans. The plant growth is red beans used in sweet confectionery paste. vigorous producing brilliantly colored light #499 WASE (70 days) #005 BLUE LAKE, F1 (63 days) purple flowers. The bean pods are red-purple Adzuki bean is grown mainly for the dried red A robust producer, Blue Lake beans are tender, in color, with a flat, thick and curved shape. beans which are used in the Asian soup and round, stringless 6" straight pods with white #219 SHIROHANA FUJIMAME sweet confectionery paste. Young green beans seeds. Blue Lake beans are known for being (100 days) can be prepared like French filet beans. This sweet and juicy. Beans can be eaten fresh, A popular hyacinth bean variety with white is an early maturing and small seed variety. but their tender, meaty texture makes them an excellent choice for canning or freezing. flowers, this tropical plant is a beautiful green- leafed climber with edible pods that are flat, Broad Bean #002 KENTUCKY WONDER (65 days) thin and curved. The vine is vigorous and Vicia faba This bean has been popular since the mid needs to be supported. Tends to flower in the (sora mame, tsaam dou, patani, bakla) 1800s. This old-time country pole bean is shorter days of fall so requires a long season to fully mature. Also grown as an ornamental. #426 AQUADULCE (70 to 90 days) brown-seeded and a favorite because of its Sweet and tasty broad beans or fava beans exceptional flavor, productivity, and wide are a staple of Mediterranean cuisine. When adaptability. Beans are approximately 7-9" Mung Bean/Bean Sprout harvested very young, the whole pod can be long, slender and stringless when harvested Vigna radiata cooked and eaten. With later harvests, the young. Pods are thick and meaty. (ryokuto, moyashi mame, moyashi, lu dou, balatung, dau xanh) beans must be shelled. Young leaf shoots can #654 QING BIAN (50 to 55 days) be cooked as well. There are typically 5-8 beans Qing Bian is an early maturing Romano bean #169 MAPPE GREEN per pod. Fall plantings will survive the winter type. Pods are flat and long growing 10-12" (5 days sprouting; 90 days pods) and produce good spring yields. This hardy long, 1" wide with nice bright green color. Typically grown for their flavorful and plant is a good nitrogen fixer and can be used Beans are string-less and tender. The plants crispy bean sprouts, mung bean plants are as a green manure. are vigorous and strong. also cultivated for the little green beans themselves. The plants are bushy, producing

CHECK WEBSITE FOR SEED AVAILABILITY 10 Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com purplish-yellow flowers and curving 3" hairy breakfast food because it is a rich source of harvested when the pods are young and pods with 7-9 beans in each. Bean sprouts protein and probiotics. tender. The dense, glossy green pods are flat, are a welcome addition to salads and stir-fries. have a ridged edge, and taste like snap beans. Use the bean shelled or dried. They make an #272 KOURI (85 days) This variety has pink/red flowers. Large vines excellent dip when boiled and then pureed Brown-seeded soybeans are uncommon in the grow quickly and should be trellised. with a little soy sauce. United States. They are highly prized in Japan for their sweeter and nuttier flavor compared #234 SHIRONATA MAME (70 days) Shell Bean to the traditional green/tan seeded soybeans. This tropical Japanese cultivated bean is Even though the seed for planting is brown, only harvested when the pods are young Phaseolus vulgaris you will find the color of the bean dark green at and tender. The dense, glossy green pods are (ingenmame, hung fa tsoi tau, parda) harvest and it retains this color when cooked. flat, have a ridged edge, and taste like snap #188 AKAHANA MAME (85 days) The pod’s pubescence is light brown. The plant beans. Large vines grow quickly and should This rare Japanese pole bean is also called habit is semi-upright growing about 2 feet tall. be trellised. flower bean. The plant produces red flowers #431 MIDORI GIANT (80 days) and pods up to 8" long. The mottled 1” This is an early maturing, large seeded, Winged Bean beans are a deep red/purple color on a black Vigna unguiculate subsp. sesquipedalis traditional edamame soybean. A consistently background and wrinkle when dry. (shikaku mame, yi dou, sigarillas, dau rong) heavy producer with over 90% of the pods #189 SHIROHANA MAME (80 days) holding two or three seeds. It is a variety that #218 WINGED BEAN (75 days) This rare flower bean has snow-white flowers is adaptable to all regions of the US. Great for Winged bean is also known as Asparagus pea, and pure white beans that distinguish it from both commercial use and home gardens. Winged pea, Four Angled bean, Manila bean, Princess bean, and Dragon bean. Almost every similar varieties. Grown as a pole bean, this #429 SHINONOME (80 days) part of this tropical plant is edible: The beans variety produces pods up to 8” long and 1” This is an early maturing soybean. It has a clear (used as a vegetable), the leaves (cooked like beans. hilium (the point of attachment of the seed to spinach), the roots (similar to potato), and the pod). It is ideal for making tofu, soymilk, the dried seeds (used for flour). This is a day- Soybean miso, soy sauce and other soybean products. neutral variety. Glycine max The bushy plants need warm day and cool (eda mame, daizu, da dou, utaw, dau nanh, night temperatures for good results. Used to kong) make processed soybean products such as Yard Long Bean tofu, soymilk, miso, soy sauce. Vigna unguiculata subsp sesquipedalis #529 BIEI (70 days) (sasage, juro kusasagemae, chang dou, sitao, This is a non-GMO, open pollinated, late #125 TAMBA KURO OTSUBU tau fug yao, dau dua) maturing soybean variety. Pods are dark (150 days) green, have white pubescence, and large This variety is very popular in Japan and has #174 AKASANJAKU (75 days) size with 3 seeds per pod. Plants are a rich flavor. The black soybean is similar to its Yard long beans are sometimes called approximately 2 feet tall with strong stalks. green cousin but is a late maturing type. Warm Asparagus beans or Chinese Long beans. This day temperatures and cool night temperatures highly prized sweet variety produces long, #578 CHIBA GREEN are important for good results. slender, round stringless pods that grow 12- Chiba Green variety is noted for its green 16" long. The dry beans of this variety are a red seed coat and very large seeds. It produces #271 TANKURO (85 days) color. This strong plant thrives on heat and is large pods of deep green color and a high In Japan, the black-seeded soybeans are noted easy to grow. percentage of 3 seeded pods. This is a as having a richer and sweeter flavor compared medium maturing type and it matures to the traditional green/tan seeded soybeans. #401 DARK GREEN (70 days) 2-3 days earlier than Midori Giant variety. Even though the seed for planting is black, you This variety produces long, dark green, slender, Adapted throughout the USA, it also will find the color of the bean dark green at round stringless pods that grow 16-18" long. performs extremely well in numerous foreign harvest and it retains this color when cooked. This strong, easy to grow plant needs a warm countries. The pod’s pubescence is light brown. The plant climate to thrive and will reward you with habit is semi-upright growing up to 2 1/2 feet high yields. (70 days) #530 KARIKACHI No. 3 tall. Warm day temperatures and cool night This is a non-GMO, open pollinated, medium #175 KUROSANJAKU (75 days) temperatures are important for good results. maturing soybean variety. Matures 3-4 days This fast growing, high yielding variety thrives later than Tohya soybean variety. Pods are #528 TOHYA (70 days) in the heat. It is a black seeded variety and green pods with white pubescence, large This is a non-GMO, open pollinated, early is one of the most popular varieties grown. in size with 3 seeds per pod. Plants are over maturity soybean variety. Pods are light These extra long dark green stringless beans 2 feet tall. This variety has wide growing green with white pubescence, large pods can reach 20” in length and highly prized adaptability. with 3 seeds. Plants are under 2 feet tall. because of their sweet and crunchy pods. #430 KODAIZU (90 days) #262 MOSAIC (80 days) This is a mid-season soybean. It is a small Sword Bean The variety name, Mosaic, describes the seeded soybean and is used for making natto Canavalia gladiata purple, red and green colors of the pod that and excellent for sprouting. The bushy plants (tachinata mame, dou tau, pataning, dagat) create a pattern. The beans grow 16-20" long. need warm day and cool night temperatures They are most common in southern China and for good results. It is popular especially as a #190 AKANATA MAME (70 days) are highly prized because of their crisp, sweet, This tropical Japanese cultivated bean is only tender pods and generous yields. CHECK WEBSITE FOR SEED AVAILABILITY Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com 11 batter. Avoid rinsing this brown-skinned #001 ORIENT WONDER (70 days) #532 BULL'S BLOOD vegetable until you’re ready to use it — in This variety produces rich green, long, slender, (20 days microgreens, 35 days baby leaf, markets, it’s sold with the dirt still lingering round stringless pods. These beans are very 55-60 days) to the roots because it is quick to wilt when crisp, tender, and delicious. Orient Wonder This variety has stunning purple-red color washed. The white flesh immediately is far superior to standard varieties for its seedlings when grown as microgreens and discolors once peeled. You’ll want to soak it flavor and ability to grow in a wide range of baby leaf. Beet tops are dark red-purple color in a mild vinegar solution until you’re ready conditions. It thrives in warm humid areas and and with remarkable sweet flavor. The tasty to cook it to maintain the color. Sow seeds in sets fruit better in cool or drier weather than roots are best when harvested 2-3" in diameter. spring and early fall. similar varieties. Bull's Blood variety add exceptional color and flavor to microgreen and baby leaf mixes. #247 PURPLE MART (75 to 80 days) #184 HA GOBO (70 days) Yard long beans have been cultivated for This special Japanese variety is grown for its centuries in India and China. This variety BROCCOLI delicate edible leaves. The thick white stalk is is unusual and recognized for its rich deep about 12" long and the light green leaves are dark purple color pod. A generous producer Broccoli Microgreen tender. The edible root is about 6" long. of about 20" long beans weighing about 40 Everyone is familiar with #302 SALADA MUSUME (100 days) grams. These beans are tender, string-less, the tree-like stalks and big An early, light skinned, edible burdock or gobo and the bean’s dark purple color turns black heads of broccoli which that grows 12-16" long. This relatively short when cooked. are actually undeveloped length makes it suitable for home gardens. In flowers. It is a popular across #263 RED NOODLE (50 to 80 days) Japan, this variety is used fresh for salad and a range of cuisines for its has a nice earthy aroma. Red Noodle beans have an unusual purple- versatility. As a member red color and are a well-known variety in of the Brassica family, it is #070 TAKINOGAWA (75-85 days) southern China. They can grow up to 22" related to cabbage, kale, Edible burdock is an important vegetable long. The bean will lose its red color when and turnips and also to essential in preparing the classic Japanese cooked. This vigorous plant is heat tolerant. mustards. Broccoli can be dish kimpira. This is a late maturing variety #232 WHITE SEEDED (60 days) eaten at any stage, and that has rich earthy flavor. It is the most This heat tolerant yard long bean produces is becoming more widely available as a popular variety in Japan. Mature plant can white seeds. The firm but tender pod is a light microgreen. As with any seed cultivated as a reach 3' in height and roots grow to 3-4'. green color and grows to 24 long. Like other microgreen, make sure to wash seed before Roots can be harvested in 4-5 months if yard long beans, these stringless beans have growing and wash microgreens well before planted in spring. sweet, tender pods. Deep fry, stir-fry, steam eating. Broccoli microgreens can be grown #124 WATANABE EARLY or add to soup. year round. (110 days) #565 YU LONG #531 CALABRESE GREEN Burdock, also called gobo is highly prized as a nutritious delicacy in Japan and is a Yu Long is an extra long yard long bean SPROUTING traditional Asian vegetable. This early variety growing up to 30" with an early maturity. The (5-10 days Brassica oleracea var. italica matures faster than Takinogawa and has the plants are vigorous and highly productive. microgreens) same rich flavor with a slightly shorter, very Beans are dark green color and crisp. Broccoli Microgreen flavor is mild with tender root. Plants can grow up to 3' tall and a little spice but adds a nice zing to roots to about 2.5' long. Recommended for sandwiches,salads, soups, and as a garnish to BEET spring sowing for summer harvest. entrees. Beta vulgaris subsp vulgaris (biito) CABBAGE Beets are BURDOCK Brassica oleracea var. capitata Arctium lappa appreciated for (kyabetsu) (gobo, niu pang, ueong) both the big Western head sweet root and Originally cultivated cabbage is a the mild greens. in China for medicinal very versatile The globular roots purposes, this unique vegetable and is have a range root has become a used in kitchens of colors from sought after specialty across the the traditional in Japan. Edible globe. The thick deep red to burdock root is gobo inner leaves are bright yellow in Japanese and more durable to variegated. burdock leaf is ha than Chinese cabbage and stand up well to The greens can gobo. Flavorful and longer cooking processes. It has excellent also range in color and are delicious as crunchy, burdock is nutritional value with high levels of vitamin microgreens, baby leaf or the fully mature an excellent source C and glutamine, an amino acid with anti- plant. of fiber, vitamin B and minerals. Its nutty inflammatory properties. Cabbage has a long taste is delicious sautéed in combination storing capability and makes it an important with carrots or just some soy sauce and a bit winter vegetable. Okonomiyaki is a popular of sugar, or it can be deep-fried in a tempura CHECK WEBSITE FOR SEED AVAILABILITY 12 Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com cabbage based dish that is best known in brighter when cooked. It gets its hue from #612 SAMURAI RED Osaka. Try cabbage in curries, sukiyaki, ohitashi, healthful Lycopene, a precursor to beta This is a Japanese kintoki-type (sweet red) yosenabe, stir-fries, soup, overnight pickling carotene. This variety has good heat tolerance. carrot. Its glossy deep scarlet roots grow and kimchee. Sow seeds in spring. into beautifully tapered carrots 10-12" long

#436 CHABLIS YELLOW and are notably tender, sweet, and juicy. (70 to 75 days) #523 RED ACRE Asian carrots have more anthocyanin than (5-7 days microgreens, 70-80 days) This Danvers variety is yellow all the way carotene which gives it the deep color and Red Acre is a popular variety grown as through to the core. The pointed roots grow are planted during late summer-early fall for microgreens and baby leaf production 8-10” long, have broad, square shoulders and winter harvest. 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 #434 SCARLET RED (75 days) have a violet color and green leaves. When adapted. This deep red carrot grows 6-8" long and has grown to full maturity it is a small compact strong green tops. It is high in lycopene and (58 days) short stemmed heading plant that produces #309 COSMIC PURPLE can be eaten fresh but is generally preferred The smooth purple skin contrasts beautifully hard round deep red-purple heads 5 to 7 cooked. inches in diameter. These heads weigh from with the bright orange coreless flesh. The tops 2 to 4 pounds. Resistant to Yellows and grow to 15". Grow best in cool weather. Roots #311 SOLAR YELLOW (63 days) splitting. Heads are solid in early stages and are tapered and best harvested around 7". This deep red carrot grows 6-8" long and has have good uniform color. strong green tops. It is high in lycopene and (75 days) #433 DRAGON PURPLE can be eaten fresh but is generally preferred This carrot has a deep purple exterior and #437 WAKAMINE, HYBRID (65 days) cooked. This popular Japanese hybrid is vigorous, easy orange interior. The pointed roots grow 6-8" to grow and has good heat tolerance. The long and have a great flavor and texture. The #435 SNOW WHITE (75 days) medium size deep green head weighs 3 to 3 color is eye-catching and nice market appeal. This creamy white carrot has a mild, sweet 1/2 lbs and has a slightly flattened shape. It can flavor and crisp texture. The average length is #203 KYOTO RED (70 to 90 days) be planted intensively and harvested summer 7-8”. Excellent quality roots. Grow with other Kyoto Red carrot is a Japanese traditional through fall. Strongly resistant to fusarium wilt color carrots for an eye catching bunch or heirloom vegetable, dento yasai, grown in (yellows) and moderately resistant to black rot. gourmet salad. Use fresh or cooked. the Kyoto area. This is a Japanese kintoki- type (sweet red) carrot. Its glossy deep scarlet CARROT roots grow into beautifully tapered carrots CHINESE BROCCOLI Daucus carota subsp. sativus 10-12" long and are notably tender and Brassica oleracea var. alboglabra (ninjin, gajar) sweet. Dark red color develops when about (kairan, kailaan, gai lan, phakkhana, cai ro) 3" long. Fall planting only. The carrot Chinese broccoli is also is one #542 LITTLE FINGER (55 to 60 days) known as Chinese kale vegetable Little Finger is just that! This deep orange or gailaan. Although it that spans Nantes type carrot grows to approximately is not widely available Asian and 3-4” long, cylindrical shape with a blunt root. in Western markets, Western Its crisp texture, tender core, and size makes Chinese broccoli is cuisines this an excellent choice for fresh eating, quite versatile and alike. Asian pickling, and canning. is very common in carrots tend to have a deeper red color, which Asia. It is one of the is preferred particularly in China, where #310 LUNAR WHITE (60 days) most popular green the carrot is an ingredient in a number of This 8" long pure white carrot is almost vegetables in Chinese cuisine and grown traditional New Year dishes. Indian cuisine entirely coreless. The seeds produce a heavy for its leaves and stem. The vegetable can enjoys carrots pickled or added to curries, crop of tall, hearty plants. The tapered roots be prepared much as you might prepare while in Vietnam this vegetable is a more have a very mild carrot flavor, and they are broccoli, although it looks more like kale. The common ingredient in salads. The Japanese particularly delicious when picked small. flavor is a bit stronger than Western broccoli often carve carrots into beautiful garnishes or Crunchy and crisp, Lunar White carrots make - peppery and pungent in the aftertaste. It’s add them to soups, including a colorful pureed a great addition to a green salad. They can be delicious - and most typical - in a stir-fry, but vegetable miso soup. Strips of daikon, carrot used in any recipe calling for standard orange also makes a tasty addition to a fresh salad. and dried apricots in a sweet and sour sauce carrots, but they are an especially nice addition Sow seeds in spring to early fall. make up a traditional Japanese New Year food, to a dish whose presentation highlights their and it is a crucial ingredient in Korea’s kimchee. clean moon-white color. #611 EARLY JADE, HYBRID (40 to Even if you plan to use them primarily in 45 days) Western dishes such as green salads or stews, #112 NEW KURODA (110 days) This Chinese Broccoli is an early maturing the colorful and tasty varieties below can add An improved Chantenay-type, this smooth, variety, 45-50 days in spring, 40-45 days some color and diversity to the carrot section deep orange carrot grows to 7" long and 2" in in summer and fall. Leaves and stems are of your home garden. Sow seeds in spring diameter. Bred to thrive in sub-tropical areas, dark green and tender. Plants uniform and and fall. it produces high quality, uniform roots in vigorous. Slow bolting characteristics. summer for fall harvest. The uniform plant has #308 ATOMIC RED (65 days) high tolerance to heat and leaf blight. #144 KAILAAN (60 to 70 days) This carrot lives up to its name—its 11" long This open pollinated variety has deep green tapered roots are a scarlet color that gets color and good flavor. CHECK WEBSITE FOR SEED AVAILABILITY Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com 13 #655 LATE JADE, HYBRID Fluffy Top Type #512 HWI MO RI, HYBRID (65 to 70 (50 to 55 days) days) This variety is a late maturing variety. Leaves #482 KOGANE (5-7 days microgreens, This hybrid variety is slow bolting and tolerates are big and dark green with thick stems. 70-80 days) cold temperatures. It has wide adaptability to Slow bolting and tolerant to Downy Mildew. Kogane means gold in Japanese. When grow in various soil types. The cabbage heads Nice vigorous growing variety and good mature, the loose, fluffy head type, can weigh have a solid cylindrical shape formation with uniformity. Good for sowing from late spring up to 8 lbs and has a yellow core surrounded yellow inner leaves and deep green outer to fall season (cool areas), can be planted by crumpled green outer leaves. It has good leaves. Head size average 14" tall, 10-11" yearly around in sub-tropical area. flavor and is popular for pickling and cooking. wide and weighs 3-3.5 lb. Excellent Chinese Creates a nice contrast with darker greens for cabbage for kimchi pickling because it has a #295 RYOKUHO, HYBRID (45 to 50 microgreens and baby leaf. Best grown in low water content. It has disease resistance days) mild climates. to Virus. Also known as Green Jade variety. This excellent early maturing hybrid has vigorous #009 KYOTO #3 (80 days) growth, high yields and disease resistance. Head Type A Japanese heirloom or dento yasai variety of The uniform, upright plants are about 16" tall #008 AICHI (70 days) Japan, this cabbage has a barrel shaped head with thick tender stems with long internodes. This very old traditional, dento yasai, Chinese and matures to 6-7 lbs. Mildly flavored and The smooth dark green leaves have very cabbage variety is from the Aichi Prefecture stores well. short petioles with less wax. Thick stems, of Japan. It produces large barrel-shaped (80 days) strong heat tolerance and moderate bolting heads with succulent mid ribs. The tender #010 MATSUSHIMA #2 This Japanese heirloom or dento yasai variety resistance make this variety very desirable. leaves have a mild, sweet, cabbage flavor is a staple in many parts of Asia. It has a barrel and compliment other vegetables when #296 SUIHO, HYBRID (50 days) shaped head and is suitable for intensive prepared cook, pickled, or fresh. Also known as Noble Jade or Emerald planting. The leaves can be dried for winter Green variety. This variety of Chinese kale/ #013 BLUES, HYBRID (50 to 60 days) use. broccoli has round medium green leaves This well-known early hybrid nappa cabbage that are slightly wrinkled with ¾" thick has many excellent qualities. It grows #307 MINI KISAKU 50, HYBRID stems. The thick stem is shorter and thicker vigorously and is resistant to viruses, downy (50 to 55 days) than Ryokuho variety yet tender and crispy mildew, leaf spot, alternaria leaf spot, and This small, early maturing variety is easier to making this a grower choice. The plant grows bacterial soft rot. It is extra slow bolting. handle than the large heads produced by about 14" tall and is semi-spreading. Mature heads can weigh over 4 lbs. other varieties. It weighs only 2-3 lbs when mature and has a yellow core that is very crisp, #294 WAN SHEN (65 days) #625 CHINA EXPRESS, HYBRID tender and delicious. Popular in Japanese This late maturing Chinese broccoli also bolts (62 days) soups and braised with meat in sukiyaki. late if grown in cool temperatures. It has large China Express is an early variety that is widely Used in yosenabe, ohitashi, stir-fry, pickling tender leaves with short, thick, crisp stems. adaptable and utilized variety. This variety and salad. has tipburn and bolting tolerance. The barrel shaped heads are light green color and #561 RCC3, HYBRID (85-90 days) CHINESE CABBAGE This is a red hybrid Chinese Cabbage that Brassica rapa var. pekinensis medium-sized. Heads are well wrapped and everyone has been talking about. Exterior (nappa, hakusai, da bai cai, pechay, baguio, uniform. leaves are pink color and interior leaves are cai bac) #626 CHINA GOLD, HYBRID red-purple. The color is not as dark as RCC9. Whether it’s (65 days) This variety is medium bolting and is prone to encountered in China Gold is a mid-early maturing variety internal tipburn (decay of inner leaves). There a Chinese stir- excellent green external and yellow internal is approximately 3% green Chinese cabbage fry, pickled in color. It has a compact frame, good weight and off type. Korean kimchee is very slow bolting. This variety is tolerant to or used in tipburn and some clubroot races. #562 RCC9, HYBRID (85-90 days) Japanese soups This is the unique RED Chinese Cabbage or sukiyaki, #511 CHUN YEON GOLD, HYBRID everyone has been waiting for! RCC9 has Chinese cabbage plays a principal role in (60 to 70 days) deeper red-purple color than RCC3 with Asian cuisine. Its mild delicate flavor makes This spring time Chinese cabbage hybrid the exterior and interior leaves having the it a welcome addition to a salad or sandwich, has excellent heading ability under various nice red-purple color. Size is smaller than but it also makes the cabbage vulnerable conditions. The barrel head type cabbages RCC3. RCC9 is not suitable in some regions to overcooking. In Asia, the vegetable is an are cylindrical shaped with deep green outer because its early-bolting and is prone to important source of nutrition in winter. It is leaves and yellow inside leaves. Mid ribs are internal tipburn (decay of inner leaves).There typically pickled in Japan and Korea and dried thin. Head size average 12" tall, 7-8" wide is approximately 5% green Chinese cabbage in China to be included in soups during the and weigh 2-2.5 lb. The cabbage has low off-type. Clubroot resistant. Excellent for cold season. The varieties below represent the moisture content and excellent flavor which fresh salad and pickling. three main types of Chinese cabbage: barrel- makes this Chinese cabbage a good choice for shaped, cylindrical, also called Michihili, and kimchi pickling. This variety has slow bolting #549 SPRING CRISP, HYBRID (63 days) loose-leaf. Sow seeds in spring and fall. characteristics and disease resistance. Spring Crisp barrel heads have a weight of approximately 5 pounds and is an excellent variety for kimchi pickling. Head are dark CHECK WEBSITE FOR SEED AVAILABILITY 14 Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com green external color, bright yellow internal kimchee recipes, this type of cabbage is also temperatures, this vigorous grower is slow color. Excellent slow bolting habit making very popular in China and Japan for pickling. to bolt. Plant in spring or late summer to fall. it suitable for late spring to late summer It is available in only Thiram treated seed. Loaded with vitamin A, this flavorful green is harvesting. This early maturing variety a perfect addition to a salad or stir-fry. has good field holding ability with an #115 HIROSHIMANA (45 days) #410 YUKINA SAVOY intermediate resistance to Clubroot and is This loose-leaf Chinese cabbage variety has (25 to 45 days) less susceptible to internal black specks. medium green, glossy leaves and pale green Yukina Savoy looks like a larger and savoyed midribs. In frost-free areas, it can be sown all #550 WINTER CRISP, HYBRID (90 version of Tatsoi. The thick, dark green, shiny, year long but avoid planting in the middle of a days) spoon-shaped leaves grow upright on pale hot summer. For larger heads, harvest in 60-70 This early maturing, medium green nappa green petioles. This vigorous and easy to grow days. Stir-fry or steam. Chinese and Japanese cabbage variety has wide adaptability. plant is heat and cold resistant and can be cooks often use loose-headed cabbages for Recommended where other nappa are difficult grown year round. It has a mild flavor when pickling. to cultivate. Heads can weigh over 5 lbs at harvested young. In cool areas, sow seeds in maturity. It has good cold tolerance, medium #543 MANSU, HYBRID (65 days) late spring after last frost in a sunny location heat tolerance and is slow bolting. This variety This is a Korean loose-head type Chinese and harvest in early summer through fall. has a high resistance to viruses, soft rot, and cabbage with bolting tolerance and has In temperate areas, sow seeds from spring leaf spot. A nutrient-rich vegetable loaded wide growing adaptability. Leaves are dark through fall. Culinary tips: Use in salads and with vitamin A, potassium, and folic acid. green with white petioles. Excellent for stir-fries. Korean kimchee recipes, salads, and soups. It #011 WR-70 DAYS, HYBRID (70 days) is suitable for spring and fall sowings, and in This early maturing, medium green nappa Michihili Type mild temperature regions summer sowing is cabbage variety has wide adaptability. possible. #178 GREEN ROCKET, HYBRID Recommended where other nappa are difficult (70 days) to cultivate. Heads can weigh over 5 lbs at #060 MARUBA SANTOH This very popular early maturing Michihili type maturity. It has good cold tolerance, medium ROUND LEAVED (30 to 40 days) Chinese cabbage is known for its sweetness heat tolerance and is slow bolting. This variety and crisp leaves. The uniform frilly-leafed has a high resistance to viruses, soft rot, and This mild flavored green is fast and easy to grow. It is heat tolerant and suitable for year cylindrical heads grow to 18" tall and 4 to 4 1/2 leaf spot. A nutrient-rich vegetable loaded pounds. It is a vigorous grower, disease tolerant with vitamin A, potassium, and folic acid. round growing. This loose head type Chinese cabbage has tender, smooth, round light and matures early. Popular in Japanese soups and braised with meat in sukiyaki. Used in #627 YUKI, HYBRID (67 days) green leaves and white petioles that can be Yuki is a medium maturing variety. It has good harvested at any stage. Sow seeds in spring/ yosenabe, ohitashi, stir-fry, pickling and salad. uniformity and large head size with tolerance summer after last frost or late summer/early #373 MONUMENT, HYBRID (80 days) to Black Speck, tipburn and intermediate fall. Use in salad, sukiyaki, ohitashi, yosenabe, This Chinese cabbage hybrid produces resistance to some races of Clubroot. Moderate stir-fry, soup and pickling. bright dark green, upright heads that look bolting tolerance. Nice green exterior color. #345 OSAKA SHIRONA statuesque in the garden. A Michihli type of Loose-head Type (40 to 60 days) Chinese cabbage, Monument cabbages are These Japanese greens grow mild-tasting cylindrical in shape, with crisp, textured outer leaves surrounding a sweet, tender, white (25 to 40 days) medium-sized bright green leaves atop wide #245 BEKA SANTOH core. Popular for its excellent flavor, disease This vigorous Chinese cabbage loose head and firm white petioles or stocks. It is a fast- tolerance and high quality, this semi-heading variety is grown throughout Japan. The leaves growing variety that is tolerant to both cold variety produces a bumper crop with cabbages are light green, frilled and slightly serrated. The and heat. In frost-free areas it can be sown all as heavy as 4 pounds each. Harvest in the cool petioles are white. Fast growing. year long, but avoid planting in the middle of a hot summer. Packed with vitamin A, these fall and early winter months. Monument is #212 CHIRIMEN HAKUSAI leafy cabbages are most often enjoyed fresh approximately 10 days later maturing than (50 days) in a stir-fry. Traditionally, leaves were dried or Green Rocket variety. Perfect for pickling, this This loose-leaf Chinese cabbage is an old pickled to provide nutritious greens during variety is also excellent in stir-fries and soups. variety from Japan popular for beautiful crepe- winter months. textured light green leaves. Plants grow to 12" Korean Cabbage tall. In temperate climates, sow in summer, but #349 TOKYO BEKANA (20 days avoid planting in the middle of a hot summer. baby leaf- 45 days mature) #577 BAE MOO CHAE, HYBRID Bae Moo Chae variety is the first hybrid In other areas, sow in spring or fall. You can use Tokyo Bekana is a loose-head Chinese cabbage crossing Chinese cabbage and radish. It this variety in a salad as you would a lettuce from Japan. The spring-green leaves curl at the is heading type of Chinese cabbage with or spinach. The most popular way to cook it edges and mature with slim white stems that hairless leaves and thick petioles. The root is stir-frying, which will retain the nutrients, widen at the base. Grow baby leaf greens year is straight and thick like radish. The flavor is color and flavor. round with protection from cold temperatures. Popular for micro-greens. spicy and sweet. It is rich in sulforaphane. #014 GREEN SEOUL (70 days) This is a Korean loose-head type Chinese #213 VITAMINNA (45 days) cabbage with narrow yellowish-green leaves. This vegetable green is familiar in households It is available only in treated seed. Sow seeds throughout Japan. The dark green leaves are in late spring or early fall. Excellent for Korean crinkled and thick. Highly tolerant to cool

CHECK WEBSITE FOR SEED AVAILABILITY Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com 15 CHINESE CELERY CHINESE LEEK CHRYSANTHEMUM Apium graveolens var. secalinum Allium tuberosum (seri na, qin cai, kinchai, teng chai, rau can tau, (nira, jiu cai, kutsay, kuichai, he) GREENS ajmond) Glebionis coronaria The Chinese Leek, also (shungiku, kikuna, tung hao, tan o, khee kwai, Chinese celery known as Chinese Chive, guladaudi) is a smaller has a long history in version of Chinese and Japanese Chrysanthemum the celery kitchens as well as the greens are also in Western medicine cabinet. Both known as shungiku, markets, but its of the varieties described is a popular flavor is quite below have a delicate Japanese vegetable a bit stronger. garlic-chive flavor. The green that has yet The crisp, leaves can be prepared in stir-fries, egg dishes, to be recognized as hollow stems meat or fish dishes, or even by themselves. The a vegetable in the of some varieties are light green, others can Japanese make a tempura snack by tying the West, so you won’t be dark green or white. The leaves are typically leaves into a bundle, dipping them in batter, find these greens jagged on the edges. Indispensable to many and deep-frying them. The star-like white in the produce section of the local grocery Asian soups or stews, Chinese celery is one flowers make this herb an attractive addition store. The dark green aromatic leaves are of the most commonly grown vegetables in to the garden. If they’re not being used in rich in vitamin B and minerals. The leaves are China. The entire plant is used, either fresh or a vase on the table, the flowers and flower serrated or round on the edging. They, along dried. Add leaves and stalks to flavor vegetable buds can be part of your meal. The flowering with the young stems, are used in tempura, or meat soups, or use them in a stir-fry. In stems retain their color when cooked and can sukiyaki, ohitashi, yosenabe, and shabu-shabu China, celery is sometimes served as a dish be steamed as you might prepare asparagus. in Japan. In China, the leaves are commonly by itself, stir-fried with a little soy sauce and Flower buds are tasty in a salad, dressed with used in soups. Sprinkle the chrysanthemum sugar. The flavor may be a little too strong raw a little oil. In Asia, the flowers are sometimes flower petals over soups and salads as a in a fresh green salad. Try it in small amounts ground into a spice. Sow seeds in spring to garnish, or add the young leaves to a green at first. They prefer the cooler temperatures early summer. salad. The Japanese dip the flowers in sake of spring and fall. Sow seeds in spring or late and eat them at the beginning of a meal to summer (in mild climates). #200 FLOWERING CHINESE LEEK confer good health and long life. Sow seeds (70 days) in spring and fall. #355 KINTSAI DARK GREEN This popular Chinese specialty herb is a (30 to 50 days) vigorous perennial. It is grown for its young #201 GARLAND ROUND This Chinese cutting celery grows small dark flower buds, long stems and slender flat LEAVED (40 to 50 days) green leaves with green petioles. Stems are deep-green blades that grow up to 14". All This highly valued Japanese green is an edible thin, hollow, and crisp. It is very aromatic, of these parts are edible including mature chrysanthemum. The large, medium green even seedlings have a nice celery flavor. This flowers and have a delicate garlic-onion oblong leaves are less serrated and have a makes it an excellent microgreen. As the plant flavor. This variety is suitable for harvest milder flavor than the serrated-leaf varieties. matures the celery flavor and scent intensifies. from mid spring to early fall when grown in An easy to grow plant that can also be used a greenhouse, and from late spring to late fall for microgreens and baby greens. The closer #522 DARK GREEN CUTTING when grown in the field. Sufficient vegetative to flowering, the more pungent the flavor (30 to 50 days) growth (1-2 years) plus low temperatures in becomes. This is a cutting celery grown specifically for winter and long summer days are needed microgreen production. It is very aromatic for flowering. Generally, Chinese leek will not #033 GARLAND SERRATED and has a celery flavor. Use in soups, stir-fries flower in the first growing season. LEAVED (40 to 50 days) or as an herb for seasoning. This highly valued Japanese vegetable green #037 BROAD LEAVED NIRA #067 LIGHT GREEN (30 days for is an edible chrysanthemum and has serrated, (100+ days) dark-green aromatic leaves. The serrated leaf micro greens, 60-90 days) This Japanese variety of Chinese leek nira Like other varieties of Chinese celery, Light type has a flavor that is stronger than the has deep green, broad, thick leaves that have round leaf type and intensifies with maturity. Green variety delivers the distinct celery a garlic-onion flavor. It is also referred to as flavor and aroma. The plant does not produce This easy to grow, cool weather plant has flat chives. Its tolerance of heat and cold high yields and produces many side shoots. ribbed, thick stalks as conventional celery but makes it very easy to grow. Likes full sun and very small, thin stems and leaves. The leaves will also thrive in half shade. Once the plant #413 OASIS - (40 to 50 days) and stems are used in soups and stir-fries for is established, it can be divided and raised Edible chrysanthemum green is a traditional accent. Excellent variety for microgreens. for several years. Excellent choice for home vegetable of Japan. Oasis has small, deeply garden and commercial growing. Can also be serrated, dark-green aromatic leaves and is used to grow the delicate yellow blanched more productive, vigorous, and branched Chinese leek.

CHECK WEBSITE FOR SEED AVAILABILITY 16 Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com than many other varieties. This easy to grow microgreens because the shoots are sweet plant can also be used for sprouting and baby flavored and germination is consistent. CUCUMBER greens. (kyuri, huang kwa, taeng kwa, khira) Versatile and CRESS hardy, the COLLARD (tagarashi, koshoso, uotakuresu, kureson, xi cucumber Brassica oleracea var acephala yang cai, lampaka, phakkat nam, xa lach son) carries a lot (ke-ru, hagoromo kanran) Dating back of weight Collard greens are to the Ancient in Asian found in the Brassica Roman times, cuisine. Most family and are related cress has typically, to Kale. Collard long been cucumbers greens are popular in an important are pickled American Southern source of or eaten raw cooking and are nutrients for as the main ingredient in lightly dressed simmered with ham European salads. The Chinese cut up very ripe fruit hock or salted pork. and Asian into soups, including the skin. Indian cuisine In Asia, the greens are populations. employs cucumbers in its yogurt-based raitas; used like loose-leaf cabbages and typically Today it’s grown more for its delightful in Thailand, the vegetables are grated with are pickled or added to soups and stir-fry. The peppery flavor. It’s the perfect extra ingredient onions in a salad with lemon and fish sauce. In leaves are packed with vitamins and are a to perk up a salad, sandwich, soup or hot dish. Japan, you’d be likely to encounter cucumbers healthy choice for the dinner table. Cress is very popular in Asia, particularly in in soups; in Korea, you’d find them more often China, where it appears most frequently in in stir-fries. They also often have textured skin, #382 GEORGIA SOUTHERN (75 days) soups. Some soups even feature cress as the or ridges, and a smaller seed cavity. Sow seeds A loose-leaf member of the cabbage family main ingredient, accented by onion, garlic, in late spring to early summer. Start seeds that is prolific and easy to grow. The flat, oval, butter and a few spices. Given the right indoors and transplant when weather warms. smooth, blue-green leaves have a mild flavor conditions, cress is a hardy plant that produces that improves with a light frost. Very high in year round. Sow seeds in spring and fall. Armenian Cucumber nutritional value and fiber. Produces through Cucumis melo var. flexuosus the winter in temperate climates. SOLD OUT #140 GARDEN CRESS DUE TO CROP FAILURE. Lepidium sativum (14 to 30 days) #015 ARMENIAN (50 days) Often called peppergrass or curly cress, this Sometimes referred to as snake melon, CORN herb is easy to grow in a container or in the serpent and yard long cucumber. This variety Zea mays garden. It has ruffled leaves with a refreshing is light-green, heavily ribbed, and spineless. (tomorokoshi) peppery flavor. Use in salad or sandwiches Fruits are crisp, mild and sweet flavored. It is a to add texture and flavor. Stuff lots of spicy burpless cucumber and its thin skin does not An increasingly garden cress in porchetta sandwiches. It is require peeling. Very heat tolerant. popular vegetable absolutely delicious. throughout Asia, #366 ARMENIAN STRIPED corn is a fun summer #181 TRUE WATERCRESS (65 to 70 days) garden vegetable Nasturtium officinale(50 days) Valued for its flavor and attractive fruits, this to grow. Cooks in This hardy perennial grows wild along cucumber is also known as snake melon. It is a Thailand and China streams and can be cultivated in moist heavy producer of light and dark green striped make excellent use soil. Its dark green, small crisp leaves and fruit that have a curved shape. An excellent of baby corn in stir- young stems have a peppery flavor. It is slicer, the flesh is mild, sweet and crunchy. fries and soups, along with salads. recommended to harvest when young as This variety requires a long and warm growing watercress becomes bitter when it starts to season. Use in salads and excellent for pickling. Corn Shoot/Popcorn flower. High in vitamins A and C. Asian Cucumber #509 JAPANESE HULLESS #182 UPLAND CRESS Cucumis sativus (83 to 100 days) Barbarea verna (45 to 60 days) This variety is known for excellent popcorn Upland Cress is also called Winter Cress, or #598 EUN CHEON, HYBRID that pops pure white kernels with no hard Creasy Greens in the South. It is an easy to This Korean hybrid cucumber is early maturing centers. Kernels pop into tender flakes. It is grow cut-and-grow-again crop. The plant and has good yields. Cucumbers have a one of the best varieties grown for "baby corn". grows to about 4-6" tall with mildly peppery green shoulder and goes to light green. leaves. Harvest at any stage from microgreen Flavor is sweet and crisp. The fruits are best #564 ROBUST 997, HYBRID to full maturity. Leaves, shoots, and flower harvested at 7-9" long and weigh about a ½ (7-14 days as shoots, 110 days to maturity) buds are all delicious. lb. It has a monoecious flowering habit (plant Also known as R997, this is a mid-season produces both male and female flowers). "butterfly" popcorn with large orange grain. Open field growing with vertical support is It has a long cylinder-shaped ear with easy to recommended. remove kernels and will grow under a wide range of conditions. This variety is popular for

CHECK WEBSITE FOR SEED AVAILABILITY Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com 17 #545 GREEN LIGHT, HYBRID #389 PALACE PRIDE, HYBRID #391 SUMMER DANCE, HYBRID (40 to 50 days) (50 to 60 days) (60 days) This is an excellent mini cucumber that is This sooyow variety yields a prolific crop Best known for its extremely uniform fruit, an All-American Selection winner. Plants of fruits with glossy dark green skin with this hybrid grows vigorously and delivers are vining, high yielding, growing fruit 3-4" defined ridges and fine white spines. Fruits a high yield from its many lateral vines. long, thin skin with very small seed cavity. are harvested 10" long and have crisp flesh, a The mild tasting, deep green fruit are near Great flavor and crisp texture. Succession relatively small seed cavity and sweet flavor. perfect—straight with fine white spines on plantings will ensure a summer-long harvest. Popular for its heat tolerance, this cucumber their glossy skin. They grow to about 9" long This cucumber is parthenocarpic meaning is easy to grow. No need to peel skin since the and more than 1" in diameter. Highly resistant the flowers are all female and the fruits are white spines are easily removed by washing. to downy mildew and powdery mildew, it has seedless without needing to be pollinated It has a monoecious flowering habit (plant an intermediate resistance to corynespora making this an excellent choice for hoop- produces both male and female flowers.) blight and target spot. This variety is suitable house or greenhouse growing. for open field growing and has a monoecious #405 PROGRESS, HYBRID (50 to flowering habit (plant produces both male Japanese Cucumber 60 days) and female flowers.) Cucumis sativus This excellent hybrid, Japanese cucumber has smooth, glossy, green skin and tasty, #392 SUMMER TOP, HYBRID #665 CHINA LONG, HYBRID crisp, burpless flesh. The quality fruits mature (60 days) (50 to 60 days) to 8" long and 1" in diameter. Vigorous, This excellent burpless hybrid is easy to grow This is an early maturing sooyow type high yielding plants are very heat tolerant and delivers a large yield of top-grade fruit. The cucumber. This type of cucumber has very and disease resistant. It grows well in the cucumbers are uniform producing dark-green spiney skin yet thin skin. The skin does not open field and has a monoecious flowering fruit that grow to about 9-10" long. This variety require peeling, just wash the spine off and habit (plant produces both male and female is suitable for open field growing and has a slice. Fruits grow 14-15” long, crisp with good flowers) and sets many female flowers. monoecious flowering habit (plant produces flavor. Excellent for pickling and fresh eating. both male and female flowers). Enjoy fresh in (60 days) Tolerant to heat. Resistant to DM, PM, CMV and #390 SOARER, HYBRID salads, pickled or cooked in soup. Valued particularly for its flavor, this Japanese fusarium wilt. High yielding. Good for planting burpless cucumber hybrid is easy to grow and #019 TASTY GREEN, HYBRID in open field and greenhouse. a generous producer of 8" long cucumbers, (50 to 60 days) #023 DRAGON SUHYO CROSS, up to 1" in diameter, with fine white spines This popular, early maturing, Japanese and smooth deep-green skin. The vigorous burpless cucumber is best harvested 9" long. (50 to 60 days) HYBRID plants tolerate heat very well and resist downy It is crisp, juicy, and tender. The dark green This vigorous hybrid sooyow-type Japanese mildew, powdery mildew, anthracnose, and cucumber has smooth skin and fine white cucumber has its origins in Northern China. It is CMV. This variety is suitable for open field spines. It is easy to grow under a variety of easy to grow with good disease resistance. The growing and has a monoecious flowering conditions. This adaptable variety yields dark green skin has defined ribbing and fine habit (plant produces both male and female heavily. It has a monoecious flowering habit white spines. Fruits mature at 10-12" long and flowers). (plant produces both male and female have excellent flavor and quality. This variety flowers.) Suited for greenhouse, open field, is suitable for open field growing and has a #143 SOOYOW NISHIKI (50 to 60 days) and home garden cultivation. monoecious flowering habit (plant produces This open pollinated sooyow type cucumber both male and female flowers.) #481 TOKIWA (55-60 days) is easy to grow and heat tolerant. The skin is Also known as Tokyo Green, this uniform, #620 HOUSAKU, HYBRID dark green with defined ridges and fine white dark green variety grows 1.5” in diameter and Housaku means good harvest and it is a spines that are easily removed by washing. It 9-10” long and has small spines. Retains good very productive Japanese hybrid cucumber doesn’t need peeling. The fruit has sweet and flavor when large. Expect high yields. producing more than 90% of female flower. very crisp flesh. It has a monoecious flowering Fruits are smooth skin, dark green color with habit (plant produces both male and female #278 TSUYATARO, HYBRID (50 to good flavor making it ideal for both pickling flowers.) It produces more female flowers on 60 days) and fresh use. Best when harvested 8-9"long. the secondary and tertiary vines, so that’s This outstanding, easy to grow, burpless type Good for open field and greenhouse growing. where most of the fruit will be harvested. is a bestseller in Japan. The skin is glossy deep green and is smooth with few spines. The #018 PALACE KING, HYBRID #404 SOUTHERN DELIGHT, fruit is very uniform and suitable for open (50 to 60 days) HYBRID (50 to 60 days) field, greenhouse, and home growing. It has This easy to grow, early maturing, sooyow This is an excellent hybrid Japanese cucumber a monecious flowering habit (plant produces type variety originates in Northern China. that has smooth, deep green skin with small both male and female flowers) and moderate The defined ribbed fruits are best harvested white spines. The burpless fruits mature to resistance. 10” long and have fine white spines that are 9" long, 1" in diameter, and have excellent easily removed by washing. It is burpless, very flavor and quality. It is recommended for #016 YAMATO SANJAKU (50 to 60 crisp, and has a thin skin that doesn’t need to open field growing and has high tolerance to days) be peeled. The vines are high yielding. It has a heat. The very vigorous, high yielding plants This traditional variety is from Japan's Yamato monoecious flowering habit (plant produces are disease resistant. It has a monoecious Province now known as Nara Prefecture. both male and female flowers.) flowering habit (plant produces both male Sanjaku means three feet and this variety and female flowers.) produces a generous crop of remarkably long, narrow fruit. It is best when harvested

CHECK WEBSITE FOR SEED AVAILABILITY 18 Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com before reaching 2 feet long with a 2" diameter. color. The plant is a vigorous grower and The fruits have crisp white flesh, a relatively Chinese / Taiwan Type prolific producer of large, firm, sweet, and small seed cavity, and a sweet flavor. It has a #152 BRIDE, HYBRID (70 days) tasty fruits. monoecious flowering habit (plant produces The compact plants of this Chinese variety are both male and female flowers.) well branched and produce 2-3 eggplants per #131 DEWAKO ONE BITE (50 to 60 days) cluster. The tender fruits have purple skin with This small one-bite size Japanese eggplant, #619 ZIPANGU, HYBRID white stripes, a green calyx and white flesh. Zipangu is a Sooyow-type hybrid cucumber. hitokuchi nasubi, is a purple-black color with They mature to 8" long and 1 1/4" in diameter. Fruit is uniform and crisp with good flavor a purple calyx. The fruit weighs about 10 The strong plants are tolerant of bacterial wilt. making it ideal for both pickling and fresh grams and is ideal for pickling. This specialty Braise, bake or stir-fry. Use for grilling, stuffing use. Fruit are dark green with lots of spines eggplant is from Dewako in Yamagata and tempura. and ridges growing to 8-9" long and weigh Prefecture Japan. 3-3.5 ounces. High resistance to Powdery #119 PING-TUNG LONG, HYBRID mildew, Downy mildew, Zucchini yellows, (75 days) #618 E-STAR, HYBRID E-Star is a Japanese round-shaped type Watermelon mosaic virus 2. Intermediate This is a prolific Taiwan variety that produces eggplant with glossy, deep purple-black resistance to Cucumber mosaic virus. 12-16" long glossy purple-red fruit with color with purple calyx. Fruit are 3-4” in green calyx. The erect plants are very sturdy, diameter and weight about 350-400 grams. Pickling Cucumber vigorous and resistant to bacterial wilt and The flesh is white and firm yet creamy when Cucumis sativus can bear as many as 20 fruits each. This cooked. This is a medium early maturing variety is tolerant of heat and moisture. #025 CALYPSO, F1 (55 days) variety. Plants are semi-upright and good for A widely adapted, high yielding, pickling #514 PURPLE SHINE, HYBRID open field growing. cucumber that is suitable for hand or machine (65 days) #242 KAMO (65 days) harvesting. Blocky, dark green fruits are This is a popular Chinese type eggplant variety. Kamo is a highly prized traditional kyo yasai straight with white spines and mature to a Fruits are firm and have a shiny purple skin and or Kyoto vegetable, from the Kamo area of length of 3" by 1". It has a gyneocious flowering average 9-11" in length and 1.5-2" diameter. Japan. It has been a delicacy in that region for habit (plants produce almost all female Plants are productive with high yields. flowers) so it be must be interplanted with 10 hundreds of years. This unique fruit is round to 15% pollinator plants. Disease resistant/ with a flat bottom, purple-black skin, purple tolerant to SCAB, CMV, DM, ANT, PM and ALS. Italian Type calyx, and weighs up to 1/2 lb. Served at top #614 ROSA BIANCA restaurants in Japan, its dense flesh has a rich flavor. EGGPLANT This eggplant variety is traditionally recognized Solanum melongena in Italian cuisine. The fruit are lavender and #353 KONASU (60 days) (nasubi, ngai gwa, si kwa, ca, talong, makhua white color with green calyx with slight This tiny, bite-sized, rounded eggplant has terung, cai tim, cai phao, brinjai) ribbing. Fruit are 5-7” diameter, round-shape, shiny dark purple skin that looks almost onyx with very mild, delicate flavor, creamy texture, in color. The calyx is also a purplish-black, and Asian and no bitterness. eggplants are beneath the tender skin is white flesh. These milder and appealing little eggplants are perfect for have a more Japanese Type pickling when harvested young. Mature fruit can be cooked as you would other eggplant delicate taste #513 AO DAIMARU (65 days) than Western varieties, and they are especially delicious in Ao Daimaru is a highly prized traditional kyo stir-fries, tempura or as part of a kabob. varieties. The yasai or Kyoto vegetable, from the Saitama slender fruits Prefecture, Japan. It is a delicacy in that region #027 KURUME LONG (60 days) vary in color from early Meiji period. This unique fruit is This popular, open pollinated, Japanese variety from white globe-type with a flat bottom, light green skin, has excellent quality. Shiny, black fruits have with lavender streaks to a glossy purple-black. green calyx, and averages 1/4 lb. Flesh is dense a purple calyx and mature 9-10" long with a They need no peeling. The skins are thin and and creamy when cooked and has a rich flavor. mild, delicate flavor. Very vigorous and good tender, adding a slight texture and sweet flavor for open field growing and home gardens. to the flesh. In Japan, eggplants are often #402 BLACK SHINE, HYBRID (65 Relatively late maturing plant has an upright used in tempura, baked and served with a days) growth habit. dipping sauce made of ginger and soy sauce, This Japanese hybrid eggplant has long fruit braised or pickled. They are more typically with black skin and a purple calyx. The shiny #198 KYOTO EGG, HYBRID (65 days) braised or fried in China, while in India, they fruits have tender good quality flesh and This small Japanese eggplant is a generous are usually stuffed with meat and spices and grow over 8" long and weight over 8 oz. This producer of unique round fruit that grow to baked. The mild flavor and porous flesh make extra early prolific producer is recommended 3” in diameter. It has glossy purple-black skin, them a perfect ingredient in a Thai curry dish, for greenhouse and open field growing. Black a purple calyx, and tender flesh. The plant is as they absorb the neighboring flavors. This Shine is very similar to Millionaire variety but upright and grows well in warm climates. is definitely a summer vegetable, unable to fruit is heavier in weight. withstand cool weather. Start seeds indoors #243 MILLIONAIRE, HYBRID (65 6 weeks before last frost date and transplant #347 CHORYOKU, HYBRID (80 days) days) when weather warms. This long Japanese eggplant has a bright, One of the most popular Japanese eggplant shiny, spring-green skin, and matures to 12" hybrids sold in markets. This variety is an extra in length. The calyx is also the same uniform early, productive, and upright grower. The CHECK WEBSITE FOR SEED AVAILABILITY Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com 19 brilliant black-purple fruit is long, growing to #471 ROUND PURPLE (50 to 55 days) #398 EDIBLE FLOWER MIX over 8" in length. The skin is particularly soft, This vigorous, prolific variety can adapt to (50 days) and the interior flesh is nearly seedless. Good many different growing conditions. The round Fragrant, colorful and flavorful addition for greenhouse, open field and home garden fruit is bright shiny purple, and grows up to the garden, the Edible Flower Mixture growing. to 2" in diameter, weighing up to 3 ounces. includes: Borage, with a cucumber-like It is popular in cuisines of India, Thailand, flavor; Cilantro, with its tangy, fresh flavor

#348 MIZUNO TAKUMI, HYBRID and Vietnam. Small eggplants are pickled or and aroma; Nasturium, whose bright yellow, (80 days) cooked. Delicious in curries and stews. orange and red blooms have a spicy, pepper- This shiny, purplish-black oval-shaped like flavor; Calendula, which has a yellow- eggplant grows to a plump ½ pound. Known #472 THAI ROUND (55 to 60 days) orange flower and a mild, peppery flavor; for its watery flesh and tender skin, it is This disease resistant matti gulla variety adapts Cornflower, with its bright blue flower and most often enjoyed cooked or pickled. The well to many growing conditions. Matti is an mild taste; Dianthus ‘Wee Willie,’ a tiny pink plants are heavy producers in open field or Indian village famous for this type of eggplant. flower with a clove-like flavor; onion-flavored greenhouse alike. Recently, gourmet cooking The very productive plant produces small Chives; Lemon Mint, which has a strong mint shows have made this juicy variety popular in round green-skinned fruits with white stripes flavor; Pansy and Johnny Jump-Up, both with restaurants and bars throughout Japan, where that grow to 2 inches in diameter and up to 2 brightly colored flowers with a mild, slightly the eggplants are lightly pickled and eaten as ounces. It is very popular in cuisines of India, sweet flavor; licorice-flavored Lavender a summer side dish or as a snack with beer. Thailand, and Vietnam. Pickle or cook small Hyssop; and English Daisy, also a lovely flower eggplants. Delicious in curries and stews. #130 MONEY MAKER #2, HYBRID with a sweet, mild flavor. (50 to 60 days) #380 HONEY BEE MIX (50 to 85 days) Money Maker is one of the most popular EDIBLE FLOWERS (mistsubachi yuuinzai, shokuyoubana) This mixture is a custom blend of nectar- and eggplant varieties in Japan. The semi-upright pollen-producing flowers that attract honey plant produces many glossy, black, oval From small-scale bees. Comprised of edible herbs, it includes shaped fruit with purple calyces. Fruit are growers who borage, chives, sage, basil, lemon mint, catnip, very tender and grow up to 5" long and weigh are looking to sweet marjoram, oregano, and creeping 3-4 ounces. The plant is very productive, has get the greatest thyme. early fruit set and has high heat tolerance. variety out of Good for greenhouse, open field, and home their garden garden growing. to commercial FLOWERING growers focused #031 SHOYA LONG, HYBRID on pollinating BRASSICA (nanohana, nabana, beninabana, kosaitai, (60 days) crops more saishin, cai xin, cai tai, yu choy sum, tsoi sum, An early maturing hybrid with high yields efficiently, pakauyai, pakaukeo, cai ngot) and an upright plant habit. Fruit has deep flowers are a welcome addition from the purple skin and calyx, matures to 14-16" garden to the field. Edible flowers offer a dual Grown for their long, and weighs about 1/2 lb. Good for both benefit of attracting pollinators as well as tender flowering greenhouse (spring harvest) and open field adding flavor and visual contrast to cooking. shoots, this growing (summer harvest). Excellent quality Nasturtiums are popular additions to salads large family of fruit. with their bright colors and slightly peppery vegetables is quite flavor. Our seed mixtures are created with popular in China. #197 YASAKANAGA, HYBRID both the pollinator and the chef in mind to Brassicas tend to (60 days) offer diverse combinations of textures and be most flavorful This Japanese eggplant produces slender, flavors. if harvested just glossy deep purple fruits that reach 7" and before the flowers open; they are sweet have a purple calyx. Starting early, the plants #591 DWARF JEWEL MIX enough to use lightly dressed in a fresh salad. are very productive throughout the season Tropaeolum majus In China, they are more typically steamed, and have good heat tolerance. They have a Dwarf Jewel Mix variety are used as boiled or stir-fried. They are a flavorful and semi-upright growth habit and can reach 5 feet microgreens Leaves are green with light colorful complement to meat, fish or chicken tall. Use for tempura, stir-fry, baking, grilling, green veining and slightly scalloped edging. dishes, however, the shoots can quickly and pickling. Flower mixture of singles and doubles and become overcooked. Japanese cooks like to shades of red, pink, yellow, and orange. pickle flowering brassica. In the West, this Thai Type Mature plants are compact with round green vegetable makes a tasty addition to cream- leaves. based pastas. Many plants in this family are #470 PETCH SIAM (40 to 50 days) quite beautiful in the garden, some favoring This well-known and productive matti gulla #590 EMPRESS OF INDIA cooler seasons and some preferring heat. variety is easy to grow. Matti is an Indian village Tropaeolum minus famous for this type of eggplant. The small Also known as Indian Cress, Garden Broccoli Raab-Rapini Nasturtium, Empress of India is beautiful as (2" in diameter), round, green eggplants have Brassica rapa var. ruvo microgreens, leaves are blue green edged a dark green stripe and are very popular in (nanohana) cuisines of India, Thailand, and Vietnam. Small with maroon color with pink stems. Empress eggplants are pickled or cooked. Delicious in of India at full maturity has dark blue green #172 EARLY FALL (40 to 50 days) curries and stews. leaves and crimson flowers. Plant are Broccoli raab or rapini is grown for the florets compact, about a foot tall. or flower bud shoots that combine the flavors CHECK WEBSITE FOR SEED AVAILABILITY 20 Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com of mustard greens and broccoli and have variety is developed for growing baby Yu for eating and cooking should be harvested a slightly bitter taste. This variety prefers a Choy or Yu Choy Miao. Its stems are short and young, as they tend to grow bitter the longer cooler, short day season. Excellent choice thick with shiny green leaves and it is tolerant they are left on the vine. Sow seeds in late for early fall planting and winter harvest. to Downy Mildew. spring to early summer. Sow seeds in late summer/early fall. This is an Italian specialty vegetable. Use in salad, #496 JUNG GREEN (40-45 days) Bitter Gourd steam, or sauté in olive oil. Add the greens Flowering Brassica is a fast growing green Momordica charantia that can be harvested as Yu Choy (stem and to pasta or potato dishes. High in vitamins (niga uri, reishi, ku gua, fu kwa, ampalaya, mara, leaf) or Yu Choy Sum, (stem, leaf and flower A and C. Japanese cuisine prepares ohitashi muop dang, karela) broccoli raab. buds.) This choice, medium maturing Yu Choy Sum variety produces dark green leaves and #063 BITTER GOURD LONG #173 SPRING (45 days) is tolerant to heat. (60 to 70 days) Broccoli raab is also commonly known as This Japanese variety bitter gourd has green rapini, an Italian specialty vegetable, is grown #156 KOSAITAI (50 days) This flowering purple stem choy sum, also heavily warted skin and best flavor when for the florets or flower bud shoots. The harvested young at 10-13". The fruits are crisp florets have both mustard green and broccoli known as kosaitai or hon tsai tai, is a popular Chinese specialty vegetable. The leaf stalks and tender. The climbing vine can reach 12' flavors with a hint of bitterness. Plants grow and has yellow flowers. Bitter gourd prefers up to 30" tall. Harvest at any stage depending and veins are purple while the leaves are dark green and the flowers are yellow. Low a warm climate and some humidity. Bitter on culinary use grown for microgreens to full gourd is also called bitter melon, karalla and maturity. temperatures intensify the colors. Best grown as a fall/winter crop—the plants will bolt early balsam pear. #456 SORRENTO (40 to 50 days) when sown in spring to summer. Kosaitai can #623 DARK JADE, HYBRID Broccoli raab is also commonly known as be cut young and will re-grow for additional (55 to 60 days) rapini. This variety is faster growing and an harvests. This India type bitter gourd hybrid is high early maturing variety. The Sorrento is best yielding. Fruit are dark green, over 2" diameter #495 LATE GREEN (45-55 days) planted in the late summer to harvest in early and about 8-10" long weighing about half Flowering Brassica is a fast growing green fall or in early spring to harvest in spring. It is pound each. very early to mature but will bolt in warmer that can be harvested as Yu Choy (stem and weather. The plants are uniform and produce leaf) or Yu Choy Sum, (stem, leaf and flower #168 FUTO-SPINDLE (60 to 70 days) many medium to large florets. The leaves are buds.) This excellent, late maturing Yu Choy This Japanese variety is an easy and vigorous blue-green and have a turnip-type or arrow Sum variety produces dark green leaves, is grower. The large climbing vine produces shape. This is an Italian specialty vegetable slow bolting, and tolerant to Downy Mildew. yellow flowers and 6-8" dark green fruits with with a slightly bitter taste that is also used This variety has some tolerance to cold. heavily warted skin. The vine can grow 12' long in Asian cuisine. Japanese cuisine prepares Summer and fall plantings may produce and has a high tolerance for heat. Young leafy ohitashi broccoli raab. Use for salad, steam, or thicker stems. shoots can also be harvested. Widely grown sauté in olive oil. Add the greens to pasta or in Japan and other tropical Asian countries. potato dishes. High in vitamins A and C. GOURD (hyotan) #365 GREEN BITTER GOURD, Flowering Chinese (56-63 days) Gourds have HYBRID This bitter gourd produces a generous crop of Cabbage as many large, heavy and uniform fruits with distinctive Brassica rapa var. utilis uses as they vertically scored, shiny and warty green skin. (nabana) do shapes, Among the most bitter of vegetables, the colors and (55 days) flesh of the bitter gourd is crunchy and juicy, #165 SHUKA, HYBRID textures. This hybrid Chinese cabbage is grown for its somewhat like a cucumber in texture. Use in Bitter Gourd edible young stalks and flower buds, which soup, stir-fries and stuffed. Young leaf shoots is also have a delicate Chinese cabbage flavor. It is are edible. Recommended as a healthy food by known as also called Autumn Torch variety. Sow seeds the American Diabetic Association. bitter melon, in late summer to early fall. The stalks and karella, and flower buds are ideal for pickling and are #155 GREEN SKIN (70 days) balsam pear. Bitter melons are particularly excellent stir-fried. This variety is also popular This is an excellent, open pollinated, Chinese good stuffed with meat, seafood or beans, as for cut flowers. bitter gourd that produces fruit 8-10" long are hairy melons, especially when stuffed with and 3" in diameter. It has green skin with large pork and baked. Bottle and Calabash Gourds smooth warts. The leaves and leafy shoots are Flowering Pak Choi Type are excellent in meat soups or stir-fries. Young also edible. Bitter gourd is also called bitter Brassica rapa var. parachinesis Luffas can be prepared just like zucchini. And melon, karala, and balsam pear. (beninabana, kosaitai, saishin, cai xin, hong cai while used in a variety of Chinese dishes, the tai, yu choy sum, tsoi sum) Winter Melon is the key ingredient for the #318 INDIA, HYBRID (40 to 55 days) famous winter melon soup, popular at Chinese Bitter gourd is also known as bitter melon, #494 EARLY GREEN (30-40 days) banquets. The soup is cooked in the melon karella, and balsam pear. The dark green skin Flowering Brassica is a fast growing green itself, and chunks of melon flesh are scooped of this hybrid’s 6-8" fruits are heavily warted. that can be harvested as Yu Choy (stem and out and served with the soup. Gourds used The spindle-shaped melons taper at both leaf) or Yu Choy Sum, (stem, leaf and flower ends, and overall they are narrower than a buds.) This high quality, early maturing Chinese bitter melon. Growers prefer this CHECK WEBSITE FOR SEED AVAILABILITY Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com 21 variety for its early maturity and long-lasting, in length, and is used as a container or as #506 NEW JANG SIN, HYBRID generous yield. decoration after fruit has dried and the seeds (80 days) have been removed. The plant requires a long This jointed gourd, hairy melon, or mokwa (50 to 55 days) #476 MARA and warm growing season. variety is an early to medium maturity. Fruits Vigorous and disease tolerant, this open are short, cylindrical shaped and average 6" pollinated variety produces large, cylindrical, #462 NAM TAO KLOM, HYBRID long and 2-3" diameter. The fruit skin is hairy glossy green fruit that grow to 3" in diameter, Lagenaria sceraria (60 to 65 days) and green color. The flesh is white, firm, and 11" long, and weigh about a pound. Popular This edible, high yielding gourd is also known mild flavor. The plants are vigorous and high in Chinese cuisine. as White-flowered gourd, and upo or opo. yielding. It is a vigorous climbing hybrid producing (50 to 60 days) #225 MINI, HYBRID round-shaped fruit with light green skin and Bitter Gourd is also known as bitter melon, flesh. Fruit size is approximately 4" x 5" and Luffa Angled & Smooth karala, and balsam pear. This small bitter Luffa acutangula & Luffa aegyptiaca can weigh up to 1 lb. Prepare bottle gourd as melon is common in Thailand and India. (hechima, ito uri, cee gwa, patola, muop khia, you would squash. Young gourds are delicious It is an early producer and is notable for its sautéed, stewed and stir-fried. ghiya tori, kali tori, nerua) disease resistance. The skin of these uniform 3-4" fruits is dark green and covered with #649 NAM TAO NGAM, HYBRID #464 BONANZA (80 to 90 days) pointy warts. It does best in a warm climate (45 to 50 days) Also known as Chinese okra, angled luffa, or with some humidity. This is a long-type hybrid bottle gourd and ridge gourd, this vigorous productive plant referred to as calabash gourd or Indian Long produces a high yield of fruit on strong, lateral (55 to 60 days) #475 TAI GUO, HYBRID type gourd. Gourds are cylindrical shape, branches. Fruit are 18" long, 2" in diameter and This vigorous, prolific, early maturing hybrid 18-20" long, green color. Vigorous vines and weigh just under a pound. The green-colored, produces large, glossy light green fruit that many branches making this a high yielding ridged fruit is tender and tasty and matures grow to 11" in length and weigh 1 to 1.3 lbs. bottle gourd. 45 days after the flower sets. Chinese okra is It has a delicious bitter flavor that is popular prepared like squash or okra. Use young tender in Chinese cuisine. #463 NAM TAO YAI, HYBRID gourds in sautés, stews and stir-fries. Lagenaria sceraria (70 to 75 days) #593 BUAB KHOM, HYBRID Bottle Gourd This high yielding variety is also known as This is a hybrid ridge gourd with excellent Lagenaria siceraria White-flowered gourd, and upo or opo and fruit quality and high yielding. The fruit are (yugao, hyotan, hu gua, opo, upo, buap khaus, has vigorous, multi-branched vines. Easy to light green color and medium size ranging bau, lauki) grow, this plant is virtually disease-free and from 12-14" weighing about ½ lb. Vines insect resistant. The dark mottled green fruit #199 CALABASH LONG (100 days) are vigorous and have lots of branching. grows to a size of 4" x 12" and weighs up to 4 This calabash gourd variety produces a Resistant to Downy mildew. lbs. Prepare bottle gourd as you would squash. long bat-shaped gourd that is most tender Use in sautés, stews and stir-fries. Delicious when picked 14-24" long. The light green #465 BUAB LIAM, HYBRID (80 to skinned fruits have white flesh and are sweet when sautéed with shrimp or meat. 90 days) Also called Chinese okra, angled luffa, or ridge and entirely edible when harvested at this #461 NAM TAO YAO immature stage. The gourd can be left to fully gourd, this highly productive and vigorous Lagenaria sceraria (65 to 70 days) mature and the skin will harden. The vine is hybrid has fruit that matures 40 days after Also known as White-flowered gourd, and very vigorous and has white flowers. the flower sets. The green, fruit is tender and upo or opo, this edible variety is vigorous, flavorful and grows up to 16" in length, 2" #064 CALABASH ROUND (100 days) disease-tolerant, and high-yielding. Fruit has diameter, and weighs 1/2 pound. Fruit left on This round-shaped gourd has many uses. The light green skin, sweet, grows to 12" long and the vine to mature until the skin hardens can immature fruit can be steamed; it must be weighs approximately 2.5 pounds. Pick when be harvested for luffa sponges. Prepare like picked before the skin hardens. Mature fruit is fruit is immature. Left to mature, the fruit forms squash or okra. Sauté, stew or stir-fry young used mainly for kampyo by drying the gourd a hard wooden shell that can be used to make tender gourds. flesh into strips for sushi. Kampyo needs to a drinking gourd. Bottle gourd is popular in be soaked, salted, rinsed and boiled to soften Asian cuisine. Sauté young tender gourds with #595 BUAB MOOM, HYBRID it for use. shrimp, or add to soups and stir-fries. This hybrid ridge gourd is highly productive and vigorous. The fruit are green color, #288 GIANT Jointed Gourd-Hairy growing up to 17-19" in length, 2" diameter. Lagenaria leucantha var gourda Melon Gourds weigh approximately ½ lb. (110 days) Benincasa hispida var. chieh-qua After the mature fruit has dried and the seeds #177 CHINESE OKRA (90 days) (heari meron, mao gua, kondoi, fak kio, bi dao) are removed, this bottle gourd can be used as Angled luffa is also called Chinese okra or ridged gourd. This excellent open pollinated a container or for decorative purposes. It grows (55 to #667 FONG SHOW, HYBRID variety is cultivated for the tenderness and to about 2 ft in length. The plant requires a 65 days) sweet flavor of its fruit. The vigorous plant has long, warm growing season. For ornamental This fuzzy gourd, mao gua or mokwa, is an early a heavy fruit set of ridged, dark green, club- use only. to medium maturing hybrid. The fruit is dark shaped fruits that are about 18" long and 2" green growing to 8-10" long and 2-3" wide. #289 MINIATURE in diameter. Vigorous and productive variety. Lagenaria leucantha var gourda #467 DOK, HYBRID (80 to 90 days) (95 days) Also known as smooth luffa, this early This miniature bottle shaped fruit grows 12" maturing, vigorous hybrid is high yielding, CHECK WEBSITE FOR SEED AVAILABILITY 22 Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com has lateral branches and is disease tolerant. Green fruit grows to 1.25" x 11" and can weigh Wax Gourd JICAMA 1/2 pound. Prepare young tender gourds as Benincasa hispidia Pachyrhizus erosus you would squash. Especially delicious stir- (togan, don kwa, kondol, phat, bi be, petha) (kuzu imo, ti kua, sha ge, singcamas, cu san) fried with chicken. #469 LAI JUD, HYBRID (60 to 65 days) Although, it This hybrid matures early and has medium originated in (80 to 90 days) #466 EXTRA LONG length vines. Cylindrical fruit has mottled North America, This prolific, vigorous variety produces extra green skin, grows to 4" x 9" and weighs up to Jicama is long smooth gourds, up to 15 per plant. The 2 pounds. Flesh is tender and thick. Delicious probably most fruit has a green skin and excellent flavor. Fruit in soups and stews. Cut gourd open, scrape popular in China. weighs up to 1 pound and is 1.5" x 33". Fruit out seeds and cut into cubes to cook. Crunchy and left to mature on the vine can be used for luffa mild, it is a perfect sponges. Prepare like squash or okra. Sauté, #170 OBLONG (90 days) substitute for stew or stir-fry young tender gourds. Grown for its thick, white melon flesh; the wax water chestnuts gourd can reach 20 pounds and 12" length. The or bamboo shoots in salads or stir-fries. This (80 days) #149 LUFFA, SHORT light green skin is covered with very fine hair tuber makes a crisp and delicious low calorie This smooth skin sponge gourd has dark green and will form a white powder when ripe. The peel-and-eat snack. Jicama thrives in hot and slightly ribbed fruit. It is grown for food or vine of this cold tolerant variety will spread. climates. It needs a long, hot growing season. sponges. The young fruit are cooked or used in The waxy layer that forms over the ripe fruit Sow seeds late spring/early fall. salad. The buds, shoots and young leaves are protects the melon and allows for long storage also edible. The immature flesh is especially periods. #222 TRUE JICAMA (150 days) good stir-fried with chicken, bamboo shoots Also known as ‘yam bean’, this tuber has crisp, or cashews. Mature fruit is dried for its fiber. #089 ROUND (90 days) sweet white flesh, and light brown skin. With This large melon is grown for its thick, white, a long, hot season it can grow 4-6" diameter #622 BUAB LAEM, HYBRID sweet flesh. When ripe, the rind is covered with and 4-5 lbs in weight. More temperate climates This hybrid ridge gourd is highly productive a waxy white coating that protects the fruit will produce smaller roots. Tubers develop and vigorous. The fruit are green color, for long periods in storage. Weighs 14-22 lbs. after flowering and store well. Ripe pods and growing up to 18-20" in length. Gourds weigh leaves are poisonous. 3/4 lb. Resistance to Downy mildew. #468 SMALL ROUND (75 to 85 days) Also known as winter melon or white gourd, Snake Gourd this vigorous, prolific plant produces up to 16 KALE Trichosanthes cucumerina fruits per plant. Green skinned fruit are fragrant Kale is an easy to and flavorful with a firm flesh growing to a grow vegetable var. anguina in the cabbage (chichinga, padwal, serpent gourd) size of 4"x 7" and weighing up to 1.5 pounds. Delicious in soups and stews. Cut gourd open, family. Fresh kale #473 BUAG NGU (55 to 60 days) scrape out seeds and cut into cubes to cook. salad is nutritious This early ripening prolific variety is pest because it is packed resistant and produces over a long season. with vitamins and The dark green and white striped fruit are 1" JAPANESE MUGWORT minerals. Red kale is Artemisia princeps in diameter and grow up to 12" long. Popular especially attractive (yomogi, kui hao, ai, ssuk) in Indian, South Asian, and Southeast Asian and full of anthocyanin pigments. Sow seeds cuisines. Use in curries. The shoots, tendrils and This flavorful herb in spring or fall. leaves can also be eaten as greens. is traditionally prepared in Japan #582 ETHIOPIAN #594 SNAKE GOURD HYBRID by lightly boiling Brassica carinata This hybrid snake gourd produce lots of fruit. the leaves and This leafy green in originated in East Africa, The fruit are dark green color with white pounding them Ethiopia. It is also known as Ethiopian kale, stripes, growing up to 17-19" in length. with sweet mochi Ethiopian mustard, Abyssinian mustard, Af- Gourds weigh approximately 1/3 lb. rice into dumplings. rican kale, and Highland kale. The leaves are mild flavor compared to kale and mustard. Tinda Gourd Chefs in Taiwan stir- fry the leaves or add #517 LACINATO Lagenaria siceraria them to soups. (apple gourd) Brassica oleracea var. acephala #233 YOMOGI (45 days) 50 to 60 days (20-25 for baby leaf) #321 TINDA (60 days) Also known as Japanese mugwort or kui hao, Lacinato kale variety is also known as Dinosaur The unique Tinda squash melon gourd is this flavorful herb has green, fuzzy, finely kale, Tuscany or Tuscany Black kale, Tuscan indigenous to India. The round, light green cut leaves. The hardy plant thrives in most cabbage and Italian kale. The leaves are long, fruit weigh only 3 to 4 ounces at harvest. The climates and is traditionally used in eastern slender, dark green, savoyed, and have a hairy 4' long vines flower within 30 to 35 days, medicine. bumpy surface. Plants grow up to 24" tall. and the smooth fruit is ready to pick 2 to 3 Good variety for baby leaf and bunching. weeks later. #586 PORTUGUESE Brassica oleracea Portuguese kale is known as a couve trochuda, Portuguese cabbage, and Sea CHECK WEBSITE FOR SEED AVAILABILITY Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com 23 kale. The green leaves are wide and large #518 DWARF SIBERIAN with thick midribs and stems growing up to KOMATSUNA 2 feet. This leaf green is traditionally used IMPROVED Brassica rapa var. perviridis in Portuguese sopas or sopash which is a Brassica napus (komatsuna, bor tsai) stew with meat, vegetables, and spices. Use 40 to 50 days (20-25 for baby leaf) An unlikely leaves as you would collards and mustards. Siberian kale leaves are blue-green color with relative of Excellent juiced. frill-curled leaf edging. Plants are about 24" the turnip tall. Good variety for baby leaf and bunching. family, this #587 PREMIER large leafy Brassica oleracea green is Premier kale leaves are medium green, KOHLRABI Brassica oleracea var. gongylodes g r o w n smooth with scalloped edges. The midribs almost and stems are white and tender. Popular This unique exclusively among market growers for bunching, baby looking in Japan, leaf and microgreens. vegetable is part Taiwan and Korea. Also called spinach of the cabbage #534 RED mustard, Komatsuna has dark green leaves (cole) family. that are rich in calcium and often quite Brassica napus The edible stem glossy. They can be harvested at any stage 50 to 60 days (20-25 for baby leaf, 10-15 swells into a and prepared like spinach in the early microgreens) globe shaped stages; they are more like cabbage as they The leaves of Red Kale are purple color, flat ‘bulb’ where the mature. The flavor grows stronger and with cut margins. Mature plants are 18-30" leaves attach. hotter as the leaves mature. This versatile tall. Baby leaves and microgreens are tender, Often eaten green can be stir-fried, pickled, boiled and durable and have nice flavor. Most vegetables raw, it has a sweet and mild flavor similar to added to soups or used fresh in salads. Sow leaves or sprouts having red or purple color broccoli stems. Its thick skin helps with long seeds in spring or fall. is called “anthocyan” which is generally storage but needs to be peeled off to reveal developed by lower temperature. Growing it’s crisp and tender texture. Can be used in #372 GREEN BOY, HYBRID temperatures 50-60°F should be adequate slaws, salads and with dips. Also delicious (30 to 50 days) to develop “anthocyan” after the seeds have roasted, sautéed, and steamed. It is high This popular traditional Japanese green germinated. We cannot tell exactly how long in vitamins and low in carbohydrates. Sow has tender deep green leaves, sturdy exposure should be under low temperatures. seeds in early spring or mid/late summer. The grower should trial different methods and petioles and a mild flavor that tastes like a observe how the microgreen reacts. #460 PURPLE VIENNA (55 to combination of spinach and Asian mustard. 69 days) This variety is preferred by Japan growers #516 RED RUSSIAN This standard home garden and market variety because of its cold tolerance and can be Brassica napus is open pollinated. The thickened stems have a grown year round in mild areas. In colder 50 to 60 days (20-25 for baby leaf) uniformly deep purple skin and a crisp green- areas, the days to maturity lengthen as The leaves of Red Russian kale are gray-green white flesh. For best flavor and texture, harvest the weather cools. Good for greenhouse color with purple veins, flat with cut margins. when stem is 2.5” in diameter. Stems become production in winter. Use in soup, salad, Mature plants are 18-30" tall. Baby leaves and fibrous with age. Also popular as microgreens pickling, stir-fry, ohitashi, sukiyaki, and microgreens are tender, durable and have because of its purple stem color. Kohlrabi is yosenabe. Rich in calcium. nice flavor. a great substitute for turnips. Use in stews, #055 KOMATSUNA (30 to 50 #553 SCARLET soups, stir-fries, or eat fresh. Use microgreens days) as garnish or in salad. Komatsuna is popular traditional, dento Brassica oleracea var. acephala yasai, Japanese green leafy vegetable. It 50 days (20-25 for baby leaf) #459 WINNER, HYBRID (45 to 55 days) has tender, deep green leaves, and a mild, Kale leaves are green with a purple-tinge to flavor that resembles spinach. A quick full purple color with pink to purple stem This medium-early maturing white kohlrabi hybrid is a winner. Large plants grow upright growing, upright type, it can be harvested color. Leaves are frilly and broad. Excellent all seasons with succession planting due to for bunching and baby leaf production. Ma- to a medium height. The uniform, semi-globe shaped thickened stem grows to 4" or more heat and cold tolerance. Delicious eaten at ture plants are 18- 30" tall. Most vegetables any stage. having red or purple color is called “antho- with a green skin. Leaves are dark green. Pick cyan” which is generally developed by lower when tender as stems become fibrous with #317 RED KOMATSUNA, temperature. Growing temperatures 50-60°F age. Kohlrabi is a great substitute for turnip. HYBRID (20 to 38 days) should be adequate to develop “anthocyan” Use in stews, soups, stir-fries, or eat fresh. This spinach mustard hybrid is an excellent after the seeds have germinated. We cannot choice for baby leaf greens. It can also be tell exactly how long exposure should be used for micro-greens. The leaf coloring under low temperatures. The grower should is distinct—purplish-red on the top and trial different methods and observe how the green with red veins underneath. The tender plant reacts. leaves are round and relatively flat, growing uniformly from bright green upright stems. This variety tolerates heat and will retain its deep color. CHECK WEBSITE FOR SEED AVAILABILITY 24 Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com #129 SUMMER FEST, HYBRID heat and cold. #645 RED ROMAINE (56 to 60 days) (21 days) Red Romaine are 8-9" tall cylindrical heads (45 to 70 days) This popular traditional Japanese komatsuna #643 LITTLE GEM with tender purple-green leaf ends melting Little Gem is exactly that. This gem is a small hybrid has glossy, thick dark green leaves and to medium green lower leaves. Centers romaine head under 6" tall. Known for its an upright growing habit. Summer Fest is an are creamy yellow-bronze color. Very bolt excellent flavor and small head is served whole extra early komatsuna that is resistant to heat. resistant and heat tolerant. Excellent for the as a salad. Medium bright green outer leaves It is especially suited for summer crop and baby leaf market. turning to light green/yellow centers. This high tolerance to multiple diseases. Tolerant variety has some heat tolerance. to Downy Mildew and White Rust. Highly #644 RED TANGO (35 days for baby leaf, 45-55 days full maturity) recommended for summer production. (50 to 55 days) #342 NEW RED FIRE Red Tango leaves are red, frilly, serrated and This prizehead leafy lettuce is a non-heading #527 SENPOSAI, HYBRID curled. Heads are tight and erect. Excellent type with exceptionally large leaves. (30 to 40 days) lettuce for baby leaf and salad mix because Commercial growers like it for its uniformity, Senposai is hybrid of cabbage and komatsu- the curled leaves add volume and texture. color and excellent resistance to bolting and na and a fast growing vegetable. This unique disease. The market-quality, large, loose heads vegetable has sweet taste of cabbage and #641 ROYAL GREEN OAKLEAF are green at the base and dark red at the ruffled tenderness of komatsuna. Senposai is heat (28 to 50 days) leaf edges. This variety has strong heat and tolerant and grows well all year round. Royal Oakleaf plant habit is upright, long- moderate cold tolerance. It is suitable both standing with good heat resistance. for cool and warm conditions and retains its Rosettes are tight with medium-dark green LETTUCE crisp fresh flavor through the growing season. Lactuca sativa deeply lobed oak leaf shaped leaves. It is an improved variety from Green Oakleaf variety. (stemuretasu, woo chu, woo sun, chisa, retasu) #406 NEW YU MAI (50 to 60 days) The following This special Taiwan lettuce variety has long, #554 SUMMER 38 (75 to 85 days) varieties bright green sword-shaped leaves that have a This variety of Chinese stem lettuce has of lettuce delicious, mildly bitter flavor. Both commercial pointed, light green leaves. Good tolerance range from growers and home gardeners will find this an to heat and cold and is slow bolting. This the heading easy to grow, disease resistant and productive celtuce can tolerate 100°F for a few days types popular plant. In cool areas sow seeds in spring/early and slow bolting. This variety has nice stem in Japan summer. In temperate areas, sow in spring and development during warm season. to stem fall. In tropical areas, sow all year round. Use in lettuce and a salad, soup and stir-fries. #640 TOM THUMB (53 to 68 days) choy, which Tom Thumb is a butterhead lettuce that is #157 OKAYAMA SALAD (55 days) originated very small and compact. An excellent choice This early maturing butterhead lettuce is a in China. The head lettuces are delightful for serving whole as a garnished salad. Outer Japanese variety known for its delicate flavor in salads – crisp with delicate flavors that leaves are medium green and slightly wavy. and resistance to heat. Deep green leaves form need very little dressing. Stem lettuce looks Centers are creamy yellow. small heads. It has moderate cold tolerance something like a combination between celery and moderate resistance to bolting. It can be and lettuce. The stems are cut into small pieces grown all year round in the tropics. MALABAR SPINACH for salads or into larger pieces for stir-fries and (tsuru murasaki, luo kui, zu luo kui, alugbati, soups. The younger leaves are good in salads, #256 POINTED LEAF (85 days) paag prung, mong as well. More mature leaves tend to become Sword Leaf lettuce is also know as Pointed toi) bitter. Taiwan lettuce is referred to as a choy Leaf lettuce and Oriental lettuce. In Taiwan it and is a very popular green in Taiwan. Leaves is referred to as “a choy” and is very popular A tropical plant, are harvested at an early stage when tender as a vegetable green. The lettuce has long Malabar Spinach and crispy. pointed bright green leaves. Harvest at an thrives in the heat. Also called Basella, #639 BUTTERCRUNCH early stage when approximately 10" tall and stems are young and crispy. An excellent this vine grows up (50 to 75 days) choice for home gardeners. to 14' tall, so you’ll Buttercrunch is a Bibb type variety with larger want to train it to a more compact yellow-white hearts. Rosette #642 RED OAKLEAF (28 to 50 days) stake or trellis. Ideal heads average 4.5" in diameter with dark- Red Oakleaf has oak leaf shaped leaves for soups, salads green reddish-tinged thick blistered leaves. that are medium green with red and green and stir-fries alike, Malabar Spinach can be Leaves have a nice buttery texture. More veining under-side. The red surface blush prepared as spinach is cooked. Do be careful heat tolerant and bolt resistant than many turns a deep burgundy as they mature. Full not to overcook it, as it becomes slimy. Butterhead varieties. sun brings out the deep-red color. This variety Exceptionally nutritious, these varieties are #068 CELTUCE (75 to 85 days) has some heat resistance. Good regrowth for also quite striking additions to the garden. In Chinese stem lettuce originated in southern multiple cuttings. China the leaves and roots are sometimes used China. Stem lettuce is grown mainly for the medicinally for digestive problems. Sow seeds tasty stalk with celery-like flavor. Leaves are in late spring to early summer. oval shaped like romaine lettuce and green color and also delicious. Stems are thick, tender and crisp with white flesh. This is an early maturing variety and has tolerance to CHECK WEBSITE FOR SEED AVAILABILITY Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com 25 #653 BIG ROUND LEAF #377 GINKAKU, HYBRID MIBUNA Basella alba (50 days) Cucumis melo var. makuwa Brassica rapa var. Japonica This is a green big leaf variety. Leaves are (40 days after fruit setting) (mibuna, ren sheng cai) thick. Slow bolting and heat tolerant. This Korean melon is oval shaped and matures This unusual #573 GREEN VINES SUPREME to a deep golden color with white stripes. Japanese Basella alba Inside, the white flesh is quite thick, crisp, green requires smooth, and remarkably sweet with a 15-16 Malabar spinach thrives in warm weather very little brix degree in sugar content. They weigh and is tolerant of heat and humidity. It is a preparation. about 1 1/2 lbs. An F1 Ginsen type cross, this perennial tropical plant.This variety has a Plants grow hybrid is vigorous and highly productive with green stem and dark green thick fleshy leaves. to about one In cooler areas, it will not overwinter but will a strong resistance to disease. foot tall and produce a good harvest as an annual. It is also produce tight #217 HAKUCHO, HYBRID called basella or alugbati in the Philippines. clusters of long, narrow, rounded dark green Cucumis melo leaves. Enjoy its light mustard flavor in a salad (65 days after flowering) #223 RED STEM or as a side dish green, lightly cooked and The flesh of this French Charantais melon Basella alba 'Rubra' (60 days) seasoned. The leaves are also excellent for from Japan is salmon-orange color. Aromatic, Malabar spinach has many names—Phooi leaf, pickling. Sow seeds in spring or fall. Red Vine spinach, Creeping spinach, Climbing sweet and just over 1 pound, Hakucho is a spinach, Indian spinach, Vietnamese spinach, superior melon. The oval shaped fruit has #113 GREEN SPRAY, HYBRID and Ceylon spinach. This lush vine grows best yellowish gray skin with no netting. Sugar (30 days) in tropical and subtropical climates and can content has 16% brix. This Japanese hybrid mibuna variety produces reach up to 14' It has reddish-purple stems, a cluster of long, narrow, rounded dark green #250 HIME KANSEN, HYBRID leaves. It will tolerate cool temperatures. Used glossy dark green leaves, and grows more Citrullus vulgaris rapidly than the green stem variety. The leaves for pickling, salad and steaming, this crisp (30 to 40 days after fruit setting) are used like spinach. In cooler areas, it will not Japanese green has a mild mustard flavor. This Japanese icebox watermelon is the over-winter but will produce a good harvest Delicious lightly cooked and seasoned with perfect size to fit in a fridge and has been a as an annual. Also grown as an ornamental. soy sauce, sesame oil and a little vinegar. specialty for long time in Japan. It has firm dark red flesh and green skin with dark green #235 MIBUNA EARLY MELON stripes. It has an extremely thin rind (3/16") (21 to 40 days) (makuwauri, meron) and excellent shipping ability. It has a high This traditional (heirloom) Japanese green There is more to Brix count of 12.5-13 and weights 5-6 lbs. The vegetable, dento yasai, is cultivated in Mibu, the melon family fruit has a slightly oblong shape. Kyoto prefecture. An early open pollinated than cantaloupe, #252 ICHIBA KOUJI, HYBRID variety, this vigorous grower produces a honeydew and Cucumis melo dense cluster of long, narrow, rounded, dark green leaves. The delicious leaves have a mild watermelon! (55 days after fruit setting) mustard flavor. Cut for baby leaves as early as Sweet-tasting and This specialty variety dominates the netted 21 days. This variety is cold tolerant. It is very fragrant, Asian melon market in Japan. The fruit is round, similar to mizuna green. melons are treats green skinned, with a fine net and matures for the taste buds, to over 3 lbs. The thick, juicy, green flesh the nose and the eyes. The colors of the juicy measures over 16°Brix. Its sugar content will MISOME flesh range from a salmon-orange to a pale continue to rise regardless of the weather. Brassica campestris Narinosa group yellow or white. Sweet, but not too sweet, Easy-to-grow, widely adaptable, and resistant (komatsuna, tatsoi, tasai) the melon is a refreshing accompaniment to mildews and vine split. to chicken or fish; it is lovely cut up or balled This is a new into a fresh fruit salad. The “ice-box-sized” #211 NEW MELON type of Japanese watermelon has always been Japan’s specialty. Cucumis melo (120 days) all-season green Try Hime Kansen variety, we searched long An open pollinated round melon that is a resulting from and hard to get it. Sow seeds late spring to Japanese specialty. Developed in the 1950s a cross between early summer. for its fragrance and sweet tasting fruit, it has Komatsuna and smooth green skin and white to pale yellow Tatsoi. Both #603 DAE JANG GEUM HYBRID flesh. Each plant produces roughly 4-8 melons. varieties below Cucumis melo var. makuwa have been This is a traditional Korean melon variety cultivated to that is crisp and remarkably sweet with a tolerate high temperatures. The dark glossy 17 brix. The skin is golden yellow with white leaves are as nutritious as they look, and they suture. Shape is oval weighing over 1.5 lbs. are ideal for pickling, which is how they are Open field with vertical support growing is typically prepared in China. Throughout Japan recommended. Good disease resistance. and China, the greens are also used in stir-fries and other dishes. Leaves intensify in flavor as they mature. Sow seeds in spring or fall.

CHECK WEBSITE FOR SEED AVAILABILITY 26 Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com #128 CHOHO, HYBRID (25 days) distinct flavor, Garnet Giant complements any MUSTARD collection of greens. One of several hybrids of Komatsuna and Brassica juncea Tatsoi, this uniform, easy to grow hardy (takana, gai cai, mustasa, phakkat khieo, cai (20 days baby green has round thick leaves and an upright #337 GOLDEN FRILL xanh, rai) habit. It has a sweet flavor when raw which leaf - 45 days mature) becomes more robust when cooked. High For a vegetable Fuller than the airy Golden Streak variety, heat tolerance. Downy Mildew and White Rust that is rarely this baby mustard green has a slightly more resistant. Grow all year round in moderate called for in substantial leaf while retaining a frilly, delicate climates. Also excellent as baby leaf. Western recipes, appearance. The leaves and stems are a Asian mustards uniform light green color and its mild spicy #114 MISOME, HYBRID (30 days) are diverse, flavor is delicious. An easy and vigorous This hybrid is a Japanese cross between prolific and variety that grows from spring through late Komatsuna and Tatsoi. This plant grows interesting. In fall. Harvest baby leaves for salads or garnish. upright to 10" tall producing tender, thick, the Far East, the savoyed, deep green leaves that hold well most common use for mustards is pickling. #336 GOLDEN STREAK (20 days in the field. Heat tolerant and resistant to They are also common in soups and stir-fries baby leaf - 45 days mature) Downy Mildew and White Rust. Can be grown in both China and Japan, as well as salads, This fast-growing baby green mustard has throughout the year. for the milder varieties. Some varieties are a bright spring-green color and a delicate, leafy like kale or spinach, while others form a lacey habit that contrasts strikingly with dark head, more like a cabbage. Colors range from green or red salad greens. Its mild spicy taste MOLOKHIA adds interest, as well. Use the Golden Streak Corchorus olitorius reddish to purple to the more common green. You can harvest and use the entire plant for to perk up a salad or sandwich or as a perfect (yasai) pickling or cooking, or let it go to seed and little side garnish. This “food make your own mustard in the blender using of kings” the seeds, some vinegar, spices and water. Sow #479 GREEN WAVE (5-7 days dates back seeds in spring and fall. microgreens, 20-25 days baby leaf, 40-55 to the days) time of the Baby Leaf Salad Great for microgreens or salad mix, this dark pharaohs, green mustard has frilly edges and a spicy when an Mustard flavor. It grows 16 to 18" tall, is slow to bolt Egyptian (salada takana) and stands 2 to 4 weeks longer than other king drank varieties. Pungency mellows when cooked. #585 CENTRAL RED, HYBRID it in soup This variety is an All American Selection Central Red Mizuna has more deeply cut to recover winner. leaves than regular Mizuna, this attractive from an illness. Today, it is the most widely purple stem variety adds color and texture to eaten vegetable in Egypt, where it is often #444 JEOK GAT (20 to 25 days baby baby leaf mixes. cooked with rabbit broth, garlic and coriander leaf, 40 to 50 days mature) This attractive mustard is popular in Korea and and served with baked rabbits and rice. #407 CRIMSON RED, HYBRID North China. It has vigorous deep purple-red Modern Egyptians also use Molokhia to (20 days baby leaf - 45 days mature) leaves with ruffled edges and a green mid rib. make a soup prepared since ancient times This new red mustard green from Japan is The thick young leaves are tender and spicy with the same spices but with lamb, beef or harvested young for salad, braising mixes, and with an excellent flavor. Harvest at any stage— duck. Molokhia is considered to be extremely for a gourmet garnish. The very dark red color, microgreens, baby leaf or at full maturity. Good nutritious. Sow seeds in late spring to early attractive leaf shape, and mildly spicy flavor for mild climates. summer. add depth to these mixes. It retains intense leaf color even in the summer months. Harvest (60 days) #558 MIZ AMERICA, HYBRID #077 MOLOKHIA at any stage depending on culinary use from Molokhia is a “super-green” vegetable native (20 days as microgreens, 40 days to maturity) microgreen to full maturity. to Egypt. It is very popular in Middle Eastern Miz America is a hybrid with exceptionally and Mediterranean regions as well as in #557 CRIMSON TIDE (20 days uniform leaf color, shape and size. Miz Amer- Japan and Southeastern Asia. It has a high microgreens - 45 days mature) ica maintains deep dark red color on both vitamin and mineral content and know as a This mustard strongly resembles Ruby sides of the leaf even at a mature stage. An nutritious and healthy vegetable. Grown for Streak. Its ornately fringed purple and green upright plant habit makes for easy harvest- commerical fresh market and home garden. leaves deliver a peppery flavor that is milder ing. Miz America has a pleasant, mild taste - than arugula and packed with nutrients. The not bitter or spicy. thin green stalks are tasty as well, making this #054 MIZUNA EARLY (40 to 50 variety a perfect baby leaf salad green. days) #338 GARNET GIANT (20 days Mizuna is one of the kyo yasai, traditional baby leaf - 45 days mature) vegetables, in Kyoto, Japan. This early The solid, rounded leaves of this baby leaf maturing Japanese mustard, also known as are deep purplish red color. Leaves produce kyona, has long slender stems and dark green, their color early in the growing season and serrated leaves. Both cold and heat tolerant retain it through summer. With its mild but and slow to bolt, it is a vigorous green that branches prolifically. Suitable for harvesting CHECK WEBSITE FOR SEED AVAILABILITY Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com 27 at any stage, microgreens to mature plants. cold tolerant. Pungency increases with maturity. Cut-and-grow-again methods apply to this vegetable. Mizuna has become very popular #596 SHUIDONG Broad Leaved Mustard This Chinese mustard variety is fast growing. It as a salad green and is also delicious cooked. (aka & ao takana) is slow bolting and tolerant to heat. The thick #351 MIZUNA GREEN STREAK #179 CHIRIMEN HAKARASHI curve stems are delicious in stir-fry dish. (20 days baby leaf - 45 days mature) (55 days) Similar to the Golden Streak, Mizuna Green #399 SMALL GAI CHOI (35 to 45 days) This is a popular and particularly tasty Japanese This is a very vigorous and productive heirloom Streak has a delicate and lacey green leaf. This winter curl leaved mustard. The round stalk of baby-leaf mustard grows quickly and adds an Chinese mustard green that is a non-heading this variety grows curly, crispy leaves that are type. The medium green leaves are tender appealing texture and a refreshing spicy flavor serrated on the edges. The leaves grow spicier to a mixture of salad greens. and have good flavor. The plant is tolerant of and hotter as the plant matures. heat and may bolt in spring and cold weather. #363 MIZUNA RED STREAK (20 #251 HATAKENA (35 days) days for baby leaf, 45 days mature) A popular Japan mustard leaf that is bright Green In the Snow This mustard strongly resembles Ruby Streak. green in color. Its leaves are hairy with slender Mustard Its ornately fringed purple and green leaves stems or petioles. Mustard pungency increases (setsu ri kon, hsueh li hung) deliver a peppery flavor that is milder than as plant size increases. Harvest at your desired arugula and packed with nutrients. The thin flavor. The mild pungent leaves can be used in #050 SERIFON (30 to 50 days) green stalks are tasty as well, making this soup, salad or stir-fry and commonly pickled in This winter hardy heirloom from Southern variety a perfect baby leaf salad green. Asia. As with other mustard greens, Hatakena is China has long, dark green, serrated leaves #576 RED CAPITAL, HYBRID a wonderful source of vitamins, fiber, calcium, and a slightly pungent flavor. The plant is iron, and other minerals. semi-upright and tolerates both heat and cold. This mustard variety is excellent for baby leaf It has an excellent mustard flavor and tender to add color to a mix. Leaves have a serrated #052 MIIKE GIANT (40 days) texture. Use in stir-fries and salad. Popular in edge. This broad-leafed mustard has large aromatic China preserved in salt and fried with pork. light green leaves with red veins. The mildly #335 RUBY STREAK (20 days baby pungent leaves can be used in soup, salad, Head Type/Wrapped leaf - 45 days mature) stir-fry or pickled. All parts of the plant are Heart Mustard Arguably the most attractive of all baby leaf used - roots, shoots, stems and leaves. mustards, this variety adds delicate spice and (kekkyu takana, bao xin da jie cai) colorful elegance to a salad plate. The stems #134 OSAKA PURPLE (45 days) #648 CHINESE MUSTARD are green with fine lacy thread-shaped leaves This broad-leafed mustard has lovely, round, (60-70 days) that can range in color from green to maroon. crinkled leaves that are reddish to dark purple This special selected Chinese mustard has a Harvest at any stage from micro-size to full in color. It will tolerate cold weather. Grows compact head with thick petioles and large maturity. Full grown leaves are still tender fast in warm weather. Both leaves and stems wrapping leaves. Excellent mustard flavor. enough for salads and are great in stir-fry. can be pickled, stir-fry, steamed or added to Good resistant to disease and well adapted to salad. The younger the leaves are picked, the a wide range of growing conditions. Best for (20 days baby #445 RED MIZUNA milder their flavor will be. Individual leaves or early fall planting. leaf - 45 days mature) the whole plant may be harvested. This small broad leaf mustard has a mild #153 KEKKYU TAKANA (55 days) pungency and good red leaf and vein color #051 RED GIANT (40 to 50 days) In cold weather, this mustard forms a small that intensifies in cold weather. Its leaves are This vigorous growing broad leaf Japanese head with a tightly wrapped core. The vigorous similar to green mizuna but with less deeply mustard is known for its mustard pungency plants are high yielding and easy to grow. A cut margins. A vigorous salad green that is well and excellent for cooking and pickling. Large tasty variety that is very popular in Taiwan adapted for baby leaf production. savoy leaves are deep purplish red with green and southern China. This variety is prized for mid ribs. pickling. Use in stir-fry and soup. #408 SCARLET FRILL, HYBRID (20 days baby leaf - 45 days mature) #214 YANAGAWA TAKANA Mustard Microgreen This specialty purple-red mustard from Japan (40 days) This broad-leaved mustard is is harvested young for salad mixes or as a semi-heading and has large green leaves #440 CHO KARA garnish in gourmet cuisines. The intense and medium ribbed stems. The leaves are (5 days microgreens) scarlet-colored lacey leaves are deeply cut, and harvested when 12-14" tall. The leaves have a This mustard variety is bred specifically have a mildly spicy flavor. Harvest at any stage mildly pungent flavor. for microgreen production and is the depending on culinary use from microgreen hottest tasting microgreen we offer. The to full maturity. Chinese Mustard cotyledons or seed leaves are forest green (ha karashina, gai choi) with ivory stems. It will be overwhelming #354 WASABINA (20 days baby leaf for most, with the exception of hot mustard - 45 days mature) #049 GAI CHOI (40-60 days) lovers. Use in salad, soups, sushi or as an edible When picked young, this light green serrated This popular, tasty mustard green is easy and garnish with sashimi. leaf mustard brings a delicious, spicy, wasabi- quick to grow. Leaves are broad and green like flavor to a salad mix of baby leaf greens. color with thick and wide petioles. A vigorous #439 SPICY BROWN The large, tender, mature leaves are ruffled growing, semi-heading plant that is one of with curly edges and are best cooked. Very the main types of Chinese mustard grown. CHECK WEBSITE FOR SEED AVAILABILITY 28 Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com (5 days microgreens) Szechuan or Sichuan vegetable. It is also #450 JAMBALAYA (55 to 58 days) This medium hot variety of mustard is bred known as swollen stem mustard or pressed This extra early maturing okra variety is specifically for microgreen production. The stem mustard because the stem enlarges very compact and has small leaves. It offers cotyledons or seed leaves are medium green into thick tuber-like bumps just below the high yields of very uniform dark green shiny with white stems. Everyone can enjoy its petioles. Its stem will grow 4"-6" in diameter pods. Okra requires consistently warm soil robust mustard flavor. Use in salad, soups, sushi and weigh up to 1/2 pound. Chinese swollen temperatures for best results. or as an edible garnish with sashimi. stem mustard is a cool season crop. The ideal temperature to promote stem swelling is #438 WASABI (10 days microgreens) 46°F-56°F. It usually takes 3-4 weeks for 5-6 ONION-BULB While this is not true Wasabi, it is a mustard leaves to grow and stems are harvested in 120 Allium cepa variety bred especially for microgreen days. Young leaves may be harvested and used (tamanegi) production that has a sharp, peppery flavor. like any mustard green, in soups, stir-fries and One of Its large cotyledons or seed leaves make it pickled. The swollen stem base can be peeled the oldest showy and flavorful. and cooked but is most known as zhacia or cha cultivated tsai (pickled with salt and chili). It is added to vegetables, the Mizuna fried rice, soups and tofu dishes for flavor. Sow onion comes (mizuna, kyona, shui cai) seeds in early fall. in an amazing array of #054 MIZUNA EARLY (40 to 50 shapes, colors days) OKRA Abelmoschus esculentus and degrees of Mizuna is one of the kyo yasai, traditional “hotness.” The vegetables, in Kyoto, Japan. This early (okura, yong kok dau, krachiap man, dau bap, bhindi) following primarily Japanese varieties have maturing Japanese mustard, also known as flavors mild and sweet enough to feature in a kyona, has long slender stems and dark green, Grown salad or add raw to a sandwich. In Asia, onions serrated leaves. Both cold and heat tolerant throughout are a popular addition to soups, as they are in and slow to bolt, it is a vigorous green that India, West the West, and they also are often pickled. Sow branches prolifically. Suitable for harvesting Africa, Ethiopia seeds in late summer to early fall for seedling at any stage, microgreens to mature plants. and Sudan, okra transplant. Cut-and-grow-again methods apply to this thrives in the vegetable. Mizuna has become very popular heat. From the #135 IMAI EARLY YELLOW as a salad green and is also delicious cooked. same family as (150 days) the hollyhock, This selection of Senshu Yellow matures 10- Seaweed Mustard it produces 15 days earlier. A medium day length over- Salsola komarovi hibiscus-like wintering variety, it does best in Zones 5 and (oka hijiki) flowers and grows 3' to 6' tall. In the United 6. Maturing to over 1/2 a pound, the large, States, okra is best known for its starring role yellow-skinned, thick, flat globe bulbs are #191 OKA HIJIKI (30 days) in the gumbo of the Deep South or as a fried crisp and mild. Bulb begins to flatten at 13 Also known as “seaweed on land”, this vegetable. In Asia, okra is often pickled or hour day length. nutritious, grass-like green grows wild in used in stir-fries. Sow seeds in late spring to Japan’s salt marshes and is also commercially early summer. #136 SHONAN RED (160+ days) cultivated. Its 2" long, matchstick leaves This red bulb onion is medium day length are excellent sources of vitamin A, calcium #452 BURGUNDY (55 to 60 days) and was developed by the Tokyo Agricultural and potassium. Tender, young leaves are A 1988 All American Selection Winner, this Experiment Station. It has excellent flavor with appreciated for their tart, salty flavor and variety has high yields and good plant a crisp, sweet, mild pungency that makes it succulent texture and are mainly eaten uniformity. The 4-foot plants have burgundy excellent for salads. fresh or lightly steamed. Also grown as stems, branches, leaf ribs and pods with green #076 SUPEREX, HYBRID (160+ days) microgreens. leaves. The pods should be harvested 5-7" long when young and tender. Can be used to add This short day hybrid is good for tropical or color to ornamental as well as edible gardens. sub-tropical areas. The flattened globe has Stem Mustard Okra can be prepared fresh, boiled, fried, yellow/brown skin and a mild, sweet flavor. (kobu takana, jing yong jie cai) canned and pickled. Use in salad, stir-fries, Also known grown as “Maui Onion,” it is early gumbo, or pickled. Outstanding tempura-style maturing, high yielding, vigorous and tolerant #053 HORNED MUSTARD (45 days) of downy mildew. Short day types are best This Chinese stem mustard is a vigorous or fried with cornmeal. Red color is lost when cooked. suited for southern climates, where day length grower with bright green, frilled leaves and reaches 12-14 hours of sunlight. They are sub- mustard pungency. The rare plant species #451 CLEMSON SPINELESS 80 tropical plants that continue to grow through forms a distinct “horn” in the center of its stem. winter and never go totally dormant. Use fresh Sow seeds in late summer to early fall. Used for CERTIFIED (55 to 60 days) This okra variety is the most popular on the or cooked. Suitable for salad, pickling, stir-fry, pickling or stir-frying, this native of Southern sukiyaki, and tempura. China also has delicious bud shoots. market. The plants are vigorous and produce exceptionally uniform straight medium-green #284 TSA TSAI ROUND (120 days) spineless ribbed pods. A very prolific and high Tsa Tsai is a popular and unique mustard yielding variety with an open leaf growing variety from Southwest China and called habit.

CHECK WEBSITE FOR SEED AVAILABILITY Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com 29 and salads, if the young leaves are used. In ONION-BUNCHING #346 KYOTO KUJO NEGI (80 days) China, the coarser leaves are often pickled. Allium fistulosum This non-bulbing Japanese green onion is Some Chinese cooks also dip the leaves in (negi, nebuka, da cong, xiao cong, sibuyas, hark one of the kyo yasai, or traditional vegetables boiling water and hang them out to dry in korm, hanh ta) in the Kyoto region and has been a part of the sun for several days. Drying enables this that cuisine since the Edo period of the early It’s not easy to find in highly perishable vegetable to be stored for 1800s. The tender leaf tapers to a height of 24", the West the variety winter months. Asian cooks use the entire modulating in color from white to light green of bunching onions plant at many stages of development. Sow then dark green. It is has a nice mild flavor. called for in much of seeds in spring to fall when temperatures are above 50°F. Chinese, Japanese #132 RED BEARD (40 to 50 days) and Korean cuisine. This popular, specialty bunching onion is This hardy year- easy to grow and an excellent choice for fresh Green Stem Type round vegetable is a market growers and home gardeners. It has (chingensai, shanghai pak tsoi, cai ngot trang perfect complement a red stalk, a mild flavor, and tender leaves. nho) to Asian soups, stir- At maturity, plants can reach 27" tall with the #657 CHUN MEI, HYBRID fries and salads. In red stalk about 12" long. (45 to 50 days) Japan, the onion is Chun Mei hybrid is very slow bolting standard often pickled. In China, you’ll find them in #312 SHIMONITA NEGI (120 to large size shangai pak choi. It stands upright rice and noodle dishes, or soups and stir- 140 days after transplanting or 365 days) and leaves are dark green with broad, long fries. Single-stemmed onions are planted Shimonita Town is the origin of these famous and shiny green petioles. Cold and some as annuals and can grow thick and straight Japanese bunching onions. A single stalk heat tolerance and can be planting in spring similar to a leek. Multi-stemmed bunching variety, it is considered the ‘King of the Negi’ for and fall. Late maturing variety. This variety is onions are more like the scallion, albeit with its fat white root ends and its wonderful sweet a winner! a stronger flavor. Bunching onions can be flavor when cooked. Can be harvested after harvested at a number of stages, depending 6 months but needs 12 months to develop #666 CHUN YU, HYBRID on whether you’re after the tender, early green the thicker stems. Increased sweetness when (40 to 50 days) shoots, or the mature, white flesh of the lower cooked. Cut in half and grill. Use in yosenabe, This is a medium size Shanghai pak choi stem. Sow seeds in spring or fall. sukiyaki, ohitashi, kushiyaki, tempura. hybrid with medium maturity. Compact and nice shape with dark green leaves and short #078 EVERGREEN WHITE #072 TOKYO LONG WHITE - petioles, Tolerance to heat and cold and very NEBUKA (60 days) (65 days) slow bolting. Suitable for spring, summer and This popular Japanese bunching onion This bunching onion has long, slim stalks fall planting. Can be planted for Shanghai Pak produces 12-16” tall stalks. Without that mature to 16-28" tall. The 4-5" white Choi and Shanghai Miao. blanching, the white part of the stalk part of the stalk has a mild sweet flavor. measures 2-3”. Cold hardy, slow to bolt, and An excellent producer with moderate bolt #661 JIMAO CHOI, HYBRID resistant to Pink Root, thrips, and smut. resistance. Not for over-wintering. These (20 to 30 days) green onions do not form real bulbs and do This is feather type pak choi. Plants grow fast #323 HESHIKO (60 to 80 days) not multiply by sets. Each seed produces one (20-30 days) and upright. Leaves are green, This Japanese bunching onion or scallion, stalk. oval-long spoon shape with green petioles. produce tender leaves with white 12-14" Tolerant to heat. stalks. The onion has delicious, white, pungent flesh. This variety will over-winter. PAK CHOI #660 LITTLE SHANGHAI, HYBRID Brassica rapa var. chinensis (30 to 40 days) #071 ISHIKURA IMPROVED (shakushina, chingensai, tatsoi, tasai, bai cai, wu Excellent Shanghai baby pak choi with (40 to 50 days) ta cai, pechay, phakkaat farang, cai thuong hai) good uniformity. Plants grow upright, short This is a traditional medium early Japanese This graceful and compact. Leaves are dark green with type bunching onion. At maturity, the stalk vegetable with green petioles that are wide and thick. It has has white stems up to 20-24" long with Chinese origins heat and cold tolerance and slow bolting. 6-7 deep green, thick leaves per plant. The has spread For late spring, summer and fall planting. Ishikura Improved is tolerant to warm and throughout Recommended variety for mini pak choi, cool temperatures and is suitable for winter Asia and Shanghai Miao production. harvesting in some areas. beyond, developing a #121 MEI QING CHOI, HYBRID #486 ISHIKURA LONG WINTER wide range of (40 to 50 days) (40-60 days) varieties. The most typical pak choi features This is the first hybrid, green stem, dwarf, A vigorous and hardy winter variety, this dark green leaves atop white spoon-shaped Shanghai pak choi developed with heat/cold bunching onion has a 15-17" long white stalk upright stems. Stems vary considerably in tolerance and bolt resistance. It has a uniform, with 12" long green leaves. They are hollow thickness and shape, and in some varieties erect, compact, tight vase-shape growing and have an excellent, mild flavor. It is frost they are green. One variety produces a rosette habit and weighs about 1/4 lb each. The tolerant, pest resistant, and bred to grow well of dark green leaves close to the ground. There petioles are tasty, crisp, and tender. It is a good in most areas. Good for microgreens. are specialty pak chois that have frilly leaves to choice for home and field growing. With wide light yellow-green color. The slight mustardy growing adaptability, it is suitable for spring flavor of pak choi makes it a delightful addition and fall sowings, and in cool regions summer to stir-fries, soups, noodle and meat dishes, sowing is also possible. CHECK WEBSITE FOR SEED AVAILABILITY 30 Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com #449 PETITE STAR, HYBRID #442 DA CHEONG CHAE, HYBRID #662 NABAI SPRING, HYBRID (45 days) (35 to 40 days) (45 to 50 days) This popular baby shanghai pak choi (Shanghai This variety has qualities of both tatsoi and This is a dwarf or baby pak choi type. It grows Miao) grows fast and matures early. Harvest pak choi—round, dark green leaves and an 4-6" tall, short, compact with nice shape. when 4-5" tall, this dwarf-type hybrid is upright growth habit. Harvest individual leaves Leaves are dark green with pure white petioles. compact and has good weight. When cooked, for salad or the whole plant for cooking. Can Tolerant to cold and heat, slow bolting. its tender green leaves and crispy green be grown all year round in mild climate areas. Resistant to disease. Can be planted in spring, petioles have excellent flavor. It can tolerate Steam, stir-fry, braise and use in soups and summer and fall. warm and cool temperatures. Excellent variety salads. An excellent juicing vegetable. for fresh market and home gardens. #663 NEW NABAI, HYBRID #273 DWARF PAK CHOI (40 to 45 days) #299 SAN FAN, HYBRID (35 to 40 days) (40 days) TThis is a dwarf or baby pak choi type with This popular green pak choi or Shanghai pak This is ‘Baby Bok Choy’, the famous Asian good uniformity. Plants have nice form, are choi hybrid has thick dark green leaves and green. It is often referred to as a nai pe tsai vigorous growing. Leaves are dark green with light green petioles that are shaped like an type or dwarf type with white spoon-shaped pure white petioles. Heat tolerant and disease hourglass. It is early maturing with uniform petioles and dark green glossy leaves. This resistant. This variety is easy to bolt. For late plant growth and excellent tolerance to variety grows best in mild climates and can summer to early fall season planting. heat. It adapts well to most areas provided tolerate heat. It can be grown year-round in temperatures stay in the 50-80°F range. A sub-tropical areas. #183 TAISAI (50 days) tender, easy to grow variety with excellent The leaves of this popular and vigorous flavor and texture. #400 DWARF PAK CHOI 4", pak choi or choy sum are glossy green and HYBRID (40 days) distinctively spoon-shaped. Tender, crisp white #059 SHANGHAI (40 to 50 days) This hybrid baby bok choi is often referred to petioles are long and thick. The 18" plants This green stem variety is very popular in as a nai pe tsai type or dwarf type with thick, are taller and less compact than Chinese pak South China. It has an attractive hourglass white, spoon-shaped petioles and wrinkled choi types. shape with glossy, dark green leaves, and thick dark green glossy leaves. This beautiful #574 TALL WHITE STEM, HYBRID petioles that are tender and very delicious. It is uniform presentation is matched by its Brassica rapa var. chinensis high yielding and known for its heat tolerance. delicious, crisp flavor. It is heat tolerant and Excellent pak choi variety for miao, early stage has better bolt resistance than many open #658 SUMMER ZEST, HYBRID (40 harvesting for younger pak choi, and for full pollinated varieties. Bred for high productivity to 45 days) maturity large size pak choi. Leaves are dark and heavy yields. Summer Zest is a medium to large size green with white petioles. Plant in spring, and medium maturing pak choi. The plant #274 EXTRA DWARF PAK CHOI summer and fall for pak choi miao. Plant in grows erect and compact. Leave are dark (30 days) summer and fall for full maturity pak choi. green color, oval-spoon shape. It is tolerant This specialty pak choi variety is smaller than to heat, medium to cold, rain and some baby pak choi. It is similar to our Chinese Pak #062 TATSOI disease resistance. Good for late spring and Choi and Dwarf Pak Choi varieties although Brassica rapa var. narinosa fall planting. smaller and more compact. This fast growing (20 to 25 days baby leaf, 40 to 50 days) variety has curled, glossy, dark green leaves This specialty pak choi is cold tolerant. Leaves #659 WA WA QING, HYBRID and petioles are tender with a mild, mustard (30 to 35 days) with short, thick white petioles. Can be grown year round in sub-tropical areas. flavor. Leaves are spoon-shaped and dark This is a Shanghai baby pak choi variety. Plants green color. Petioles are shorter than most grow upright, short (6-8" tall) and compact. #664 HOTAU IMPROVED, HYBRID pak choi. In warm temperatures, the plant Leaves are dark green with green petioles (30 to 40 days) grows erect while in cold temperatures, the that are wide and thick. Heat tolerant and This is a mini type pak choi that you see in plant forms flat rosettes growing close to the slow bolting. For late spring, summer and fall stores. Plants uniform growing 3-4" tall, wide ground. planting. Recommended variety for mini pak and big petioles. Fast growing, very slow choi, Shanghai Miao, and small size Shanghai bolting and heat tolerant. Can be planted in #350 TATSOI SAVOY pak choi. late spring, summer and fall. Recommended Brassica rapa var. narinosa variety for minim pak choi production. (20 days baby leaf - 45 days) White Stem Type The dark green, heavily savoyed leaves grow (shakushina) #122 JOI CHOI, HYBRID atop thick bunches of pale green petioles (40 to 50 days) giving it a spinach-like appearance. In summer, #056 CHINESE PAK CHOI Growers love this hybrid pak choi for its the plant reaches nearly a foot in height. (40 to 50 days) uniformity. It is large, fast growing, vigorous, In winter, it grows in a rosette close to the This widely grown Asian green, also called and has bright green leaves and white petioles. ground. Heat and cold tolerant. Excellent for bok choy, has smooth green leaves and thick At maturity, the plant is about 18" tall yet can microgreens and baby leaf production. white leaf stalks. It is one of the most popular be harvested when plants are still young and Asian vegetables and a main ingredient in small. Recommended for areas where bolting Specialty Pak Choi chow mein and stir-fries. is a problem when growing pak choi. A very adaptable variety that tolerates a wide range #656 BEIJING EXPRESS, HYBRID of temperatures. (30 days) A pak choi like romaine lettuce and could be the new green for Caesar salad! Beijing Express CHECK WEBSITE FOR SEED AVAILABILITY Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com 31 stands erect and has dark green hairless leaves leaf or whole plants at full maturity. Produces with long green petioles similar to romaine nice color under warm and cool temperatures. PARSLEY lettuce. Lighter green to yellow interior, crisp, (orandazeri) tender and sweet. Slow bolting, tolerance to #584 PURPLE VITA, HYBRID This flavorful cold and heat. Can be planted ins late spring, Purple Vita is a pak choi hybrid that has dark and nutrient- summer and fall. purple color leaves with green petioles. The rich herb is used leaves are round shape with green color under in Asia to season #537 DA HONG SUMMER, leaf. A uniform and easy to grow plant that is soups, noodle HYBRID (45 to 55 days) tender, mildly flavored, and can be harvested dishes and meat Da Hong Summer is slightly denser than other at any stage, microgreens, baby leaf or whole and poultry. If purple pak choi, former a more developed plants at full maturity. Produces nice color it is cooked at head, and firmer petioles. The flavor is mild under warm and cool temperatures. all, it is cooked and great raw and cooked. It's heat tolerance #443 RED CHOI, HYBRID only for a very short time. Often cooks chop is higher than many other pak choi, and it can it and add it as the final ingredient to flavor (20 to 25 days baby leaf, 40 to 50 days) also weather greater temperature fluctuations a dish that has already been cooked. Known This special hybrid pak choi has dark red leaves between day and night without bolting. as cilantro or coriander in the West, Chinese with green undersides. At maturity the petioles Parsley is one of the most important flavorings are light green. It has a delightful flavor. A #572 DA HONG WINTER, in Asian cuisine. Sow seeds in spring and fall. colorful addition to a microgreens mix. Harvest HYBRID as baby leaf and at full maturity. Da Hong Winter variety is excellent for baby Chinese Parsley leaf production. It grows faster than Da #613 RED CIRCLE, HYBRID Coriandrum sativum Hong Summer variety during the fall-winter Excellent choice for baby leaf and color to the (korianda, koendoro, yuen sai, phak chee, ngo, season. When Da Hong Winter variety is mix. The leaves are round, dark purple with dhania) grown during summer, the days to maturity green petioles. is the same as Da Hong Summer variety. Leaf #356 LEISURE CILANTRO color is violet-red with green petiole color. #536 RED KINGDOM, HYBRID (35 to 40 days) Leaves are oval-shape and is tolerant to cool (45 to 55 days) Cilantro, also known as Chinese parsley, temperatures. This fast maturing pak choi hybrid has deep, coriander or yan sui, is valued in Asian cuisine dark purple top leaf and green under leaf. The for its aromatic zesty flavor produced in every #265 FUN JEN, HYBRID (35 days) leaves are unique because of their lobe-shape. part of the plant, from the leaves to the stems This is a very popular frilly leaf pak choi. The to the seeds. The plants grow up to 2' tall and plant is semi-spreading and weighs about 1/2 #446 RED TATSOI, HYBRID have medium-green feathery, flat leaves. pound at maturity. The leaves are green, frilly (20 to 25 days baby leaf, 40 to 50 days) Small 2" seedlings are ready to harvest after and wrinkled with smooth white petioles. Can This vigorous hybrid has medium sized, spoon- 18 days and can be used in dishes or as a be grown year-round in sub-tropical areas. The shaped red-violet leaves and a mild, sweet garnish. Extra slow to bolt, this variety is leaves are very tender and crisp and can be mustard flavor. Harvest from baby leaves for good for mild climates. Cilantro goes to seed prepared in stir-fry or added to soup. salads to full maturity. quickly in hot weather conditions. #411 PURPLE CHOI, HYBRID #369 RED VIOLET TATSOI, #458 LEISURE CILANTRO (split (45 to 55 days) HYBRID (20 to 40 days) (35 to 40 days) A favorite pak choi in Japan, this variety is seed) This beautiful hybrid has the spoon-shaped Cilantro, coriander and Chinese parsley are all gaining popularity everywhere else. This leaves of tatsoi and a more upright habit that common names for this herb. Regular seed is hybrid, dark purple leaf pak choi has green makes harvesting easier. The slightly rumpled actually the whole seedpod that contains two petioles and is as stunning in the garden as leaves range in color from red-violet to dark or more seeds. For monogerm or split seed, on the plate. A uniform and easy to grow purple and have a mild mustard flavor. A the pods are split open to collect the single plant that is tender, mildly flavored, and can strong and vigorous producer, this variety is seeds. Many growers prefer split seed for be harvested at any stage—baby leaves for cold tolerant. Harvest from baby leaves for precision planting and a higher seed count per salads or whole plants at full maturity (6-8" salads to full maturity. pound. Microgreen growers indicate that split tall) for cooking. seed germinates faster and more consistently. #592 PURPLE GEM, HYBRID Taiwan Pak Choi This is the same Leisure variety we offer in Purple Gem variety is an excellent variety for #656 BEIJING EXPRESS, HYBRID whole seed. baby leaf and for microgreens. The leaves are Brassica campestris var. pekinensis purple-red and oval shape. The flavor is mild (30 days) Italian Parsley and mixes well with other baby greens and A pak choi like romaine lettuce and could be Petroselinum crispum var. microgreen mixes. the new green for Caesar salad! Beijing Express neapoliatnum #535 PURPLE MAGIC, HYBRID stands erect and has dark green hairless leaves #533 ITALIAN DARK GREEN with long green petioles similar to romaine (45 to 55 days) FLAT (75 to 85 days) lettuce. Lighter green to yellow interior, crisp, This pak choi hybrid has deep, dark purple top This parsley has flat, glossy, dark green leaves tender and sweet. Slow bolting, tolerance to leaf and green with purple veins under leaf and with an nice aromatic flavor. Plants have an cold and heat. Can be planted ins late spring, green petioles. A uniform and easy to grow upright stems which makes this variety good summer and fall. plant that is tender, mildly flavored, and can for bunching. Leaves are used to flavor salsas, be harvested at any stage, microgreens, baby CHECK WEBSITE FOR SEED AVAILABILITY 32 Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com salads, soups, meat dishes, and dried for (8-12 days for #039 MAMMOTH MELTING culinary herb uses. #563 DUNDALE microgreens) SUGAR (70 days) This variety is popular for microgreens. The This delicious edible pod snow pea is early, Japanese Parsley shoots are bright green and sturdy with a Chryptotaenia japonica high yielding, productive, and likes cool sweet taste and slight fresh pea flavor. weather. Flat pods are uniform, sweet, tender, (mitsuba, san ye qin) and mature to about 5"x 3/4". The 4-5 foot vines #581 GREEN (8-12 days for micro- should be trellised. #032 MITSUBA (50 to 60 days) greens) This native Japanese herb is called Japanese Green pea variety is popular grown as #267 OREGON GIANT (74 days) hornwort or Japanese wild parsley. It is a microgreens and garnish. The shoots have a The unusually large pods of this bush snow pea popular traditional vegetable, dento yasai, nice pea, sweet flavor. variety grow to about 5” long and tend to cup of Japan. Long stalks have trefoil leaves that as they mature. The plant starts flowering on are aromatic. Although perennial by nature, #567 MAPLE (8-12 days for micro- about the 16th node and bears one to two dark this plant is grown as an annual food crop. greens) green, tender pods per node. Can be grown Excellent grown as microgreens. Maple pea is a popular variety grown for without support. Good disease resistance. microgreens and garnish. The shoots have a PEA, EDIBLE POD nice pea, sweet flavor. Very popular variety #268 OREGON SUGAR POD II grown for pea shoots in Japan. (65 days) SUGAR/SNOW PEAS This edible-pod snow pea has been a popular (35 to 75 days) #158 USUI variety for a long time. The flowers are white This variety of pea is cultivated for its & SHOOTS and vine are short growing up to 30” tall. The Pisum sativum delicious and tender pea shoots. Harvest the pods are very sweet and crispy. The snow (saya endo, endo, tobyo, ho lan tau, dai miu, tendrils and leaves at the top of the pea stem peas are 4” long which is a little longer than chicaro, tua lan tau, dau hoa lan) on established plants. Cutting regularly will the pods of Dwarf Grey Sugar variety. Essential to Asian promote a longer harvest of continuous side cooking, snow peas shoot growth. Considered a delicacy. #154 TAICHUNG 11 (60 to 70 days) are often stir-fried, This edible podded pea was developed #589 YELLOW (8-12 days for micro- especially with shrimp by the Taichung District Agricultural greens) or chicken, or added Improvement Station in Taiwan. The well- Yellow pea variety is popular grown as to soup or sukiyaki. branched compact plants produce 3-4" long microgreens and garnish. The shoots have a They are perfect for the pods that are flat, crisp, tender and delicious. busy cook because they nice pea, sweet flavor. Flowers are pink and develop into 1-2 pods require little preparation on each node. – less than a minute Shelling Pea to stir-fry! Young pods add a tasty crunch (endo) Sugar Pea to salads. Some varieties are cultivated (saya endo) specifically for the flavorful tendrils or pea #477 GREEN ARROW (62 to 70 days) shoots and are considered a delicacy. Pea A gardener’s favorite, this high yielding variety #605 SUGAR ANN shoots are delicious raw with a little citrus produces 4-5" pods filled with 8-11 small, dark Sugar Ann snap pea is an early maturing juice, lightly steamed or stir-fried, or cut up green, flavorful peas on 24-30" vines. The fruit dwarf variety. No staking required. The large and added to fish or chicken dishes. Sow seeds is set high on the vine for ease of harvest. edible pods are sweet and crisp. Disease in spring and fall. Resists fusarium wilt and downy mildew, root resistant to Fusarium 1. rot, leaf curl. Eat fresh or freeze. #606 SUGAR SNAP Pea Shoots #478 MAESTRO IMPROVED Sugar Snap snap pea has a tall vine plant (tobyo) (55 to 61 days) habit. The edible pods are about 3” long, #524 AFILA (8-12 days microgreens) This popular, extra early, disease resistant sweet and crisp. This variety of pea is cultivated for its variety produces 4-5" pods filled with medium- (70 days) delicious, gracefully attractive long tendrils. sized, 9-12 dark green peas with a sweet flavor. #166 TAICHUNG 13 This variety was developed by the Taichung The tender pea shoots tips are unique The 22-26" plant is high yielding for multiple District Agricultural Improvement Station. twisting threads. Harvest the tendrils and pickings. Resistant to pea enation mosaic virus, The vines are tall, early, vigorous and leaves at the top of the pea stem. Popular as bean yellow mosaic, powdery mildew and prolific. Flowers are white. Pods are round, microgreens and garnish. common wilt. Eat fresh or frozen. plump, crispy, tender, very sweet and of #588 BROWN SPECKLED Snow Pea excellent quality weighing up to 7 grams. (saya endo) (8-12 days for microgreens) Brown Speckled pea variety is popular grown #040 DWARF GREY SUGAR as microgreens and garnish. The shoots have (60 to 70 days) a nice pea, sweet flavor. This edible pod snow pea has beautiful purple bi-colored flowers. The 2-3" flat pods are pale green, sweet, crisp and fiber-free. Can also be grown for pea shoots, a delicious delicacy.

CHECK WEBSITE FOR SEED AVAILABILITY Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com 33 #453 PIMIENTO DE PADRON specialty pepper from Japan. Fruits set PEPPER (60 days) upward growing to 1.5-2.5" long. Capsicum annuum This prized Spanish heirloom frying pepper is (togarashi, laat jiu, prik chee faa, ot, mirch) (70 to 80 days) traditionally harvested when small and green. #454 THAI DRAGON This popular pepper is a prolific open “Hot, medium or The thin-skinned fruits are sweet and mild with pollinated variety. The ripe red fruits are 2-3" mild?” – the answer to the occasional hot and spicy one mixed in. The long and about the diameter of a pencil. They this critical question, vigorous, high yielding plants tend to produce have hot to very hot spiciness and dry very especially as it relates hotter peppers as the season progresses. easily on the plant or when picked. to Southeast Asian Peppers are very flavorful dried or fresh. food, boils down to #238 YATSUFUSA (60 days) #083 SHISHITO (60 days) peppers. Fresh or Yatsufusa is a hot specialty pepper that This medium early, small, sweet, thin-walled dried hot peppers originated in Japan and is also known as glossy green pepper is popular in Japan. add the fire to chilies Japones. The peppers grow in upright The fruits grow up to 3-4" long. Plant has a Szechwan stir-fries clusters of 5-6 at the top of an 18-24" tall multi- spreading habit and produces prolifically. and soups, Thai and Indian curries, Vietnamese branched plant and have a flavor similar to Good for garden, greenhouse, and open field sauces and Korean kimchee. And what’s “hot!” cayenne or Thai peppers. The 2-3" long fruits growing. in the West is more like mild or medium in the are harvested both green (mild heat) and red. East. Even some varieties of Asian sweet or #082 TENDERBELL, HYBRID The mature, dried fruits are ground and used green peppers pack a little punch. In Japan, (60 days) in shichimi togarashi, a popular condiment. sweet peppers are delicious fried in a tempura This is an extra early maturing Japanese batter or robata grilled. Start seeds indoors 6 hybrid that produces glossy, thin-wall, sweet weeks before last frost date and transplant Korean Pepper green bell peppers that are small-sized up (gochu) when weather warms. to 3-4" in length and 30-40 grams in weight. Plants are 24-30" tall. This variety is tobacco #602 BEAUTY, HYBRID Green/Sweet Pepper mosaic virus tolerant. This Korean hybrid pepper is not spicy and (ao togarashi, ching jei, sili peaman, ot) used for fresh eating. The fruit is about 7-8” Asian Hot Pepper long and green color that is sweet and juicy. #081 FUSHIMI (65 days) For open field and greenhouse production. Fushimi sweet pepper, Fushimi togarashi, is (togarashi, laat tsiu, siling, ot bi) one of the Kyo-yasai, traditional vegetables,in #601 GOCHUJANG KING, HYBRID #428 BIRD (75 to 78 days) Kyoto, Japan. This sweet Japanese pepper This Korean hybrid pepper has a hot The fruit of this hot Thai pepper can be is thin-walled and glossy bright green. The pungency and used for the dried pepper. The harvested when green or red. The plants fruits are slender, tapered and grow to 6" in peppers are dried and ground to powder, produce prolific harvests of small 1.5" long, length. It is very easy to grow, produces good gochutgaru, to make gochujang. Peppers are pungent peppers that are traditionally used quality and prolific harvests. about 6” long. For open field growing. in Asian cuisine. Hardy to 55°F. #508 HIMO TOGARASHI (80-90 days) #600 VITA GREEN, HYBRID Himo Togarshi is a specialty green pepper that #427 GARDEN BIRD (70 to 80 days) This Korean hybrid pepper has mild is a Yamato dento yasai, which means it has The small 1" long, pungent fruit of this hot pungency and is for fresh eating. The pepper been selected as a Nara perfecture traditional Thai pepper can be harvested when green or is approximately 6” long and weighs about vegetable. The pepper grows 4-6" long and red. The prolific plants yield large harvests, are 30 grams. The peppers are glossy and dark up to .25" in diameter (less than the diameter hardy to 55°F, and tolerant of rainy weather. green color. Recommended for open field of a pencil). The peppers hang down on the Traditionally used in Asian cuisine. growing. The young green peppers, put plant and look like strings or himo in Japanese. #270 PRIK CHI FAA (75 to 80 days) gochu, are crisy and flavorful. They are often These Thai chili peppers are considered used by dipping into jang, fermented sauces, #615 JIMMY NARDELLO SWEET doenjang and miso. This pepper has traditionally been recognized medium hot. The peppers have smooth glossy with Italian cuisine for frying. It is delicious at green skin that turns red at maturity. They #599 WA MAE WO, HYBRID all stages when green color to red color. The grow about 5 to 7" long and weigh a little less This Korean hybrid pepper is early maturing fruit are long and slender reaching between than 1 ounce. Use fresh or dried. They add with hot pungency. Used for dried pepper 6-9" in length. Very productive. heat to sauces. when the peppers are red and mature (hong gochu), ground into flakes, (gochutgaru), #215 SAPPORO HOT (60 days) #507 MANGANJI (80-90 days) fresh eating when the peppers are young This medium-hot pepper is a Japanese Manganji pepper is one of the designated (put), and for making fermented pickles specialty. Tapered fruits, which set downward traditional specialty vegetables of Kyoto, (jangajji). For open field growing and very and grow to a length of 5", start out a medium Japan. These vegetables are called kyo yasai productive. or dento yasai. Many of these vegetables have green color and ripen to red. These peppers existed for hundreds of years. This Japanese can be used fresh for cooking if harvested Mexico Pepper pepper has a thicker wall than the fushimi young, while they are still green. Mature fruits (pimienta) and shishito peppers. Fruits average 6" long, are best dried. mild flavored and not spicy. The pepper skin is #629 CALORO (70 to 75 days) shiny with distinctive wrinkles at the stem end. #237 TAKANOTSUME (60 days) Caloro is also known as Yellow Jalapeno. This pepper is known as a Hawk Claw chili These chilies are pointed shape, 2-3" long and because of its talon shape. It is a very hot thick walled. They mature to yellow to orange CHECK WEBSITE FOR SEED AVAILABILITY 34 Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com and hot red color and have a mild to medium #448 JEOK SSAM IP heat with good flavor. Plant size ranges from PERILLA 2-3' tall. Tobacco Mosaic virus resistant. (shiso, jiso, zi su, tia to) Perilla frutescens (70 days) This Vietnamese perilla has smaller leaves Perilla is either red or and a stronger, aromatic flavor than Japanese #630 CHILACA - PASILLA green, the red having perilla. The topside of the leaf is deep green (70 to 75 days) an anise flavor and and the underside deep red-purple. Often also When the Chilaca pepper is dried it is known slightly less spicy grown as an ornamental accent in the garden. as chile pasilla (little raisin). When the Chilaca than the green Traditionally cooked with seafood. pepper is fresh dark green to brown color variety, which tastes it is called pasilla bajio or chile negro. These more like cinnamon. #260 KOREAN PERILLA peppers are 8-10" long and mildly hot. Smoky The leaves are rich flavor when dried and used in salsa, mole used for seasoning, Perilla frutescens var. frutescens and adobo sauces. coloring, pickling (70 days) This large leaf perilla is a Korean specialty. #631 POBLANO - ANCHO and garnishing. Shiso leaves can be used The leaves are two-toned—bright green (70 to 75 days) whole or cut into strips. Use the flower buds by on top and light purple underneath. They TThe Poblano pepper is one of the most collecting the seeds at the end of the season have a unique flavor that tastes somewhere popular peppers used in Mexican, Tex-Mex to sprinkle on salad and rice. The Japanese, between mint and basil and are often used as and SW cuisine. Poblano pepper is called in particular, use the red variety to color a wrap for sushi and cooked food. Excellent Ancho pepper when dried and Poblano umeboshi and pickled ginger. Perilla seeds as a microgreen for salads/garnish. Plants pepper when it is fresh. They are mild, form an essential part of the famous seven grow vigorously and show best color in warm large, thick walled, and heart shaped which spices of Japan, which originated more than temperatures. make them a choice pepper for stuffing and 300 years ago in Kyoto. Green perilla leaves are roasting. The ground dried pepper has a often wrapped around sushi or served with #651 OHBA AKA SHISO smokey paprika sweet flavor. sashimi as a garnish. They also are added to Perilla frutescens var. crispa #632 CHILTEPIN (70 to 75 days) soups, tempura or dried and sprinkled over (60-70 days) Chiltepin peppers, chile tepin, are very hot, rice. Japanese chefs add red perilla to tofu or Ohba Aka Shiso is a traditional Japanese tiny, and round shape ranging in color from bean curd dishes or use it wrapped around herb, dento yasai, with refreshing aromatic orange to red at maturity. It is the only wild pieces of meat. Sow seeds in late spring to red FLAT leaves. Also known as Beefsteak native chili pepper in the United States. They early summer. plant. The plant has a bush growth habit. It is can be used fresh or dried. also grown as sprouts or microgreens. As the #034 AKA SHISO plant matures, pinch off leaves for use. This #633 JALAPEÑO M Perilla frutescens var. crispa (60 to 70 promotes branching and leaf production. (70 to 75 days) days) Jalapeno M is a hot pepper with a blunt end, Aka Shiso is a traditional Japanese heirloom #650 OHBA AO SHISO thick walled pepper about 3" long. Long herb with refreshing aromatic red frilled Perilla frutescens var. crispa yielding. They can be used green to red color. leaves. Also known as Beefsteak plant. The (60-70 days) plant has a bush growth habit. It is also Ohba Ao Shiso is a traditional Japanese herb, (70 to 75 days) #634 SERRANO grown as sprouts or microgreens. As the dento yasai, this refreshing aromatic has Serrano pepper is hot and flavorful, about 2-3" plant matures, pinch off leaves for use. This green FLAT leaves. Also known as Beefsteak long with medium thick walls. Green peppers promotes branching and leaf production. plant. The plant has a bush growth habit. It is are used in salsas such as pico de gallo, sauces, also grown as sprouts or microgreens. As the and nice roasted. #035 AO SHISO plant matures, pinch off leaves for use. This Perilla frutescens var. crispa (60 to 70 promotes branching and leaf production. #635 HABAÑERO ORANGE days) (70 to 75 days) Ao Shiso is a traditional Japanese herb, Habanero pepper is named after the Cuban dento yasai, with refreshing aromatic green PICKLING MELON city of La Habana but may have originated in frilled leaves. Also known as Beefsteak plant. Cucumis melo var conomom Mexico and it is very hot pepper with fruity The plant has a bush growth habit. It is also (shima uri, oshiro uri, yue gua) flavor. The pepper is about 2" long and grows grown as sprouts or microgreens. As the green maturing to orange. Used in cooking As its name suggests, plant matures, pinch off leaves for use. This and sauces. this family of melons promotes branching and leaf production. is ideal for pickling, and that is the most #137 HOJISO common method Perilla frutescens var. crispa (60 days) of preparation in An aromatic Japanese specialty herb, perilla is Asia. Considerably grown for its flower tips/buds and leaves for larger than Western fresh garnish and pickling. The leaves are green cucumbers, young on top and purple/red underneath. Good for melons can be eaten container gardening. raw or added to a salad as you would a cucumber. More typically, they can be baked stuffed with beef, pork, chicken or vegetables. Pickling melons also make a tasty vegetable in

CHECK WEBSITE FOR SEED AVAILABILITY Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com 35 their own right alongside seafood or in a stir- Northern China, this radish is carved into fry. Sow seeds in late spring to early summer. RADISH attractive flower shapes for garnish. Raphanus sativus #047 GREEN STRIPED (70 days) (daikon, luo bo, labanos, hua piahs, cu cai #127 SHUNKYO (30 to 40 days) The rich, green and white striped fruits trang, muli) Originally from Northern China, this fast- resemble large cucumbers and mature to The number and growing early radish variety is easy to grow 18" long. The flesh is white, very thick and variety of radishes and has red-pink skin and white flesh. The has been used for kazu-zuke or nara-zuke—a available are testimony roots have a hot, sweet flavor and the tops pickling recipe over a thousand years old. to their importance are tender and delicious. Sow seeds in spring in Asian cuisine. In after last frost or in late summer/early fall. The #048 KATSURA GIANT (70 days) the West a radish is leaves are tasty stir-fried or pickled. Roots are This light green, oval-shaped melon, oshiro uri, typically round, small excellent fresh in salads or pickled. is very popular in Japan and is best suited for and red. Asian radishes, pickling. The fruits have crisp white flesh and #579 STARBURST HYBRID however, range in can reach 14" long and 4-5" in diameter. The Starburst is a watermelon-type radish color from deep red or plant has a vine growth habit. Promote lateral characterized by a bright red interior and pink to green or white, in shapes from round to branching. Hand pollination may be necessary. a white/green exterior. Expect maturity in oblong to tapered, and in pungency from mild about 60 days, depending on day length and #210 NUMANE (70 days) to spicy hot. While Western tastes generally temperatures. Performance will be best in This Japanese pickling melon, known also prefer radishes in small amounts in green most areas if seeds are planted in early spring as oshiro uri, has light green skin that turns salads or as a garnish, in Japan and China the or early fall. Mature roots are tangerine sized almost white when mature. The melon grows radish is more often pickled or cooked in some with upright bright green foliage. Use to dress to 12" long and looks like a fat cucumber. fashion, often in soups. When eaten raw, it is up salads or slaws or pickle them to preserve. This variety thrives in cool areas. Especially grated into a salad or carved into a beautiful ideal for pickling, these melons can also be garnish. The Chinese make a radish pudding, Giant White Radish stuffed or stir-fried with beef, pork, chicken and pickled radish is a principal ingredient or vegetables. Young fruit is tasty eaten raw in Korean Kimchee. Asian cuisine also finds #322 APRIL CROSS, HYBRID as you would a cucumber. a resourceful use for the leaves, stems, seed (60 days) pods and seedlings. Some varieties, in fact, are This giant white radish or daikon is a market POHA BERRY, cultivated more for the greens than the root. leader for its extra-slow bolting habit, tender Sow seeds in spring or fall. mature flesh and reliable harvest. The root GOLDENBERRY OR is all white, 16" long, 2.5" in diameter and Chinese Radish weighs around 2 lbs. It has moderate heat CAPE GOOSEBERRY and cold tolerance. Recommended for late (60 days) Physalis peruviana #096 GREEN MEAT spring to early summer harvest and early This unique radish has sweet, crispy, green (hozuki, kajitsu) winter harvest. Excellent for home garden and flesh. The skin is green with a white tip. The market growers. A popular fruit roots mature to 10" long but can be harvested berry in Hawaii, at 6" and 2-3" in diameter. Best suited for mild #343 EVEREST, HYBRID (55 days) the fuzzy-leaved climate areas. Stores well. This Chinese daikon radish is very popular Poha Berry bush in Taiwan and Japan. Its snow white roots produces about #261 MANTANGHONG, HYBRID are carrot-shaped, grow 15" long and 2 1/2" a 1" sweet/ (65 days) in diameter and have finely textured flesh. tart berry with This “beauty heart” type Chinese radish is the Average weight is 1.5 lbs. While an excellent smooth, waxy most popular variety grown in the middle and performer in subtropical and tropical areas, it is orange skin. The northern parts of China. Its flesh color can not suitable for spring sowing in cool climates. berries are often made into a delicious jam range from intense red to bright magenta. that is a perfect glaze for pork. They are also Because of their color, they are the perfect #555 FUJIKAZE, HYBRID (60 days) a treat in salads with seared sea scallops and radishes to carve into flower shapes as garnish. Fujikaze radish has a green shoulder and grows couscous. This vining plant typically grows The radish is round and has a green shoulder 15 inches in length and 2.5 inches in diameter to about 2' to 3', but supported it can reach with white skin. It has a crisp texture and is with late bolting characteristics. This variety up to 6'. The bell shaped yellow flowers and mild and sweet flavored. Sow seeds in late has excellent cold tolerance and resistance heart shaped large leaves give the Poha Berry summer to early fall. Try eating fresh. Just to Fusarium oxysporum and Vert Wilt Field a romantic tropical appearance. thinly slice, top with fresh squeezed lime and tolerance. a little salt and pepper or with sugar. #239 GIANT (75 days after flowering) # 287 GIANT LUO BUO (80 to 100 days) This is a popular berry in Hawaii, the fuzzy- #095 RED MEAT (60 to 70 days) This large oval white radish grows 8-10" long leaved bush (aka Poha Berry) produces about Also known as Beauty Heart and Watermelon and 5-6" in diameter and is very popular in 1" berries with smooth, waxy orange skin. Radish, this unique round variety has white Taiwan. The flesh has a sweet and mild flavor. This tangy sweet fruit tastes like a mixture skin with green shoulders. When sliced open, It can weigh 2-2.5 lbs. Use raw or pickled. This of pineapple and strawberry and is covered the sweet and juicy flesh is a pink-red color. For variety is often added to soups and simmered with a lantern-shaped husk. It grows well in late summer and fall growing only—will bolt until soft. containers. from spring planting and hot dry conditions. Good for salad, pickling and cooking. In

CHECK WEBSITE FOR SEED AVAILABILITY 36 Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com #330 IWAI DAIKON 50 days) #264 RELISH CROSS, HYBRID Hot Radish Unique for its small size, this traditional (60 days) (radisshu, hatsuka daikon) Japanese radish has long been a favorite for This variety is the best selling daikon in New Year’s celebrations. The long white root Japan's markets. The radish root grows up to #376 AKA KARAINE, HYBRID grows to a slender 1" diameter at the base of 15" and weighs over 1.5 pounds. The color of (60 days) a clump of lovely green leaves. It carries the the root is white with a green shoulder and This unique, prize winning, Japanese hybrid, designation Yamato yasai, which means it has has a very late pithiness and late bolting has bright pink skin and pink flesh with a white been selected as a Nara traditional vegetable. characteristics. This excellent quality daikon core. The roots are cylindrical in shape—about can be used in cooking, pickling and eaten twice as long (6") as they are wide. Lower water #091 MINO EARLY (40 to 50 days) fresh. content in its firm flesh intensifies its hot, Mino Early is a leading open pollinated radish spicy flavor. Popularly used for daikon oroshi (daikon) for summer to fall harvest in Japan. #100 SAKURAJIMA MAMMOTH because of its color and flavor. Stores well for It has good heat tolerance and can be grown (80 days) more than 6 months when kept cool. all year round in tropical areas. The tapered This mammoth, round, white root has a mild, root is long, white, tender and crisp with a sweet flavor. Sow seeds in mid-summer. #259 KARAINE, HYBRID (70 days) mild pungency. Harvest when 14-16" long and Harvest when roots reach 10" diameter. Grown This prize-winning variety of daikon radish weighing 1.75 lbs. Late pithiness. in Japan as the “Largest Radish in the World,” has a lower moisture content which makes it it sometimes reaches 100 pounds. This giant pungent and spicy. It grows to 6” long and 3” #103 MINOWASE SUMMER radish originated in the very southern tip of in diameter. Recommended for the grated dish CROSS, HYBRID (55 to 60 days) Japan. Although it does not store well, the daikon oroshi. It has good storage ability when This popular Japanese hybrid radish has a long, inner core remains crisp and juicy, even if the kept cool. Use pickled or fresh and in soup, white tapered root that is mildly pungent. outer part becomes pithy. salad and tsuyu (dipping sauce). Daikon oroshi They can reach 16" long and weigh 1.75 lbs. It (coarsely grated daikon using a Japanese is the finest radish variety for summer to fall #110 SHOGOIN GLOBE (70 days) grater) is delicious with soba noodles, tempura harvest with good heat tolerance. Resistant Shogoin Globe is a large round-shaped and Japanese-type hamburgers. to mosaic virus, fusarium and has moderate radish, 6-7" in diameter. Roots have white bolt resistance. Excellent quality for fresh skin with green neck shoulder and white, Korean Radish market and home garden. Sow seeds in firm, and crispy flesh. This variety is well late spring through summer. Excellent for suited for clay soils because the root mainly #493 ALPINE GOLD, HYBRID (55 to 60 days) cooking, grating, pickling, salad. Store by develops above ground. Excellent quality for Developed for spring planting, this Korean- drying shredded flesh. Can be used to make cooking and pickling. radish has a green shoulder, delicious, firm takuan daikon, a pickle in salt, sugar, vinegar #090 TOKINASHI, ALL SEASON white flesh, and smooth skin. The radish and water. (50 to 60 days) grows 9-11" long and weighs 3-4 lbs. It has #092 MIYASHIGE, GREEN NECK Tokinashi is a dento yasai, or traditonal resistanc to Fusarium Wilt, root cracking, is (60 days) vegetable of Japan. It is a popular, all-season slow to bolt, and has late pithiness. One of the most popular varieties used in daikon with pungency and a nice flavor. pickling. The mildly flavored, crisp, white roots Mature roots have firm, white, crisp flesh and #544 ALTARI DOCHON 89, have green necks and grow 10-14" long and are of excellent quality. Roots are tapered HYBRID 3-4” in diameter. and grow to 14" long. This is a slow-bolting, (55 to 60 days spring, 35-40 days fall) open pollinated variety. This early maturing, slow bolting Korean #093 NERIMA (70 days) radish is tender and crisp with almost no (70 days) This popular, large, long white daikon is a #141 WAKAYAMA WHITE pungency with excellent flavor. This is a This giant white radish has long, rounded traditional variety that comes from Nerima- Chong Gak type of Korean radish also known root that is tender and crisp. Sow seeds in ku of Tokyo, Japan. It grows 15-17" long and as an Altari type Korean radish with green late summer to early fall. Harvest when root has crisp, firm flesh. An easily grown autumn/ should. It is suitable for spring and fall crops reaches 12"-14" long. Wakayama White is winter maturing variety that grows best in and its white roots grow 3-4" long. Great suitable for pickling or a stir-fry. Vietnamese deep, rich soils. Use in soup, salad, pickled or choice for kimchee pickling. fresh. Daikon oroshi (coarsely grated daikon cooks enjoy it caramelized with fish sauce and using a Japanese grater) is delicious in sauces sugar in fish and pork dishes and raw in salads. #419 BIG TIME, HYBRID (65 to 80 days) used for soba noodles, tempura and sashimi. #551 WHITE CANNON, HYBRID This spring-type Korean radish can be (58 days) #552 OSHIN, HYBRID planted earlier in spring than the Super Luck Excellent radish variety for subtropical areas. (60 days) and Good Luck varieties as it produces good The radish has a light green neck, 11-12 inches Extra slow bolting radish with very late quality roots in cool temperatures and low in length, 3.5 inches diameter, weighing 1.75 pithiness. It has strong tolerance to cold and light conditions. The green-shouldered white pounds. Very strong tolerance to both heat medium tolerance to heat. Good variety for radishes grow 6-8" long and 2-3" in diameter. and cold. Medium to late bolting habit and late close plantings in greenhouse for spring Slow to bolt, good heat tolerance and a lack pithiness. Harvest early fall to winter. Resistant harvest. Radish has a green neck, 13-14 of pithiness makes this a big time winner! It is to Virus and Fusarium. inches length, 2.5-3 inches in diameter. available in only Thiram treated seed. Performs well in California's Coachella Valley, desert and coastal regions.

CHECK WEBSITE FOR SEED AVAILABILITY Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com 37 #489 BORA KING, HYBRID elevation or cooler coastal areas. The radish is vigorous and is slow to bolt, has good heat Radish for Microgreen (60 days) (kaiware) This beautiful daikon has purple flesh and tolerance, lack of pithiness and produces lots skin. It matures at 8-10" long, weighs 2-3 lbs, of leaves. Firm, tasty green-shouldered white #488 ALL PURPLE RAMBO and has late pithiness. The plant is slow to roots grow 7-8" long and 3-4"in diameter. Can (5-7 days) bolt, and the leaves are deeply serrated and be grown year round in Hawaii. This variety A high percentage of dark purple seedlings delicious. An excellent variety for specialty is more adaptable to greater temperature with a mild, spicy flavor make this a market growers. ranges. Excellent for pickling and kimchee. It is spectacular sprouting radish variety. Ready available in only Thiram treated seed. to harvest at 3-4" tall. Cool temperatures #491 CHEONG DU, HYBRID (60-65 intensify color. Very popular for sprouts and days) #098 TAE BAEK, HYBRID (70 days) microgreens. Cheong Du means ”green head”. This oval This fall-type Korean radish was developed shaped Korean radish has a green shoulder, for late summer to early fall planting. It has #362 ALL PURPLE SANGO firm green/white flesh, and excellent flavor. a uniform shape with green shoulders. The (7-10 days) This variety is popular in Korea. The radish flesh is firm, crisp and sweet. Suitable for home This is a spectacular variety of microgreen/ weighs 2-3 lbs and grow 8-10" long. It has garden and market growers. Can be cooked sprouting radish to add color to your mix. good virus resistance and stores well. and pickled to make kimchee. It is available in Seedlings are approximately 3-4" tall, most of #652 FALL STORAGE, HYBRID only Thiram treated seed. which are a uniform eggplant-purple color, although some are green or green-purple (60 to 65 days) #417 WHITE GEM, HYBRID (65 to in color. Cool temperatures intensify color. Fall Storage Korean radish hybrid is a late 70 days) Popular in micro mixtures for color, flavor and summer to early fall planting radish. It has This fall-type Korean radish has a white root nutritional value. outstanding storage ability after fall harvest with green shoulders. The roots mature up to of approximately 4 months with no quality 8” long and can weigh over 2 lb each. White #107 CHINA ROSE (60 days) change. Very early maturing, up to 15 days Gem has good flavor and slow pithiness This red-skinned and white flesh variety has earlier over other fall Korean radish variety. development. It has good resistance to viruses a hot pungency. In cool areas, sow seeds in Radish had nice green shoulder with white and downy mildew. It is highly recommended early summer to mid summer. In warm areas, skin. Cold tolerant and intermediate resistance for large scale commercial farms. Prepare sow seeds in spring or late summer to early to TuMV, Turnip Mosaic Virus. fertile, well-drained soil. Excellent for pickling fall. Harvest when root reaches 4"-6" long. #422 PASSION ALTARI, HYBRID and kimchee. It is available in only Thiram Excellent grown for sprouts. Besides cooking the root, you can make a dish from radish (50 to 60 days in spring, 35 to 40 days in fall) treated seed. leaves by simmering them in chicken broth This early maturing, slow bolting Korean radish until just tender then season with butter and is tender and crisp with almost no pungency. Radish Leaf It is suitable for spring and fall crops and its (ha daikon) pepper. white roots grow 2-3" long and 1" in diameter. (30-40 days) #414 GREEN STEM (10 days) An excellent and versatile variety. Optimum #484 SAISAI, HYBRID This radish variety was developed for the This variety is specifically used for sprouting growing temperature is between 50-85°F. It is succulent, pale green, non-hairy leaves and very popular in Japan. Seedlings have a available in only Thiram treated seed. that are harvested when young and tender. very light green stem and green leaves. They #418 SEOHO - WEST LAKE, Vigorous foot tall plants are slow to bolt, are quick growing, crisp, tender, and have a and can be grown year round. Used mainly nice flavor and pungency. (65 to 70 days) HYBRID in cooking and pickling, young leaves can Ideal for late summer to fall plantings, this also be added to salad and stir-fry. A main #425 HONG VIT fall-type Korean radish can be planted over a ingredient in Korean kimchee. (10 days microgreens, 20 days baby leaf, 35 longer season than the Tae Baek variety. The days mature) attractive green-shouldered roots are uniform, #339 SAISAI PURPLE, HYBRID This variety is one of the most popular tasty and grow very rapidly to 6-7" long and (15 days baby leaf- 45 days mature) radish varieties grown for microgreens. As 3-4" in diameter. Can be grown year round in The excellent flavor of this Japanese red- a microgreen, it has green leaves with a red Hawaii. Excellent for pickling and kimchee. It is stemmed radish leaf will be noticed. The stem. For baby leaf greens, harvest the whole available in only Thiram treated seed. tender green leaves are rounded with slightly plant as the green leaves have minimal hair #492 SHIN DONG HA, HYBRID (60 scalloped edges and are used still attached and the red roots are very small. With a mild days) to the contrasting stem. This hybrid was radish flavor, this green is perfect to garnish a A fast growing Korean radish with a green developed to use as a baby leaf green. Plants salad. Can also be grown to full maturity. Use shoulder and white flesh. The radish grows are slow to bolt and can be grown year- in salad, soups, sushi or as an edible garnish 9-10" long and weighs 2-3 lbs. The elongated round in milder climates. Saisai Purple is also with sashimi. perfect for sprouting. Distinctive for its color oval- shaped roots are resistant to bacterial #316 TRITON (10 days) and flavor, Saisai Purple is a handsome and soft rot and store well. Grows in hot, dry areas This strikingly pretty radish sprout boasts the and can be overwintered in warm areas. Slow nutritious addition to a salad or stir-fry. darkest and most intense color among red to bolt. sprouts. The stems are a lavender violet color at the top near the dark green leaves and turn

#420 SUPER LUCK, HYBRID a reddish plum color toward the bottom. (65 to 70 days) This summer-type Korean radish was developed for summer growing in high CHECK WEBSITE FOR SEED AVAILABILITY 38 Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com growth habit similar to spinach. Use as an herb #283 RED STEM (10 days) #196 WHITE ICICLE (29 days) and vegetable. Leaves can be harvested over This daikon sprout variety makes the perfect This heirloom radish is very popular in Japan. a long season. Re-seeds readily, so cut flowers edible garnish that will add a touch of color The tapered roots have white skin and to avoid seed set. Used in African, Asian and and spice to any dish. The seedlings have flesh and grow to about 5-6" long and 1" in Western cooking. crisp pink-red stems with green leaves. Sow diameter. Very crisp and mild when harvested seeds in spring to summer. Bred specifically young. It stores well and is perfect for pickling. for sprouting, this quick growing radish is very #487 RED VEINED popular in Japan. Use the sprouts to add zest Rumex sanguineus SESAME (Harvest for baby leaf, 30-40 days) and accent with sashimi, sushi, salad, sandwich Sesamum indicum and soup dishes. Bright green leaves with a rich red stem and (goma, zhi ma) veins make this an eye-catching addition to #102 WHITE STEM (10 days) Sesame is fairly easy salads. Young and tender leaves have the This radish variety is specifically used for to grow in a hot, same tangy, lemon flavor as regular green microgreen/sprouting. Seedlings have crisp tropical climate and sorrel. Good for baby leaf. white stems with green leaves. They are quick produces tan, black growing, crisp, tender, and have a nice flavor or white seeds that SPINACH and pungency. are delicious roasted Spinacea oleracea and added to stir- (horenso) Small Radish fries, dressings, (radisshu, hatsuka daikon) soups, and rice and noodle These heat- dishes. The seeds can also be crushed to tolerant Japanese #106 CHAMPION (28 days) extract oil or used to make Tahini. In Korea, varieties of Champion is large, round-oval radish with the leaves, which are packed with vitamins, are spinach are a bright cherry-red color. Vigorous, medium eaten as well. Mature plants can reach 2’-3’ tall perfect summer tall tops with strong attachments, along with and are handsome, with pink or white flowers. vegetable. In roots which are very late to become pithy. Sow seeds in late spring to early summer. Asia, spinach is Champion is a standard for short-day or cool commonly used season bunching. #084 KINGOMA (85 days) in soups. The This tropical plant is grown for its flavorful Chinese also cook #628 CRUNCHY ROYALE, tan color seeds. Sesame grows best in hot it with noodles and stir-fries. The Japanese HYBRID (25 days) weather and must have well-drained soil. braise it and serve it topped with sesame Crunchy Royale is a dark red, round radish Sesame seeds are used in all Asian cuisines. dressing. In India, spinach is pureed with with 4" tops. Grows well under cool conditions spices and butter. Rich in vitamins A and B2 #151 KUROGOMA (85 days) and minerals such as iron and calcium, these and tolerant to pith. It yields high quality and This tropical plant is grown for its flavorful extremely uniform roots. Overall, Crunchy two varieties can be prepared as you would black seeds. Sesame grows best in hot weather cool-weather varieties of spinach. Sow seeds Royale offers excellent internal and external and must have well-drained soil. color. Excellent radish for market growers. in spring or fall. #117 SHIROGOMA (85 days) #099 FRENCH BREAKFAST #306 AKARENSO, HYBRID White sesame seed is easy to grow and This spinach variety is truly one of Japan's (22- 30 days) delicious roasted. This tropical plant likes This heirloom radish has red skin with a white best selections for salad innovations. The long hot summers. Typically, seeds are roasted leaves are pointed with a slight serration, tip. The small, crisp, 2" cylindrical roots have a before using and then used whole, crushed or mildly pungent flavor. typical Japanese characteristics, but it is the ground. Korean cooking makes use of sesame attractive red-purple stems and leaf veins #209 JAPANESE SCARLET seeds, especially in soups and as a dressing for that make it interesting. This soft-textured (25-40 days) lightly cooked vegetables. spinach is light with tannins, and has a very This specialty radish is particularly popular mild flavor that is excellent in salads. When in Japan's home gardens. This slender radish SORREL cooked the spinach retains its color. Plant late grows 6" long with white flesh and a scarlet spring to early summer. It is only available in colored skin. The flavor is mild. Thiram treated seed. #331 SHIRAHIME HATSUKA #038 ALRITE, HYBRID (60 days) DAIKON (20-50 days) This early maturing hybrid Japanese spinach These small white radishes grow to 4" long has broad, smooth, dark green pointed and ½" in diameter. They can be harvested as leaves. The upright plants are adaptable early as 20 days after planting. If temperature to many growing conditions and resistant extremes are avoided, it is hardy enough to downy mildew. Alrite is heat and cold to grow year-round. A mild flavor and crisp tolerant with moderate bolt resistance. It texture makes them an excellent choice for is an excellent choice for fresh market and home garden growing. fresh salads or pickling. #381 LARGE LEAF SORREL Rumex acetosa (60 days) #547 DASH, HYBRID (60 days) Sorrel is has a sour, lemon flavor. The bright Extra-early spinach hybrid that suitable for green, oblong leaves and long stems have a growing under low temperatures, especially CHECK WEBSITE FOR SEED AVAILABILITY Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com 39 during winter in warm areas. Cold tolerance flavor. While winter squash must be cooked, squash, Middle Eastern squash or Lebanese for fall to winter harvest and can tolerate summer squash can be eaten raw in a salad squash, is a summer squash with pale green some heat. The upright growing plants or with a dip. Some Indian curries call for skin with flecks of light green-grey color. The have good leaf shape, medium green color, summer squash, as do Korean soups and fruits are cylindrical tapered shape growing excellent flavor and uniformity. Medium stir-fries. Asian winter squash varieties are 6-8” long. It is a semi-spiny bush plant with bolting. excellent in tempura, stir-fried or baked. Quite heavy early yields. Flesh is firm and mild different in appearance from the Western tasting. #569 LAKESIDE, HYBRID orange pumpkins used most notably for Jack- Lakeside has uniform thick dark green smooth O-Lanterns in the United States, Japanese #621 KING KA AE, HYBRID leaves. It has a round to oval leaf shape with pumpkins tend to have greenish outer skin Cucurbita duschesne an upright plant habit that makes it easy to and yellow flesh. The Japanese prepare the Excellent tasty Korean summer squash. harvest. It is a very versatile variety for it can sweet flesh by simmering peeled chunks in Fruits have smooth and shiny skin and best be used for baby leaf, bunch or clip. High chicken broth and dashi and flavoring with harvested when 5-6" long. Flesh is very dense resistance to Downy mildew, Peronospora sugar, soy sauce and salt. Chinese cooks stir-fry and has a soft texture. This variety can have a farinosa f.sp. spinaciae 1-9, 11, 15, UA1014 pumpkin with pork and mushrooms or make long growing season from under row cover and intermediate resistance 12, 14. it into a soup with pork or fish. Thai cuisine to open field. Suitable growing temperatures range from 80-85 °F. #570 OCEANSIDE, HYBRID braises it with coconut milk and seasonings. These pumpkins are highly nutritious and can Oceanside is a slow to moderate growing be used in sweet and savory recipes. Sow seeds #510 MEOT JAENG I AE, HYBRID dark green spinach variety. It has nice in late spring to early summer. Cucurbita duschesne thick leaves that are upright in plant habit. (65 to 70 days) Oceanside has uniform smooth round-oval Korean summer squash is very popular leaves. Oceanside is a versatile variety it can Shark Fin Squash because the fruit flesh is very dense and has a be used for baby leaf, bunch or clip. High Cucurbita ficifolia delicate soft texture. Fruit are H-shaped similar resistance to Downy mildew, Peronospora (kurodane kabocha) to zucchini squash shape, about 6-8" long, farinosa f.sp. spinaciae 1-9, 11, 13, 15-16 and shiny skin, and mild sweet flavor. This variety #515 GOM BO (90 days) intermediate resistance 12, 14. can have a long growing season from under This squash or melon is known as Shark Fin row cover to open field planting time. #123 OKAME, HYBRID (53 days) squash, Malabar gourd, Seven Year melon. It An early-maturing hybrid, this Japanese is grown for its edible seeds, fruit, and greens. #637 ROMANESCO Cucurbita pepo variety is recommended for summer harvest as Fruit skin color is cream-white color with (55 to 65 days) it tolerates hot, dry conditions, is slow to bolt, green stripes and average 6-8" long and 4 lbs Romaneso is a cocozelle squash type. It is and has good resistance to downy mildew. in weight. When cooked the flesh become also known as Costata Romanesca or Ribbed This variety has thick, medium green lobed noodle-like. Asian cuisines use it in soups Roman. Fruit are long with pale green flecks leaves and is resistant to downy mildew 1 & 2 and is a good substitute for the shark fin in and ribs on dark, grayish green skin. Flesh is and high tolerance to 3. shark fin soup. In Asia, it is implied that eating firm and very flavorful. Heavy producer of this melon will help a diabetic condition. It is male blossoms for cooking too. Plant has large #571 SEASIDE, HYBRID available in only Thiram treated seed. leafed trailing vines. Seaside is a very uniform baby leaf variety. It has a moderate growth rate and an upright Summer Squash #441 TEOT BAT PUT, HYBRID plant habit. Seaside has a nice, smooth, thick, Cucurbita moschata Cucurbita moschata (65 to 70 days) very dark green, spade-shaped leaf making (ho bak) This summer squash is nicknamed avocado it a perfect choice for baby leaf growers. squash because of its shape. It has glossy deep Seaside also has downy mildew resistance #368 EARLY BULAM, HYBRID green skin, light yellow flesh, and a wonderful, for growers who require a premium disease Cucurbita moschata (65 to 70 days) sweet flavor. With moderate plant vigor, it is package. High resistance to Downy mildew, This is a Korean summer squash hybrid easy to grow and has good fruit set due to Peronospora farinosa f.sp. spinaciae 1-11, 15- nicknamed avocado squash because of its short internode spacing and a narrow stem. 16 and intermediate resistance 12, 14. appearance. If you are searching for a summer Ripe fruits measure about 4" in diameter and squash to grow, this is the one! It is a vigorous about 6” in length. SQUASH vine that produces oval fruit with thin, glossy, In the context light green skin, and flesh that is similar to Winter Squash of Asian zucchini. They are ready to harvest as soon Cucurbita maxima cuisine, as 8 days after flowering. Ripe fruits measure (kabocha, nan gua, kalabasa, bi ro, vilayati “squash” most about 4" in diameter, are 5-6" in length, kaddu) often refers to and weigh about 14 oz. This hybrid delivers winter squash, superior flavor—better than zucchini, say its #043 BLUE KURI (95 days) or Japanese loyal fans. Suitable for greenhouse and open A traditional heirloom Japanese kabocha pumpkin. field growing. It is available in only Thiram squash that has globe-shaped fruit with blue- There are some treated seed. green skin. The flesh is thick, yellow and very very nice less sweet. Fruit matures to 2-3 lbs and is 6-8" in familiar varieties of summer squash, however, #636 GREY ZUCCHINI diameter. The plant has a vine growth habit. that offer a refreshing alternative to the Cucurbita pepo (55 to 65 days) West’s zucchini, particularly in terms of their Grey zucchini also known as Mexican Grey

CHECK WEBSITE FOR SEED AVAILABILITY 40 Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com #617 CALABAZA DE CASTILLA stripes and marks. The fruits are medium-sized #045 UCHIKI KURI (100 days) Cucurbita moschata (100-110 days) weighing over 3 lbs that are globe-shaped and An early, improved selection of Hubbard This winter squash pumpkin variety has rustic somewhat flat with a small seed cavity. The squash. This Japanese variety has an almost light brown color hard skin, with deep sutures flesh is bright yellow-orange, sweet and tasty. smooth orange-red rind and thick creamy at full maturity. Large fruit weigh about 15-20 Its uniformity, vigorous growth and excellent yellow flesh that has a very sweet and nutty lbs. The flesh is a rich deep orange to make flavor make Kurinishiki the leading kabocha flavor. Weighs about 3 lbs when mature. your Calabaza en tacha, Mexican candied squash grown in the United States, Mexico pumpkin and creamy pumpkin pie filling. This and South America and exported to Japan. #085 VEGETABLE SPAGHETTI Cucurbita pepo (90 days) winter squash is also known as a traditional #246 SHISHIGATANI variety of France, Musquee de Provence, or This Japanese strain open-pollinate variety has Cucurbita moschata (110 days) Fairytale. Vigorous vines. spaghetti-like flesh after it is boiled or baked. Since the Edo period of the early 1800s, this Harvest when fruit reaches 6"-8" in diameter. #042 CHIRIMEN (100 days) special Japanese pumpkin is one of the kyo For a low-calorie “pasta” meal, bake or boil, Chirimen is a traditional kabocha squash, yasai, or traditional vegetables in the Kyoto then fork out the yellow flesh and serve with dento yasai, of Japan. This tasty variety of region. This kabocha squash is used in shojin spaghetti sauce. Japanese pumpkin forms a flat globe with ryori, a type of vegetarian cooking prepared distinct ribs and warts (resembles cauliflower) by Buddhist priests. The fruit skin is distinctly that can reach 8" in diameter. The dark green ribbed and warted and ripe when the skin SWISS CHARD Beta vulgaris var cicla skin matures to a buff color. Creamy yellow, turns light brown. The flesh is a delicate light (fudanso, tojisa, kwoon taat tsoi, paak tim tsoi) moist thick flesh has a sweet and nutty flavor. yellow color. Chard is most #046 DELICA, HYBRID (105 days) #044 SUPER DELITE, HYBRID commonly Adaptable to many growing and soil (110 days) recognized by conditions, this plant consistently produces This easy-to-grow Japanese hybrid pumpkin gardeners and 4-5 lb. high quality, flat, globe-shaped fruit has dark green skin with dry, sweet and commercial with dark green rinds. Its thick and dry yellow fiberless flesh, with good fruit-setting ability. growers as a flesh has a very sweet nutty flavor that makes The globe-shaped fruit can reach 8” in tall stalky green it one of the most popular ebisu varieties diameter. known as Swiss grown in Japan. Grows well in cool areas and #291 SWEET DUMPLING Chard. Chard is stores well. actually a variety Cucurbita pepo (90 days) of beet. The Japanese chard, called fudanso, (100 days) #160 HOKKORI, HYBRID This squash is as ornamental as it is tasty. The is also known as leaf beet, spinach beet, leaf One of the best tasting kabocha squashes, this small 8-10 oz. fruits have cream skins with chard. This shorter stalked variety has glossy ebisu type is very popular in the Tokyo region. dark green mottled stripes. The flesh is light deep green leaves that are slightly waved The globe shaped 3-3.5 lbs. fruits have dry yellow, sweet and delicately flavored. The with small mid ribs. This chard is tastiest when and sweet deep-yellow flesh with dark green plants are vigorous and high yielding. Great as harvested young and the leaves are tender skin. Each vine yields 3-4 very uniform fruits. an ornamental and stores well. Use in tempura, and mild flavored. Fudanso is an excellent Has good shelf life. This squash is excellent in stir-fries or in soups. In Japan, they are often choice for baby greens in salads and stir-fry. tempura, stir-fried or baked. Freezes well. stuffed with meat and baked. In Japan, the vegetable is most commonly #388 HOKKORI 133, HYBRID #277 SWEET MAMA, HYBRID parboiled and then soaked in water to remove (45 to 50 days after flowering) (45 days after flowering) some of the acrid taste. Fudanso does well in This hybrid combines the best of Delica This Japanese kabocha squash is an All cool season planting, but can also withstand productivity and the nutty, dry texture of American Selections Winner. It has a distinct heat, making this hearty green a good choice Hokkori. Slightly flattened, globe-shaped growing habit and produces a vine with almost for growing from spring to winter. Sow seeds fruit have black-green skin and sweet orange- no side branches. The 3-4 lb fruits have dark in spring or fall. yellow flesh and weigh between 3.75 to 4 green skin and are borne close to the root lbs. Very vigorous and early, it requires less end making it possible to interplant these #360 FANTASIA ORANGE (53 to 60 days) fertilizer in the early stages of growth than vines quite closely. The flesh is dark yellow, The stalks, midribs and leaf veins of this other varieties. Stores well. dry, sweet and nutty. This variety is great for attractive variety are a carrot-orange that home garden and market growers. Stores well. #378 KOGIKU (30 days after fruit setting) stays bright even when cooked. The shiny An early maturing and disease resistant high #393 TETSUKABUTO, HYBRID dark green savoyed leaves can be harvested producer, this large Japanese pumpkin has Cucurbita maxima x Cucurbita mochata small as a salad green or allowed to mature uniform 2 lb. fruits. Dark, textured, shiny (45-50 days after flowering) for bunches. A cold tolerant green, it can be green skin with 17 to 20 slits, covers flavorful This Japanese winter squash hybrid produces harvested after the first frost. Good in recipes and sweet, dark yellow flesh. Popular with nearly round fruit. Fruit weigh between 4.4 to that use pak choi or spinach. Use small leaves Japanese caterers, professional chefs, and the 5.5 lbs. Under the dark black-green mottled in salad. gourmet food industry. skin, the firm flesh is a deep yellow-orange color with an excellent sweet, nutty flavor. #385 KURINISHIKI, HYBRID This vine grower does require pollination and (45 days after flowering) also may be used as a rootstock for grafting This winter squash hybrid produces uniform watermelon, melon and cucumber to prevent dark green fruit with vertical light green diseases. Tetsukabuto squash store well and are very popular for use in curries and tempura.

Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com 41 (70 to 75 days from transplant) #357 GOLDEN SUNRISE #341 GRANDEUR, HYBRID This strong plant produces a good harvest (60 days) (70 days from transplant) of large Japanese-type pink flesh tomatoes. Rich, slightly savoyed green leaves and deep This high quality indeterminate hybrid from Exceptional flavor and blemish-free fruits golden stalks, midribs and veins make this a Japan is a vigorous producer of uniform, firm, make it a great choice for the home garden striking beauty. Holds excellent color both deep-red tomatoes with a green shoulder. when harvested for baby leaf and when fully Large fruits can weigh over 1/2 lb each. Early and gourmet market. mature at 2' tall. Very productive plants are and vigorous, it has large leaves and short #281 SUN GOLD, HYBRID (60 days tender and succulent with a good flavor. internodes. The hardy plants produce 5 to 6 from transplant) Tolerates slight frost. fruits per cluster and are resistant to heat and This is the most popular cherry-sized tomato. cracking. Resistant to verticillium, fusarium 1 From Japanese origin, this orange cherry #358 MAGENTA SUNSET and 2, stemphylium and TM1. This tomato is a variety has an incredibly sweet, almost fruit- 60 days) great choice for home or commercial growing. like flavor. It has a high Brix count of 9-10 and Swiss chard is also known as stem chard, weighs about 1/2 oz. Plants are large and #403 KATANA, HYBRID spinach beet and leaf beet. This variety has a hardy, resistant to fusarium race 1 and ToMV (60 days from transplant) brilliant magenta-colored stalk that is tender (Tm-2a). and narrow. The attractive medium dark This is a consistent producer of uniform, firm, green leaves are nearly flat when harvested beefsteak fruits with smooth shoulders. A #334 SUNCHERRY EXTRA SWEET, hybrid semi-determinate variety, the plants at 2-3" as a baby green and slightly savoyed HYBRID (60 days from transplant) at maturity. This heat tolerant variety will also yield a continuous harvest throughout the season. Resistant to fusarium races 1, 2 & 3, Suncherry Extra Sweet is a leading variety in tolerate light frost. Use in recipes that use pak Japan. Colorful and sweet, these bite-sized, choi or spinach. Baby leaves add a mild flavor verticillium, nematodes, tomato mosaic virus, and TYLCV. deep red cherry tomatoes can be harvested and lovely color to salads. Sauté, steam or boil over a long growing season with steady fruit mature leaves and stalks. #455 MANDARIN set. They resist cracking and are particularly (80 to 86 days from transplant) disease resistant to fusarium wilt race 1 and #359 RUBY RED (60 days) This open pollinated indeterminate variety TMV. The fruits are very sweet with a 9-10 brix Bright crimson stalks, midribs and veins has deep orange persimmon colored fruit. The degree in sugar content. contrast nicely with the dark green slightly ripe fruit has a robust flavor with a higher acid savoyed leaves of this variety. Mature plants content than most yellow-orange varieties. #282 SUPER SWEET 100, grow to about 2’ tall with narrow stalks. Popular Firm flesh makes it a good slicer. The medium HYBRID (65 days from transplant) for baby leaf and microgreens. size plants produce lots of medium sized fruits The name says it all—these very sweet red #280 UMAINA (55 days) (average 10 oz.). Prepare fresh or cooked. cherry-size fruits are borne in large clusters This tender Japanese chard variety has broad Use in stir-fries, soup or salad. Chefs love and produce over a long season. Plants are leaves that are deep green, slightly savoyed, this tomato as the persimmon color makes large and hardy, resistant to fusarium 1 and and have short pale green midribs. It can beautiful sauce. verticillium. This is an indeterminate variety. withstand both hot and cold temperatures Eat fresh out of hand or in salads. #111 MOMOTARO, HYBRID and is very slow to bolt. Good for fresh market (60 days from transplant) and home garden growing. TOMATILLO This hybrid is the dominant fresh market Physalis ixocarpa tomato grown in Japan. It is one of the most Tomatillos are perfect, attractive, deliciously sweet tomatoes TOMATO native to Mexico Solanum Lycopersicum available. An extra early indeterminate and are in the same (tomasu) variety, it is vigorous, has medium sized Nightshade family As a relative leaves, a medium short internode, and 6-7 as tomato, eggplant latecomer to fruits per cluster. Mature pink fruits have and pepper. They Asian cuisine, green shoulders, weigh about 1/2 lb each are immediately the tomato is and are tolerant to cracking. It has a long identified by their not featured in shelf life and is a good choice for shipping. papery husk, similar Asian cookbooks. to the poha berry. The fossil history of the It does feature #541 MOMOTARO GOLD, HYBRID tomatillo dates back millions of years, with largely in the (80 days from transplant) the Aztecs being credited for domesticating home garden, Momotaro Gold has finally made it to the US the wild plants into the plump fruits we enjoy however, and market! It is one of the most popular orange today. Sow seeds indoors, 6 weeks before last there are a number of quite tasty Japanese tomatoes in Japan. This variety has orange frost. Transplant when weather warms. varieties. The pink fruited tomatoes of Japan fruit color with nice flavor and firm flesh making it a good slicer. Fruit are medium size offer unique sweetness and low acidity. India #638 VERDE (68-70 days) weighing under ½ lb. Plant is indeterminate, employs the tomato in a variety of chutneys, Verde grows 8' vine bearing fruit 2-3" in size. medium sized leaves with short internodes. curries and soups, including a delicious spicy The green fruits grow in a husk and have a sour Can be grown for summer through fall tomato and onion soup. The Japanese also richness that adds flavor to sauces and dishes. harvest under plastic or high tunnel. Disease pickle green tomatoes. Start seeds indoors Make your own tomatillo salsa verde! 6 weeks before last frost date and transplant resistance ToMV (Tm-2a), Fusarium race 1, when weather warms. Momotaro series does Fusarium race 2, verticillium, Stemphylium, not perform well over 90° F. nematode (Meloidogyneincognita). #240 ODORIKO, HYBRID

42 Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com 1470’s. Used to make sakura zuke or cherry at 4". It is grown for both its delicious mild TURNIP blossom pickle. See recipe on our website. green tops and fine-grained roots. The broad Brassica rapa subsp. rapa leafy greens grow to 20" in height. Flesh is (kabu, kabura, wu jing) #568 KANAMACHI (40 days) firm and crispy. Turnips are prepared One of Japan's best open pollinated Japanese in Asia in much the turnip! Its flesh is tender, smooth, white. The #580 SUGUKINA (70 days) same way as radishes. roots are slightly flattened and have great Sugukina turnip is a traditional vegetable, Often pickled, they are flavor. This early variety is good for growing in dento-yasai, in Kyoto Japan. The production also steamed, added both spring and fall. Can be harvested small of this vegetable is in the area of Kamigamo, to stir-fries or grated or left to mature to 2" in diameter. Young Kyoto. While it can be eaten fresh like any or chopped raw into a greens are delicious too. This variety is very other turnip, its main use is for pickling. salad. The young flavorful similar to Tokyo Market variety. Suguki pickes (Sugukizuke) have been greens are stir-fried or produced for generations in Kyoto for over #116 NOZAWANA (40 days) 300 years. Most recently, researchers have added to soups. Some varieties produce This traditionally selected Japanese turnip greens particularly suited for pickling, such as started to become interested in Sugukizuke is grown specifically for its dark green, long for its reported flu-fighting properties. Nozawana below. leafed greens and stalks. Cold and heat #520 FUKU KOMACHI, HYBRID tolerant. It has a delicious mild flavor, tender #344 TENNOUJI KABURA (45-50 texture, and is often used for pickling. days) (40 to 45 days) The Tennouji Kabura is one of the oldest Fuku Komachi has one of the slowest bolting #546 OASIS, HYBRID (35 to 60 days) traditional Japanese turnips. It was originally a habits compared with other turnip varieties Oasis is one of the best tasting Japanese specialty of the Osaka Tennouji district, where for colder temperatures and quick growing turnips you can grow. It can be harvested it thrived during the Edo era in the 17th, 18th under low temperatures. Root are globe- at any size with a surprisingly sweet juicy and 19th centuries. The Tennouji is a close shape, pure white, tender and late pithiness. flavor. Turnips are semi-globe shape with late relative to variety #116 Nozawana, when its Excellent quality. pithiness and late bolting. High tolerance to seed was sown in 1756 in the mountainous Downy mildew and Virus. Ideal for summer region of Nozawa. This variety produces large #327 HAKUREI, HYBRID (35 days) and autumn harvests. Not recommended for leaves and is appreciated for its aroma and This outstanding Japanese turnip has an winter crop. flavor, particularly pickled or dried. excellent sweet and mild flavor that makes it a favorite ingredient. The slightly flattened #109 PURPLE TOP WHITE GLOBE #118 TOKYO CROSS, HYBRID round roots are crisp, smooth and white. (55 days) (30 to 60 days) The smooth dark green tops can be eaten This is an outstanding all-purpose variety Tokyo Cross hybrid variety is an All American as well. The texture of the flesh stays smooth turnip. The round purplish top turnip can reach Selection award winner. It can be harvested as it matures. The plants tolerate cool 5” in diameter. The young leaves can be cooked at any stage, small to large size roots (up to 6” temperatures and mature early. as greens, stir-fried or used in soup. The root is diameter) without getting pithy. These turnips excellent raw, for pickling or cooking. have a perfect globe shape with smooth skin #138 HIDABENI (45 to 50 days) and sweet, mild, crisp flesh. They mature early, Hidabeni turnip is a Japanese traditional #416 RED ROUND (50 days) are late bolting, and have good flavor. vegetable, dento yasai, grown in the Hida This variety is a traditional Japanese turnip. region of Gifu prefecture. This scarlet skinned The root is semi-globed with deep scarlet red #412 TSUGARU SCARLET, HYBRID Japanese turnip produces a flattened semi- skin with white flesh that is tender and crisp. (55 days) globe shaped root. The flesh is white, mild and It has a delicious, sweet flavor when harvested These scarlet skinned, globe-shaped, hybrid has good texture. young to full maturity. Turnip tops are green Japanese turnips have pure white flesh that is with red veins and stems. tender and crisp. They have a delicious, sweet #224 HINONA KABU (40 days) flavor when harvested young to full maturity. A unique, long, thin, mild-flavored turnip that #180 SHOGOIN (70 days) has a red top, and the bottom two thirds are The Shogoin turnip is one of the oldest #583 TURNBROC (30 to 40 days) white. It measures 1.5” wide and up to 12” long. traditional Japanese turnips. It produces a Turnbroc is a tender leafy green crossing This traditional Japanese vegetable or dento large, globe turnip that can reach 6-8" in turnip and broccoli. The leaves are hairless, yasai originated in the Shiga prefecture in the diameter but is most tender when harvested tender with a mild flavor of both broccoli and turnip. Order Bulk Seed Kitazawa Seed Company has been working with United States seed producers/providers for many decades. From this network we offer a large selection of seed varieties. The list below are some of the varieties we can offer. Buy in larger quantities for better value! Varieties are non-GMO and untreated seed. Please go to our website information and price quoting. Bulk seed prices for our Asian seed varieties are found on each individual variety page, as well as minimum purchasing amounts on our website. Visit kitazawaseed.com to view new varieties and more changes throughout the year!

Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com 43 RECIPES Basic Su Bitter Melon with Egg and Chin Baung Kyaw - Fried A universal Japanese flavored sweet/sour dressing that is used on many foods. It is Tofu Sour Leaf the seasoning for making sushi rice, it is the This recipe is shared to us by Terry Tsurue Chin Baung Kyaw is a popular vegetable salad dressing for the delicately sliced fresh Combs. She learned to make it from Okinawan Burmese dish. The flavor is mouth-watering vegetables in sunomono and namasu or it is friends when stationed in Okinawa. sour, spicy, and savory. The main ingredient the vinegar seasoning to use on vegetables 4 bitter melons is fresh roselle leaves. Fried roselle leaves for suzuke. 4 eggs goes well with hot rice. 1 cup sugar 4 tablespoons cooking oil 1 lb fresh Roselle leaves 1 cup white vinegar 1/2 brick medium/firm tofu 1/2 cup julienne sliced bamboo shoots Salt to taste 2 tablespoons soy sauce 6-8 garlic cloves Combine sugar and white vinegar in a 1/4 cup dried bonita flakes 2 shallot or equal amount of shallot to garlic saucepan on low heat. Stir to dissolve sugar. Salt/pepper to taste Add salt to taste. Remove from heat as soon 2-3 teaspoons of hot chili powder or Cut bitter melon in half and scoop out seeds. as sugar dissolves. Cool to room temperature. ground chili flakes Slice into 1/4 inch thick pieces. Soak in cold Basic Su can be prepared in advance and water for 3 minutes and drain well. Cut tofu 2-3 tablespoons of canola oil stored in the refrigerator. into small cubes. Heat oil in wok. Add bitter 1/2 cup fresh shrimp cut into 4-5 pieces Sunomono Salad melon to hot oil and stir fry until bitter melon or 1/4 cup of dried shrimp is soft. Add salt/pepper to taste. Add tofu and Thinly slice any Japanese, Armenian or Thai Sugar to taste cook a minute longer. Add eggs and scramble cucumbers, Japanese eggplants, shiso leaves, 1 teaspoon tumeric with the bitter melon mixture until egg is set. red onions, green peppers, etc. Put in a large 1 teaspoon paprika Move bitter melon mixture to one side of wok. salad bowl. Lightly dress with Basic Su and toss. Add soy sauce to uncovered side of wok. When 2-3 tablespoons of fish sauce Suzuke soy sauce is bubbling, mix all ingredients. Add 3-5 fresh green chili Slice any one or two types of vegetables such bonita flakes and stir. Serve with hot rice. Pull roselle leaves from stem, washed, drain, as daikon radishes, red and small radishes, and put aside. Pound or food process dried carrots, Japanese turnips, or just a red onion. Bitter Gourd Salad shrimp (if using this ingredient) and garlic Dress with Basic Su and serve in 1-2 hours. (ensaladang ampalaya) separately. Thinly slice shallots. Heat pan and Keep leftovers marinated in the Basic Su add oil. Add garlic and shallots and fry until (becomes almost pickled-like) and store in slightly golden color. Stir and add tumeric, refrigerator. 1 large bittermelon, seeds and innards paprika, and chili powder. Add a little sugar removed, thinly sliced, salted for flavor. Add shrimp and stir to coat with Bitter Melon 1 small red onion, thinly sliced, salted sauce. Add bamboo shoots. Add roselle This is a home-style recipe to experiment 1 sweet pepper, thinly sliced leaves and stir gently in a scooping motion. Cover and simmer until leaves are cooked. with bitter melon. Bitter melons are bitter! If 1 tomato, cubed or 1/2 cup cherry Add fish sauce and scoop from bottom to you haven’t acquired a taste for them, about tomatoes, sliced a 3-minute parboil before adding them to a top. Uncover and continue cooking until 1 cucumber, sliced thinly recipe will reduce the bitterness. desired texture and water is absorbed. Top 5 Tbsp lime juice with fresh green chili. 1-2 slices of bacon 1 Tbsp vinegar (rice or apple cider) 4-5 bitter melons 1 Tbsp honey Burdock 2-3 tablespoons soy sauce Burdock or gobo is a long, fibrous root that 1 tsp minced ginger 2-3 tablespoons sugar can be eaten raw (sliced in salads) or cooked. Salt and pepper A familiar recipe is Kimpira. 1/2 cup water 1. Let bittermelon sit in salt for at least Slice bacon into 1/4” pieces and sauté until 30 min. Rinse, squeeze well, and pat dry. Kimpira done. Cut bitter melons in half lengthwise and Squeeze the onions and pat dry. 1/2 lb of gobo remove seeds. Slice into 1/4” thick pieces and 2. Mix the lime, vinegar, honey and salt. add to cooked bacon. Add soy sauce, sugar 2 tablespoons vegetable oil (can use a Combine with bittermelon, onion, and pep- little sesame oil) and water and cook until desired doneness. per. 1/4 cup soy sauce 3. Add the cucumber just before serving. Season to taste. 2 tablespoons sugar From Aileen Suzara Cayenne pepper Scrape the exterior of the root with a sharp knife to remove the skin. Cut gobo into thin

44 Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com RECIPES matchstick size. Soak in water 15 minutes and tumeric. Quickly pour this liquid over over SAUCE rinse. Do this a couple of times. Soak gobo in the cut daikon. Let stand 2-3 hours and mix 4 cups sugar or (1 cup mirin + 3 cups ice water, drain and pat dry (the gobo may be occasionally. Pack daikon into a sterile glass sugar) frozen at this point for later use). Add oil to jars. Pour remaing liquid in jars covering 1 cup soy sauce hot pan and sauté gobo for 3-4 minutes. Add daikon. Add chili peper (optional). Cover with 3/4 cup white vinegar all ingredients and cook until all the liquid lid. Refrigerate. This tsukemono is not intended Ginger (grated or sliced) is absorbed. Take off heat and add cayenne for long keeping. pepper to taste. 1 cup water Deep Fried or Grilled 1-2 chili peppers Salada Gobo Japanese Eggplants Combine sugar, soy sauce, and vinegar in Try this salad gobo recipe. The earthy flavor sauce pan. Heat until sugar is dissolved. Add and aroma from the burdock root is truly Japanese eggplants, nasubi, are often deep- ginger and chili peppers. Remove from heat defined. fried, su-age, or grilled because of their full and cool slightly. 2 teaspoons mayonnaise flavor and beautiful purple color. The flesh and skin are very tender and rarely bitter. Soaking Add vegetable mixture to sauce and let set 1 teaspoon vinegar eggplants in water will reduce or remove the for 1 hour, mix occasionally. Drain sauce (and 1/2 teaspoon salt bitterness. save) from vegetable mixture. Bring to boil 1 teaspoon sugar the drained sauce and cool slightly. Add the Japanese Eggplants Sesame seed (Add all ingredients to your vegetable mixture to sauce. Do this process Peanut, canola or vegetable oil desired taste) 2-3 times until vegetable mixture is to desired For deep-frying, leave Japanese long eggplants flavor. Place in sterilized jars. Refrigerate. Scrape the exterior of the root with a sharp whole and cut 3-4 slits through the skin and Pickles are ready to eat in 3-5 days. knife to remove the skin. Cut gobo into thin for Japanese round eggplants cut in half. Then matchstick size. Blanch the burdock for a deep fry until the center of the eggplant is soft. Kabocha (Japanese Pumpkin) minute or two. Immediately soak burdock in ice water, drain and pat dry. Mix above For grilling, leave Japanese long eggplants Kabocha can be easily prepared to fully enjoy ingredients to desired taste and dress over the whole and brush the eggplant with oil and the flavor and texture of the winter squash. It cold burdock. Serve cold. poke a few holes through the skin. Put on a hot can be served hot or cold depending on the grill. Turn eggplants so they will cook evenly. time of year. Edamame If the skin gets charred, place the eggplants in 1 kabocha Grow soybeans in your kitchen garden for the cold water and peel off the charred skin. Chicken broth or dashi freshest snack. Edamame is a good choice as Dip the cooked eggplants as you are eating 2 1/2 tablespoons sugar an appetizer too. Bite on the cooked pod and them into the Ponsu sauce with grated daikon. out pops the beans. 1 tablespoon mirin 1 1/2 tablespoons soy sauce Green or black soybeans Auntie Aki’s Sanbai Zuke Salt Crunchy and delicious Sanbai Zuke pickles. Cut kabocha in half and remove stringy Auntie Aki has made this tsukemono for many portion and seeds. Peel any skin defects. Water years and we wanted to share this recipe with Slice into chunks approximately 1 1/2” x 1 Wash fresh podded soybeans. Add them to our customers to try and enjoy. 1/2”. Place chunks with skin side down in salted boiling water. Boil for 5 minutes or less. 2 medium daikons (giant white radish) a large pot. Add enough chicken broth or Taste test for the desired doneness. dashi to cover kabocha, add sugar and mirin. 1 small cabbage Cover with lid. Bring to a boil and reduce Auntie Betty’s Takuan 4 small cucumbers to medium heat for about 10 minutes. Tsukemono 4 carrots Add soy sauce and continue to cook for Auntie Betty’s takuan tsukemono is the best! 1 small package kiri konbu 7-8 minutes or until a fork can penetrate the The tsukemono is crunchy, salty, spicy, and 1 small package dry renkon (lotus root) kabocha. Uncover the pan and remove from heat. Let the kabocha set awhile so the chicken sweet. Enjoy these pickles alone or along with Wash all vegetables thoroughly. Cut daikon, broth/dashi gets absorbed. your meal. cabbage, cucumber, and carrots into small 6 large Daikon (giant white radish) bite size pieces. Salt vegetables. Place weight 6 tablespoons of salt on top of vegetables and set over night. Next 3 cups sugar day, drain vegetables and squeeze water from vegetables. Set aside. 1/2 cup vinegar Soften kiri konbu by soaking in water. Cook dry 1/2 teaspoon tumeric renkon until tender yet crunchy, Cool renkon. Chile pepper (optional) Cut kiri konbu and renkon into small pieces. Wash daikon thoroughly and cut daikon into Add to vegetables. 1/2” x 1 1/2” pieces. Place in large pan for future mixing. Bring to boil salt, sugar, vinegar, and

Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com 45 RECIPES Sprinkle with salt and massage and follow like Brown meat and add sliced onions. Cut nappa Roasted Kabocha nappa described above. Cut to desired size into 1” slices. Add the white mid ribs first and (Japanese Pumpkin) before serving. then the leaf parts. Add tomatoes and a little This recipe is so simple and delicious you can water so the stew will not burn. Bring to a boil hardly wait for next summer to grow more Miso Su and then simmer until desired doneness. Add kabocha. This is a miso dressing or dipping sauce that sugar to taste. may be used on fresh or blanched vegetables. 1/2 - 1 kabocha (depending on size of Experiment with different vegetables such Vegetable Okazu kobocha and servings needed) as green onions (try them blanched), any Diced pork, beef or chicken Olive Oil green beans, asparagus, snow peas, yu choy, (meat is used as flavoring and Salt kailaan, etc. is optional) Heat oven to 475° F. Cut kabocha in half and 2 tablespoons vinegar Japanese eggplants, tomatoes, green remove stringy portion and seeds. Peel any 2 tablespoons sugar peppers, green beans, onions, etc. skin defects. Slice into chunks approximately 1/4 cup miso Soy sauce 1 inch x 1 inch. Place chunks of kabocha in a roasting pan. Drizzle with olive oil and salt to Chile flakes, sesame seeds are Sugar taste. Occasionally, toss kabocha to prevent optional for flavoring Brown meat and add cut tomatoes. Cut burning. Roast for 15-20 minutes. Instead of using the vinegar and sugar vegetables into large chuck sizes and add a ingredients, use the Basis Su you may already little water so the stew will not burn. Bring to Ichiyazuki (One night pickling) have prepared. Mix all the dressing ingredients a boil and then simmer until desired doneness. Ichiyazuki is a salt pickling and is the easiest, until smooth. Add a little water to thin or to Add a little soy sauce and sugar to taste. fastest and most popular way of pickling. reduce the flavor if necessary. Miso Su can Basically, vegetables are washed, sliced, salted be prepared in advance and stored in the Rakkyo Pickles and placed under a weight for about a day. You refrigerator. Rakkyo is used raw or cooked, like bulb may prepare this in the morning and serve onions, but most recognized as a pickling pickles at dinner. Raisins or chilies may be Ponsu Sauce onion. Here are 2 traditional recipes from added for desired flavor. Salt is rinsed off the This uncomplicated citrus flavored dipping Japan. vegetable before serving. The vegetables are sauce can be used for salads, tempura good for only 1-2 days. vegetables, shabu-shabu, yosenabe and Salted Rakkyo Pickles Choice of vegetables such nappa, mizutaki. 2.2 lbs cleaned rakkyo bulbs cucumber, young radish 1/2 cup yuzu or lemon juice 6 tablespoons salt leaves, mizuna, mustards, turnips 1/2 cup soy sauce 2 red hot peppers and leaves, etc. 6 tablespoons chicken broth or dashi 3 cups water Salt 2 tablespoons mirin 1/4 cup vinegar Raisins, chilies – optional Combine all sauce ingredients. Try adding Combine salt, peppers and water in a sauce For Chinese cabbage, wash nappa leaves. grated daikon (drained) to individual sauce pan and bring to a boil. Let this cool and then Sprinkle salt on leaves and massage salt into dishes and pour Ponsu sauce over it. Serve at add vinegar. Set a side and refrigerate. Clean leaves (especially white mid ribs). Place nappa room temperature and store in the refrigerator. rakkyo bulbs by removing roots, tops, and leaves in a deep pan or bowl. For sweet or hot outer white skin. Wash rakkyos and air dry. flavoring, add raisins or chilies on the side of Blanch cleaned rakkyos (drain well) and put the leaves. Sprinkle salt on top of the nappa. Okazu them in a clean jar. Pour the cold dressing Place a dish that will be able to sink down This is a complete main dish to serve with over the rakkyos in jar. It is important that the and place it on top of the nappa. Put a heavy rice and pickles. Here are a few kitchen rakkyos are hot and the dressing is cold before weight on top of the plate. Another pan filled garden recipes to add to your everyday they are added together. Keep refrigerated for with water placed on top of the plate may be menu. 1 week. The salted rakkyo pickles are ready to used as weight. When you are ready to eat the eat. The pickles will keep for about 2 months pickles, wash the leaves and squeeze out the Chinese Cabbage Okazu refrigerated. water. Cut leaves into 1/2” lengths. Diced pork, beef or chicken Daikon tops, radish leaves, takana or mustard (meat is used as flavoring and Sweet and Sour Rakkyo is optional) leaves. Follow the like nappa process described Pickles above. It is preferred not to use raisins or chilies 1 sliced onion for these spicy vegetables. 2.2 lbs cleaned rakkyo bulbs 1 nappa For cucumbers, they can be lightly peeled. Cut 3 tablespoons salt 6 cut tomatoes lengthwise in half and cut again 1/2” crosswise. 2/3 cup sugar Sugar to taste

46 Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com RECIPES 2 red hot peppers (no seeds) Sesame Seed Dressing for Winter Melon Soup 1 cup water A simple soup delicious served during cold 1 1/3 cup vinegar Steamed/Boiled Vegetables winter months. Winter melon is mild flavored with a crunchy melon texture. Combine salt, sugar, peppers and water in a This nutty sesame dressing will complement sauce pan and bring to a boil. Let this cool and almost any vegetable. Try growing sesame Winter Melon seeds in your garden! then add vinegar. Set a side and refrigerate. Diced beef, chicken or pork A green vegetable such as spinach, Clean rakkyo bulbs by removing roots, tops, Mushrooms, water chestnuts, green watercress, komatsuna, misome, and outer white skin. Wash rakkyos and air onions, carrots, etc. dry. Blanch cleaned rakkyos (drain well) and Chinese cabbage, green beans, etc. Chicken broth put them in a clean jar. Pour the cold dressing 2-4 tablespoons roasted and/or ground over the rakkyos in jar. It is important that the white, tan or black sesame seeds Egg (optional) rakkyos are hot and the dressing is cold before 2 tablespoons sugar Seaweed (optional) they are added together. Keep refrigerated for 2 weeks. The sweet and sour rakkyo pickles are 2 tablespoons soy sauce Cut winter melon in half and scoop out the stringy portion and seeds. Peel the skin and ready to eat. The pickles will keep for about a 2 tablespoons chicken broth or dashi year refrigerated. cut into large chunks. Slice mushrooms, water Combine all sauce ingredients and mix. Boil chestnuts, green onions, etc. Sauté ground Sakura Zuke or Cherry or steam vegetable until desired doneness. or diced meat being used for flavoring. Add Strain vegetable and dash with cold water. the chicken broth and bring to a boil. Add Blossom Pickle Squeeze vegetable to release most of the the melon and all the vegetable ingredients. Adapted from World Cuisine website water. Cut vegetable to desired size. Lightly Bring to a boil and simmer 15-20 minutes until 1 bunch Hinona Kabu red turnips dress vegetable with sesame dressing. melon is tender. Add soy sauce to taste. May 1 tsp salt For green beans, sprinkle sugar on beans while add seaweed and/or a slightly beaten egg. Stir hot so the sugar will dissolve. Sprinkle ground until it egg is cooked. 3/4 cup rice vinegar or whole roasted sesame seeds and add soy 1/2 cup sugar sauce to desired taste and toss. Aemono Aemono is salad using cooked ingredients. It is Trim the top off the turnip to make a flat important to use cooked vegetables after they base. Place 2 pencils or other sticks on a cut- Shabu-Shabu have been cooled, prepared as close to the ting board to stop the knife from cutting all This is a hot-pot method of cooking derived time of serving and remove as much moisture the way through the root. Place the turnip on from a Mongolian style. Shabu-shabu can be as possible from the ingredients. To maintain its top (now a flat base) between the sticks. cooked at the stove or table using a cast iron the green color of a vegetable such as spinach With a sharp knife, make 4 to 6 cuts the full pot or shabu-shabu ceramic pot. A favorite and chrysanthemum greens, it is important to length of the turnip ending carefully at the dish served during cold winter months. Enjoy quickly cool after cooking. sticks. This way there will be a piece of turnip cooking shabu-shabu together with family intact to hold it together. Turn the root 90° and guests. Rakanzu ae and make another 4 to 6 cuts, stopping at the Vegetables from your kitchen garden (Radish and Carrots) sticks. Repeat this with all the turnips. such as bunching onions, Chinese 1/2 lb daikon (giant white radish) Put the cut turnips in a bowl, sprinkle with cabbage, chrysanthemum greens, salt and lightly massage it in. Place a plate spinach, mizuna, mustards, daikon, 1-2 carrots that is smaller than the diameter of the bowl mushrooms, etc. Boiled konbu (to you taste) on top of the radishes. Put a weight on top Very thinly sliced beef, small chucks of 2 tablespoons sesame oil of the plate to force some of the liquid out. chicken, tofu and/or seafood 1/2 teaspoon soy sauce After 30 minutes remove the plate and drain Chicken broth or water the liquid. 1 1/2 tablespoon sugar Cut vegetables to desired size. Pour chicken Stir the vinegar and sugar together until dis- broth or water (water will make a lighter 2 tablespoons vinegar solved, heating a little if necessary. Pour over broth from all the meats and vegetables being 1/2 teaspoon salt the turnips and leave at least 8 hours or lon- cooked) into cooking pot to cover the quantity ger to marinate. Mix soy sauce, sugar, vinegar and salt and set of items being cooked. Bring chicken broth to aside. Slice daikon, carrots, and boiled konbu Drain well before serving. Use with green a boil. Add meats, and cook until it is slightly into very thin strips. Saute them in sesame oil leaves as a garnish. done. Add vegetables and cook until desired. until wilted. Added liquid mixture and cook Dip meat and vegetables into the Ponsu sauce until liquid is absorbed. with grated daikon and enjoy.

Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com 47 RECIPES Horenso Shira ae (Tofu and sesame seed dressing with spinach) 1 lb spinach 1/4 block tofu 2 tablespoons miso 2 teaspoons goma (sesame seeds) 2 tablespoons sugar Pinch of salt In a large pot, bring a large amount of water to a boil and add a pinch of salt. Add spinach stems end first. Over high heat, bring water back to a boil. Do not cover. As soon as the water begins to boil again, quickly put pot under sold running water and allow the spinach to cool. Strain as much water from spinach as possible. You can squeeze out the water by hand. Cut spinach in 2 inch lengths. Squeeze and massage the moisture out of the tofu by wrapping it in a woven dish cloth. The tofu should not go through the cloth. When the fluid is milky white you can stop. Grind goma until very fine. Mix miso and sugar. Add the mixture with the tofu and goma. Add spinach and mix well. Shungiku to Nameko (Chrysanthemum Garland and Straw Mushrooms) 1 bunch shungiku (chrysanthemum garland) 1 small can or 1/3 cup nameko (straw mushrooms) 1/3 cup stock 2 tablespoons soy sauce 1 teaspoon mirin In a large pot, bring a large amount of water to a boil and add a pinch of salt. Add shungiku stems end first. Over high heat, bring water back to a boil. Do not cover. As soon as the water begins to boil again, quickly put pot under sold running water and allow the shungiku to cool. Strain as much water from shungiku as possible. You can squeeze out the water by hand. Cut shungiku in 1 inch lengths. Place Nameko in colander and pour boiling water over it. Bring to a boil the nameko, stock, soy sauce and mirin. Cool mixture and add with shungiku.

48 Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com  O R D E R F O R M 201 4th Street, #206 Oakland, CA 94607 Have you ordered from us before? Yes No

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50 Kitazawa Seed Co. ph: 510/595-1188 fx: 510/595-1860 www.kitazawaseed.com ORDERING INFORMATION Thank you for your interest in Kitazawa Seeds as your Please review your order promptly upon receipt and notify source for Asian vegetable seeds! us within a week if we have made a processing error. We will correct our error and guarantee customer satisfaction. BULK SEED DISCOUNT PURCHASING We are not responsible for any seed/crop loss due to We will provide a bulk seed price quote for any vegetable improper storage conditions, weather/climate conditions, variety we offer in the catalog and website. Our website or improper planting. Maturity, adaptability and disease has an expanded vegetable list to select from. There may tolerance may vary under different conditions. Our liability be minimum purchasing requirements. Are you looking for is limited in amount to the purchase price of the seeds a particular vegetable or variety? Ask us, we may be able and shall not be liable for any consequential or incidental to obtain it from our producers in the US or abroad. Special damages. orders may have minumum purchasing requirements. NOTICE TO BUYER RETAILER We warrant that seeds sold have been labeled as required Please contact us for information about our retail program. under state and federal seed laws and they conform to the We will gladly customize your order to fit your needs. label description. We make no other or further warranty, GIFT CERTIFICATES expressed or implied. No liability hereunder shall be Share the joy of gardening! Our gift certificates make asserted unless the buyer or user reports to the warrantor perfect presents for gardening enthusiasts and novices within a reasonable period after discovery (not to exceed alike. We will be happy to send the gift certificate, 30 days) any conditions that might lead to a complaint. catalog and gift message to the special gardener. Sold in Our liability on this warranty is limited in amount to the increments of $25, $50, $75 and $100. Please complete all purchase price of the seeds. order form information. CONTACT US AND WAYS TO PLACE YOUR ORDER ORDER PROCESSING AND SHIPPING INFORMATION We value our customers’ opinions and welcome your We do our best to process orders as quickly as possible. feedback. Please share with us any comments, suggestions Most orders placed online will ship within 2 days, however and recommendations you may have. Are there seed some customers may experience delivery delays. All of varieties you would like us to add to our seed line? Would the major delivery services including USPS, UPS, and you like Kitazawa Seeds sold at a nursery/garden center in FedEx are operating with slower delivery times due to your area? How did you find us? How can we improve our COVID-19 measures. Please plan accordingly when placing website? Your opinion is greatly appreciated. your order and allow extra time for shipping. Check our ON-LINE www.kitazawaseed.com website for up to date information. Please email us seeds@ Please visit our website for more information and secure kitazawaseed.com with any special shipping requirements. easy online ordering. PRIVACY POLICY By MAIL All customer information is confidential and never sold or Kitazawa Seed Company shared. 201 4th Street, #206 OUR GUARANTEE Oakland, CA 94607 We select our seed varieties from highly regarded Please complete the enclosed order form. Payment is seed growers and producers from all over the world. accepted by major credit card and US Dollar money order. Our guarantee is to offer top quality seeds and ample We are unable to process gift cards. quantities per packet. All seed is tested for purity, germination and vigor before offered for sale. We do not sell genetically modified seed.

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