Jim’s Favorite Mustard and Greens Seed

TWT248 Celtuce Sprint Tower

Chinese celtuce. Originating in Southern China, celtuce is botanically a lettuce. Harvest when the edible stem thickens and reaches a length of 8–10″. The tender stems have a flavor that is mild to slightly bitter, and are typically sliced and used in stir-fries and soups. Crops grown in cool weather will be milder. The young leaves may also be used in salads. Grow just like head lettuce.

3418 Wasabissimo Asian Mustard

Delicious, spicy, wasabi-like flavor, grow as sprouts to add extra zest to salads, or a spicy pot herb for cold days.

IP249 Good King Henry ( Chenopodium bonus-henricus )

Good King Henry has been used as a vegetable for centuries and was once a common sight in every garden. But this reliable kitchen garden staple has fallen by the wayside in recent years, since it is not easily cultivated in large commercial operations.
Good King Henry may have become something of a rarity today, but this unique herb still has much to offer to the home or cottage gardener.

A perennial herb in the family Chenopodiaceae, the same plant family as some familiar vegetables (including beetroot and chard) and some other useful but more unusual plants including quinoa and tree spinach. This unique herb possesses many unusual functions. One of its many common names is “All Good” and pretty much all of the plant can be eaten.

The succulent young leaves and flowering stems can be either eaten in salads or cooked like spinach. The seed can be ground and mixed with flour then used in making bread. Known as ‘poor man’s asparagus’, the growing shoots can be tie together in bundles, cooked and eaten like asparagus. Considered to be a gourmet food, young flower buds can be sauteed in butter

It has been used as a herbal medicine to alleviate stomach-ache. The seed is a gentle laxative that is suitable for children.
Chickens especially seem to have a special fondness for Good King Henry; one of its common names is “fat hen”.
The root is used as a cough remedy for livestock such as sheep and goats.

BM74 Strawberry Spinach ( Chenopodium foliosum )

Highly novel, easy to grow plant, ideal for the border or patio containers or in the garden. Base branching with spiky foliage and stems which bear many edible, bright-red strawberry-like fruits through to early autumn.

A green that is grown and eaten like spinach before the small strawberry like fruits appear on the
stems of the plant. This plant has been around for over 400 years and was a favorite of English Monks long ago. Smaller,thinner leaves than ordinary spinach, with abundance of thumbnail size fruits which are tasty.
Useful cut material, grows 15″ tall, ready in 12 weeks from seed. Annual.

W240 Carlton Greens

Traditionally used in Japan in stir fries and soups, it also is excellent braised or, at the baby leaf stage, used in salads.
Really good in baby leaf salad, smooth dark green leaf mature 4″ x 12″, tender, not mustardy, tolerates heat and cold very well. 30 days.

H111 Chickweed ( Stellaria media )

A plant whose leaves are boiled and eaten like spinach. Very
high in vitamin C. The infusion from this plant is used for sores, skin affections and
blood disorders. Grow as an annual, can be invasive in warm, tropical settings.

TWT031 Giant Goosefoot Magentaspreen

If you like spinach and enjoy cooking with it, but have trouble growing it in your garden, consider growing magentaspreen. This is a plant that is beautiful in the garden, with soft green leaves and a splash of hot magenta-pink at the top of each stem. It is easy to grow, much easier and more productive than spinach. And it is also a tasty crop. It has a milder flavor than spinach; some would say it’s almost as good, and others would say it’s a little better.
This is a beautiful plant to grow with it’s soft green goosefoot shaped leaves that have a splash of magenta-pink on the newest leaves of each stem. It is an annual, meaning it grows for one season, and then dies down. This plant can reach over two metres, appearing like a small tree, and as such is also known as tree spinach. It is much easier to grow than regular spinach though and more productive. Magenta spreen is also called lamb’s quarters. It is sown in the spring and quickly grows during summer producing side shoots that can be picked for cooking like spinach. Just one plant can produce a huge amount of food.

TWT045 Komatsuna Green Mustard Spinach

Komatsuna Green mustard seeds can be used as a cut-and-come-again crop at any stage of growth. Use steamed or stir-fried or in salads and soups. This is a traditional ingredient in Japanese cooking. It features excellent bolt resistance and cold tolerance so can be grown all year round. Green Komatsuna is one of the greatest vegetables. It’s delicious raw or cooked – try a bunch of leaves as a salad on their own, or toss some leaves into a soup or stir-fry. It works in containers, and it’s very cold hardy, so you can grow it all winter long if you provide some protection from hard frost.

TWT046 Komatsuna Red Mustard Spinach

Komatsuna Red mustard seeds tolerate heat well and can be planted from spring to fall. The seeds do not need warm soil to germinate, so they can be planted in late winter for spring harvests as well. Try some in containers on the balcony. The leaves are round, flat and purple on top with green undersides and green stems. They are good in salads, sandwiches, and stir-fries. Use as a baby leaf in salad blends, or try them as microgreens. Plants are fast-growing, productive, tasty, and very easy to grow.

TWT047 Hon Tsai Tai

This flowering purple stem choy sum, also known as kosaitai or hon tsai tai, is a popular Chinese specialty vegetable. The leaf stalks and veins are purple while the leaves are dark green and the flowers are yellow. Low temperatures intensify the colors. Best grown as a fall/winter crop—the plants will bolt early when sown in spring to summer. Kosaitai can be cut young and will re-grow for additional harvests.
Green leaves and purple stems give way to tender edible flower stalks. Harvest just as buds begin to open by cutting or snapping stem with leaves. Use like raab: saute the stems, leaves and florets and flavor lightly.50 days.