Did you know there is a fifth taste sensation? After sweet, salty, bitter, and sour, comes savory. Chefs in the 1800s named this flavor umami, which is Japanese for “delicious” or “yummy.” Layers of complementary savory and spicy notes make this mix the perfect garnish for Asian dishes and meats or added to salads for an extra pop of flavor.
Mix includes: 32% Tatsoi bok choy, 32% Pac Choi cabbage, 16% Red Giant mustard, 10% Tokyo Bekana chinese cabbage, and 10% Red Streaked Mizuna mustard
Botanical Name: Brassica assorted species
Days to Maturity: 10–15 days
Native: Widespread; probably Eurasia
Variety Information: A colorful blend of red and green mustards and cabbages with a range of flavors and textures.
When to Sow Outside: Not recommended. Microgreens are fragile, and outdoor growing conditions makes them difficult to clean.
When to Start Inside: RECOMMENDED. Sow indoors any time of year. For a continual crop, sow every 7 to 14 days.
Days to Emerge: 3–4 days
Seed Depth: 1/8″–¼”
Seed Spacing: ¼”–½”
Thinning: Not required
Harvesting: When seedlings emerge, the first pair of leaves to show are the cotyledons, which can look very different from the leaves that follow, called “true” leaves. Microgreens are ready to harvest when they have cotyledons, or when the first true leaves have begun to form, depending on preference. Cool growing temperatures may slow the expected amount of days to maturity. Using scissors, cut microgreens just above the soil line when you are ready to use them.
This packet sows up to two and a half 10″ x 20″ flats. 2000 seeds.