These are brilliant varieties that you can choose to eat them in a salad when the sun comes out or cook them on cooler days They can be added to rice, fish & egg dishes, stir fry or steam them. They are ready from about 6 weeks and will keep cropping into the winter. This collection contains one packet each of...
Choy Sum Gunsho ~ forming tender & sweet flowering shoots
Mizuna Kyoto ~ tasty, versatile, hardy and fast growing
Mustard Leaf Wasabina ~ add a kick to salads. The large, tender, mature leaves are ruffled with curly edges and are best cooked: stir fry or use for ohitashi or tsukemono
Pak Choi Tatsoi Rosette ~ let your Tatsoi shine in a simple salad or cook the leaves, stems and flowering shoots.
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