Komatsuna is both tasty and nutricious. This variety, Comred, has rich ruby red leaves that contrast beautifully with their green stems: it grows well from late spring to early autumn and makes a lovely addition to salads and sandwiches. Mature leaves can be shredded into a stir fry or steamed.

SOW: can be started in modules from late spring to late summer, or sow thinly where they are to grow (good for CCA use (CCA is cut-&-come-again)). Make several sowings for a supply through to autumn.

GROW: transplant at the 2/3 leaf stage and space at 10cm for small plants, or up to 35cm apart if you want to grow larger plants. Komatsuna can be harvested as a cut and come again (by leaving a short length of stem to resprout), or at any stage from small to large.

Price for 40 seeds.

The tasty & fabulously glossy dark green leaves are a real feature on this variety which grows from the inside forming a loose rosette like leaf form on medium length upright stems.  It makes a good baby leaf choice although we grow some of ours a little bigger to shred in our salads.  Not widely available.                                                

SOW: from April (with protection) in modules through to June/July.  Sowings made in August and September will need to grow with the protection of cloches as the weather cools down.

GROW: transplant at the 2/3 leaf stage and space at 10-15cm for small plants,   Malachai can be harvested as a baby leaf (leave a short length of stem to resprout).  Allow them to grow a little bigger and they then form a loose rosette like leaf arrangement.. 

EAT: we shred most of ours for use in mixed salad and like it as a side to tomato based dishes such as spaghetti Bolognese.  It can be lightly steamed and serve with a drizzle of lemon or balsamic vinegar.

Price for 40 seeds. 

Lovely heart shaped thick glossy leaves with red leaf veins and deep red, almost purple stems. Price for 20 seeds

SOW: in spring and early summer.  The seeds have a hard coating and may well benefit from soaking overnight or scratching before planting

GROW: grow this in the greenhouse or conservatory (it is a tropical plant and likes warmth through glass) or where it can enjoy the reflected warmth from a wall behind hanging baskets or window boxes or a trellis: it will trail down or twine upwards. Careful harvesting (leaving 2-3 leaves on the branches to resprout) will allow this to continue to grow happily throughout the season

EAT: harvest the as you need them.   The fleshy stems and tips are also edible.  There is a lot of good eating on this mild spinach flavoured productive plant; indeed it is an excellent alternative to spinach during the summer months.

This unusual Japanese green is very easy to grow. With tight clusters of long, narrow, rounded dark green leaves, it will grow to 30cm tall. It has a lovely light spicy flavour which you can enjoy in salads or lightly cooked and seasoned making it productive and versatile. It likes growing in the cooler weather of spring and autumn but it can grow very successfully all year round.  Price for 50 seeds

SOW: outside from April to October or with protection in March.  You can plant in modules for transplanting

GROW: for cut-&-come-again salad use transplant to 10-15cm spacing.  To grow larger plants for stir fries allow a little more space - planting at about 20cm apart.    Mibuna is fast growing – crop plants from as early as four weeks after sowing! Harvest regularly so that it does not run to seed.

EAT: for salads use whole young leaves or shred larger leaves.  You can lightly cook Mibuna by steaming or adding to a stir fry.  It is an ideal choice to serve with fish and rice dishes.

The succulent, crunchy leaves are best when harvested young, and taste a little like parsley, spinach or kale, but sweeter and nuttier.  Price for 100 seeds

SOW & GROW: at most time but avoid the warmest summer months. If you sow in succession you will be able to enjoy a regular supply of young leaves. You can grow this with protection in the autumn and winter. Harvest leaves from plants until they start to put out flowers – these take the flavour away from the leaves so stop picking leaves and collect the buds and flowers instead!

EAT: add young leaves to salads. Flowers and buds are tasty too. You can use the leaves to make an alternative to mint jelly for eating with cheese and poultry.

The name Bucksthorn comes from the leaf shape: narrow, spiky and a little like antlers

Mitsuba Mashimori is delicious in salads or you can add it to oriental dishes just before serving to enjoy the slightly nutty flavoured deeply lobed leaves. The stems are also tasty, these need slightly longer to cook than the leaves. Mitsuba, also known as Japanese Parsley,  is both vigorous and quite cold tolerant making it most suitable for spring and autumn sowing.  Price for 50 seeds.

SOW & GROW: best in spring or in the autumn, starting the seeds in modules in a cold frame, unheated greenhouse or on a window sill. Transplant at the 2/3 leaf stage to their final growing position – they are happy in a moist shady position under trees or by a north facing wall. Harvest the leaves and stems as soon as the plants are large enough. You can continue to harvest into the winter months. Mitsuba can tolerate temperatures down to minus 10°C for short periods but is not winter hardy throughout Britain.

Mitsuba will grow in the summer too but is inclined to bolt in the warmer weather: you can treat it as a baby leaf at this time of year.

EAT: add the young leaves and seedlings to salads or use as a garnish for soups. Pop mature leaves and stems into rice, fish or egg dishes at, or just before, serving.  Stems only need stir frying for a minute or two.

Kyoto is a very beautiful Japanese brassica that is easy to grow, adaptable and hardy. Grow dark green deeply serrated and fringed leaves for use in oriental dishes & salads. It is a prolific with a gorgeous mild flavour sweet flavour with a slight pepper tang. Very versatile, can be grown as a cut-&-come-again, or for larger leaves.

Price for 100 seeds

SOW: in modules from early spring to early autumn for a late summer to winter crop. For a winter to spring crop sow from early autumn and grow with protection.

GROW: transplant at the 2/3 leaf stage and space at 10cm for small plants or up to 30cm if you want to grow larger plants.

Harvest: as a cut-and-come-again start cutting for salad leaves when the plants reach about 10cm high... either pick single leaves OR cut whole plant 5cm above ground (they can resprout 4 or 5 times).  You can cut leaves at any stage from small to large, larger leaves have a stronger flavour. Kyoto can tolerate low temperatures to about -10°C if kept cropped but protect with a cloche from excessive rain or snow. Fast growing – crop plants from 6-8 weeks after planting.  Grow in part shade for an even longer harvest & stop when the plants flower,

EAT: for salad use whole young leaves or shred larger leaves. You can also steam, stir fry or use the leaves in soups.  . 

Komatsuna Kimono F1 – super dark green leaves are held upright: makes picking easy from babyleaf (will resprout) through to maturity, keeping the leaves clear of soil splash and accessible. Enjoy raw in salads or as a versatile cooked green with a long season to grow and harvest.

Price for 40 seeds

SOW & GROW: from March onwards to September (protect late sowings from frost).  Sow sparingly a pinch every few weeks for a supply of young leaves.  They prefer sun but will grow, with less colouring, in the shade. 

EAT: cut the plants when 10-15 tall.  You can simply cut or chop a few leaves into a mixed salad.  Wilt them in a little butter in a pan, add to stir fry or steam and serve with olive oil and lemon juice.