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: ⅛”–¼”
Seed Spacing: ¼”–½”
Thinning: Not required