Asian brassicas

The term Asian salad encompasses various vegetables that usually come from the Far East. Most are members of the family of cruciferous plants. Accordingly, their taste ranges from very hot to a brassica-mild. They taste great as a spicy side salad or fried briefly in a wok. Asian salads are easy to grow, both in raised beds or balcony boxes. Asian salads are consumed raw, as side salads, for seasoning, or boiled or fried.

Asian salads have a short time to harvest, 6-8 weeks, and grow best in the cooler seasons. When the days are long or the plants are under stress (e.g. irregular water supply) they can start to flower quickly. For harvesting, individual leaves can be picked or the Asian salad can be cut off approx. 5 cm above the ground, as with leaf lettuce, so that the growing stems are not damaged and the plant can grow back. Especially when harvesting leaf lettuce, the plant beds should be kept free of weeds.

Golden Streak - Asian brassicas

Light-green, deeply serrated leaves. Can be harvested as baby leaf salad in 3 weeks or fully mature in 6 weeks. The firm mustard leaves can be eaten raw or cooked.

€3.05
Green in Snow - Asian brassicas

Pointed, slightly serrated leaves, which can be harvested individually or as complete rosettes. Particularly suitable for sowing in the second half of the year and for growing under cover in winter.

€3.05
Mixture - Asian brassicas

Mixture containing a diverse range of flavours. The large-leaf Red Giant variety matures a little slower, making it good for picking. Especially good for harvesting during the winter months or as an addition to a more rustic salad mix.

€3.05
Mizuna - Asian brassicas

Strongly feathered, light green leaves in dense rosette. Rapid growth. Highly tolerant of low temperatures, suitable for cultivation outdoors, but in winter under cover.

€3.05
Moutarde rouge Metis - Asian brassicas

Rapid growth. Initially dented, later more clearly serrated red leaves with green stems. Due to its attractive shape and colour this leaf mustard not only enriches the menu but also the garden.

€3.05
Purple Mizuna - Asian brassicas

Red-green leafy vegetable with a mild mustardy aroma. A nice addition to salads as baby-leaf or fully grown. The intensity of the color depends on the temperature - the warmer, the darker. Plants get very voluminous and need plenty of space.

€3.05
Purple Osaka - Asian brassicas

Mustard herb with vigorous growth and large, red-green leaves. Young leaves are milder and can be eaten as baby-leaf in salad; fully ripe leaves can be cooked. Grows especially well in the cooler season. Hardy.

€3.05
Red Giant - Asian brassicas

Large pointed leaves with red veins. Versatile for use in salad or for adding to spinach. Pleasant aroma, but with increasing pungency with age. Highly tolerant of low temperatures.

€3.05
Tokyo Bekana - Asian brassicas

Slightly crinkly, somewhat raggedy leaves. Big leaves can be used for cooking, young leaves are also good as an addition to cut-and-come-again salads. Unusually the taste is spicy but rather sweet and mild. This mustard herb can be overwintered with some protection.

€3.05
Wasabino - Asian brassicas

Light-green, lacy-edged, curly leaves. The aromatic, slightly pungent flavor is reminiscent of horseradish and adds a fresh note to salads. Cold resistant. Ready to harvest in 3 weeks for baby leaf salad.

€3.05