Chinese mustard greens, or jiè cài (芥菜) in Mandarin and gai choy in Cantonese, have been cultivated for centuries. 

Things can get confusing, however, as there are many different types, each with different uses in the kitchen. Some are stir-fried, prized for their tender and nutritious leaves, while others are harvested for their thick stems, which are pickled and preserved. 

This particular variety of Vegetable is called Four Seasons Chun Cai another type of Chinese Mustard or Gai Choi Yet another Fast Growing Gem because of how QUICK it grows as it matures from around 30 - 40 days after seeding. This is a unique reliable garden loving vegetable. It features Round leaves like palm leaf fans and is the most tender of its kind. The stems are thin giving it a nice crunchy texture and grows to around 45 cm in height. This type of vegetable can be cooked so many ways.Mustard Gai Choy is a heading form of mustard, a specialty vegetable known as Gai Cai in Asia.This cultivar is an heirloom variety from South China much prized for its mild but distinctive flavor. It shares the ridged leaves and curved growth habit of the large Gai Choy, but is looser, longer, greener and the ridges are less pronounced.Gai Choy is excellent for soup and stir frys, particularly with pork or chicken.Easy To Grow...This can be grown almost anytime of the year just like its name (Four seasons Chun Cai) It is a must have for Gai Choi Fans, It is tolerant to diseases and cold. Sow seeds 6 inches apart Make sure it has a nice amount of water. You can also rake a few extra harvests by peeling some leaves bit by bit when your hungry. Seeds will germinate best at Temperatures above 65 F.The leaves are very nutritious, rich in minerals and vitamins. So if your looking for a Chinese vegetable for your stir fry, easy to grow which grows extremely quick and want more harvests with a constant supply of vegetables.... then this is the kind for you.

Growth Habit: Upright, broadleaf, semi-heading type.

Stems: Thick, curved, crisp, and tender.

Leaves: Dark green and can curl inward to form a head in cold weather.

Flavor: Sweet and crisp with a mild spice, less peppery than other mustards. The microgreens have notes of broccoli and cabbage with an underlying spice. 

Maturity: 35–45 days for a full-sized head, or 21 days for baby greens.

Growing conditions: Cool season annual, prefers fertile, well-drained soil and full sun.

Planting: Sow seeds in early/late spring or late summer/early fall.

Start harvesting baby greens when they are about 3 inches tall.

Thin plants to 10 inches apart for mature heads.

Harvest the tender florets and thick stems.

Keep soil consistently moist for the best flavor.

To ensure a continuous harvest, plant seeds every two weeks.

Can be grown for microgreens by harvesting at a young stage. 

Culinary: Excellent for stir-fries, soups, or pickling.

Harvest stages: Both the leaves and the thick stems are edible and delicious. 

Our growers have a light that is either on during grow mode or flashes when in automatic cycle. If you would like to dim the light in the evenings, you can apply this dimming sheet to reduce the light exposure. 

Easy to Use - Just Peel it and it will Stick anywhere you want. Each sticker dim about 50%, for more dimming you can double stick the light.

Each pad is 4"x8" which is 6 times more than needed for our growers. Feel free to use it for other appliances in your home. 

Eucalyptus staigeriana, commonly known as the lemon-scented ironbark,[2] is a species of small ironbark tree that is endemic to the Cape York Peninsula. It has rough ironbark on the trunk and branches, lance-shaped to egg-shaped leaves that smell of lemons when crushed, flower buds in groups of seven, white flowers and oval to spindle-shaped fruit.

Eucalyptus staigeriana is a tree that typically grows to a height of 12–21 m

This fiery pepper blend features a mix of ghost pepper varieties known for their intense heat and smoky, slightly fruity flavor. The peppers ripen in shades of red, chocolate, peach, and yellow, creating a vibrant and powerful mix ideal for hot sauces, salsas, drying, and extreme spice lovers. Despite their scorching heat, ghost peppers offer a surprisingly complex taste with sweet and earthy undertones.

Heat Level:

 800,000 – 1,050,000 SHU (Scoville Heat Units)

Typical Uses:

Hot sauces and chili oils

Spicy powders and flakes

Extreme heat salsas

Drying for long-term storage

A sweet habanero pepper with crisp, thin skin and an exotic, floral flavor. Enjoy the bright tropical sweetness of this pepper without even a hint of heat. The Habanada was developed by Michael Mazourek of Cornell University as the first heatless habanero and was released in 2015. The 3” orange pods grow on 24-36” tall plants that produce fruit all summer long. If you like the flavor of habaneros try adding a few of the Habanada peppers to your habanero hot sauce. The flavor will have more depth and be incredible without adding additional heat. 

Growing Tip: The Habanada pepper seeds prefer to germinate in really warm temperatures. Start seeds indoors 8 weeks before the future transplant date and keep the heat mat thermostat at 85-90 degrees F. Sow the seeds 1/4” deep in seedling mix. Keep the soil moist, provide bright light above and bottom heat below. Germination can take 14-28 days.

AAS winner. 

Day neutral type hybrid. 

45 strawberries per plant in a 3 month span. 

120 Days

2 SEED/PACKET

Aromatic evergreen tree or large shrub type. Native to mediterranean, bay leaf is used in seasoning in cooking, especially by Italian's in pasta sauce.

Zone 8-9

300 Days. 

1.5 Meter Tall 

WARNING:

Keep out of rich of cats, dogs, and horses. We are not liable for growing or consuming use. Use at your own risk. Educate yourself for consumption use of Bay Laurel Leaf prior to use.

Laurus nobilis

Carolina Reaper is the current record holder for being the HOTTEST PEPPER in the world. It is one of the hottest peppers you can find - when you eat it your ears will pop, your body will tingle and everything will feel numb! Warning: Intense endorphin rush ahead! Maximum heat reported at over 2,200,000 Scoville Heat Units The Carolina Reaper is an absolutely amazing pepper.

Warning: Handling this pepper requires extreme caution. Wear hand, eye and breathing protection. 

Heat Level: Stupid Hot

Scoville Heat Units: 1,500,000 - 2,000,000

LIABILITY WARNING STATEMENT:

We are not liable/responsible for use of this seed. It is sold 'as is' and use/responsibility/liability is entirely up to the consumer whom purchases these packets. The Carolina Reaper is the official hottest pepper in the world is the with a reported over 2 million Scoville heat units. So, enough of this pepper in a short period of time can surely kill you. Maybe. No one has tried it, nor would we recommend it!  Eating just one won't likely do it, but if you ate a whole bowl-full you could be in trouble! 

Trinidad Moruga Pepper Mix features an extreme selection of blisteringly hot peppers originating from Trinidad. This mix produces compact to medium plants loaded with heavily wrinkled, lantern-shaped pods that ripen from green to vibrant red, chocolate, and mustard tones. Famous for their slow-building, long-lasting heat and fruity, slightly floral flavor, these peppers are prized for hot sauces, chili powders, and super-hot cooking applications. Best grown in warm conditions and handled with care.

Extremely hot peppers. Heat levels can exceed 1,000,000+ Scoville Heat Units. Use gloves when handling pods, seeds, or plants. Avoid contact with eyes and skin. Not recommended for children or those sensitive to spicy foods. Consume in very small amounts.