Oriental Stir Fry Mix: Green & Red Mizuna, Kale, Red & Green Mustard

Red mizuna is fragile and thin red colored stems with long leaves with feather thin textures. Notes of mustard and sourness of sorrel.

Asian mustard (Brassica rapa rosularis) having a rosette of edible dark green spoon-shaped glossy leaves also : the leaves.

Sow tatsoi in spring and again in late summer for harvest in fall. Sow in double rows, with rows spaced 10 inches (25 cm) apart. Plant seeds 2 inches (5 cm) apart and barely cover them with soil. Gradually thin to 8 inches (20 cm) apart.

Tatsoi is a very versatile green, equally suited to being served raw or lightly cooked. To make it easy, just use tatsoi anywhere you'd use spinach. Lightly steam or sauté it, wilt the leaves with a warm dressing, or add them to a soup at the end of cooking.

50 days — 'Tendergreen' is an old multipurpose variety that was introduced by Peter Henderson & Co. in 1922.

The plants are strong and erect and reach about twenty inches in height. The pods are round, meaty, stringless and excellent for fresh use and canning.

A longtime favorite, this bean’s round pods are 6” long. Yield is heavy and prolonged. Flavor and texture are excellent, particularly when picked at a modest size. Equally good for freezing or eating fresh. Stringless. Disease Resistance -Common Bean Mosaic

Komatsuna or Japanese mustard spinach is a leaf vegetable. It is a variety of Brassica rapa, the plant species that yields the turnip, mizuna, napa cabbage, and rapini. It is grown commercially in Japan and Taiwan. It is a versatile vegetable that is cooked and eaten in many ways.

(Chinese cuisine) A round heirloom variety of the daikon (long white radish) having a bright pink or fuchsia center.

Mix of red, white, rose pink, purple, and bi-color (red top, white base) radishes

Easter Egg radishes are small in size, averaging 2 to 4 centimeters in diameter, and have a round to oval appearance tapering to a single taproot. The radish’s skin is semi-thin, smooth, and taut, showcasing various hues, depending on the variety, ranging in color from pink, purple, red, and white. Underneath the surface, the white, cream-colored, to ivory flesh is dense, firm, and exceptionally crisp. The flesh is also succulent, crunchy, and moist. Easter Egg radishes are known for their colorful nature and crisp, snap-like consistency and have a mild and peppery flavor with earthy and sweet undertones. The radishes also produce green leafy tops that are broad, flat, and serrated, attached to pale green, fibrous stems. The edible leaves can grow 15 to 20 centimeters in height and contribute a vegetal, green, and piquant taste.

French Breakfast radishes are a small to medium-sized varietal, averaging 5 to 10 centimeters in length, and have an elongated, oblong to cylindrical appearance with a single taproot. The radish’s skin is thin, taut, and smooth, showcasing a two-toned nature of fuchsia-red hues with white tips. Underneath the surface, the flesh is white, dense, succulent, and crisp with a crunchy, snap-like consistency. French Breakfast radishes have a mild, earthy, and peppery flavor. When the roots are cooked, they develop a subtly sweet, nutty, and mellow taste. In addition to the roots, the leafy green tops are edible and have a crisp texture with a vegetal, green, and slightly peppery flavor.

These radishes all feature white tips and red tops, distinguishing them from all-red varieties like the popular 'Cherry Belle' radish. Most grow small, almost cylindrical roots that are no more than 2 inches long, although some types of 'French Breakfast' may feature a more rounded shape.